Canterbury District Health Board (CDHB) believes it can save millions of dollars making its own hospital food in its Christchurch kitchens.
In a major turn-around, it has axed its catering company and taken on 300 new staff to go it alone.
Feeding the sick is no easy feat. The pots are on the boil for 13 hours a day, preparing three meals a day for 3000 patients.
"I wouldn't call it a five-star, but it's wholesome food, and very similar to what most of the clients would expect at home," says Wellfood food service supervisor Paul Arnold.
"We're hoping that the first area we can save money is decreasing waste, so making sure that we're not sending food to patients who have already gone home," says CDHB food and beverage manager Nicky Moore.
The CDHB has hired almost all the 300 former staff from Compass.
The patients have no complaints. The barbeque chicken is a winner.
That's just what Canterbury's health officials want to hear one week into in house service.
Newshub.
