The team at the trust previously purchased ready prepared meals, to cook from chilled for patients, in larger pack sizes directly with a supplier. The ‘cook chill’ method can lead to additional food waste as the food order must be placed without knowing what patients will choose to eat beforehand.
From February 2020, (IFM) Bolton NHS Foundation Trust made the switch to ready prepared ‘cook-freeze’ meals purchased through NHS Supply Chain. Ward level food wastage was forecasted to be reduced to 6% annually, and this figure has since proved true.
Beverley Sharrocks, facilities manager at IFM Bolton NHS Foundation Trust, said: “Implementing a frozen food option with various pack sizes means that no food is discarded within the department, it stays in the freezer and the pack sizes are calculated to send out the correct bulk portions to the ward.
“We carried out a number of tasting sessions with staff, patients, and visitors on several occasions without any form of identification of the company. There was a front runner who scored better than the others on quality and taste when regenerated which has a massive impact on patient nutrition, reducing the amount of plate waste.”