Grootbos Experience: Foundation

The Grootbos Foundation is about community development.  We got to see the Green Futures project and Growing the Future project…..

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In the middle of our tour, as I was looking at the images and profiles of the youth taking part in the Green Futures programme, I noticed one thing, its young people some from Eastern Cape.  That just reminded me of my young self when I was 20 years old coming to Cape Town looking for better opportunities.  The program helps these youngsters by empowering them with knowledge which they can use to get jobs and some are even hired to work as tour guides by Grootbos.  They get training on horticulture, landscaping and maintainance and care of plants.  Some of these plants are on sale and I bought some shrubs.  The money from the sales of plants is invested back into the college.  When you happen to be in Grootbos please show them some support and buy a couple of plants.

Growing the Future, a selection of women are trained on vegetable growing, fruit, herbs, beekeeping, chicken & pig farming as well as canning and preservation.  The free range eggs, vegetables, eggs produced from the project are used at the lodge.  This way, guests get to see where their food is coming from.

Read more about the Grootbos Foundation on their website:


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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