Albury Wodonga Health's dietitians enable healthy habits every day, and more locals will now have access to good food thanks to a project of theirs.
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Throughout June, dietitians hosted 'Nutrition Month' and worked with the food services team to provide $5 healthy lunches for staff as a fundraiser.
The proceeds raised from 238 meals went to Albury-Wodonga Regional FoodShare.
Dietitian Jane Ford said their project lived on in the good work done by FoodShare and in colourful scrubs sewn by one of her colleagues.
"The nursing educators have a theme every month - the month of June was about nutrition," she said.
"We wanted to be creative and brainstormed ideas.
"We thought it would be nice to have a special meal, with a donation to something that's food-related.
"Amanda (Kiss) was our seamstress and made some colourful scrubs that we've continued to wear!"
Lentil meatloaf, vegetable lasagne, Moroccan chicken, tagine and curries with cauliflower rice were among the items on the menu.
Dietitian Melanie Smith was ecstatic with the result.
"We had some really good feedback about the meals and we had quite a few people just donating money as well," she said.
"Especially with COVID, places like this (FoodShare) are much-needed."
The $1415 donation is going to FoodShare's community pantry program - which started with 30 hampers being distributed and now gives out 300 a month.
Community pantry co-ordinator Nicole Eirth said the service was accessible to anyone that requires emergency food assistance.
"We always ensure the hampers are healthy - one of our volunteers is an ex-dietitian," she said.
"When we give our hampers to families, they really enjoy eating different types of produce.
"Sometimes, if we get a surplus of sugar plums for example, it might be their first time eating that particular fruit."
FoodShare general manager Peter Matthews was glad to receive the donation from AWH and congratulated the dietitians and food services employees for their efforts.
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"It's one of those initiatives that is so imaginative, and that gets people involved," he said.
"The end result is we're able to supply more healthy food to the community."