Your browser is out-of-date!

Newer is always better! Why not update your browser to experience the web how it is meant to be? Update my browser now

Close

Case Study: The Morecambe Bay Trust

Case Study: The Morecambe Bay Trust


The Morecambe Bay Trust employs approximately 5,000 staff and serves a population of around 363,000. Last year the Trust served food to 778,938 inpatients and delivered 50-60 meals Monday - Friday to discharged patients in the community. Morecambe Bay got behind the campaign with the following activities across the Trust, which encompasses Furness General Hospital, Royal Lancaster Infirmary and Westmorland General.

  • Worked with local suppliers to bring afternoon tea of scones and sandwiches to our patients using British products, organised theme days for both patients and staff, and not forgetting clients in the community
  • Created special menus for patients and restaurants using only British products
  • Invited suppliers on site to do some cooking demonstration within the restaurants
  • Promoted what was on offer as British products
  • Ran taste tests for service users
  • Promoted seasonal produce through restaurants and patient menus
  • Encouraged service users to buy more British foods
  • Had a stand within restaurants and main entrances to get visitors talking about the campaign

Organisers have received requests that more traditional food is put back on the menu as the patients loved the choices and some event asked for more. There was even a debate about the best Cumberland Sausage.

Here are some more ideas  on how you can take part in a simple but effective way:

Organise a special menu for British Food Fortnight and expand the range of regional food that you use:

  • Rather than just use the term 'local', add interest by naming and profiling the producers and farms.  If you are unable to specify producers or farms by name then use generic phrases such as 'All the meat used comes from within 30 miles of this shop restaurant'.
  • Ensure the whole team knows about the local or British products and suppliers and encourage them to communicate this to patients and visitors while serving food.
  • Serve a 'Chef's Special' - perhaps a traditional British dish every day during the Fortnight.
Look at your existing suppliers.  This is an opportunity to promote your British and local suppliers.  Just because you know that the food and drink you stock is British, don't assume that your patients do, so make this your opportunity to tell people about it - highlight British food on menus and boards using a Union Jack logo too.

Organise a special event

  • Invite producers into your canteen and organise tastings of new or existing products.
  • Create a mini farmers market in the hospital with local suppliers and producers.
  • Organise a talk about local food and involving local producers.
  • Create a display of British food and drink in prominent places such as a window or entrance so that visitors to the hospital can see that you are a supporter and user of British products.  A display is also a great way of using the story for local press and social media.

 

  •  
  •