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389 days ago

‘Gap filling’ grants made to local conservation projects

The Team from Momentum Waikato

A ‘gap-filler’ conservation fund established at Momentum Waikato by a local philanthropic couple has made its first round of grants towards predator control and restoration planting projects across the region.

The Waikato Hauraki Conservation Fund was kickstarted by a significant donation by Dianne and Selwyn June in 2021, and then boosted by a donation from the estate of the late John and Bunny Mortimer, who established the Taitua Arboretum.

The new Conservation Fund welcomes public donations that will grow the ongoing investment income it uses to support conservation work by voluntary groups and landowners.

“From what we’ve seen, it is the small things that need reliable funding. For instance, they might need to buy some bait stations, perhaps send some attendees on a first aid course, or buy safety gear” says Dianne.

Click 'Read More' to find out which groups received the first grants from the Waikato Hauraki Conservation Fund.

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More messages from your neighbours
18 days ago

Show us what you've been up to...

The Team from Neighbourly.co.nz

Brighten our day, and show us a glimpse into your world, neighbours.

We'd love to see some of the photos you've taken lately or any craft/DIY projects you're working on.

Simply add a photo below 📷🌅 🌻

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14 hours ago

Warning: These riddles might blow your mind🤯 Try them if you dare! 🚀

Riddler from The Neighbourly Riddler

What rock group consists of four famous men, but none of them sing?

Do you think you know the answer? Don't spoil it for your neighbours! Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm.

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1 day ago

Have you tried this cafe?

Libby Totton Reporter from Waikato Times

Ethos Cafe isn’t just serving food - it’s rethinking the entire food system. From growing its own produce to composting kitchen waste back into the soil, this cafe is closing the loop, one plate at a time.

“We grow our own food, bring it into the kitchen, and whatever’s left goes back into our garden,” says head chef Chris McIntosh.

Have you tried this cafe? Tell us about it in the comments (adding NFP if you don't want your words used in print).

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