Patients at The Royal Children’s Hospital (RCH) have been getting their hands dirty, growing herbs and vegetables for the hospital’s kitchen, feeding hundreds of children every day.
The project, part of the RCH Therapeutic Garden Program, harnesses the benefits of nature and is funded through the Good Friday Appeal with the support of Woolworths.
Garden therapy is one of several therapeutic interventions offered by the RCH to help kids learn new skills, manage their emotions and enjoy respite from their treatment at the hospital.
“The hospital can be a difficult space to be in – but our garden is a contrast to that. There’s colour, movement, light and shade”, explains Therapeutic Garden Coordinator Kayte Kitchen.
“Time in nature has many benefits and has been found to improve mood, reduce stress and increase a person’s overall wellbeing – the impact it has on our young patients is incredible,” Kayte said.
Six months into the project, the garden is thriving, and the hospital’s Executive Chef Andrei Kononov has been whipping up the harvested ingredients.
“Peri Peri chicken, Louisiana Gumbo and Zucchini Slice are on the menu,” he explained.
“In fact, we’ve stopped ordering thyme completely with many of our chefs in the habit of regularly visiting the garden to check for produce for harvest.”
With more than 500 inpatient meals plated up each day, the program is already having an impact.
“Home-grown produce tastes much better, so patients are far more likely to consume it, especially when they have a connection with having looked after or harvested the produce,” Andrei added.
“Hospital food often gets a bad name – our Kitchen Garden program certainly challenges that stereotype.”
“The Therapeutic Garden Program really elevates the type of care we deliver here at the RCH”, says RCH Chief Executive Officer Dr Peter Steer.
“A hospital experience can be tough, but we want children to be children – and our garden space gives patients the chance to stay in touch with what makes them so special”.
The garden therapy team provides individual, group and family sessions to kids, caregivers and staff both inside and outside the hospital.
There are now plans to continue the pilot program and grow more seasonal herbs and vegetables that can be used throughout the year.