Improving Nutrition In Scotland's Hospitals

This event will examine food nutrition in Scotland's hospitals. We will explore the rights and responsibilities of hospitals when providing food in a public sector context as well as meeting the ambitions guidelines for health proposed by the Scottish government. With recent cases of Listeria, stories of insect infestation and mice in hospitals and reports of vulnerable and elderly patients leaving hospitals with malnutrition, is hospital food a public health crisis? 

 

This event is the first one of Holyrood's series ' On the Nation's Plate'. 

 

Series: On the Nation's Plate

Holyrood’s series ‘On the Nation’s Plate’ will explore the policy and practical implications across the public sector to meeting the government's ambitious goals for diet and health. Scotland is making bold commitments to improve the health of the nation. For a healthier Scotland, we must tackle what is on the plates of our citizens. Diet and improving the food we eat is integral to meeting the government's objectives.  

Event series in partnership with Nourish Scotland

Other events in this series include:

Inequalities: The real cause of the obesity epidemic? - 15 October, Edinburgh

School Food and Feeding the Mind - 27 November, Edinburgh

Providing good quality and sustainable food in hospitals

The food served in hospitals is a key element of patient care and experience. Progress has been made since the introduction of the Good Food Nation, but Scotland has yet to meet any of its dietary goals. With the introduction of the National Performance Framework, Public services must work towards preventing problems and improving peoples lives and experiences as well as committing to sustainable procurement. Currently, the percentage of adults at a healthy weight remains low, and health risk behaviours are increasing.  

However, at a time of financial constraint and budgetary pressure, more still needs to be done to improve the provision of quality, nutritious hospital food cost-effectively and sustainably. 

Join us to hear from experts and policymakers to gain a deeper understanding of how to innovate and exceed hospital food standards. Explore the innovative ways that others are overcoming the challenges they face and learn lessons from examples of success around the country. Holyrood Communications has been organising policy events on salient policy topics in Scotland for more than 20 years. We provide key experts, policymakers and communities a platform on which to put forward their ideas, solutions and viewpoints.

Key issues we’ll examine with you

  • A comprehensive overview of new and existing standards and policy on hospital food 

  • Procuring sustainable nutritious food and catering services 

  • Making the most with what you have: tackling waste and financial constraints 

  • Using data effectively: the role of technology in assessing your catering service 

Who should attend? 

  • Catering managers

  • Catering business managers

  • Facilities managers; business managers

  • Dietitians, nutritionists

  • Environment leads

  • Private sector suppliers

  • Nursing teams

  • Monitoring officers

  • Operations managers 

  • Commissioners and anyone interested in improving their local hospital catering service.  

Confirmed Speakers: 

Keynote Speaker - Dr Richard Simpson OBE - Former MSP, Former GP

Chair - Miesbeth Knottenbelt, Programme Co-ordinator Local Food at Nourish Scotland 

Derek Cullen National Programme Director for Catering at NHS National Services Scotland

Dr Jacklyn Jones, Senior Lecturer,  Queen Margaret University, Dietetics, Nutrition & Biological Sciences

Julian Fris Managing Director and Principal Consultant at Neller Davies Ltd

Dr Catherine Mahoney, Lecturer at the School of Health and Social Care, Edinburgh Napier University

Prof Richard Olver, Chair Children's Health Scotland 

Elinor McCann, Head of Catering, NHS Grampian

Denise Connelly, Sector Manager - Food & Drink, Zero Waste Scotland

Mark Edell, Synbiotix

Dr Justice Reilly, Plantbased Health Professionals  

 

Agenda*

Registration and opening remarks

09:30    Registration and Refreshments

10:00    Welcome and Introduction from the Chair

10.05 Session 1: Food regulations and rights in hospitals

The Scottish government has ambitious guidelines for public health and improving the state of food in the nation. NHSS has committed to providing appropriate, safe, nutritious food in Scotland, we are ever increasing the rights Scottish citizens have to safe and healthy food, but how do we ensure these rights are incorporated into menu planning and food provision in our hospitals. 

10:05 Keynote Speaker: Dr Richard Simpson OBE - Former MSP, Former GP

  • Food diversity and human rights in Scotland 

  • Public safety

  • Representing constituents rights to health through committees and cross-party groups

10:35 Miesbeth Knottenbelt, Programme Co-ordinator Local Food at Nourish Scotland

  •  Incorporating the right to food in Scottish hospitals 

  • The Good Food nation update

10:40 Derek Cullen National Programme Director for Catering at NHS National Services Scotland

  • The National Catering Strategy for NHS Scotland

  • Sustainability and environmental impact

  • Procurement in-house or out-house

11:00 Questions and Discussion

11:20    Refreshments and Networking

11:45  Session 2: Improving Nutrition in Scotlands Hospitals 

11:45 Introduction from Chair 

11:50 Prof Richard Olver, Chair Children's Health Scotland 

  • Children's food in hospitals, access, equipment, nutrition levels 

12:05 Dr Catherine Mahoney, Lecturer at the School of Health and Social Care, Edinburgh Napier University

  • Staff health within hospitals

12:20 Dr Jacklyn Jones, Senior Lecturer,  Queen Margaret University, Dietetics, Nutrition & Biological Sciences

12:35 Questions and Discussion

12:50   Panel discussion: Vulnerable communities and Hospital Food 

Prof Richard Olver, Chair Children's Health Scotland 

Dr Jacklyn Jones, Senior Lecturer, Queen Margaret University, Dietetics, Nutrition & Biological Sciences

Dr Justice Reilly, Plantbased Health Professionals  

  • Protecting the most vulnerable, treatment plans including food

  • Responding to food diversity and communities at risk 

13:15    Lunch and Networking

13:50 Session 3: Good practice examples of Food & Drink strategies

13:50 Denise Connelly Sector Manager – Food & Drink, Zero Waste Scotland

14:05 Julian Fris Managing Director and Principal Consultant at Neller Davies Ltd

  • Making the most with what you have: tackling waste and financial constraints

  • Using data effectively: the role of technology in assessing your catering service 

14:25  Fireside Chat: Join Mark Edell, Programme Manager for Synbiotix as he discusses the implementation of the National Catering Information System alongside a NHS Scotland Board Representative

Mark Edell, Synbiotix with Elinor McCann, Head of Catering, NHS Grampian

15:00    Questions and Discussion

15:25    Closing Remarks from Chair

15:30    Close of Event

*Agenda subject to change

Supporting Organisation



Our events are CPD certified. This event is equivalent to 3 CPD points.
A certificate is available on request post-event to all attendees. 

 

 

Speaker callout

We are committed to bringing the latest policy information with engaging dialogue and practical case studies to make a real impact in the public sector. If you are a knowledge expert in your field or have an inspiring case study which would make an impact on Public Sector organisations, we would love to hear from you. Please email laura@holyrood.com or mariola@holyrood.com with your name and contact details, Linkedin profile and a summary of your project or area of expertise and we will be in touch.

Venue

NASUWT, 35 Young St N Ln, Edinburgh EH2 4JD. 

Dates
24 September 2019
Location
Nasuwt
35 Young St N Ln
Edinburgh
United Kingdom

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