• The Department of Health and Social Care (DHSC) will launch a formal review on hospital food
• Hospitals serve 140 million meals to patients every year
• The review states that it will focus on driving up quality to make food safer, healthier and more sustainable
• It will make recommendations on how to bring hospital catering in-house and increase the use of local, fresh and seasonal produce.
  
  

Responding to the review of hospital food announced by health and social care secretary Matt Hancock, the deputy chief executive of NHS Providers, Saffron Cordery said:

“Good hospital food is an important factor in patient recovery and wellbeing. Trusts are working hard to ensure they meet nutritional standards and provide good quality food, and will continue to look for ways to improve.

Trusts are working hard to ensure they meet nutritional standards and provide good quality food, and will continue to look for ways to improve.

Saffron Cordery    Deputy Chief Executive

“Arrangements for catering within trusts vary. Some don’t have the kitchen facilities to be able cater on site for patients, and so they will have links with national wholesale suppliers. Elsewhere, some trusts have been able to develop close links with local suppliers, and others have been able to maintain their own kitchens.

We have to be careful that any review of hospital food takes into account existing arrangements and avoids a one-size-fits-all approach, as well as bearing in mind the potential cost implications of any changes required.

Saffron Cordery    Deputy Chief Executive

“We have to be careful that any review of hospital food takes into account existing arrangements and avoids a one-size-fits-all approach, as well as bearing in mind the potential cost implications of any changes required.

“This could include investment in additional workforce and facilities, and there would also be the costs associated with renegotiating and winding down contracts and agreements with suppliers and outsourced catering organisations.”