Alūksne hospital helps local farmers get rid of surplus produce
Alūksne Hospital in Latvia has launched a community initiative encouraging local farmers and residents to donate their surplus homegrown produce, such as blueberries and vegetables, to the hospital kitchen. This program helps prevent food waste and provides fresh, organic ingredients for patient and staff meals.
Why it matters
This initiative offers a practical model for addressing food waste and supporting local agriculture, while simultaneously providing healthy food to a healthcare institution and fostering strong community ties.
Silvis Samiņš, owner of the “Auziņas” farm in Alsviķi parish, is on his way to the kitchen at Alūksne Hospital. He has brought some blueberries as a donation. “Home-grown, organic – well, there are loads of berries at the moment, and I can’t sell them all at the Alūksne market,” he explained. This isn’t the first time the owner of “Auziņas” has arrived at Alūksne Hospital with a donation, bringing along both blueberries and vegetables. “A cucumber or a tomato here and there. The best option is – if you’ve got nowhere to put them, then at least give them to charity, to something, so that at least one person benefits,” said Samiņš.
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