A healthy diet is crucial in hospitals, yet many institutions struggle with budget constraints, often leading to low-quality meals. Patients express mixed feelings about hospital food, with some criticizing its taste and presentation. Experts emphasize that proper nutrition can significantly impact recovery, reducing complications and mortality. On average, hospitals allocate just six euros per patient daily, and most face financial difficulties. Efforts to improve dining conditions exist, with some facilities incorporating organic options and strategies to combat food waste, yet systemic budget issues persist, leaving many healthcare providers unable to enhance meal quality.
A healthy diet is essential in hospitals. However, the reality often falls short: low-quality mass-produced food, as hospitals have to adhere to tight budgets.
Experiences with hospital food are common, and patients frequently share their thoughts on the quality of meals provided. Opinions vary widely; while some are satisfied, many voice their disappointment. Comments online include remarks such as, ‘It’s an absolute disaster. Dehumanizing,’ ‘Hospital food is terrible,’ and ‘It doesn’t look appetizing. It wasn’t either.’
Dr. Diana Rubin, chief physician at Vivantes Hospital in Berlin and a board member of the German Society for Nutritional Medicine, emphasizes the importance of nutrition for patient recovery: ‘A healthy and tailored diet in the hospital is extremely important, whether surgeries are being performed or patients are battling cancer.’
The overall healing process is impacted by nutrition. Good dietary practices can reduce the likelihood of complications and even lower the risk of mortality.
After two years of debate, the federal government has passed a hospital reform bill.
Six Euros a Day Per Patient
On average, hospitals allocate only six euros daily for each patient’s meals. Gerald Gaß from the German Hospital Association describes the situation as dire, stating, ‘Eighty percent are operating at a loss, we have not received compensation for the significantly increased operational costs, and ultimately, that affects the quality of food provided.’ Hospitals wish to offer higher-quality products, but funds are lacking.
The issue lies in the payment structure; hospitals typically receive a flat budget per patient that covers all expenses. As Dr. Rubin explains, nutritional services like dietary consultations cannot be billed separately in the German healthcare system. Whether or not a hospital conducts additional nutritional counseling has no effect on their revenue.
According to the National Association of Statutory Health Insurance Physicians (GKV-Spitzenverband), expenses for hospitals could exceed the 100 billion euro mark.
A Significant Risk Factor
Approximately one in four patients arrives at the hospital malnourished, and many lose even more weight during their stay. The risk of becoming permanently bedridden is a serious concern, but it must first be recognized. At Vivantes Hospital, every patient admitted is thoroughly screened for malnutrition, and those in need receive treatment from a dedicated nutrition team. However, only about five percent of hospitals provide this level of care.
The Effort Study from Switzerland presents compelling evidence on this issue. It scientifically analyzed 2,000 malnourished patients. Half received standard hospital meals, while the other half received individually tailored nutritional support featuring meals richer in calories, protein, vitamins, and nutrients. The results showed that better-nourished patients experienced significantly fewer complications and had a 35 percent lower mortality risk.
The German Hospital Association aims to challenge the federal government’s hospital reform.
50 Percent Organic Food at a Munich Hospital
At Isarklinikum in Munich, staff are also fighting against budget constraints. They have been working on an optimization concept for ten years, focused on minimizing costs without compromising healthy eating. The hospital now provides 50 percent organic food and sources ingredients that would typically be discarded for cosmetic reasons, purchasing them at lower prices.
Andreas Wolf, the finance manager at the hospital, sees this approach as a win-win situation: ‘It not only helps combat food waste but also allows us to offer patients and staff healthy, chemical-free meals without incurring economic disadvantages.’
Cost-saving measures are implemented in other areas as well; many items, such as bandaging materials, are delivered in bulk, reducing expensive storage costs for central warehouses. The savings can be redirected towards providing nourishing meals.
The bureaucracy within hospitals has become so extensive that it hinders staff from performing their core responsibilities.
Innovative Food Ordering
A specialized meal ordering app is integrated with various hospital departments, including bed management and the kitchen. The app tracks when a patient has a procedure, whether they need to remain fasting, when they are admitted, and when they will be discharged. This ensures that no meals go to waste.
‘By reducing food waste, we need to buy less overall in terms of inventory. We have to prepare fewer meals that ultimately aren’t needed, and we end up throwing away less food waste as well,’ says Wolf. This process saves the hospital a substantial sum, amounting to a smaller six-figure number.
Despite these efficiencies, Isarklinikum would benefit from financial support for food services. Maintaining current service levels and making necessary investments remains a challenge, according to