Sustainable Food Procurement Initiative - NHS Food for Cornwall project
Case Study: NHS Food for Cornwall Project
Region: Cornwall
Organisation: NHS Trust
Description
The NHS Trusts in Cornwall have recently sanctioned a Community Food Manufacturing Study carried out by the catering team at Royal Cornwall Hospital in conjunction with Objective One. The study examined work practices, possible benefits to Cornwall and the positive impact such a scheme would have upon the social, physical and economical health of the region. The conclusion is that the long-term requirement of NHS catering within the county requires a sustainable approach to procurement and that a shared Cornwall Food Production Unit (CPFU) in a central location will assist this goal. Projects enabling sustainable development can apply for up to 50% of investment costs, providing the opportunity to establish Cornwall as an innovator and leader within the NHS.
Project time-scales
Setting-up the CFPU should take 15 months. Next is Phase Two, the capital build stage , where it is anticipated that construction will last nine months. The CFPU should be operational by September 2005, if funding is obtained. The Local Procurement model will take two years to set up, but there is an ongoing need for sustainable development and health education and the project will continue to develop, meeting the needs of future generations.
Benefits
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Maximise food quality and choice for every patient in every Cornish Healthcare property, ensuring compliance with the NHS National Plan and the Better Hospital Food initiative.
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Control food sourcing, quality and the price of our meals, enabling us to provide cheaper meals than those nationally supplied as we are a not for profit organisation.
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Reduce and recycle waste, saving money and reducing environmental damage. CFPU will also investigate new innovations, e.g. turning waste cooking oil into Bio Diesel.
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Provide a career infrastructure and development path for NHS staff, mirroring, in a small way, the 'Eden' effect, which has seen massive support for the rural economy.
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Create a positive impact on the health of the local community by providing a tailored service that caters for the personal demands of the patients.
Lessons learned during implementation
This project has yet to be implemented. A brief summary of the aims of the project are as follows:
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to work in partnership with local producers, suppliers and distributors to purchase and process a much greater percentage of our food stocks within Cornwall, for use in patient, visitor and staff meals. We recognise the synergy between the NHS and the Health Community and by aiding in the creation of a sustainable economy for Cornwall, our Trusts can have a direct impact on the social and physical well being of the clients they serve, thereby reducing patient care costs.
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to provide skilled jobs in areas of need, both in the NHS and private enterprise,;
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to encourage sustainable methods of farming and food processing, thereby safeguarding the environment. "Our Trusts recognise the importance of efficiency of procurement but are also keen to encourage local suppliers to 'bid' to supply goods and services, promoting the use of local business where this proves to be cost effective" (Royal Cornwall Hospitals NHS Trust Supply Strategy 2000).
Future developments
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Provide an Internet database of goods that the NHS uses and is interested in using. Local suppliers will be able to access this database, enabling them to compete with national contracts.
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Formulate a local procurement policy, both for ourselves and for potential suppliers. The NHS can deal with individual suppliers, but not with the small individual firm that is not able to keep pace with demand. So our policy will encourage them to join local food supply groups or co-operatives, set up by government agencies. We will share these groups and all best practice methods with other public-sector organisations, such as schools and Cornwall County Council and perhaps The Eden Project.
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Set up a Green Box Scheme for patients, visitors and staff, offering a long list of local products, such as fruit, vegetables, dairy, meat and organic produce. This aftercare service could reduce some in-patient figures and help recovery time for others.
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The local health authority or perhaps a food supply group will run the GBS, enabling the latter to sell their products directly to the consumer, having a direct and far reaching impact on the local economy.
Further information
Mike Pearson Catering Services Manager 01872 252767 mike.pearson@rcht.swest.nhs.uk or Nathan Harrow Project Manager 01872 252767 nathan.harrow@rcht.swest.nhs.uk
Page published: 6 October 2003