Sustainability Plan - Food and Nutrition
Food in hospitals is part of the patient care pathway. It is also, both in terms of patient and staff food, a large source of carbon emissions. Equally, by reducing food waste, providing correct nutrition, and promoting the environmental and health benefits of a plant-based diet, the catering provision has the potential to positively impact the sustainability of our hospital services
Where we are now:
All meals at Kettering General Hospital are cooked in house with fresh ingredients and served immediately. Kettering General Hospital serves 1200 meals per day with menus on a weekly rotational basis. Food waste from unserved or partially eaten meals is weighed and processed through our onsite anaerobic digester. The restaurant, Basement Brasserie, is provided by an external company.
A Food and Nutrition strategy has been written by the recently appointed Food Services Dietitian.
The carbon rating of food ingredients (low, medium and high) is now included on the menus in the Eat Street Restaurant.
The majority of single use plastic items have been removed from the catering services.
Our aims are to:
- Reduce food waste by 50%
- Reduce the carbon footprint of meals served in the restaurant and to patients
- Increase the number of plant-based options offered and eaten
Action |
Financial Investment |
When |
Responsible Department |
| Introduce seasonal food options on menus to all areas of the catering service | Low | 2027 | Catering |
| Introduce Digital Meal Ordering | Medium | 2025 | Catering |
| Promote plant based meal options | Low | 2026 | Catering |
| Achieve Food for Life Bronze Accreditation | Low | 2027 | Catering |
| Have an implementation plan for the Food and Hydration strategy | Low | 2026 | University Hospital of Northamptonshire Nutrition and Hydration Steering Group |
| Report food waste metrics to wards | Low | 2025 | Catering |
| Optimise the food options, preparation and serving to suit the food style and patient demographic | Medium | 2027 | Catering |
| Improve portion control – adjust servings based on patient cohort/needs | Low | 2026 | Catering |
| Encourage staff and patient engagement: Educate staff and patients on the environmental impact of food waste and involve them in reduction strategies | Low | 2026 | Catering / Nursing |
| Reduce reliance on high-carbon foods: Limit beef and processed meats, replacing them with lower-carbon protein sources | Low | 2026 | Catering |
Measurement
Food waste from LeanPath and Waste Management company
Food selections from catering
Purchasing information catering
Protected mealtime audit results
Menus meeting standards i.e. British Dietetic Association Nutrition and Hydration Digest, Eatwell Guide (where appropriate), and Government Buying Standards
Reduction in meal voucher spend