AYAH’s music therapist Dave (second from right) with patients at the garden
Growing change at AYAH At the Adolescent and Young Adult Hospice (AYAH), a small edible garden is helping drive local sustainability efforts and foster connections amongst patients and their families. It’s part of NSLHD’s broader focus on planetary health—reducing waste, growing food on site, and lowering environmental impact. Led by AYAH’s music therapist Dave Anthony, the garden is supported by partners including Kimbriki Resource Centre, Waterups Wicking Beds, Bunnings Balgowlah, and Ben & Jerry’s volunteers. Dave said the garden has allowed the facility to grow their own vegetables that have been used in the meals prepared at the AYAH. “Our goal is to grow seasonal, close-to- organic produce that can be used by our award-winning chef, Phil, in the meals he serves our patients and families,” he said. “Each week, more than 10 kilograms of green waste is composted on-site. The fresh, seasonal produce we are growing includes eggplant, tomatoes, squash and greens.” Dave said the space is also being used for therapeutic purposes, to make each gardening session a unique one for patients. “Myself, alongside the AYAH’s occupational and physiotherapist, use the garden to design tailored sessions for patients that improve wellbeing through physical activity and connection with nature,” he said. What began as a sustainability project is quickly becoming something even deeper.
It is a way for the AYAH community to grow together, with patients and families already bringing cuttings from home and planting their own contributions to the growing space. The next chapter of the project is an Indigenous food garden, developed in partnership with Bush to Bowl and inspired by the work already underway at Mona Vale Hospital.
Dish made for AYAH patients and their families using some locally grown incredients
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