The Source

Yeovil District Hospital (YDH) are committed to improving the care experience for their patients, staff, and visitors.  They have an innovative approach to improving meal provision, with a special focus on tackling malnutrition and dehydration, streamlining meal delivery, and enhancing both the patient and customer experience. Through strategic improvements in menu design, waste management, and patient-centric service, the hospital catering team has successfully met the challenge of providing nutritious, appealing meals that cater to the diverse needs of the hospital community.

As part of their commitment to sustainability, a comprehensive waste reduction initiative that targets food waste at all stages of meal provision—from kitchen preparation to patient plated and unserved meals was introduced. By partnering with  food service providers and leveraging technology, they implemented real-time waste tracking, allowing them to identify inefficiencies and reduce unnecessary food wastage. Additionally, they transitioned to biodegradable, recyclable meal packaging, reducing their carbon footprint and contributing to the hospital’s broader environmental goals.

The Catering team have come a long way in recent years, demonstrating fantastic improvement for not only patients, staff but also visitors, with many changes including waste, improving service levels and patient/customer experiences.

The in-house service has seven chefs at working YDH included in the team of over 40 staff, the Catering department has grown in recent years with the influence from new management with Catering and Hospitality background.

The use of local and seasonal provisions are used to write menus for both patients, staff and visitors, has not only reduced costs but also reduced Caterings carbon footprint & sustainability in food, the catering team work closely with suppliers in the KPI monthly meetings to talk about seasonal provisions 

Regular monthly meets between the Catering and the Dietitians was implemented back in 2018 and has paid dividends, with both departments working closer together for patient nutrition and hydration, the chefs work with the dietitians on menus to make sure there is a well-balanced menu (remember food is medicine) the newly appointed Catering Liaison Officer (CLO) in 2023 is the link between the Catering and Dietitians but also the patients.

The CLO carries out weekly surveys from staff and visitors,  including speaking directly with the patients on the wards, this has allowed the Catering team to make changes by listening to the feedback, it gives the team a better understanding of what is and isn’t liked from the most popular meals to the not so popular meals and what sides of vegetables go with what main courses, this also helps with portion sizes and waste, there is also a suggestion box in the staff canteen as well as QR codes for feedback.

Menus at YDH are written 8 days in advance by the chefs, with the use of seasonal provisions, using local British ingredients from local suppliers.

The chefs working closely with the Dietitians in the monthly meetings, write varied well-balanced menus, dried herbs are banned in the kitchen with the chefs having their own herb garden outside in the seating area.

The patient-centric strategy focuses on creating the environment where the needs, preferences, and experiences of patients are at the heart of every decision made. This approach improves outcomes, enhances patient satisfaction, and drives better care delivery, the team commitment is consistently communicated of the importance of a patient-centred approach which will keep improving patient outcomes and experiences.

The Catering team have regular training sessions, encouraging staff to take an active role in enhancing the patient experience by providing them the tools and autonomy to solve patient issues quickly and effectively, by phone or in person.

Part of the Catering Liaison’s Officers role is to work with not only dietitians but clinical staff, working together on patients care plans, which includes their nutrition and hydration.

A newly refurbished staff canteen called the Breeze Café offers a clean, quiet, and accessible facilities including a garden (in the summer) for staff, visitors and patients to visit and enjoy the talented chefs’ delights, from the Deli-bar to Asian Thursday and a fantastic carvery with three meats and proper homemade gravy every Wednesday and Sunday is a must try.

Focusing on mealtimes, the Catering team work closely with the Housekeepers who serve the food at ward level ensuring the service of meal times run as smooth as possible, with late meals being delivered for any patient outside of lunch or supper times, digital meal time ordering as close to meal times not only ensures the patient gets what they ordered, it has helped reduce food waste and efficiency. 

The development of a QR code system where patients can look at the coming weeks menu, with pictures and nutritional information will be rolled out for 2025.