The Whole Dining Experience

1. The Whole Dining Experience Progress in Action Report January 2012

2. History • The project commenced with the publication of the Reaching Joint Solutions paper. • The Whole Dining Experience generated 4 standards to be implemented through the CQUINS during 2010/11and 2011/12 • Providers services have been submitting quarterly reports to the commissioners to let us know how they are getting on.

3. A reminder of the four standards • All secure units within the Yorkshire and Humber region will provide fresh cooked food, cooked by in house staff who and respond to the needs of the service users quickly within 3 days • Staff on duty at meal times will eat with service users and build on the relational security needed to reduce stress and risk at these times. • All Units will spend a minimum of 1.5% / 2% of the bed day price for each service user on food. • All units will review their meal times in partnership with service users and establish appropriate meal times in response to this review.

4. Standard 1 - All secure units within the Yorkshire and Humber region will provide fresh cooked food, cooked by in house staff who and respond to the needs of the service users quickly within 3 days • 8/17 number of units provided cook chill in 2009 • 8/19number of units in 2011 still provide cook chill • Although not a huge change in figures positive outcomes include; • More opportunities for self catering, theme nights, etc • More opportunities for service users to sit on quality assurance panels • Regular reviews of the cook chill provision • Improved and increased food options • Not every meal is cook chill; alternatives offered for breakfast, lunch and supper

5. Standard 2 - Staff on duty at meal times will eat with service users and build on the relational security needed to reduce stress and risk at these times. • In 6/17 units had staff eating regularly with service users in 2009 • In 2011this had increased to 14 out of 19 including those where this had been partially met • In units where this has been introduced this appears to have mainly a positive effect, including acting as a quality control measure for the quality of the food being served • In units where they have not, barriers include; • staff taking lunch with service users can happen if it is considered part of their break, • staff eat only when there is food on the trolley that would otherwise go to waste • Staff have to pay to eat the food, even though they may not chose to eat the food on offer

6. Standard 3 – All Units will spend a minimum of 1.5% / 2% of the bed day price for each service user on food. • 6/17 units provided this information in 2009 • 7/19 units provided this information in 2011 This has been a ‘tricky’ area for providers to supply and while most spend between the 1.5% - 2% recommendation, the amount does not always include all other associated costs; catering staff, catering resources, beverages, etc. The approximate spend should be between £6.94 and £9.26.

7. 14.00 12.00 10.00 8.00 £ 6.00 4.00 2.00 Median Median Lower values @ 1.5% Upper values @ 2% Variations in expenditure on food across the Y & H provider services

8. Standard 4 - All units will review their meal times in partnership with service users and establish appropriate meal times in response to this review. • 5/17 units accomplished this standard in 2009 • 16/19 units achieved this standard in 2011 • Many units now have a regular review system in place • Meal times can be flexible if necessary • Alternative meal options available for service users away from the unit at meal times • One unit has introduced male and female dining in addition to single sex dining

9. Additional benefits • The provision of food has been raised on the agenda within provider services • Improvements to dining rooms have been made; more staff, comfortable environment. • Consideration has been made to alternative options, i.e. to change from cook/chill to everyone self catering. • Looking at getting the best from their cook/chill provider; increased variety, improved portion sizes, making sure staff training is up to date.

10. Summary • The Whole Dining Experience report has brought the topic of food to the top of the agenda in many units • Units now routinely audit their food provision • Quality • Variety • Cost • Environment And units continue to consider options to improve the food experience that is provided.