THE quality of food served to patients by NHS hospitals is in the limelight again with chef James Martin taking up the cause for improvement.
The solution is not difficult: charge patients a nominal amount – say £1 per day – towards their food.
Even patients on benefits and pensioners could afford this.
The amount could be deducted at source for those on benefits or paid on a weekly basis by those in employment.
After all, if patients were not in hospital they would still have to eat. The money raised would enable food of a higher quality to be served.
Val Halton, Newton Aycliffe.
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