Gloucestershire Hospitals NHS Foundation Trust
H4. Healthier Staff Restaurants
21 October, 2014
Submitted: 24 October, 2014
We are currently working towards trying to get a happy balance on what is healthy and what customers wish to purchase. This is important as previously, vending machines in particular which were stocked with healthy options, saw high levels of waste. We are using rapeseed oils and are in the process of sourcing a suitable fat for the creation of pastries. We expect a solution to be in place by the end of 2014. We are already delivering responsibly sized portions and the focus will be maintained on the content. We will look at all aspects of pricing including the pricing distinction between a (for example) baked potato and a portion of chips. Further considerations for a revised pricing framework to be published in early 2015 include fruit and vegetable and the link between price and consumption of healthy items. Our menus will be updated in early 2015 to coincide with an update in patient's menus and will follow guidance from our hospital dieticians. We plan to publish calorie numbers per dish and our Food and Beverage Manager is currently working through every item in the menu to identify these. Our expected date for publication is Spring 2015. In addition, by the middle of 2015 we will be promoting healthy eating through the establishment of special theme days where the chefs will create a healthy dish and these will be accompanied by recipe cards which will enable staff and other visitors to our facilities to replicate these at home.