East Kent Hospitals has slimmed down its food wastage with a flexible approach to patient meals
East Kent Hospitals University NHS Foundation Trust has been named the seventh best Trust in the country for preventing patient food wastage in data published by the NHS Information Centre for Health and Social Care.
Our wastage comes in at a lean less than 1%, which is mainly due to only cooking the meals that are needed as patients place their order the same morning. In the past we would have cooked 25 meals for a 25 bedded ward, even if there were empty beds or patients were Nil By Mouth, based on meal choices patients made the day before.
Matron for Nutrition and Quality Improvement Wendy-Ling Relph said: “We also spend less than the other Kent Trusts on patient meals, but our patient satisfaction rates are higher.”
