Food in hospitals is part of the patient care pathway. It is also, both in terms of patient and staff food, a large source of carbon emissions. Equally, by reducing food waste, providing correct nutrition, and promoting the environmental and health benefits of a plant-based diet, the catering provision has the potential to positively impact the sustainability of our hospital services.
Where we are now:
The Catering team at NGH prepare all of our meals in house with fresh ingredients for patients and the Eat Street Restaurant. Patient food is prepared ahead of time on a seven day menu cycle and the team work on a cook chill system, before being plated, and reheated by a regeneration process and served to our patients. We serve 1800 - 2000 meals to in patients each day. In Eat Street Restaurant our menu is cooked fresh on site and each day, the menu has evolved into a 4 weekly season rotation with the kitchen brigade creating themed menus and enhancing vegetarian and vegan options for our customers. Food waste from unserved or partially eaten meals is collected, weighed and sent off site for anaerobic digestion. Food waste is reported nationally in line with NHS ERIC (Estates Return Information Collection) requirements.
A Food and Nutrition strategy has been written by the recently appointed Food Services Dietitian.
The carbon rating of food ingredients (low, medium and high) is now included on the menus in the Eat Street Restaurant.
The majority of single use plastic items have been removed from the catering services, with wooden and bagasse options replacing takeaway items, and paper cups replacing plastic.
Our aims are to:
Food and Nutrition Action Plan
|
| Action Introduce seasonal food options on menus to all areas of the catering service |
Financial Investment Low |
When 2027 |
Responsible Department Catering |
| Action Introduce Digital Meal Ordering |
Financial Investment Medium |
When 2025 |
Responsible Department Catering |
| Action Promote plant based meal options |
Financial Investment Low |
When 2026 |
Responsible Department Catering |
| Action Achieve Food for Life Bronze Accreditation |
Financial Investment Low |
When 2027 |
Responsible Department Catering |
| Action Have an implementation plan for the Food and Hydration strategy |
Financial Investment Low |
When 2026 |
Responsible Department University Hospital of Northamptonshire Nutrition and Hydration Steering Group |
| Action Report food waste metrics to wards |
Financial Investment Low |
When 2025 |
Responsible Department Catering |
| Action Optimise the food options, preparation and serving to suit the food style and patient demographic |
Financial Investment Medium |
When 2027 |
Responsible Department Catering |
| Action Improve portion control – adjust servings based on patient cohort/needs |
Financial Investment Low |
When 2026 |
Responsible Department Catering |
| Action Encourage staff and patient engagement: Educate staff and patients on the environmental impact of food waste and involve them in reduction strategies |
Financial Investment Low |
When 2026 |
Responsible Department Catering / Nursing |
| Action Reduce reliance on high-carbon foods: Limit beef and processed meats, replacing them with lower-carbon protein sources |
Financial Investment Low |
When 2026 |
Responsible Department Catering
|
| Action Move to reusable items for ward drinks |
Financial Investment High |
When 2027 |
Responsible Department Catering
|
Measurement
Food waste from LeanPath and Waste Management company
Food selections from catering
Purchasing information catering
Improved patient (catering) feedback via Friends and Family Test, a reduction in complaints/Datix, patient journey survey results, along with ad-hoc audits of patient catering
Protected mealtime audit results
Menus meeting standards i.e. British Dietetic Association Nutrition & Hydration Digest, Eatwell Guide (where appropriate), and Government Buying Standards
Reduction in meal voucher spend