Black Country hospitals fork out £11m a year on food

More than 3.4 million in-patient meals were served at hospitals in Wolverhampton, Walsall, Dudley and Sandwell during 2014/15.

The biggest expense was at New Cross Hospital in Wolverhampton, which paid more than £3 million on food. More than one million meals were served at the site during the period.

Dudley's Russells Hall Hospital was left with a £2.5 million food bill, while the cost was slightly lower at Walsall Manor Hospital at just over £2million.

The lowest amount paid at the Black Country's major hospitals was at Sandwell General, where patient meals cost £1.8 million.

Unsurprisingly, the figures, released by the Health and Social Care Information Centre, showed that the hospitals which served the most food paid the higher amount, but the data did reveal that some sites were paying more than others on average.

It cost Russells Hall Hospital £9.54 to feed each patient each day on average during the financial year, compared to Sandwell General where the cost for each patient was £8.30.

The total was £9.06 at New Cross, while food for the average patient cost £8.89 at Walsall Manor.

In total, 722,700 meals were served at Russells Hall, 679,004 at Walsall Manor and 388,302 at Sandwell General.

Food at smaller units in the region also proved costly, including £274,000 at West Park Hospital in Wolverhampton, £119,000 at Cannock Chase Hospital and £111,061 at Rowley Regis Hospital.

Colin Ovington, chief nurse at Sandwell and West Birmingham Hospitals NHS Trust, said that the food it provides represents 'value for money'.

He said: "We provide an extensive menu choice catering for the many diets and preferences of the diverse population we serve including vegetarian, vegan, halal, low fat and kosher.

"We have a new electronic ordering system for patient meals so that even those admitted later in the day will still have a choice of evening meal. This helps eliminate food waste.

"Our current patient food costs represent good value for money."

Colin Plant, divisional director of estates and facilities at Walsall Healthcare Trust. said: "The trust works within a budget to ensure patients are offered meals with the best nutritional content, quality and value."

Paula Clark, chief executive of the Dudley Group NHS Foundation Trust, said: "The Dudley Group is committed to ensuring patients are provided with a choice of good quality food that is nutritionally balanced and appealing to eat."