To ask the Minister of Health whether his Department is implementing any measures to prevent food waste in hospitals.

All Trusts aim to minimise food wastage while also acknowledging it can never be completely eliminated. Food wastage can occur through over ordering, over production or plate wastage. Each Trust has a range of measures in place to minimise the issue including:

Meals are developed in conjunction with dieticians to be nutritionally balanced. Menu choices, portion sizes and specialist diet requirements across the many patient groups are continuously reviewed. Special dietary requirements are discussed with the patient when they order their meals.

Patients are screened for malnutrition and may be offered support to eat or drink at ward level to ensure they are able to eat the meals provided.

Patient menus often include the option for smaller portions to encourage patients with reduced appetites to choose a more suitable portion size for their needs e.g. Lighter Lunch pilot (Altnagelvin Hospital)

Patient meals are ordered as close to service time as possible.

Electronic patient meal ordering is being introduced in a number of Trust areas which also allows patients to visualise the meal and inform choices.

Catering staff are trained on portion sizing and food stocks are monitored with date checks throughout the week to highlight any food that may be approaching its best before date.

Catering Services undertake daily monitoring of food waste and adjustments are made to food production and/or menus depending on waste quantities. BHSCT has a contract in place, as part of a regional framework agreement for the collection and recovery of food waste.