Improving hospital food: Evaluating the impact of the UK Food for Life Partnership

Gray, S., Means, R., Orme, J., Pitt, H., Jones, M. and Salmon, D. (2015) Improving hospital food: Evaluating the impact of the UK Food for Life Partnership. European Journal of Public Health, 25 (Suppl3). p. 380. ISSN 1101-1262 Available from: http://eprints.uwe.ac.uk/27405

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Abstract/Description

The Food for Life Partnership (FFLP) is an initiative led by the Soil Association (SA), a non governmental organisation in the UK which aims to encourage a healthy, sustainable food culture in communities. The SA also runs a Catering Mark scheme that provides an independent endorsement that food providers are taking steps to improve the food they serve, using fresh ingredients which are free from undesirable additives and trans fats, are better for animal welfare, and comply with national nutrition standards. FFLP work in schools has already been shown a significant impact and FFLP has now been extended to hospitals, care homes, universities and early years settings.

Item Type:Article
Additional Information:This is a pre-copyedited, author-produced PDF of an article accepted for publication in European Journal of Public Health following peer review. The version of record Gray, S., Means, R., Orme, J., Pitt, H., Jones, M. and Salmon, D. (2015) Improving hospital food: Evaluating the impact of the UK Food for Life Partnership. European Journal of Public Health, 25 (Suppl3). p. 380. ISSN 1101-1262 is available online at: http://eurpub.oxfordjournals.org/content/25/suppl_3/ckv176.018
Uncontrolled Keywords:food culture, hospital food, evaluation
Faculty/Department:Faculty of Health and Applied Sciences > Department of Health and Social Sciences
ID Code:27405
Deposited By: Professor S. Gray
Deposited On:09 Nov 2015 14:20
Last Modified:06 Oct 2016 00:15

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