asked the Secretary of State for Social Services what investigations he plans to conduct into the levels of provision of hot and cold foods served to patients and the quantities of food supply wastage within National Health Service hospitals.

It is the responsibility of individual health authorities to ensure that they provide palatable and nutritious food for their patients economically and without undue waste of food. We plan shortly to publish the report of the National Health Service scrutiny on the cost of catering and shall be calling for action from health authorities to review their catering services and seek a reduction of food wastage.