Salewa Garden: A space in Bolzano where immigrants and refugees produce fruit and vegetables.

SALEWA GARDEN

The Salewa garden It is a symbolic space for integration in Italy. In Bolzano, a solidarity network between companies and volunteers has offered fifteen refugees and migrants from different reception centers in the city to be engaged in the cultivation of a garden of 3 thousand square meters, where fruit and vegetables are grown. A way to learn organic farming techniques and produce vegetables and other products destined, among others, for a Michelin-starred restaurant in the Bolzano area.A valuable lesson that allows these young people to become part of a community and at the same time enrich themselves with a professional background that can open up the world of work for them.

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INTEGRATION FOR MIGRANTS

The initiative was born above all thanks to the will of Heiner Oberrauch, Chairman of the Salewa-Oberalp Group and founder of the Salewa Garden. This entrepreneur is convinced that politics cannot solve everything and it is a civic duty to get personally involved. So he decided to focus on theagriculture which is an integral part of the culture and life of this community with fifteen young people, including refugees and migrants, who grow over thirty varieties of vegetables, aromatic herbs, blueberries and raspberries.

PROJECTS FOR REFUGEES

The activity is also made possible by the collaboration of some volunteers, who have put their experience in the reception movement at the service of the project 1 trackAmong them there are also those who are able to teach a trade like a master craftsman expert in cultivation who is transmitting to the children the techniques of theorganic farmingThis type of cultivation has also become a reality thanks to Egon Heiss, owner of the Michelin-starred Bad Schörgau restaurant in Sarentino, who provided the Salewa Garden with organic fertilizer, which, along with the compost provided free of charge by Bioenergia Trentino, is an essential element for sustainable soil cultivation. But it doesn't end there: the restaurant's chef, Gregor Wenter, noted the quality of the products and decided to use them in his excellent cuisine.

The photos are taken from Vita.it

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