St George’s University Hospitals NHS Foundation Trust has become one of the first healthcare organisations in the country to drive the carbon reduction agenda through widespread changes to how it delivers food for patients. 

In partnership with Mitie and apetito , the trust has launched its first low-carbon menu, a move which is expected to save up to 23 tonnes of CO2 every year.

Focusing on prioritising ingredients with a lower carbon footprint, such as poultry, fish, and vegan options; the new menu has been designed by dietitians to ensure all special requirements – such as gluten free, vegan and easy to chew – continue to be catered for.

Prioritising the environment

The specially-designed menu includes three different hot meal options for patients to choose from for each lunch and dinner. 

And, assuming all options in the menu are equally popular with patients, a reduction of just three meat options a fortnight will save the equivalent to 34 return flights from London to New York a year, demonstrating that even small changes can have a significant impact on the environment, while still giving patients choice.

This is a significant commitment to delivering the overall green plan at St George’s as well as national and NHS net zero carbon targets, while supporting an even-more-sustainable food service for our patients

Every menu will also provide patients with information about the nutritional benefits of some ingredients, such as lentils and chicken, as well as their carbon footprint, to help patients identify options that are both healthy and environmentally friendly.

Moreover, all orders are made through Mitie’s specialist patient catering app, ensuring that the right number of plates are prepared, meaning less meals are thrown away and helping to further reduce the impact on the environment. 

And all food waste generated is sent to anaerobic digestion plants where it is transformed into compost for gardens and farms as well as biogas to help heat homes and businesses.

The road to net zero

These efforts will play a key role in Mitie and apetito continuing to support the NHS with its objective of becoming net zero by 2040.

Alice Woodwark, managing director of communities at Mitie, said: “From the origin of ingredients. to how meals are prepared; the food we eat has an impact on the environment. 

“Combating climate change is a priority for both Mitie and the NHS, so we’re pleased to be working with our suppliers to help St George’s University Hospitals NHS Foundation Trust cut its carbon emissions. 

“And we look forward to continuing to use our sustainability and catering expertise to keep finding new ways to help the NHS reach its net zero goal.”

From the origin of ingredients. to how meals are prepared; the food we eat has an impact on the environment

Jenni Doman, the trust’s deputy director of estates and facilities, adds: “This is a significant commitment to delivering the overall green plan at St George’s as well as national and NHS net zero carbon targets, while supporting an even-more-sustainable food service for our patients. 

“We’re so pleased this has been a successful collaboration with all our partners and trust teams and it shows what can be done in the NHS – an amazing achievement and we’re very proud to be one of the first NHS trusts to lead the way."

Following the rollout of the new menu at St George’s, Mitie and apetito will now look to offer reduced-CO₂ meal options to other NHS customers.