Every meal served in a public hospital plays a part in a patient’s recovery. HealthShare NSW prepares more than 27 million meals every year across 153 sites, including breakfast, lunch, dinner, and, where needed, mid meals to patients in hospital.
We work with dietitians, clinicians, local health districts, the Agency for Clinical Innovation, and at times, community participants and consumer representatives, to design menus that are nutritionally balanced, culturally inclusive and shaped around patient needs.
From ingredients to packaging, preparation to delivery, every step is designed to help patients feel supported, respected, and cared for.
Our focus is simple: good food, made for healing.
Every patient has unique needs, and our food service models are designed to support them.
Across NSW, we use a hybrid approach to meal preparation and delivery, combining hot and cold plated food, in-house production and quality assured pre-packaged options.
Meals and food items are prepared using a mix of in-house kitchens, our Food Production Units, and accredited external suppliers. All offerings are dietitian-approved, safe, nutritious and designed to reach patients quickly and consistently, no matter where they are in the state.
From soups and salads to mains and desserts, every meal meets strict food safety and nutrition standards, helping patients feel supported, nourished and cared for throughout their stay.
We cater to a wide range of specialised diets to meet individual clinical, cultural and personal needs. Patients can order meals via spoken menu selection, paper menus, digital systems or on-app ordering at select sites.
We also operate two large-scale Food Production Units (FPUs) – essentially big commercial kitchens producing more than 600 tonnes of fresh food for 128 NSW hospitals every year.
Based in Camperdown and Cessnock, they’re the ‘kitchens behind the kitchens’ where we prepare wholesome, ready-to-heat meals, soups, sauces, curries, signature dishes, slow braises, and specialised diets for NSW hospitals.
Because the patient experience is at the heart of what we do, variety matters. Our menu items vary by site and include dishes such as:
Plant-based and vegan meals, such as our Chunky Eggplant Ratatouille
Cultural dishes, including our popular Panang Chicken Curry with Lime Leaves and Coconut or Spinach and Sweet Potato Lentil Dahl
Texture-modified meals that are packed with flavour and meet clinical needs, like our Pureed Roasted Balsamic Beetroot
Whether it’s a soft diet for someone recovering from surgery, halal options, or meals for patients with allergies or diabetes, we help make sure every person receives food that meets their needs and their preferences.
If NSW Health staff require allergen information outside staffed hours, please read the Food Allergen Matrix.
Hospital food meets strict safety standards. Before bringing food into the hospital for your loved one, please read these guidelines and check with clinical staff first.
‘Food is a part of a patient’s journey in hospital and a part of their care. It makes them feel happy, makes them feel like they have some control of their stay. It can make such a big difference to their outcomes and to their satisfaction in hospital.’
— Angela Thompson, Senior Food Service Dietitian
We designed and delivered Australia’s first statewide public hospital menu, replacing more than 140 separate menus across the NSW Health system, using contemporary, evidence-based menu items.
Developed in partnership with the Agency for Clinical Innovation (ACI), dietitians, clinicians, and local health districts, the statewide menu ensures:
With one system-wide approach, we deliver more consistent nutrition, stronger food safety standards and better value for the NSW Health system.
Behind every hospital meal is a smart, modern system designed to improve patient experience and outcomes, reduce waste and make food services more efficient across NSW.
Together, we ensure access to safe, sustainable, and equitable assistive technology services across the state.
Delivered in partnership with the ACI, clinicians, dietitians and local health districts
In Camperdown and Cessnock, producing high-quality meals with consistent nutrition safety and reliability across the state
So patients can open food independently, especially when mobility or strength is limited, restoring dignity and supporting nutrition
To keep food safe and ensure fast delivery
Including sugarcane meal trays, reusable transport materials and high-efficiency cooking equipment
Including culturally diverse meals, vegan options and texture-modified meals
Innovation is part of how we deliver better experiences for patients and smarter services for NSW Health.
‘Sedina has been providing my meals in the oncology ward and has been a real joy to receive food from. She’s always very attentive, listens to exactly what I’m after and is very kind. She makes those moments better for me.’
— Patient, St. George hospital
Good nutrition matters, and so does our environmental footprint. Across our kitchens, we’re working to create a greener, more efficient food service system.
Sugarcane meal trays replacing plastic at our FPUs, preventing more than 624,000 plastic trays from landfill
Energy-efficient cooking and refrigeration systems
Local suppliers where possible to reduce transport impact
A wider range of meal choices, helping reduce food waste by giving patients options they’re more likely to enjoy
Food recycling systems in place, with work underway to meet Food Organics and Garden Organics (FOGO) guidelines set by the NSW Environment Protection Authority
Reduced reliance on single-use plastics in meal plating, transitioning to reusable cutlery and serving ware
Sustainability is part of building a smarter, healthier future for NSW patients and communities.
From preparing meals in hospital kitchens to delivering trays onto hospital wards, every role contributes to a positive patient experience. Working in Food Services means being part of a team that makes a meaningful impact on patient wellbeing.
It’s also a great opportunity for people looking to build skills in hospitality, customer service or nutrition, including students and early-career workers. Our staff learn how to support vulnerable patients, work within clinical environments, and be part of a fast-paced, caring team. With part-time opportunities at many sites, you can gain experience while studying or building your career.
