My Lords, I start by paying tribute to my noble friend Lady Cumberlege not only for her excellent presentation of the Bill, but for all the work that she has done in preparing for today’s debate and in pursuing this matter over the years.
I also pay tribute to the Sustain organisation, which plays an important part in the Campaign for Better Hospital Food and has provided us with a lot of information and briefings. That organisation deals with every aspect of food from growing and procurement to sourcing local food. The campaign to make us healthier and keep us healthy through eating healthier food is one element of what that body does.
Amid all the gloom about the failure of voluntary initiatives in this area over decades, there are a few shining examples of good practice. I first came across one of them when I was a Somerset county councillor and the council was looking at food procurement. The Royal Cornwall Hospital took a very different approach by procuring its food locally, thereby ensuring that it was fresh and that it contributed to the local economy. It also commissioned a completely different approach to hospital kitchens by putting catering staff at the heart of making people better. As a result, the hospital’s food became much more appetising and the amount of waste went down. Food waste is still a tremendous issue. I think that that hub now supplies three other hospitals in Cornwall. It is an amazing example of what can be done when the will is there and the leadership of the hospital makes that effort. However, voluntary initiatives are not always sufficient, given that the Royal Cornwall Hospital initiative was introduced back in the early years of this century and if other hospitals had wanted to follow that example they would have done so by now. That is why I think the Bill is very important because unless we have mandatory standards nothing will happen. The Campaign for Better Hospital Food summarised the history of the past two decades as one in which every year a high-profile initiative is introduced by either a Minister or a celebrity chef, but one, two or three years later it bites the dust.
The people to whom I have spoken about the Bill have found it jaw dropping that there are no mandatory standards for hospital food. They find that incredible. As the noble Baroness, Lady Cumberlege, mentioned, I have the privilege of chairing the Food and Health Forum. Back in January 2012, we listened to presentations on this subject and I was struck by two points in particular. One of the presentations was given by members of the Royal College of Nursing, who forcefully made the point that hospital food contains too many harmful elements—salt, sugar and saturated fat have been mentioned in the debate—and far too few of the elements that provide good nutrition. For example, the noble Baroness, Lady Gibson, mentioned the lack of fresh fruit. We listened to another presentation from the charity Heart of Mersey, which seeks to combat heart disease. That charity has campaigned very hard to improve hospital food because diet is very much implicated in hospital admissions for people with heart disease. How on earth are they meant to get better if hospital food exacerbates their health problems?
Clause 3(b) of the Bill is very important. The Government may say that it is too onerous to impose requirements relating to good procurement and other issues. However, the clause asks only that account is taken of the food chain, animal welfare, fair trade and food waste. Those are all very important elements. The example of good practice I cited at the Royal Cornwall Hospital proves that these issues can be addressed.
The status of catering staff is a key issue. All too often they are seen as being at the bottom of the food chain, if noble Lords will excuse the pun. However, they play a key role in ensuring that patients recover. When I was talking to my husband about this debate, he reminded me that he is one of the closest living relatives of Florence Nightingale. She ensured that
one of the key elements in her nursing regime was to give soldiers hot food every day instead of the old, putrid food they had received hitherto. That was a key element in improving the mortality rate in the relevant hospitals.
This small, modest Bill is absolutely key in this area. I hope that the Minister will welcome it as the efforts of medical staff are often undermined by the poor hospital food being given to their patients.
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