Among the collection of donated foods, FareShare also operate three kitchen gardens which are tended to by volunteers and produce about 40 tonnes of vegetables per year.
With the harvesting of these vegetables along with collected and donated meats, eggs and dairy items, they are then turned into delicious and nutritious meals. FareShares volunteers ensure these meals are packed with as much protein and fresh vegetables as possible, cooking meals including curries, pastas, casseroles, soups. The Melbourne kitchen also prepares a popular line of savoury pastries such as vegetable rolls, sausage rolls and quiches. All of these under the direction and supervision of experienced chefs.