UnityPoint Health is teaching patients healthy eating habits using fresh, seasonal produce grown onsite at Methodist and Proctor hospitals. Located just outside the campus cafeterias, the gardens have also had a positive impact on staff, says registered dietitian Carly Klaus, who helps maintain them. “Employees are able to grab produce if they would like. I’ve also seen several employees enjoy spending time in the garden when they sit outside for lunch and try the cherry tomatoes.”
The gardens’ produce varies year by year as Klaus and her team experiment with different vegetables. They’ve grown tomatoes, carrots, peppers, cucumbers, zucchini, brussels sprouts and beets, as well as herbs like basil, oregano, parsley, cilantro and mint. Any extra produce is given to food services to use for the doctor’s lounge and employee appreciation grill-out days. PM
