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Healthcare foodservice providers and Trusts must move beyond a cost-first mindset and recognise the role food plays in patient recovery and wellbeing, according to NHS England’s national food lead Phil Shelley.
Speaking at an Arena Networking breakfast event in London, Shelley delivered a clear message to suppliers, caterers and healthcare leaders: food should be recognised as a core part of care, not simply a support service.
“Food in healthcare is not about being cheap. It’s about quality and value,” Shelley told delegates. “Food touches every patient, staff member and visitor every day. It influences recovery, dignity and wellbeing, yet historically it has often been treated as a background function rather than part of the clinical pathway.”
Shelley highlighted the progress made since the 2020 Independent Food Review, which led to the introduction of Mandatory Food Standards across the NHS in 2022, establishing a national baseline for quality, nutrition and sustainability. However, he warned that standards alone will not transform patient dining.
“Leadership is what makes the difference,” he said. “Strong food leadership at board level is essential. Organisations need to break down silos, bring clinical and catering teams closer together and build genuine partnerships across the supply chain. Don’t wait to be invited to shape the conversation – be part of the change.”
Shelley’s comments came during Arena’s ‘The Importance of Healthcare Catering’ event, held at Sofitel London St James, which brought together suppliers, operators, NHS stakeholders and clinical professionals to discuss the future of food in hospitals.
During a panel discussion hosted by Nicola Knight, Head of Away from Home at IGD, speakers explored the complexity of hospital foodservice and the direct link between nutrition and patient outcomes. Panellists included Rob Jepson, CEO Health and Care UK & Ireland at Sodexo; Leanne McDowell, Head of Dietetics and Nutrition at ISS Healthcare; and Saachi Avis, Head of Dietetics for Healthcare at Compass UK & Ireland.
Around 45 per cent of patients arrive in hospital malnourished, meaning food and nutrition play a critical role in recovery, length of stay and readmission rates. At the same time, NHS catering teams are delivering patient meals on an average daily food budget of between £9.50 and £11.50 per person.
Despite these constraints, the panel stressed the importance of thinking about “dining, not feeding”, delivering meals that meet clinical needs while also providing dignity, familiarity and comfort for patients.
Rob Jepson highlighted how operational delivery can dramatically influence patient experience. “We often talk about the food itself, but the reality is that the service around it matters just as much,” he said.
“We’ve seen two hospitals within the same trust serving the same food but achieving very different patient satisfaction scores depending on how the service is delivered at ward level. The last part of the journey – how food arrives and how it’s served – can make all the difference.”
Leanne McDowell emphasised the clinical importance of nutrition in healthcare settings. She said: “Food is fundamental to patient care,” she said. “When people arrive in hospital already malnourished, getting nutrition right becomes a critical part of treatment and recovery. Catering teams, dietitians and clinical staff all need to work together to ensure patients receive food that meets their nutritional needs and encourages them to eat.”
Saachi Avis highlighted the importance of creating positive dining experiences for patients. “Food can provide comfort and familiarity at a time when people are often feeling vulnerable,” she said. “Something as simple as a familiar brand or a well-loved dish can transform a patient’s experience and encourage them to eat, which is incredibly important for recovery.”
Speakers agreed that food should increasingly be viewed as an investment in healthcare outcomes rather than a cost centre. Better-nourished patients recover faster, spend less time in hospital and are less likely to be readmitted, making food an important part of the wider healthcare system.
Shelley concluded by urging both the NHS and its supplier partners to work together to raise standards across the sector. He said: “If we want to improve patient outcomes, food has to be part of the conversation,” he said. “This isn’t just about catering. It’s about care.”
