Bonne Terre Haiti is a 3 acre farm in the north east of Haiti. We grow food for several organizations (1562 POUNDS to one orphanage alone) as well as teaching farming techniques to improve production while providing employment for up to 12 locals annually.
In August 2019 Bonne Terre celebrated 7 years of planting, development and employment! We went from 5 trees on the farm to over 1000 food producing trees! We also have vegetables, chickens, goats, dogs and a cat!
Our commercial kitchen construction project is well underway thanks to students in the Legacy Group at Terry Fox Secondary School. Having this kitchen will allow us to process more of the food we grow and generate sales that will allow us to become more self sustaining. In 2018 we received a donation from friends in Ireland that allowed us to begin this project by building a new storage facility, clearing up space for the kitchen to be put in. We are growing and selling luffa, lemongrass tea and producing moringa oil now on the farm as well as eggs all in an effort to create jobs and keep the farm going. Haiti has been in turmoil for almost a year now with major gas shortages and political unrest. We have been able to continue to provide jobs, produce food and get things done even if at a bit slower pace.
We need to be able to finish out 2019 and due to the problems in country the costs of goods has dramatically increased. We will need help fundraising through the end of the year. Please contact Jen at email@example.com for ways to support.
Bonne Terre’s long term sustainability plan involves producing a surplus of food to use for high quality staff meals, sell, and donate to those in extreme need. Vegetable gardens, food forests, and our animals all play an important part in making this system work. All the proceeds from what we sell on the farm go straight towards our yearly budget.
Moringa, Chaya and Katuk are 3 of the most nutritious leaves in the world. We are producing all 3 and providing them to local organizations that fight malnutrition. Foods that have a high nutritious value are key along with educating people on how to incoorporate them into their daily diet. We choose to be culturally sensative to people and help them add and augment the nutrition levels in their food instead of changing how they eat.