Writing in The Guardian newspaper, Leith, chef, restaurateur, food writer and television presenter, criticises the proposed standards as 'feeble' and says the Hospital Food Standards Panel had been undermined because it included food suppliers.
“Food manufacturers of course have one aim only and that is to sell their products. Asking them to advise on a healthy diet is like asking a fox to lock the chicken run,” Leith says.
However, Jones, a member of the Panel, said that when it was being first discussed he had championed the idea of making it genuinely independent, but his suggestion has been ignored.
“I wrote offering to chair this with James Martin, but [Health Secretary] Jeremy Hunt never responded at all.”
He also agreed that LACA’s success with school meals, which Leith said was an 'inspiration', provided a template for hospital food by applying the same philosophy of 'eating for good health'.
In her Guardian piece, Leith repeatedly calls for freshly cooked meals to be offered to patients, saying that anyone concerned about the cost of such a service should take a close look at the existing 70% wastage rate in some hospitals.
Jones, though, said the choice of cooking system was irrelevant as long as what he called the 'last nine yards' was given priorityy.
“The ‘Last Nine Yards’ would ensure that we focus on the patient fully, from protecting the meal times, ensuring the menus are focused on the patient group, that hot food is served hot and cold food served cold, right through to ensuring that we open packaging for patients and garnish the food that is served.
“We have to back the Hospital Food Plan and ensure that all Trusts have their food and drink strategy in place and that the Care Quality Commission (CQC) does not just ask to see it, but asks to see the evidence behind it and talks to patients and caterers.”