Healthcare Catering Live 2024: Experts Call for Innovation and Sustainability in Hospital Food

Leading voices in healthcare catering gathered at the National Conference Centre today for Healthcare Catering Live 2024 (#HCL24), where industry experts discussed the future of hospital food, patient nutrition, and sustainability in healthcare settings.

Philip Shelley, National Healthcare Food and Drink Lead for NHS England, opened the event with a call to action. “The quality of food in healthcare settings is directly linked to patient recovery and staff well-being. We are at a crucial point where innovation, sustainability, and collaboration are key to transforming the future of hospital catering. This event brings together the best minds to drive that change.”

The event, organised by Knowlex Knowledge Exchange, featured a series of sessions addressing the critical role that catering plays in patient recovery and the growing demand for eco-friendly practices in healthcare nutrition. Attendees included catering professionals, dieticians, and healthcare managers, all focused on improving the quality and sustainability of food in hospitals.

In her opening address, Katherine Crossfield, a leading dietitian, emphasised the importance of collaboration between healthcare staff and catering teams. “A strong relationship between dieticians and catering staff is essential to ensure patients receive the nutrition they need. Properly designed meals can significantly impact recovery rates,” she said.

One of the most anticipated sessions was Niamh Condon’s presentation on cooking for patients with dysphagia, a condition that makes swallowing difficult. “When it comes to healthcare, food is medicine. For patients with dysphagia, it’s crucial to provide nutritious, modified meals that are also enjoyable to eat. Our aim is to empower catering teams with the skills to create meals that improve both health and morale,” Wilkie explained.

Another highlight came from Lee Clark, a food services expert, who tackled the issue of food waste in hospitals. “It’s shocking how much food we lose in healthcare settings, and this isn’t just about cost; it’s about patient well-being. We need to rethink how we approach meal delivery, making sure we prioritise what matters most to the patient,” Clark said, sparking discussions among attendees about innovative ways to reduce waste and improve food quality.

Sustainability was a key theme of the day, with Idrees Anwar, a dietitian with NHS England, leading a session on driving change in healthcare nutrition. “Our goal is to make healthcare food both nutritious and sustainable. It’s not just about feeding patients today, but about ensuring that future generations have a healthier, more sustainable food system. The NHS is committed to reducing its environmental footprint, and catering plays a huge role in that mission,” Anwar noted.

The importance of gut health also took centre stage, with Alana Macfarlane, founder of The Gut Stuff, presenting on how diet can improve overall well-being. “Your gut is your body’s engine. The foods we serve in hospitals have the power to support gut health, which in turn boosts recovery and long-term health outcomes,” she said, encouraging hospitals to integrate more gut-friendly options into their meal plans.

Attendees also had the chance to participate in a networking and tasting session, where the latest innovations in healthcare catering were showcased. Josh Banner, Head of Food Services at Wye Valley Trust, shared his thoughts: “This is a fantastic opportunity for healthcare professionals to exchange ideas and get hands-on experience with the latest trends in hospital food. We all leave here inspired to make real, impactful changes.”

As the day concluded, Tim Radcliffe, Net Zero Food Programme Manager for NHS England, summed up the event’s significance: “Today’s discussions were just the beginning. The future of healthcare catering depends on our ability to innovate, collaborate, and implement sustainable practices. We have the tools and the knowledge—now it’s time to act.”

With sustainability and patient-centred care firmly on the agenda, Healthcare Catering Live 2024 marked a pivotal moment in reshaping how hospitals approach nutrition and meal services.