Press Releases

The Hospital Caterers Association Response to the Which? Survey on Hospital Canteens

In response to the findings of the Which? Survey announced today (Thursday 23 October 2008) on the food served in hospital catering outlets, Neil Watson-Jones, Chairman of the Hospital Caterers Association (HCA) comments as follows:

“We are concerned that the findings of this Which? survey were based on a limited analysis of the range of dishes and foods on offer in the catering outlets of those hospitals visited and therefore, give a rather one sided view of the scope of the food available for consumption”.

“There continues to be an increasing move towards offering visitors to hospital catering outlets a greater range of healthier options including composite dishes and foods which provide lower salt and fat along with salad choices including low fat mayonnaise and vinaigrette style dressings. Most outlets are also providing low fat/low salt impulse items such as low fat yoghurts, low sugar carbonated drinks, fresh orange juice & flavoured water”.

“However, it is important to recognise that hospital catering outlets are required to be proactive in delivering income to support budgets and therefore have to respond to consumer demand and cater for customer choice. Like other food outlets in the high street, hospital catering outlets should offer a sufficiently wide selection of food options to suit the majority of customers and I believe that it is incumbent upon all of us to provide healthy options as part of that choice. In doing so, we then allow dietary control to be left in the hands of the customer”.

“In hospitals where the food is cooked on site or is bought in from specialised external suppliers, catering managers have been pro-active for some time in promoting the reduction of salt and saturated fats in the preparation of meals. Hospital caterers in conjunction with the NHS purchasing agencies are continually reviewing purchasing contracts and working closely with food suppliers and manufacturers in order to be in a position to purchase a greater range of products which are lower in salt and fat content”.

“We are aware that the Department of Health and the Food Standards Agency in conjunction with the HCA and other interested parties, are working towards developing a healthier food standard for the public sector. This will be piloted late in 2009”.

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Contact:
Hazel Green, National Press Officer, HCA
Tel: 01483 574727 E: HaGreen7@aol.com