Food First for Malnutrition and Planet

Sustainability is a critical priority for all where the food sector is a major contributor. Driving innovation throughout the food industry as many organisations, including the NHS, are striving to meet ambitious targets by 2030. From reducing waste to improving sourcing practices, sustainability initiatives are reshaping how businesses and organisations operate. However, achieving these goals requires more than just innovation; it depends on collaboration, education, and a commitment to shared knowledge. By working together, solutions can be implemented that benefit both the environment and the health of populations.

The food and manufacturing sectors have a significant impact on carbon emissions, and while some emissions are unavoidable, there are actionable ways to reduce or offset them. At the same time, these efforts can also contribute to addressing malnutrition and improving overall food security for vulnerable populations. Sustainability becomes an integral part of not only protecting the planet but also ensuring that everyone has access to adequate nutrition.

This webinar will explore how sustainable practices in healthcare and the food industry can address both climate change and malnutrition.

We’ll cover:

• Climate Change impact on UK and NHS Healthcare
• Evidence, Guidance and Targets towards a Net Zero NHS and Nutrition/Dietetic Practice
• Climate Change’s impact on patients
• The impact of portion size on malnutrition and sustainability
• The role of closed loop tray recycling
• Why a low carbon menu makes a difference for sustainability

Gain understanding of

• Climate Change impact on UK and NHS Healthcare
• Evidence, Guidance and Targets towards a Net Zero NHS and Nutrition/Dietetic Practice
• What resources are available for a Sustainable Food First practice
• The impact of portion size on malnutrition and sustainability
• The role of closed loop tray recycling

Be aware of

• Climate Change’s impact on patients
• Where to find NHS Net Zero targets and resources
• Groups and resources for Nutrition experts
• The impact ingredients and their sourcing can contribute to carbon emissions
• The aim of a ‘Green Brochure’

Be able to

• Link climate change impacts to changes in practice
• Use resources to work to Net Zero agenda
• Feel confident to share Sustainable practice resources
• Explain why a low carbon menu makes a difference for sustainability