Graham Walker - St Andrew's Healthcare
Winner of the Cost Sector Catering Healthcare Award
Two years ago, as head of hotel services, Graham was enlisted by this charity to improve the on-site catering operation. The previous department was producing what has been described as average food with little regard to customer focus and involvement.
Upon accepting the task, Graham's aim was for the catering department to become the national leader in: locally sourced and organic food for patients and staff ; food prepared and cooked as close to the patients as possible and involving patients and staff in creating a greater understanding and ownership of the health benefits of good food.
Annual food spend targets have been set and will be reviewed every six months. Among current targets, 20% of the total food spend must be organic or ethically traded; 50% of food must be locally sourced from Northamptonshire or surrounding counties and 25% or less of its total food spend must be within 75 miles of the hospital.
The grand opening last May attracted organisational support from the Soil Association, Sustain and Good Food on the Public Plate plus many other suppliers.
