In a project at University Hospital Southampton, staff took action to reduce ward-level food waste and increase vegetarian and plant-based meals.
Background
Food waste is a big problem – in our hospital, ward-level food waste from breakfast and lunchtime over 1 year was estimated at over 70 metric tonnes. Plant-based diets are a more sustainable alternative to our current meat-based patterns of consumption, but many clinicians are wary of reducing patient choice at a time of acute illness.
Methods
We replaced roast beef with roast pork (which have carbon footprints of 60 kg CO2 per kg and 7 kg CO2 per kg respectively), removed some beef options from the menu, increased the number of vegetarian and plant-based options and included these on the ‘specials’ menu every day. We introduced energy dense mini-meals for those with a smaller appetite. The menu was designed to position the vegetarian and plant-based meals at the top and the meat options at the bottom.
Summary
We saw a four-fold rise in the number of patients choosing vegetarian or plant-based options, and the patient food survey suggested higher approval ratings for both choice and flavour. There were no negative comments about the menu changes.
Conclusion
This project was undertaken by one nurse with a passion for ensuring patients are fed well while protecting the planet. It demonstrated that lowering the carbon footprint of hospital food through menu changes was possible and acceptable to patients.
Contributors: Dr Suzy Clare Moody, with the support of a Serco catering contractor
Institution: University Hospital Southampton
“The food that hospital patients eat during their stay is a key part of getting better. There is substantial evidence that vegetarian and plant-based meals are a healthier and more sustainable option for the population. This project shows a way to embed this into our hospital food, without removing patient choice or reducing satisfaction.
Small changes like those made in Southampton could be applied across the NHS. Not only could these actions save hospitals money by reducing food waste but also improve patients’ experiences during their stay.”
Dr Mark Harber
Special adviser on healthcare sustainability and climate change, RCP