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Current & Upcoming Events

Kadoorie Farm and Botanic Garden (KFBG) organises a wide variety of events and activities throughout the year. Plan your visit to join our events or see our displays. Advance booking is required for some events.
Wed1 Jul 2020 to  Mon31 Aug 2020

Garden Insiders │ Exceptional Circumstances, Exceptional Measures

Time: Whole day

Train-the-Trainer

While we are taking organizational responsibility to maintain social distancing to minimize the risk of COVID-19 spreading in the community, the SLA team has been actively seeking alternate means to maintain our collaboration and network with community partners to respond to the rapidly changing environment and community needs while both the Farm and the Green Hub was closed from public.

Public demand for high quality and reliable food ingredients has gone up rapidly in these few months and it coincides with the peak production season of local farmers. Initiated by Olivia Tam, an interim Community Supported Agriculture (CSA) scheme for Tai Po community led by was launched on 15 February to mitigate the impact of the temporary closing of the Green Hub Co-op Shop to local farmers and consumers. Yip Tsz Lam and Queenie Shum led the agriculture officer to set up another CSA scheme covering the New Territories when the Central Farmers Market was suspended for five weeks due to the newly introduced regulation on public gathering on 29 March 2020. These initiatives provided alternate platforms timely to bridge mutual support between local organic farmers and customers to mitigate the impact of pandemic. Over 800kg of local organic produce were distributed through these two schemes in February to April. The Green Hub Co-op Shop and Central Farmers Market have reopened on 7th May and 10 May respectively.

 

▲ Setting of the Eat Well Canteen was modified to cope with the new licensing requirements for disease prevention.

 

▲ Frances Lam has sewed and given out hundreds of reusable masks to colleagues and friends since February to help filling the burning need.

 

At the same time, COVID-19 has also raised people’s need and interest to prepare their own meal at home. Led by Carol Ng and Heidi Hui, the Green Hub team explored use of social media to deliver the first online Eat Well Cookery Workshop in April to continue our education on sustainable food system and reskilling audiences for healthy diet. 40 people attended the trial workshop and very useful feedback was gained for future programme planning.

 

▲ All flowering apricots harvested from the Farm were preserved by colleagues of the Eat Well Canteen for later use.

 

The exploration of using social media to deliver workshop has gone deeper to inner dimension since mid-April. Three online breathwork workshops titled as Reconnection, Letting Go and Accessing Your Power respectively were offered and facilitated by our chairman Andrew McAulay by 19 June. Totally 33 people attended the workshops whom include public participants of our previous workshop, staff of KFBG and our sister organizations. Despite the technological challenges, participants feedback their deep gratitude for the offer of safe space in the midst of global chaos and appreciated the facilitation to help them feel peace and cultivate inner resilience. The trial workshops also shed a new light on new way to bring people together to cultivate inner resilience at a social distance.

 

▲ Our third online breathwork session, titled Accessing Your Power, extended the reach to public who attended our previous workshops.

 

The Commissioner for Heritage’s Office of the Development Bureau is inviting revitalisation proposals from non-profitmaking organisations for the four historic buildings under Batch VI of the Revitalising Historic Buildings Through Partnership Scheme. To facilitate interested organisations to understand more about the application procedures, Professor Lau Chi-pang, the Chairman of the Advisory Committee on Built Heritage Conservation and Idy Wong of KFBG were invited to share about the assessment criteria and the revitalisation experience respectively at a workshop organized by CHO on 7 January. Led by Andy Brown, Idy Wong and Stella Chong, a special visit at the Green Hub was orgnanised for the new members of Advisory Committee on Built Heritage Conservation on 17 June. Separately, Idy was invited by CUHK to deliver an online lecture to master students on 18 May featuring the integration conservation approach of the Green Hub project. The Green Hub received a Barrier-Free Outstanding Award from Free Guider in April in recognition of the friendliness of the design of our programme services and facilities.

While most of the KFBG staff were working at home over the last few months, much site-based works had been kept going by essential duty staff to keep the Green Hub and the KFBG farmland alive in the first quarter of the year. For examples, the livestock team has maintained almost full operation and our farmers undertook essential farming operation on terrace throughout the period – 6,744 eggs and 689 kg of crops were collected and distributed to colleagues who were serving duties at workplaces and the recipients of regular distribution; 168 kg of plum that was harvested in April was supplied to the Green Hub’s Eat Well Canteen for timely preservation for later use; Cheng Wing Keung and Peter So repaired the bird protection screen at the Green Hub by the end of February before the egret breeding season at the Tai Po Market Egretry started; and undertook numerous minor works to upgrade our facilities for disease protection to prepare for reopening on 7 May.

 

▲ The first sighting of egret nesting by Green Hub colleagues was made on 6 March this year.

 

▲ Facility colleagues repaired the bird protection fence of the Green Hub timely before the egret breeding season starts.

 

Repairment of our woodchipper at composting area was pending until late April due to the difficulty to ship of essential parts to Hong Kong. The woodchipper, like the teeth of a human body, plays an important role to break yard waste that is fed to our composting facilities to smaller pieces in order to speed up the degradable process. You may notice a distinguish ‘organic’ smell spreading from the Lower East Area occasionally, which signifies the time when our colleagues are most busy in mixing the Farm’s organic resource from various sources in the best ratio and turning the mixed ingredients regularly to maintain the optimum conditions for composting. With operation resumes back to normal in May, we anticipate the supply of compost will resume normal in late summer.