Across British Columbia, quiet and powerful initiatives are taking root—literally. A recent project led by UBC Sustainability Scholar Molly Zhang, in partnership with the Energy and Environmental Sustainability (EES) team, explored how food gardens at health-care sites use minimal water while growing food and offering meaningful benefits for wellbeing.
A Low-Water, High-Value Approach
The Water Conservation and Food Gardens project set out to understand how food gardens are irrigated at health-care sites, what water-saving practices are in place, and what benefits these gardens bring to patients, staff, and communities. Through interviews with garden stewards at health-care sites, the research revealed compelling results: these small-scale, food gardens use very little water, yet offer many wellness benefits.
An interviewed garden steward shared how “Even if only a little bit, [the produce we grow] still impacts the flavor for everyone… We cannot grow enough food right now… but just to supplement it, it’s good for the residents to be involved, and there’s more… wellbeing and mental health benefits.”
Most gardens Molly investigated in her research rely on simple, low-cost irrigation methods like hand watering and drip systems. While rainwater harvesting isn’t currently used due to food safety concerns from potential bacterial growth in stagnant water, expanding drip irrigation could further reduce water use and labour demands. Importantly, the gardens don’t compromise water conservation goals.
More Than Just Fresh Produce
Interviewed garden stewards were enthusiastic about the benefits, naming gardening as “therapeutic, very calming”, “an escape from the high pressure, clinical, bright lights, sharp over amped sort of energy environment into a peaceful, soothing thing where you can tend plants.”
The research project showed how food gardens at health-care sites support mental health, staff wellness, equity, and climate resilience. Staff and patients alike find joy, relaxation, and community in these green spaces. The gardens are a source of fresh produce, cultural connection, and therapeutic value. They also contribute to sustainability and food security goals, by teaching staff and medical staff food growing skills.
Supporting Long-Term Sustainability
Sustaining gardens at health-care sites requires more than enthusiasm. Many rely on volunteers, making them vulnerable to turnover and shifting priorities. The research highlights the need for modest, recurring budgets and institutional support—just a few hundred dollars annually can go a long way in maintaining tools, seeds, and infrastructure.
With thoughtful support, food gardens can thrive as low-cost, high-impact contributors to both environmental and human health. The hope is that health-care institutions will recognize their value and embed them more deeply into long-term planning.
