Above the Boston Medical Center, on the highest floor there is an organic veggie garden, that is feeding the staff, the patients and the poor as well.
BMC (Boston Medical Center) is a non-profit medical center with 567 beds that is located in Boston, Massachusetts. Also it is the biggest safety-net hospital and first level trauma center in New England, and it is the principal teaching hospital of the Boston University School of Medicine!
The Boston Medical Center Farm on the rooftop that is located on the third store up on the lower roof of BMC’s power plant building, and the roof area is 7,000 square feet, the rooftop farm has more than 2,658 square feet of growing space.
It is tended by over a hundred volunteers and started as the brainchild of Dave Maffeo, ranking executive of help administrations and Robert Biggio, senior VP of offices and bolster administrations, with the help of BMC’s Office of Development.
In the endeavor to discover a housetop and developing framework that addresses the issues of BMC, Dave worked with Lindsay Allen, who is as of now Manager of the BMC Rooftop Farm, and John Stoddard of Higher Ground Farm.
The homestead was planned and introduced by Somerville-based Recover Green Roofs, and Higher Ground Farm is dealing with the developing.
It incorporates different herbs, beans, peppers, kale, collard greens, bok choy, tomatoes, carrots, cucumbers, eggplant, and squash. Every one of these yields are developed in natural soil in reused milk cases and are pollinated by two on location apiaries that give nectar too.
A sign publicizes BMC’s every day ranch contributions on a sign outside the cafeteria entrance.
The ranch likewise gives living space to honey bees in a generally appalling urban setting.
Furthermore, it protects the structure, diminishing cooling and warming expenses, and assimilates water that would some way or another add to sewage flood in the city avenues beneath.
However, its most significant advantage is the nutritious food for the individuals who need it most, somewhere in the range of 5000 and 7000 pounds of it for each year.
Maffeo says that the explanation behind this is food is medication.
Lindsay Allen, the ranch’s administrator, deals with a treating the soil framework to keep the dirt prepared and scatters different yields to avert bugs and pull in gainful bugs. She says she considers the to be as a biological system however much as could reasonably be expected.
As a “wellbeing net” emergency clinic, BMC for the most part serves low-salary and old patients. It offers free food to low-pay families, just as planting, cooking and sustenance classes.
Kate Sommerfeld, leader of social determinants of wellbeing at ProMedica, clarifies that somewhere in the range of 40% and 60% of individual wellbeing is dictated by non-clinical elements, which incorporate the foods devoured during the period.
Hence, the human services industry should consider issues that effect and drive health, for example, food access and lodging. She includes that it is basic that the food given at facilities of healthcare, for example, medical clinics, must be of high dietary benefit.
Maffeo includes that as most urban conditions are food deserts, one faces challenges to discover privately developed food. However, he accepts that is something they owe their patients and the network.
As a result of the implementation of the rooftop garden program, the hospital must be commended, as it has tackled very important social issues such as the lack of employment to marginalized groups within society, lack of quality food to in-care patients, poorly maintained sewage systems in urban areas, and the effects of the urbanization on the ecosystem of species, such as bees!