The award comes as Guy's and St Thomas' unveils plans to launch its Nutritional Care Strategy, which aims to help staff prevent malnutrition in vulnerable patients, provide safe specialist nutrition where required and encourage patients, staff and visitors to choose healthier food options.
Robert Cormack, group catering manager at Guy's and St Thomas', said: “We already work closely with the clinical teams to ensure food is as much a part of a patients’ recovery as their treatment, and the mark was the perfect incentive for improving patient food even further – for example, we have taken out all additives, trans-fats and things that aren’t good for patients. It’s the simple little things that make the patient experience that little bit better.”
The Catering Mark is an independent verification that demonstrates that the catering team at Guy’s and St Thomas’ are using more fresh ingredients which are free from undesirable additives and trans fats, are better for animal welfare, and easily traceable.