Each year, The CRUMBS Project holds an Activities Week, dedicated to providing different learning experiences for the charity’s trainees, to deepen their understanding of hospitality, and encourage their personal growth. This year’s Activities Week incorporated educational field trips to food producers and suppliers based in Hampshire and the Isle of Wight, to learn more about the hospitality sector’s role in the food chain and journey from seed to plate — and what an incredible set of experiences it was!
With generous funding from Co op Local Community Fund and The Townsend Discretionary Fund, we delivered a full five-day programme of activities designed to support 20 adults with disabilities in expanding their learning, building social connections, developing new skills, and enhancing their overall wellbeing through inclusive and engaging immersive experiences.
For many trainees, this was their first time travelling outside the UK mainland to the Isle of Wight, where they took part in educational field trips to gain insight into the hospitality industry’s involvement in the food system. One group of trainees was even fortunate to be able to visit the ferry bridge and meet the ferry’s Captain on their journey between Lymington and Yarmouth with Wightlink Ferries.
At The Garlic Farm Isle of Wight | Farm Shop | Restaurant | Café, each group of trainees learnt about the different varieties of garlic, garlic seed, garlic-infused products, and garlic gifts produced in the Arreton Valley. The groups joined farm walks and were educated in the history and medicinal uses of garlic. Before trying a variety of garlic-based foods, they trainees were challenged with facts to find, encouraging the connection between produce and healthy eating choices. Trainee Mark described his visit:
At Harvey Browns, our trainees experienced a wide range of local, regional, and international food and drink products. They had the opportunity to sample new flavours and learn about how different produce can be packaged into different quantities to reduce waste. Trainee Dennis engaged with the master butchers at Harvey Browns, to learn more about different cuts of locally sourced meats and how they can be prepared and served in a range of dishes.
Staff and trainees sampled products from Isle of Wight Tomatoes, and learnt about the sustainable farming methods that enable these tomatoes to be renowned for their exceptional flavour.
A group of trainees and staff team members also had the unique opportunity to go behind the scenes at a local Harvest Fine Foods warehouse facility in Hampshire. The organisation is a foodservice supplier operating across the south of England, which provides a wide range of local fresh and chilled produce to the hospitality industry.
Thanks to the generosity of Phil Clark, Business Development Chef, our group was given a guided tour of the warehouse to learn how the operation works from the inside out. From picking and packing products to understanding how items are prepared and distributed, the visit opened our trainees’ eyes to a side of the hospitality industry they don’t often get to see.
For many, it was their first time in a working warehouse, and it was an experience that broadened horizons and sparked conversations. It allowed our trainees to gain insight into how everyday food and beverage items reach their destination, and see how teamwork and technology come together behind the scenes.
A lunchtime visit to Beaulieu Bakehouse was followed by a stop at Dan Tanners Sopley Farm. The trainees had the chance to see the produce growing at the farm, which sparked conversations about appearance, soil, and harvesting methods. The days’ excursions were a highlight for trainee Richard, who bought some handmade chocolates in Beaulieu and enjoyed touring the farm and looking at the equipment and growing areas.
During the visits to local shops and businesses, trainees were identifying foods and brands they had seen during the tour of Harvest Fine Foods, demonstrating the local supply chain. After returning from the Activities Week field trips, trainees have brought their new knowledge back to the training kitchens at The CRUMBS Project, where they have been using unfamiliar ingredients and experimenting more confidently with different flavour combinations in their dishes. A recent example is a fabulous garlic chicken dish prepared by trainees Emily V and Scott!
The benefits to The CRUMBS Project’s trainees of these experiences from Activities Week in 2025 go far beyond learning about ingredients. It builds their confidence, encourages engagement, and shows how they are valued, welcomed, and included in all kinds of environments and activities.
We are thankful to the local food producers and suppliers for opening their doors and enabling our trainees and staff to join immersive learning experiences about the food supply chain. Initiatives like this help create a more inclusive and understanding community — and we look forward to facilitating more immersive learning experiences for disadvantaged adults in the future.
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