Improved Hospital Cafeteria Services Sought - Insufficient Funding Hinders Progress
In German hospitals, the daily food budget for each patient averages around six euros, a figure that nutrition experts believe needs to be re-evaluated to ensure patients receive the nutrients they need for recovery.
Lars Selig, head of the nutrition team at the University Hospital Leipzig (UKL), is one such advocate. He deals with patients who have issues with eating and drinking enough, eating too much, or require nutritional therapies. Selig has called for all German hospitals to have nutrition teams and for malnutrition to be taken more seriously.
Selig's concerns are shared by the German Society for Geriatrics (DGG), which has warned that many patients in German hospitals, particularly elderly patients, are not receiving enough food, especially protein-rich meals. This is a significant concern, as a loss of muscle mass increases the risk of falls, particularly for the elderly.
Currently, only about 10% of German hospitals have a nutrition team like the one at UKL. To address this, Selig suggests integrating nutrition as a key part of clinical care, with doctors recommending healthy, nutritious diets influencing hospital foodservice to prepare meals matching these nutritional needs.
Improving meal quality and diversity is another key aspect. This involves increasing the proportion of vegetables, fruits, whole grains, and legumes while reducing refined grains, added sugars, salt, and saturated fats to meet dietary recommendations. Aligning menus with established nutritional guidelines, such as the Planetary Health Diet, is also beneficial.
The Johanniter Hospital in Stendal is trying to improve its hospital food reputation, with celebrity chef Martin Krollmann creating eight vegetarian and vegan menus for the hospital. The UKL, which prepares around 1,300 meals daily for its patients according to DGE guidelines, is also regularly seeking improvements in hospital food through surveys.
However, improving hospital food is not just about patient recovery. It also has the potential to promote healthier eating habits in the wider community. As Selig notes, for many hospital patients, the food is often the highlight of their day. Despite the challenges, pleasing everyone with hospital food is impossible, as it doesn't even work in families.
In August 2025, the Thuringian Hospital Mirror presented a stark reality: many hospital patients in Germany are malnourished. This poor nutrition can lead to or exacerbate malnutrition, which is associated with increased complications such as infections, slower wound healing, longer rehabilitation, and longer hospital stays.
Addressing this issue requires not just hospital-level changes but also political commitment. Although Germany has a nutritional strategy mentioning healthcare food improvements, political actions have been insufficient so far, indicating a need for stronger implementation and resources.
In conclusion, improving hospital and nursing home food is critical to supporting patient recovery, reducing healthcare complications, and promoting healthier eating habits in the wider community. By integrating nutrition as a key part of clinical care, improving meal quality and diversity, aligning menus with established nutritional guidelines, and raising political and institutional commitment, we can make significant strides in addressing malnutrition in German hospitals.
References:
- Schröder et al., 2020
- Hebebrand et al., 2019
- Bauer et al., 2019
- Kuhnle et al., 2016
- Malnutrition is a serious concern for patients in German hospitals, particularly the elderly, according to the German Society for Geriatrics (DGG).
- The budget for patient food in German hospitals is around six euros per day, a figure that nutrition experts believe needs re-evaluation.
- Lars Selig, head of the nutrition team at the University Hospital Leipzig (UKL), advocates for better nutrition in hospitals and more serious attention to malnutrition.
- Selig proposes integrating nutrition as a key part of clinical care, with healthcare professionals recommending nutritious diets influencing hospital foodservice.
- Improving meal quality and diversity is essential, involving an increase in vegetables, fruits, whole grains, and legumes, whilst reducing refined grains, added sugars, salt, and saturated fats.
- The Planetary Health Diet provides guidelines for meal alignment to promote health and sustainability.
- Celebrity chef Marten Krollmann has created vegetarian and vegan menus for the Johanniter Hospital in Stendal to improve its food reputation.
- The UKL prepares meals for patients according to DGE guidelines and regularly seeks improvements in hospital food through surveys.
- Addressing malnutrition in hospitals requires both hospital-level changes and political commitment, particularly stronger implementation and resources.
- Poor nutrition in hospitals can lead to or exacerbate malnutrition, resulting in increased complications such as infections, slower wound healing, longer rehabilitation, and longer hospital stays.
- Improving hospital food can also promote healthier eating habits in the community, as hospital patients often view the food as a highlight of their day.
- In August 2025, the Thuringian Hospital Mirror presented evidence on malnourished hospital patients in Germany.
- By addressing malnutrition in hospital and nursing homes, we can promote patient recovery, reduce healthcare complications, and promote healthier eating habits in the wider community.
- In addition to hospital-level changes, stronger political commitment and resources are needed to successfully address malnutrition in German hospitals and nursing homes.
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