Eco-Farm & Farmhouse Project

Locally grown food to supply the lodge and the community

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Eco-Farm & Farmhouse Project

Mhondoro distinguishes itself from other safari lodges with the style and quality of its fresh, home-grown food, presented in an exciting, modern African style. Not only is produce sourced locally wherever possible, but at the heart of this, is Mhondoro’s community projects that include its Eco-Farm, as well as the new Farmhouse project.

Organic material is composted and used in the lodge’s kitchen garden where up to 45% of the fresh produce used in the restaurant is organically grown. No pesticides or added fertilisers are used. Fresh from the soil, these home-grown products include herbs, vegetables, fruit and edible flowers that are harvested every morning to feature on the menu of the day. All excess waste is 100% recycled and repurposed for other use, including glass, cans, paper and food.

Adjoining Welgevonden Game Reserve, Mhondoro’s Eco-Farm grows fresh, organic produce for use at the lodge. Sheep and cattle are kept, as well as free-range chickens to supply farm fresh eggs to the lodge. This production farm has created new jobs for members of the surrounding community, who also benefit from surplus produce donated to those in need.

Farm tours are offered, providing guests with the opportunity to interact with the gardeners and chefs by helping to pick herbs and vegetables, which are then freshly prepared around a campfire and served as a delicious, fresh and organic lunch outdoors under the trees.

SUPPORT THE NEW FARMHOUSE PROJECT

In the last quarter of 2023, Mhondoro will launch another new community initiative with the opening of the new sustainable Farmhouse project on a neighbouring farm that has been acquired and funded by the owners’ MF Foundation. Here head chef and shareholder Zinobia Martin will be upskilling another two staff members in a newly-built industrial kitchen to process game meat, and produce deli products such as gourmet ice creams, homemade jams and rusks, a selection of cured and aged meats, pâtés, and other delicacies for use at the lodge. Staff members will reap financial benefits from the sale of these items to visiting guests, as well as from funds raised by presenting traditional cooking classes, or serving lunches to guests next to the river. There will be no dangerous game on this farm, allowing guests the opportunity to add a different dimension to their safari by enjoying a full day excursion to the Farmhouse project, that will include the option to make use of e-bikes, and enjoy various hiking and walking trails.  

Additional information

More information coming soon.

TIMELINE

Step 1

Upskill workers

Nov 09, 2017

Step 1

Upskill workers

Nov 09, 2017

Would you like to contribute?

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