Every healthcare organisation has a responsibility to provide the highest level of care possible for their patients, staff and visitors. This includes the quality, nutritional value and the sustainable aspects of the food and drink that is served, as well as the overall experience and environment in which it is eaten.
The NHS is one of the largest providers of food and drink services in the country, providing over 199 million meals per year for patients, staff and visitors. Around 60% of Trusts in England are already compliant with the standards or in a good position to be.
In a joint statement Phil Shelley and Emma Brookes said: “We’ve all had times where we’ve been unwell and not felt like eating, especially as a hospital inpatient, or when we have reached for unhealthy food when we are busy, tired or stressed at work. But a nutritious meal can have a profound impact both on our mental and physical health and on our ability to recover from illness or surgery.
“As part of the Independent Review of Hospital Food (2020), which Phil chaired, recommendations highlighted the need for updated food and drink standards to ensure that patients, staff and visitors have good quality, healthy, nutritious food options, wherever they are in the country.”
All organisations subject to the NHS Standard Contract will be required to deliver against the following standards:
- Appoint a designated board director responsible for food (nutrition and safety) and report on compliance with the Healthcare Food and Drink Standards at Board Level as a standing agenda item.
- Create a Food and Drink Strategy.
- Ensure that they have access to appropriate catering dietetic advice and support.
- Have a nominated food safety specialist.
- Invest in a high calibre workforce, improved staffing and recognise the complex knowledge and skills required by chefs and food service teams in the provision of safe food and drink services.
- Be able to demonstrate that they have an established training matrix and a learning and development programme for all staff involved in healthcare food and drink services
- Put steps into place to monitor their food waste, manage any waste produced and take action to reduce the food waste produce for plate waste, production waste and unserved food.
- Have suitable food and drink solutions for all staff over a 24/7 service period.
Philip Leigh, chief executive of health & care at Sodexo UK & Ireland, added: “It is great to see the National Standards for Food and Drink in Healthcare finally published. As a member of the working group that has helped shape the final eight standards, and as a provider of 5.2 million meals a year at 53 hospitals we are confident that the new standards will help enhance the wellbeing and recovery of patients, while supporting staff caring for them.
“We continuously review and evolve our offers and already have a number of solutions in place to help NHS Trusts meet these new standards as well as some new innovative ones in development. Over the coming weeks and months, we will work with all of our clients to provide advice and support to help ensure their hospital meets the new standards.”