With regards to the article on patient food supplied to the Royal Sussex County Hospital (The Argus, March 30), it is made in Gwent, Wales, where it is processed and either chilled or frozen prior to distribution.
Where the ingredients are sourced is anyone’s guess. Perhaps it is time for the hospital trust to re-evaluate the cost-effectiveness of remotely sourcing patient meals instead of producing them in-house.
I’m sure food quality, choice and patient satisfaction could be enhanced. With the pending major redevelopment of the RSCH, perhaps this is the opportunity?
Robin Tulley, Honey Croft, Hove
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