How Can The NHS Plate Up Sustainable Food Alternatives - Event Write Up.

The NHS constantly strives to balance cost-effectiveness with top-notch patient care; however, budget limitations often push areas like sustainable nutrition to the back burner. This webinar explored how the NHS can align its nutritional needs with its environmental goals through practices like seasonal menus, plant-based alternatives and anaerobic digestion.

Setting the scene was Andrew Berry, a Senior Team Leader at University Hospitals of Leicester. With over 13 years of experience as a Chef Supervisor, Andy Berry provided valuable insights into the NHS's goals for reducing the carbon footprint of food served. He highlighted their commitment to increasing plant-based options, aiming for 50% by December 2024 and a staggering 70% by next year.

Next, we welcomed Becky Mears, Managing Director of Season Well, a social enterprise dedicated to promoting seasonal eating habits. Becky shared their success story collaborating with Leeds Teaching Hospitals, where an unused green space was transformed into a staff wellbeing garden. Season Well highlighted the importance of connecting people with their food sources through community gardening projects and emphasised the numerous benefits, including improved staff well-being and a reduction in food waste.