NHS spending more money on hospital food, yet regional differences exist

The NHS is spending more money on hospital food than ever before, Department of Health figures have revealed. Over the last two years, the amount spent on a patient per day has increased by almost over ten per cent to £8.77.

However, the DoH’s figures show there are still significant differences on costs between regions. The biggest spending hospital spends £15.65 per patient on food. This is almost double the average and over £10 more than the lowest spending hospital.

The cost of food remains very low across the NHS and is less than 0.5 per cent of the NHS budget. However, the Department of Health believes ‘the high levels of variation across the country suggest that some hospitals may need to spend more, while others could become more efficient.’

The latest figures on hospital food have been published just days after Health Secretary Jeremy Hunt launched a new drive to improve the quality of food which will address this variation. It will seek out hospitals providing high quality food and examining how this can be replicated across the country.

The new drive also includes:

• Clear directions for hospitals on reducing fat and salt, including more fruit and vegetables on the menu and making sure food is bought in an environmentally sustainable way;

• Eight clear principles the NHS must follow for patient food; and

• New patient-led hospital inspections to make sure these principles are followed and standards actually improve.

Health Secretary Jeremy Hunt said: “Patients need high quality, nutritious food – this a crucial part of their care, particularly for older patients. The figures published today show while the NHS is spending more on food as a whole, costs vary wildly across the country.

“What’s not clear is whether when the price drops, quality drops too. I want to find out if there is a link between what is spent and the quality of food delivered; and if not, why not.”

Pilot inspections have now begun across the country by teams of inspectors, half of whom must be patients themselves. They will identify aspects of food that are important to patients – including taste, quality, temperature, and the cleanliness of ward kitchens.

Financial incentives for hospitals who deliver exceptional service are also being explored.

The Government has teamed up with charities and professional bodies, including Age UK, the Patients Association and the Royal College of Nursing, to drive up food standards.