A new ‘grow your own’ garden has been revealed to patients and staff today at Nottingham City Hospital, as part of ongoing work to improve patients experience whilst in hospital.
The new garden situated on the rooftop terrace of the Gervis Ward for cancer care, is a space away from the clinical environment for visitors to relax and enjoy and participate in growing their own produce, whilst on the ward.
Ann-Marie Reilly, Senior Project Nurse said: “The garden supports our ongoing #EndPJParalysis work. The garden will support patients getting up and keeping active, the area has been developed to allow patients and their families to be actively involved in the growing of herbs and vegetables.”
She added: “The produce grown can then be used to support the development of dishes for our ‘NUH memory menu’ which we are developing, using feedback from our patients and members of the public in Nottingham, to ensure we have a wide range of dishes that appeal to people when they are poorly in hospital.”
Volunteers from the City Council and local businesses; Edmond Shipway Consulting and Coventry Building Society, alongside NUH staff members spent 12 hours over three days, raising flower beds, sanding and varnishing furniture and planting the produce to create a relaxing outdoor space for all to enjoy.
Nottingham Hospital’s Charity helped fund the garden project, through the ‘Just Do It’ scheme which allows frontline staff the opportunity to try out ideas which they believe will improve quality, safety and value for money within the Trust.
Nicola Strawther, Chief Dietetic Technician who helped to organise the project, said: “We hope the garden will encourage patients to use the space which supports the Trust’s ethos of #EndPJParalysis. Patients who use the garden will benefit from the therapeutic sensory element from the herbs and the project is a great way for our Trust to celebrate the use of home grown food, during British Food Fortnight.”
Chris Neale, Head of Catering at Nottingham University Hospital, said: “NUH are proud supporters of British Food Fortnight and currently has 60 percent of all its ingredients, used in patient feeding sourced from local farms which are visited regular – this means we know exactly where the food we feed our patients comes from.
He added: “The produce that is grown will be used on development work for our new patient feeding memory menu due to be launched in January 2018.”