Carbon reduction: NHS catering bosses urged to avoid meat and ‘go local’
NHS sustainability chiefs are urging hospital caterers to switch to local suppliers and limit the procurement of meat products in a bid to reduce the health service’s carbon footprint and energy bill.
The NHS Sustainable Development Unit (SDU) has issued a number of 'Position Papers', which set out its opinion on key issues affecting the healthcare sector. One of these - Quality Food for a Sustainable Healthcare Service - addresses how catering services can be re-organised to lessen the impact they have on the environment.
The SDU proposes a shift to use more seasonal food, more local food, and more use of sustainable and nutritionally-valuable produce such as sustainably-sourced fish. Doing this will reduce the reliance on meat and other products
While admitting there are no plans to remove meat fully from NHS menus, the document suggests trusts introduce a meat-free day in a bid to reduce reliance on products that have a significant carbon footprint.
It states: "Providing good food is an essential way for the NHS to help patients recover from illness.
The NHS not only has a responsibility to inform the public about healthy eating, but also has a responsibility to consider the impact of the food that it buys and serves on its premises
"NHS caterers continually place the dietary needs of patients first and there are no plans to remove meat fully from NHS menus. However, the SDU proposes a shift to use more seasonal food, more local food, and more use of sustainable and nutritionally-valuable produce such as sustainably-sourced fish. Doing this will reduce the reliance on meat and other products.
"The NHS already provides well-balanced vegetarian meals for patients, and therefore could promote a meat-free day in hospitals."
Explaining the impact improvements in the procurement of meat would have on helping the NHS to cut its carbon emissions by 80% by 2050, the paper adds: "Red meat is a major source of saturated fat intake in the UK diet and the NHS not only has a responsibility to inform the public about healthy eating, but also has a responsibility to consider the impact of the food that it buys and serves on its premises.
There are many examples of NHS organisations using good quality food, sourced locally, to provide a sustainable menu for patients, with a sustainable impact on the environment
"Global livestock activities contribute to around 18% of the world's greenhouse gas emissions, 4% more than transport, and the UK food sector emits around 33 million tonnes of CO2 a year. More than 50% of that is due to the meat and dairy sectors, while potatoes, fruit and vegetable production makes up 15%. There are many examples of NHS organisations using good quality food, sourced locally, to provide a sustainable menu for patients, with a sustainable impact on the environment."
Examples of where this approach has been used in practice include at Nottingham University Hospitals NHS Trust (NUH), which was recently awarded the Food for Life Bronze Catering Mark by The Soil Association for its use of fresh, local and organic food. The trust was praised for, among other things, sourcing all its milk from a local dairy just 11 miles away and buying 95% of its meat from a local processor sourcing from farmers in the East Midlands. The switch to local suppliers has saved an estimated 150,000 food miles a year and £6m in costs.
A trust spokesman said: "This is part of our commitment to increasing opportunities for local food producers, especially during these difficult economic times, which helps maintain employment and reduces our food miles. It also provides our patients, visitors and staff with the best and freshest ingredients at no additional cost."
Buying more sustainable ingredients and produce is not just the right thing to do, but it also makes good business sense
And at University College London Hospital, catering suppliers were challenged to produce at last one low-carbon dish for staff and visitor restaurants and cafeterias. The trust also uses local manufacturers.
A spokesman said: "Buying more sustainable ingredients and produce is not just the right thing to do, but it also makes good business sense. Customers are increasingly asking for sustainable, ethically-sourced, organic and fair-trade products as growing awareness results in a growing demand. Buying food locally can also mean a better-quality service as it is easier to build closer relationships with suppliers and reduce distribution and supplier mileage."