HEALTHCARE FOODSERVICE
“It doesn’t matter what else we do if it’s just slopped on a plate and given to someone…you may as well forget about the rest”
serving sustainable local products. The turnover of The Foundry has exceeded goals even with the limits and restrictions implemented due to the pandemic. Wilson’s advice to other trusts is to review the busy operational times of their outlets and the high footfall areas and work out how they can can make best of that. “When there’s downtime, they might want to look at the numbers of staff they’re employing to provide the service and think differently about how they could make use of their facilities,” she suggests.
ask whether we had a new supplier for vegetables because our order had dropped significantly. That’s because we’re asking what patients want and only delivering that. We saw a saving of £140,000 by investing in this system.”
Strong brand identity
Shelley also wants to help hospitals re- energize the retail side of their foodservice offer to increase footfall. Creating a strong brand identity is one way to do so, as Emma Wilson, head of catering for Sheffield Teaching Hospitals NHS Foundation Trust has discovered. She and her team were tasked with reducing their reliance on subsidies and as a big part of that decided to work on how they promoted their outlets. It included the development of an eye-catching spoon-and-fork concept for marketing materials across the Trust and cooperating with a local coffee company Roastology to open a grab-and-go outlet
For more go to
fcsi.org
Creating a buzz One of the most important aspects of Shelley’s role in bringing the independent review’s recommendations into reality across the NHS is to create a buzz around hospital food. He says that having Prue Leith on board has been a great help. “The issue we’ve had bringing celebrity chefs on board before has been that there wasn’t any follow-up or management plan to see things through and monitor progress,” he explains. “But when Prue and I met with the
Secretary of State, it was made very clear that this would have a three-year plan attached to it and we both put our hats in the ring and said we’re not just here to do the review and launch the report; we’re in it for the long haul. We’ve got real drive here and real credibility. The world is changing and the NHS needs to get on board and not lag behind.”
EUROPEAN EFFORTS Hospitals across Europe are exploring how to reduce their waste. For example, the Modèle d’Économie Circulaire Alimentaire pour les Hôpitaux Français (MECAHF) project was developed by Health Care Without Harm (HCWH) Europe in collaboration with the Centre Hospitalier de Niort (CH Niort) in France. It started in 2018, a response partly to the lack of
available information on food procurement and food waste within the European healthcare sector, which accounts for approximately 8% of the workforce and 10% of the GDP in Europe. The project assessed food waste throughout the supply chain of CH Niort for a three-year period and aimed to reduce food wasted by 20% and increase the proportion of healthy and sustainable food by 10%.
There were five key action points: Developing a preliminary patient survey about
hospital food services Measuring the quantity of food wasted post- consumption in both the kitchen and cafeteria Analyzing hospital purchases and assessing which
products can be substituted, to gradually move towards more fresh, local, and organic food Identifying and engaging with a network of local and
organic farmers Evaluating progress and identifying opportunities to scale-up initiatives to other institutions across France and Europe
Progress was made on all fronts, including the adoption of a sustainable purchasing policy and the development of a food measurement tool and carbon footprint calculator. A comparison of waste generated in 2018 and 2020 showed a reduction in some waste categories, particularly recycled (from 29% to 23%) and bio-waste (from 35% to 27%), in the central food production unit. This reduction, in part, was thanks to increased training and awareness, as well as better portion controls. The project also demonstrated that involving a
wide range of stakeholders, including patients and local organic farmers, is essential in developing and implementing sustainable food strategies within hospitals that help to prevent and reduce food waste. Hospitals in Denmark, France, Iceland, Norway, the Netherlands, Slovenia and Spain are working with HCWH to develop similar initiatives.
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