Taking the Pulse of Hospital Food

The Campaign for Better Hospital Food has undertaken an in-depth report into the current state of hospital food in NHS England

The healthy voice in providing choice

The consumer demand for choice in vended snack products is growing in hospitals. Jonathan Hart, of the Automatic Vending Association, explains the steps the vending industry is taking to meet the expectations of a more health conscious nation.

The Mark of good food in hospitals

The Soil Association provides an update on the work it has done to improve food through its Food for Life Catering Mark, with a specific focus on its work with the NHS and healthcare sector.

Campaigning for Better Hospital Food

The Campaign For Better Hospital Food looks at the need for high standards in hospital food so that more meals are freshly cooked with care, tasty to eat and made using nutritious ingredients. Katherine Button provides an update on the campaign and the national push for higher standards.

With hospital food often being considered a cause for national shame, stronger standards are highly sought after. The Better Hospital Food campaign is seeking government intervention to keep good food out of the bin, and healthy food on hospital plates.

Good quality, high standard catering in hospitals and healthcare establishments is crucial. Andy Jones outlines the importance of promoting, developing and implementing standards to ensure that they are adhered to

The British Dietetic Association (BDA) outlines ways to implement an effective allergen management programme – training staff in food allergen risks and communicating accurate and consistent information about allergens to patients and visitors

The Hospital Caterers Association’s national chair Andy Jones, urges hospitals to embed food and drink as a vital part of the patient’s recovery plan, and discusses how this can be achieved

Winner of the Orange Innovation Award at this year’s National Business Awards, CarteChoix – apetito’s new restaurant-inspired plated meals system – is helping hospitals reduce food waste whilst satisfying patient demand for quality, flexibility and choice.

Rosemarie Hoyle, Divisional Manager Healthcare at apetito, explains the thinking behind CarteChoix and the benefits it offers both hospitals and patients.

Tough new standards setting out what patients should expect from NHS hospital food have been announced by new health Secretary Jeremy Hunt, but do they go far enough?

Heston Blumenthal was drafted in by the NHS to spice up their menus last year, and visited Alder Hey hospital for his Channel 4 series ‘Heston’s 'Michelin Impossible’.

Local hero and celebrity chef James Martin takes on the difficult task of redesigning Scarborough Hospital's patient and staff menus.

Dietitians have a unique understanding of the nutritional care system and their knowledge should be used to ensure hospital food works for patients, urges Esther Avery from the BDA

The kitchens, wards and retail outlets at Musgrove Park Hospital in Taunton have been recognised by the Food Standards Agency for their impeccable health, safety and hygiene standards

‘L£AN & green’ was the theme for the HCA’s 2011 National Conference, which demonstrated how and why we all need to be doing more for less without affecting food or service quality


Event Diary

Hospital Innovations, on the 25 - 26 April, will bring together the key decision makers responsible for the delivery of patient services in the UK.

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