Close to the centre of Bendigo in Victoria, is a little oasis. On the historic 5-acre site, a true social enterprise. A little farm with a big heart, offering jobs to around 70 people with disabilities and all the proceeds go straight back to the upkeep ofthe farm. And with Bendigo being voted a UNESCO City of Gastronomy, there is suddenly a lot of interest in the fabulous produce being grown locally. To learn more, Daniel Robinson, Manager of Peppergreen Farm gives us some insight into the initiative.
“I call it paradise in the heart of Bendigo.”
Daniel Robinson
Manager of Peppergreen Farm
Daniel describes the property as having park benches, wetlands, lush garden beds, a village green, a nursery – a special place. “It brings together horticulture, hospitality and meaningful employment for people with disability on site with really rich history dating back to our traditional owners,” he explains. There’s also gold rush Chinese heritage with a historic brick kiln buried on the site, topreserve its structural integrity. “As far as we know, it’s the only kiln used by Chinese architecture of the time, outside of Asia.”
“We pride ourselves on being able to make a difference in the community and
create meaningful employment opportunities for people with disabilities.”
As primary producers of food, growing fruit and vegetables and then using them in the kitchen to be served in the onsite café, the work is meaningful. As well as food served on premises, meals are also cooked and delivered to NDIS participants in the wider community. “A common misconception in the community is that people with disabilities can’t contribute, or they can’t do meaningful work. We really stand against that,” he says.The workforce consists of many roles, starting with horticulturalists who make sure the planting is done on a seasonal basis, that crop rotation is as it should be, and that the produce is harvested at the right time.
“It’s really just amazing to see, and the pride that everyone takes in their work is great.”
Customers of the cafécan expect their favourite dishes year-round but in strawberry season, the strawberry cheesecake is a hit. The kitchen staff also make preserves like jam or zucchini relish.
“We celebrated one of our supported employees havinga 20-year anniversary here the other day. Everyone got around him. We had a big celebration.”
Daniel says, if he was to sum up the culture in one word, it’d be pride. Being not for profit, they need others to take pride in their work too –to keep it going. So, if you’re passing through Bendigo any time soon, think about a visit, a chat, a walk and some fabulous food and coffee -served by the proudest bunch of employees you could ever meet.
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