Introducing healthy catering practice into hospitals: a case study from Wales

Abstract

This paper describes results from a study examining the introduction of policies to promote healthy catering in 102 hospitals in Wales. Policy development and implementation followed the publication of two major reports in the UK highlighting the relationship between poor nutrition and subsequent high levels of cardiovascular disease and cancer. Changes in hospital catering services were advocated in response to these reports. The study examines the translation of policy intentions into practical action in hospitals. It identifies achievements in implementing changes in catering practice, and promotion of healthier meals for staff, patients and visitors to hospitals. Important organisational problems and external constraints, including cost, are also highlighted. The authors recommend that greater effort is put into the implementation process following policy decisions, including consideration of training needs, the development of effective communication, and establishment of mechanisms for feedback and review.