With the Government pledging to overhaul the way food is sourced for public institutions like hospitals, schools, prisons, and army bases, Sheila Dillon explores how these changes could be implemented and why they are deemed essential by many.Sheila visits St Peter’s Hospital in Chertsey, Surrey, where chef Raouf Mansour has transformed the canteen for staff and visitors. After bringing the operation in-house post-Covid, the hospital began collaborating with local suppliers to provide fresh, seasonal produce. Raouf emphasises that retraining chefs to prepare nutritious, mezze-style meals has been crucial in encouraging staff to dine at the restaurant. The hospital is also working on plans to revamp patient meals, which are all prepared off-site, by working with smaller local caterers who can better meet some of the specific needs of patients there.Following her visit, Sheila returns to the studio to discuss whether the changes in Chertsey could signal a broader trend. She is joined by:Kevin Morgan, Professor of Governance and Development at Cardiff University and author of "Serving the Public: The Good Food Revolution in Schools, Hospitals, and Prisons"
Kath Dalmeny, Chief Executive of Sustain
Katie Palmer from Food Sense Wales, who is working on the Welsh Veg in Schools Project
Derek Wright from Blackpool Catering Services, which has expanded its school meal provision over the past five years, with on-site chefs and locally sourced produce.Presented by Sheila Dillon
Produced in Bristol for BBC Audio by Natalie Donovan

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