We will enable more sustainable catering at our hospital sites through a food and retail transformation programme which maps sustainability from farm-to-plate. This includes reviewing our supply chains, increasing plant-based and locally sourced products and reducing waste generated from food packaging.
Further reading and inspiration
- Healthcare without harm: fresh, healthy, and sustainable food – best practices in European healthcare
- Healthcare without harm: a circular economy of food in healthcare
- King’s Fund: sustainable food and the NHS
- Public Health England toolkit for serving food to adults
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