06 October 2017
New 'grow your own' garden opens for cancer patients at City Hospital
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
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
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