Enhancing food sustainability in the acute hospital setting – a nurse-led study of patient food

Food and catering account for 6% of the NHS carbon footprint, so increasing sustainability of food in healthcare settings is a priority. The work described in this paper targeted reduction of beef consumption, increasing vegetarian meals, and tackling recycling of food packaging. A fourfold increase in patients choosing vegetarian meals and increases in patient ranking of choice and flavour were indicators that plant-based menus are achievable and acceptable in the UK.