Dr. Fleischer said more study results are needed to conclusively determine whether early introduction will in fact lead to lower food-allergy rates and whether they should be recommended as a practice.
At one point, the Trust was having to throw away almost a quarter of all the food it served but since the introduction of a new system based on steaming its meals, and patients choosing from a menu the day before, the rate of wastage has halved, to around 11%.