Wales was represented by Keir Warner (pictured above), head of sourcing at NHS Wales Shared Services Partnership – Procurement Services. Warner reported, in 2017-2018 the expenditure on goods and services was an estimated £873million. With savings of £115million delivered between 2015-2019.
To collaborate more effectively, Wales suggests the reporting of savings, benchmarking and contract utilisation are key measures, as is interaction with the finance department on a monthly basis. Warner also encourages issues, in either product or services, to be reported to procurement in order to manage supplier relationships more effectively.
Scotland was represented by Martin Street, strategic sourcing director for procurement at NHS National Services Scotland. He highlighted their food spend is in the region of £30milliion and is spent across 21 key suppliers, including 15 Scottish suppliers, of which 14 are SME’s. NHS National Services Scotland have three distributors, all employed within Scotland with Scottish depots, whilst three of its suppliers are based in England, two of which are SME’s.
Street shared their ethos of encouraging smaller baskets of goods and supports this by advertising its frameworks by geographical health boards. Where appropriate, NHS Scotland include a requirement for local produce. Milk, cream and morning bakery goods must be 100% Scottish, and butcher meat and meat sundries should be at least 90% Scottish.
Lastly, Florence McAlister from Business Services Organisation (BSO) Procurement and Logistics Service Northern Ireland, represented Northern Ireland. Its procurement cycle partnership provides suppliers with a description of the services or goods required. This allows them to propose the most appropriate solution or products at the best price. Ultimately, delivering quality and value.
BSO’s annual spend on foods includes £3.5million on frozen foods, £1.4million on milk, £3.5million on ambient goods, and £1.6million on fresh fruit and vegetables. 3,255 of its food lines are provided fully accredited to NHS food safety standard suppliers, with a product data sheet library, and are available via e-ordering.
The forum was opened by HCA President, The Rt Hon Lord Hunt of Kings Heath PC OBE, and followed by keynote speaker, Dr Andrew Goodall, CEO NHS Wales.
Dr Goodall’s presentation highlighted the Wales 10-year plan, designed around its patients and community. He emphasised the value of prevention, interaction with patients, safety, independence, and tailored services. Ultimately, pushing for a seamless mealtime experience for patients, and he went on to recognise the importance of the HCA’s campaign, Power of 3. A campaign which seeks to bring together three complementary disciplines; catering, dietetics, and nursing, to improve the patient experience and increase nutritional outcomes.
The successful opening day also saw presentations from Judyth Jenkins MBE, lead dietitian, and Rebecca Aylward, both from Cardiff Vale UHB. Following their presentation last year about the Model Ward project, they returned to update delegates about its progress in the last 12 months.
During the afternoon of the forum’s first day, speakers included Nigel Owens MBE and chief nursing officer of Wales, Professor Jean White. The day was closed with Hugh Jones from WRAP (The Waste & Resources Action Programme). He presented ways to reduce food waste in hospitals. And the financial and environmental advantages in doing so. A panel discussion took place during this session.