Site Allotment

With the recent problems we have faced with coronavirus, including access to resources and products, including certain food types, members of our North Bristol project, led by a green fingered supervisor, set up an allotment next to site.

The site had to fully prepare the ground from scratch and planted a wide variety of vegetables including runner beans, lettuce, carrots, turnips, beetroot, swiss chard, courgette plants, tomato plants, Spring onions and potatoes.

Coupled with this, to manage and run our site canteen, we employed a local chef, made redundant as a result of the pandemic. This has enabled him to have access to fresh, home grown produce, which has been very cost effective and organically healthy.

This example of best practice is just one way that projects can work to tackle the virus and reduce the spread. For full guidance and the latest Government advice read the Construction Leadership Council’s Site Operating Procedures.

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Entry submitted by J Murphy & Sons Ltd


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