NHH enhances inpatient meal delivery across the hospital

food services new equipment inpatient meal delivery

The Food Services Department at Northumberland Hills Hospital (NHH) is pleased to announce the successful rollout of new food delivery equipment.

The first major upgrade to this critical equipment since the hospital’s opening over two decades ago, the new delivery carts were purchased with community donations coordinated by the NHH Foundation.

Core to the safe and successful delivery of more than 350 meals daily, the new equipment—which consists of seven multi-tray delivery carts, each with a built-in heating and cooling system—ensures that all meals maintain their warmth or chill and minimizes the chance of temperature loss during the delivery process. In addition, the upgraded equipment will enable the Food Services team to expand the types of food that can be served, enhancing variety and better supporting, where dietary restrictions permit, patient choice.

Prior to the upgrade—which occurred this past Monday, September 10—members of NHH’s Food Services team underwent training on the new equipment to ensure a smooth continuum of service during this transitional period.

“The patient meal delivery equipment is a welcomed opportunity for NHH to continue enhancing our existing processes to benefit the patient’s overall experience in our hospital,” said Lola Obomighie, Vice President, People, Culture and Organizational Effectiveness. “This project has been a labour of love for many, including our partners in the NHH Foundation, who raised the funds needed to purchase the new equipment. I would also like to extend my sincere thanks and gratitude to our dedicated Food Services team. They have worked tirelessly over the last two years to ensure this project came to fruition."

"With our meal delivery equipment reaching ‘end-of-life,’ we were starting to see an impact on food temperature and quality. With this much-needed upgrade to our food delivery system, I am excited to see how we can continue to enhance our patients’ meal experience,” said Amy Robertson, Director of Food Services. “We are also grateful for the ability to now streamline the preparation and delivery process for members of our Food Services team, who prepare and serve, on average, between 360 to 420 meals daily, which includes breakfast, lunch and dinner.”

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