The hospital in Kristianstad has 330 beds. They have 33 employees in the kitchen. They serve around 220 breakfasts, 600 lunches and 280 dinners per day. The hospital opened in 1973. At a hospital, it is important to cater to patients' allergies and dietary requirements, which is also a challenge. They monitor wastage closely and continuously try to reduce it. The kitchen is large and, therefore, good planning and structure is required in order to be able to deliver all meals. Among other things, they work with a conveyor belt in order to portion pack the food. Their goal is to provide all guests and patients with a positive mealtime experience in every way.
Margareta Jakobsson, Head of Unit
