Patrick O'Donovan (Limerick, Fine Gael)
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60. To ask the Minister for Health the total Health Service Executive budget for food and catering; if the HSE has considered a single system for procurement of food and setting of menus in HSE-run hospitals and residences; and if he will make a statement on the matter. [2349/15]

Leo Varadkar (Dublin West, Fine Gael)
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Procurement

The most recent information provided by the HSE is that the Annual Financial Statements for 2014 are currently being prepared but not yet finalised and consequently national data on the 2014 cost of catering is not available. In 2013 catering non pay cost in the HSE owned hospitals and residences was approximately €54m. The HSE National Procurement Office seeks to negotiate national contracts for food and catering products. Professionally qualified catering managers are employed in all of the HSE run hospitals and residences to ensure that catering services are provided to a high standard appropriate to the clientele availing of the service. This will include engagement with key stakeholders on the issue of patient and staff/visitor food; reviewing current hospital food guidelines and practice; establishing best practice, policy and developing an implementation plan.

Hospital and Patient Food Policy and implementation plan

The HSE has advised that the Health and Wellbeing Division has recently appointed a National Dietetic Adviser to lead on work in this area for the Division. This role will provide expert leadership guidance and support in the context of the delivery ofHealthy Irelandand in implementing the actions set out in the HSE’s Service Plan and the Health and Wellbeing Division’s Operational Plan 2015. This will include the development of a Hospital and Patient Food Policy and implementation plan in consultation with colleagues across the service.

HSE Policy initiatives

A procurement policy in relation to fresh, dried, and frozen food has been developed. A Healthy Vending machine policy was approved by the HSE in 2014 and is in the process of being introduced. The policy covers all cold soft drinks, confectionery and snack vending machines (including fruit products) which must carry a greater provision of clearly labelled “Better Choice” and “Other Choice” food and drink products to make the healthy choice the easier choice in all HSE facilities. The purpose of the policy is to promote healthy vended food and drink options to the public and HSE staff using HSE facilities.

Calorie posting on menus is being rolled out – a policy has been developed and is in an approval process at present. All vended products will be calorie posted as part of the Healthy Vending machine policy.

Strategic initiatives - Healthy IrelandImplementation Plans

In addition the Saolta (formerly West North West Hospital Group) 3 year implementation plan for Healthy Irelandoutlines the breadth of work that is to be implemented and recommends that “the groups would undertake a review of nutritional adequacy and quality of hospital food for staff and patients and agree nutritional standards in line with policy document "Food and Nutritional care in Hospitals –Guidelines for Preventing under Nutrition in Acute Hospital”. These guidelines will sit hand in hand with policies for staff and visitors such as the vending machine policy and calories posting on menus. It will also encompass food provision for staff at meetings.

Other site specific plans for Hospital Groups and CHOs will be developed in a three year implementation plans as they emerge. This will address actions relating to the provision of healthy and nutritious food across HSE facilities.

The HSE also fund and support the work of the Irish Heart Foundation in delivering the Happy Heart at Work Healthy Eating Award. The objective of the catering audit is to assist a staff restaurant/canteen to adopt healthier cooking practices and provide healthier food choices for staff, without incurring substantial cost.