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DOLE 12-SKFO submits its Vegetable and Herb Garden for NNC’s Best Kitchen Garden

Tacurong City- In a bid to continuously advocate healthy living and stress-free environment, the Department of Labor and Employment 12-Sultan Kudarat Field Office joined the 7th Year Best Kitchen Garden implemented by the National Nutrition Council (NNC) Region 12.

 

In an interview, Mayette Flores, NNC 12 Nutrition Officer III said that their office appreciated the effort of DOLE 12-SKFO to join the evaluation which aims to encourage government workers to plant and produce organically-grown vegetables in their respective office premises.

 

“We are glad that DOLE 12 has joined our evaluation this year and hope that this move will be sustained to increase awareness among government employees on the benefits of vegetable consumption to help reduce malnutrition and prevent the onset of major non-communicable diseases,” Flores said.

 

It can be remembered that DOLE 12-SKFO under Chief Labor and Employment Officer Mary Jane Hoksuan started its very own Vegetable and Herb Garden to also pursue green initiatives in the workplace.

 

The Vegetable and Herb Garden offers different leafy vegetables (malunggay, spinach, saluyot, pechay, spring onions, alugbate, kangkong, camote tops, eggplant, okra) and herbs (blue ternate, tarragon, garlic chives, basil, stevia, peppermint, balbas pusa,citronella) which also aims to advocate in going back to basics, to have a disease-free life and to prevent a number of problems related to ageing.

 

“I commend the resourcefulness of our field office in Sultan Kudarat in starting a healthy project that promotes natural remedy to sickness and could act as detoxing agent to our busy bodies,” said DOLE 12 Regional Director Sisinio Cano.

 

The initiative is also in support to the Green Our DOLE Program (GODP) or DOLE Administrative order No. 509, s. 2011 implementing guidelines on waste management and eco-initiatives intend to achieve green work outcomes such as cleaner, safer, and carbon-free work environment, healthy and productive workforce, efficient resource utilization and effective waste reduction and management. The concept, principles and application of green productivity can be translated to improve productivity of the workforce and quality of work life, resulting to better delivery of services to its stakeholders and customers. End/KZTurnos/KForcadilla

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2019-10-01
SISINIO B. CANO


REGIONAL DIRECTOR
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