Chapter 3 shifts the spotlight to the National Health Service in the UK. Here, the poor quality of hospital food has been a perennial problem and there are many reasons for this sorry state of affairs. The main argument is that hospitals are essentially clinical treatment sites rather than health-promotion sites. In this overly medicalised culture, a low status has been attached to food and nutrition by both hospital management and the clinical profession. Yet the real costs of malnourished patients – which involve longer stays in hospital and poor reiy rates - are rarely factored into the financial equations of the medical-industrial complex. The chapter highlights the paradox of the hospital, which consists of the Sisyphean task of trying to provide a clinical solution to a societal problem – the problem of diet-related diseases associated with the rapid growth of cheap, ultra-processed food. Notwithstanding these problems, the chapter focuses on the agents of change within and without the health service who have collaborated to try to embed a good food culture in the NHS through local experiments.