Senior NHS (National Health Service) figures from Scotland, Northern England, South West, Wales, London and the South East recently met at a seminar attended by HRH Prince Charles to discuss hospital food and it’s importance with regard to the twin issues of the environment (including climate change) and human health (including obesity).
With climate change being an urgent priority and obesity costing the NHS a huge proportion of its annual budget, the Prince vividly highlighted the manifold benefits of using local, organic, seasonal fresh produce. Patients benefit from plentiful fruit and veg bought in season at prices the NHS can afford, British farmers benefit, food miles are reduced and waste and subsequent greenhouse gases are minimised.
Prince Charles challenged NHS hospital trust chief executives to improve the quality of hospital food, emphasizing: “We are what we eat…we go into hospital to get well, so what we eat must help, not hinder that process.”
The Prince urged the attendees to regroup in six months time to report progress.
The prince quoted the recent government strategy unit report on food which stated,
“The benefits to the UK of a healthier diet - in terms of health and well-being, national output and a lower burden on public services - are compelling. Studies have estimated that food-related ill health cost the NHS £6 billion in 2002 (9 per cent of its budget).”
The seminar, organised by the Soil Association and Sustain, at the Royal Brompton hospital, South London was rounded off with a meal of seasonal, local and organic food that was also on the menu that day for patients at the Royal Brompton Hospital.
Peter Melchett, Soil Association policy director, said:
"It was an extraordinarily positive seminar with widespread determination across the board to change menus at UK hospitals for the better”.
Rosie Blackburn, Sustain; the alliance for better food and farming project officer said:
“The main perceived barrier to improving menus is invariably cost, yet when we talk to NHS catering managers we explain that there are many things they can do with their food to make it more sustainable, healthier and tastier without necessarily exceeding their current budget”
