We were delighted to welcome the Waterman team back to Food Works for their third visit to Norton Nursery. At Food Works, our mission is to create a sustainable food system by reducing waste, growing food responsibly, and ensuring local communities have access to nutritious food.
Redcurrant repotting & lasagne composting
During the afternoon, we split the group into two teams to tackle essential tasks around the site.
One team supported us in rescuing lots of redcurrant bushes that, due to the extreme heat we’ve been having, were looking dry and sad in their pots. They re-potted them into larger pots with fresh compost and manure, and gave them a really good water. The plants are much happier now, and are far better able to hold onto moisture. It was a sobering reminder of just how badly this year’s crops have been affected by the changing climate.
The other group supported us in rebuilding our compost piles. Last winter, we made use of donated pallets to turn them into bays for nursery plant compost. With the group’s help, we pulled the plant material out of the bays and re-layered them using the ‘lasagne’ technique – layering woodchip, greens, cardboard, and heavy watering over and over. This method, also known as sheet composting, is a brilliant no-dig gardening technique that creates a nutrient-rich growing bed by layering carbon-rich and nitrogen-rich organic materials directly onto the ground. The compost bays are looking much more manageable now!
Along the way, the team learned a lot from our growing team, and we even discovered that Dian from Waterman is a keen compost enthusiast!
Growth, reflections, and team bonding
“We’ve really enjoyed having Waterman join us again, and it’s wonderful that they’re able to see the development of the site here – and through different seasons!” – Bethan, Senior Grower at Food Works.
Rosie Stillman, Senior Structural Technician, said: “It was fantastic to look around the nursery and see what had changed since our last visit, as well as the new season’s crops. We were even allowed to try the cape gooseberries from the same plant that Food Works gave us last year. Unfortunately, our office plant, Audrey III, has yet to produce any fruit!”
The visit provided a relaxing environment and a great opportunity for them to bond as a team while welcoming their new starter, Will. At the same time, they were able to support our efforts in building a more sustainable food network across the city.
Somesh Ainapur, Structural Engineer, commented on the day: “It was a pleasure to contribute while also spending quality time together as a team. Thanks again to Maddy and Bethan for hosting us and creating such a welcoming atmosphere.”
We look forward to having them back again to continue seeing the development of the site and the results of the work they support us to do. We’re already looking forward to hosting them again soon – potentially at our brand-new site at Carver Fields!
Fancy bringing your team along?
Head to our Crowdfunder page to support our new project at Carver Fields in Crosspool. You can book a group volunteer day for up to 6 people for just £150 – just scroll down to the rewards. Plus, if you book before 14th September, your contribution will be matched by the Aviva Foundation!
Have questions or want to learn more? Drop us an email at sarah@thefoodworks.org
