Page 18 - IFV Issue 6 June 2024
P. 18
Estate News
SUSTAINABLE FOOD GARDEN
AT BOSCHENDAL
oschendal Wine Estate in the used, donated or replanted. to allow the rich variety of indigenous
Cape has re-designed and The project prioritised eco- plants to thrive in their place.
Btransformed its Werf Food friendly practices throughout, for A range of measures was used to
Garden, a further commitment to example producing its own compost, reduce the farm’s carbon footprint;
its environmental stewardship and repurposing materials naturally these include producing growing
its focus on farm-to-table dining. occurring on the farm, employing a media from the compost and mulch
The food garden has been designed range of water conservation methods made on the farm, sourcing soil from
sustainably to enhance Boschendal’s and making use of invasive Cassuarina the original garden to avoid alien seeds
sourcing capacity and ensure fresher, trees for structures. The vegetable and and chemical input, repurposing river
more flavourful produce for the herb boxes were made from invasive stones in drainage layers and using drip
seasonal menus on offer. Everything Beefwood trees that were found on irrigation into the farm’s wetland to
in the redesigned garden has been re- the grounds – they have been cleared allow water life to flourish.
16 • Issue 6 2024 • The Villager
