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NHS Sustainable Development
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TOPIC: provision of food in the NHS- need to be more valued and sustainable

provision of food in the NHS- need to be more valued and sustainable 7 months ago #1

nothing will be achieved until all paients have to pay for their food as they do in other countries

Re: provision of food in the NHS- need to be more valued and sustainable 6 months, 3 weeks ago #2

Thanks Penny, but how are Trusts within the UK addressing the issue of food waste and food procurement?

Re: provision of food in the NHS- need to be more valued and sustainable 6 months, 3 weeks ago #3

Only one in ten hospitals know where the food they serve their patients has come from


A new freedom of information request by The Countryside Alliance Foundation has revealed that NHS Trusts are not placing British food high enough on the procurement agenda.

We argue that buying British would improve the quality of food being provided to recovering patients, reduce the environmental damage from importing cheap foreign produce, and put money back into the local economy – in particular to hard-pressed British farmers. The Countryside Alliance Foundation is calling on the Coalition Government to introduce a minimum British food buying standards policy for the NHS, similar to that initiated for the civil service earlier this year.



Key findings:

•37 out of 262 NHS Trusts know where the food they purchase for patients comes from. This equates to just 14 per cent of NHS Trusts who know the origins of the food they are serving to patients


•On average, of the 37 NHS Trusts that record where they source food for hospitals, 60 per cent was British in 2008-09. This increased to 62 per cent in 2009-10.


•Royal Cornwall Hospitals Trust pioneered a local food procurement programme and estimated in 2004 that direct spending of £1,131,000 with Cornish suppliers had generated additional spending of £910,624 in the local economy


•Polling by YouGov reveals that 60 per cent of the British people think that hospitals should buy British meat or meat products, even it if costs more.


Alice Barnard, Chief Executive of The Countryside Alliance Foundation, said:

“Although the current economic conditions are making life difficult for hospitals, the importance of buying high-quality British food should not be overlooked. Evidence has shown that investing in local produce means investing in higher quality food for patients, which in turn improves their recovery, and puts a little back into the local economy. The Countryside Alliance Foundation would like to see the Government buying standards extended to hospitals, to ensure patients, producers and taxpayers are getting the best possible deal from the NHS

Re: provision of food in the NHS- need to be more valued and sustainable 6 months, 2 weeks ago #4

Cornwall Food was opened in 2008 as a state of the art food production and supply unit based in Redruth, Cornwall

It followed three key principles

locally supplied ingredients and services from the West Country

Best value food using traditional culinary skills with chefs in a kitchen not a factory.

Close partnership with customers on menus, nutrition and supply saving money and food miles

Initially the unit provided patient food to just 3 sites within RCHT as other trusts had existing contracts and it took time for the new venture to develop.

However in the past 18 months, supply has been extended to 5 trusts in Devon as well as schools, council establishments and St Austell brewery. This supply covering sandwiches, cakes, special diets and some patient food.Indeed Cornwall Food have established a highly successful partnership with NDHT (Northern Devon Healthcare Trust) that has resulted in exceptional patient satisfaction, lower costs v national suppliers and the establishment of a One stop shop on everyday provisions in community sites that has saved money and injected revenue into the local economy.

Cornwall food are now delighted to offer this complete service to any trust in the West Country.This covers community sites, partnership sites as well as acute trusts.This is possible because Cornwall Food are on the national framework for patient meals provision.

Quality v Cost -With the food production based upon traditional methods it is vital that the best quality ingredients are used , this we achieve by sourcing in the main from Devon and Cornwall, whilst budgets are very important the premise of RCHT's food service is that quality food helps you get better quicker. The purchasing power of Cornwall Food enables us to get some very keen contract prices whilst at the same time supporting the local community, which is one of the main and abiding principles of the Cornwall Food programme which is based upon sustainable principles. The closer working relationships that are happening with other South West Trusts means that the potential to get even better prices is becoming a reality.

The bio-fuel generator on the RCH site uses sustainable wood chip to provide energy which has enabled to make savings by producing power that is cheaper than the National Grid in addition to this the Trust has recently installed a bio-digester for waste food to avoid the need to use waste disposal units into the main sewers whilst at the same time saving millions of litres of water and utility costs.
Last Edit: 6 months, 2 weeks ago by Scott Buckler.

Re: provision of food in the NHS- need to be more valued and sustainable 3 months ago #5

Agree, however everyone need to appreciate that good quality nutritious food served to and eaten by patients is the cheapest form of care whilst in hospital.

Re: provision of food in the NHS- need to be more valued and sustainable 3 months ago #6

all food provisoin should be under the management of the clinical staff not the facilities
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