Tough new standards setting out what patients should expect from NHS hospital food have been announced by new health Secretary Jeremy Hunt, but do they go far enough?

Heston Blumenthal was drafted in by the NHS to spice up their menus last year, and visited Alder Hey hospital for his Channel 4 series ‘Heston’s 'Michelin Impossible’.

Local hero and celebrity chef James Martin takes on the difficult task of redesigning Scarborough Hospital's patient and staff menus.

Dietitians have a unique understanding of the nutritional care system and their knowledge should be used to ensure hospital food works for patients, urges Esther Avery from the BDA

The kitchens, wards and retail outlets at Musgrove Park Hospital in Taunton have been recognised by the Food Standards Agency for their impeccable health, safety and hygiene standards

‘L£AN & green’ was the theme for the HCA’s 2011 National Conference, which demonstrated how and why we all need to be doing more for less without affecting food or service quality

The impacts associated with what we grow, how we transport it and how we dispose of it need to be taken into account when making a purchasing decision, writes Keith Hinchcliffe, food trading manager at NHS Supply Chain

Vending offers healthy flexible refreshments 24/7, ideal for the healthcare sector, argues the Automatic Vending Association

Changing the recipes of much-loved British brands to be lower in fat, sugars or salt is a complex task, says the Food and Drink Federation

The Food and Drink Confederation writes on healthy vending in the health sector, and looks at new vending guidelines for NHS hospitals in Wales and whether this works or is too restrictive

Providing food that meets the nutritional, cultural, social and religious needs of the population is no easy task, says the British Dietetic Association

Poor nutritional status can complicate recovery, says Helen Stracey, dietetic services manager at Chelsea and Westminster Hospital and a member of the British Dietetics Association

Providing food that meets the nutritional, cultural, social and religious needs of the population is no easy task, says the British Dietetic Association

The Hospital Food Project, initiated by Heart of Mersey, has boosted the health of hospital workers across Merseyside and Cheshire

This year’s Hospital Caterers Association conference called for greater partnership working as the way forward for improved patient nutrition

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