HealthShare NSW is piloting a new menu design that focuses on improving the meal experience for all patients and better meeting the needs of the most nutritionally vulnerable patients, while catering for a range of dietary requirements and cultural preferences.
This chef-led, dietitian-approved menu strategy is creating a culture of care by reshaping the way hospital food is considered and delivered throughout the healthcare system. The menu strategy will be tested as part of the Co-Designing Healthy and Enjoyable Food (CHEF) pilot in select NSW Public Hospitals later this year.
CHEF provides a patient-centred food service model, with a focus on improved patient experience and reduced food waste, all enabled by digital innovation.
The menu strategy adheres to CHEF principles, with a one-week cyclic menu and an extended menu for patients requiring more variety. A major objective of the strategy is to focus investment on clinically complex patients who are more nutritionally vulnerable.
Measures of success for initiative include patient experience, nutritional intake, and operating costs.