Good quality, high standard catering in hospitals and healthcare establishments is crucial. Andy Jones outlines the importance of promoting, developing and implementing standards to ensure that they are adhered to

The British Dietetic Association (BDA) outlines ways to implement an effective allergen management programme – training staff in food allergen risks and communicating accurate and consistent information about allergens to patients and visitors

The Hospital Caterers Association’s national chair Andy Jones, urges hospitals to embed food and drink as a vital part of the patient’s recovery plan, and discusses how this can be achieved

Winner of the Orange Innovation Award at this year’s National Business Awards, CarteChoix – apetito’s new restaurant-inspired plated meals system – is helping hospitals reduce food waste whilst satisfying patient demand for quality, flexibility and choice.

Rosemarie Hoyle, Divisional Manager Healthcare at apetito, explains the thinking behind CarteChoix and the benefits it offers both hospitals and patients.

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


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