The “Delivering a Net Zero National Health Service” report highlighted how food and catering services have contributed to the NHS’ overall greenhouse gas emissions. To address this, dietitians at Mildmay Mission Hospital, led by BDA member Kattya Mayre-Chilton, trialled and implemented a complete low-carbon emission menu. They used low-carbon emission recipes sourced from an NHS England recipe and menu bank, which met the nutritional requirements of their vulnerable patient population (i.e. adults living with HIV, homeless and/or detoxing). Feedback was gathered from patients and staff and after three cycles of development the final winter menu was launched.
The new menu was found to not only support minimal plate waste at an average of 10% of the served portions but also resulted in an 18% reduction in the average carbon footprint (KgCO2e) per meal.
Additional patient feedback meant that in the subsequent complete low-carbon emission summer menu, variety was improved through the introduction of more ethnically diverse recipes, as well as the inclusion of a weekly cooked breakfast option.
In addition, greater attention has been placed on how patients are educated about the menu upon admission with a patient-centric food and drinks booklet soon to be introduced.
Member Tioluwa Ajao told us that this project has shown how taking a complete-low carbon emission approach to hospital menus is not only feasible in a rehabilitation hospital but when adapted to address the specific needs of the patient population it can also support optimal patient satisfaction. Thanks for sharing your project with us.
