Public sector sustainable food procurement initiative - Solihull Hospital
Case Study: Solihull Hospital
Region: Midlands
Organisation: Birmingham Heartlands and Solihull NHS Trust
Description: Solihull Hospital avoided pressure to outsource its catering service by establishing an in-house cook-chill unit serving 3 other hospitals.
The food is cooked and chilled on a large scale along principles used for mass produced food made by contract caterers with strict adherence to Department of Health hygiene regulations for cooked-chilled and cooked-freeze catering systems.
Cooking equipment and utensils are kept meticulously clean and, in accordance with the guidelines, meals are blast chilled within 90 minutes of cooking and then held in units at plus 2 degrees centigrade - so that the period in which bacteria might grow is minimised.
The in-house unit has solved the problem of over-cooking vegetables by buying specially graded high quality produce and keeping them raw until regenerated on the ward in a 50 minute programme that ensures they are cooked uniformly all the way through. Martin Cantor, the catering manager, is proud that they taste like vegetables with nothing lost in the cooking. Nothing is added - no salt, no water.
Benefits
- the food is nutritious and healthy and as catering is an integral part of the hospital's care programme the catering staff are well motivated and proud of their achievements.
- in addition to catering to their own hospitals (Heartlands and Solihull) they have won contracts with other healthcare organisations in the West Midlands specifically City and Good Hope Hospitals.
- the use of dishes specially designed for the NHS by top chefs to help put the freshness back into hospital food
- the department serves 8,000 patient meals a day across the region, as well as operating two thriving staff and visitor restaurants making it one of the largest caterers in the region.
Lessons learned during implemtation
- Food is crucial to the well-being of patients whilst in hospital, playing an important part in healing and recovery. Nutrition, food safety, consistency of quality and varied menu choice for all are key to offering an enhanced patient experience and a quick recovery.
- The success in delivering high standards within their own two hospitals has enabled them to develop and take on the catering at other hospitals. This has included the appointment of a specialist dedicated halal chef.
- The new food service system has been highly successful, developed by nurses, dieticians and catering staff working in partnership. Together they have ensured that the catering service for patients provides enjoyable meals and reflects the changes in lifestyles and eating habits that have taken place over the last 10 years.
Future developments
In conjunction with the NHS Trust a new initiative is being trialled in two wards in each hospital called 'Fighting Back With Food'. This aims to promote eating for health, with the introduction of various beneficial foodstuffs, such as cranberry drinks, probiotic yogurts and fresh fruit and vegetables along with educational posters for patient information. The aim is to reduce hospital stays by encouraging patients to eat more foods that actively fight infections and boost the bodies own natural defences.
Further information
Contact: Martin Cantor
Email:Martin.Cantor@heartsol.wmids.nhs.uk
Page published: 4 November 2004