Shepparton Access food program participants enjoying more space to make jams, chutneys, sauces and relishes in the new commercial kitchen. Pictured are Tim Jacobson, Teagan Chalker, Dale Reilly (staff), Nicole Campbell and Tania Bryant (staff).
Photo by
Hailey Wight
A new commercial kitchen at Shepparton Foodshare is turning surplus produce into preserves, while giving adults with disabilities practical skills and greater confidence.
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Shepparton Access, a not-for-profit that supports adults with disabilities, now runs its cooking program from the kitchen, with participants turning fruit and vegetables into jams, chutneys and sauces.
Shepparton Access chief operating officer Siobhan Whitzell said the commercial kitchen allowed participants to develop practical skills while producing preserves for the community.
“For our participants, it’s invaluable. They can learn to cook, learn about occupational health and safety, and gain social skills while giving to others,” she said.
“We get a lot of support, so it’s amazing to have an opportunity to give back.
Teagan Chalker shows off freshly made jams and sauces at an event celebrating the partnership between Shepparton Foodshare and Shepparton Access.
Photo by
Hailey Wight
“It helps participants feel like part of the workforce and the community more broadly.”
Ms Whitzell said many Shepparton Access participants hoped to gain employment in the future, making the program an important stepping stone in developing skills and confidence.
For participant Jessica Bentley, the kitchen is an opportunity to learn new skills while doing something she enjoys.
“I like making jams and love chopping,” she said.
The preserves are distributed by the two organisations, with half sold through Shepparton Access's EcoStore and the remainder included in Foodshare hampers, ensuring participants’ work directly benefits the community.
Since the partnership began at the end of April, about 450 jars of preserves and sauces have been produced and distributed to the community, transforming food that may have gone to waste into an important resource.
Pasquale Pellegrino and Jessica Bentley busy chopping apples and oranges that will be made into chutneys and preserves.
Photo by
Hailey Wight
Shepparton Foodshare executive officer Dee Healey said the kitchen was delivering benefits well beyond food production.
“Seeing participants on-site, learning new skills and doing something for the community is amazing.”
“It's saving the fresh food that comes through that potentially would have ended up in landfill.”
Ms Healey said the commercial kitchen had been made possible through the support of local organisations and businesses.
“It's a wonderful example of the community coming together.”
“It is our aim to obtain funding to further expand the kitchen program,” she added.
Shepparton Access participant Teagan Chalker spoons different preserves onto scones.
Photo by
Hailey Wight
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