There were a number of very good quality entries in this year’s Public Sector Catering Awards, but when it came to the Hospital Catering Award the decision on the winner was unequivocal.
One judge said: “I loved the fact that they were adapting to patient need through online ordering and the bento boxes to improve uptake of fruit and veg. And Food for Life in both patient and staff dining shows an equal weighting to both operating sectors - a brilliant example of a best practice service.”
Another commented: “The entry highlighted a coming together of multiple departments, showing fantastic staff support and attention to detail in all areas.”
The catering team had already been shortlisted in the Team of the Year category in the 2022 HEFMA Awards. This led the NHS estates and FM organisation to undertake a review of what the team was doing to see how the ‘inspirational work’ could be shared among its members.
The team has also been recognised this year after receiving a Food for Life Silver Award from the Soil Association for its patient feeding and restaurant menus.
Nuno Matias, catering services manager for Royal Brompton Hospital, said: “A Food for Life award is a fantastic way to demonstrate that we’re providing great quality, fresh and healthy meals, a dining environment that makes them enjoyable and food education that has a positive impact on both children and the wider community.”
More than 80% of the food for NHS and private patients is prepared on site by trained chefs, including special diets. The catering team works closely with the dietetic team to ensure the hospital is meeting British Dietetic Association Nutrition & Hydration Digest standards for all menus, including the new seasonal and vegan menus introduced in the past year.
Among innovations introduced, the catering team now provides insulated water jugs to ensure the water stays cool and to encourage uptake of hydration. This was made possible after it secured funding for the purchase.
It has also introduced daily Bento Boxes for paediatric patients to encourage them to eat more fresh, raw vegetables after it was noted the children were not choosing salads.
The catering team are also changing all the tea trolleys for the wards and introducing China mugs to give patients a better experience and to encourage them to drink more. This was funded after the team put in a charity bid to source the Chinaware.
Additional innovation has come through a joint effort with the dietetic team to celebrate occasions by providing ‘muffin & milkshake’ rounds or free fruit for Freaky Fruity Friday.
Another innovation has been the implementation of new technologies such as a ‘Leanpath’, food waste system to provide a greener, more sustainable service.
Leanpath works in 250 hospitals worldwide, enabling food waste reductions and associated impacts to be achieved through a detailed measurement and prevention approach.
At Royal Brompton Hospital is it supporting the Trust’s sustainability strategy by measuring operational food waste to inform meaningful improvements, which it is hoped will save the Trust money, staff time, energy, carbon, water and, of course, cut waste.
The catering team has created a new seasonal menu to improve the variety and diversity of options for patients. This includes the introduction of new, daily fruit-based desserts on patient menus.
With the increased interest in veganism, the team has created a new vegan menu to ensure increased options for patients. Last year, in 2022, it also implemented a Meat Free Monday for all staff as part of efforts to support the Trust’s sustainability strategy.
A sense of fun remains part of the team’s dynamic and during Black History Month this year the catering team not only created an African themed menu, but also ‘dressed up’ to serve patients their meals. The effort was appreciated, with very good feedback from patients and staff.
There has also been the introduction of an electronic ordering system, so that chefs can access the patient meal numbers earlier. This has helped to reduce wastage because meals are freshly cooked on the day.
The department has also tackled plastic waste, its efforts resulting in a 70% reduction in single-use plastic and disposables. Polystyrene takeaway boxes and plastic cutlery have been removed entirely, though it still stocks plastic straws for patients who need them.
Reacting to the increased cost of living in late 2022-early 2023, the team implemented a £3 meal deal in the restaurant to support staff.
And remaining alert to the needs of its patients the catering team introduced an air fryer to help improve the quality and options on the low-fat menu. The move followed feedback from the mother of a young patient, who was disappointed by the existing options.
The fryer has also improved the quality of the chips and breaded meat and fish for patients who are malnourished.
The team has also responded to feedback from the Patient Experience team about improving the range of organic produce it uses and reviewing the meat it serves.
As a result, over the past year there has been a 30% reduction in the amount of red meat on NHS and private patient menus and all meat served is now ‘farm assured’ Red Tractor meat. And it now purchases more than 5% organic produce.
Lastly, during lockdown, the catering team provided daily free meals to all trust staff to support the clinician teams working on the wards.