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Hospitals: Food

Volume 479: debated on Monday 1 September 2008

To ask the Secretary of State for Health what guidance he provides to hospitals on reducing waste from the meals they provide. (219846)

The Department issued 'Managing Food Waste in the NHS' in March 2005. This document provides best practice guidance for catering managers, nurses, ward housekeepers, doctors, dieticians and the ward-based teams in general. It identifies reasons why wastage occurs and provides guidance on reducing the volume of food that is supplied or cooked, but is not subsequently served. It also provides guidance on identifying the responsibilities for reducing waste and on the factors likely to be involved in wastage. A copy of this document has been placed in the Library.