1. People Centred Low Carbon Catering Site Orientation Donna Jones Head of Facilities Services

2. Site details The Trust has 400-450 Beds The Trust has 4500 members of staff including community staff The layout of the site is on four levels, access and egress on every level The Trust has an internal ramp which is used currently to transport meal trolleys to and from clinical areas using electric tugs (approx 1.5 hours per service) 74,000 A&E attendances per annum 290,000 outpatient appointments per annum

3. Peat Scores/ PLACE 2010 - excellent 2011- excellent 2012 – excellent Currently the Trust performs well against the PEAT questions, however 2013 will see the introduction of PLACE and a whole new set of questions/ requirements to be assessed against.

4. Current provision staff and visitors Main entrance –Costa Coffee 7am – 9pm –Boots – 8am – 7pm –Amigos shop 7.30am – 8pm Vending in and around the hospital including A&E Rooftop restaurant 8am – 2pm –Hot and cold vending 24/7 Average weekly transactions per week –1000 meals for breakfast –1500 meals for lunch –600 meals for supper

5. Floor Plans vending Catering outlet

6. Current provision for patients Traditional cook on site Two week menu cycle Plated meal service Next meal ordering service Menu cards for each service Patients mark off what they wish to order from a range of meals Different menus for different types of diet E.g high protein, pureed, gluten free, halal Meals plated in central kitchen, delivered by the portering staff(at a cost to the Trust), nursing staff then deliver food to patients Three meals per day –Breakfast –Lunch –Supper Supper on Saturday and Sunday is soup and sandwich

7. Breakdown of meals per service Standard meals – 407 Minced meals – 23 Pureed meals – 23 Gluten Free meals – 2 Children's meals – 30 Ethnic meals – 5

8. Monitoring of the contract Carried out quarterly by an external consultant. Quarterly contract meeting Monthly meeting between ISS catering manager and Head of Facilities Monthly sampling of patient food by the board Twice yearly “come dine with us” event in the main entrance Daily visits to the ward areas by ISS who speak direct with patients Meetings with ward staff as and when to resolve any issues/problems Input via the Dietetic department into the nutritional content of the menus and monitoring of the contract Patient satisfaction July – Sep 12 98.69% previous quarter 97.9% Restaurant satisfaction July – Sept 12 91.30%Previous quarter 90.23%

9. Other information The Trusts receives weekly a breakdown of food wastage ward by ward This is collated and sent quarterly to matrons/ ward managers ISS run a Taste and Tour session for any Trust staff to improve knowledge and communication.

10. Questions