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This article has been created to provide a framework within gastroenterology to design and implement Quality Improvement Projects (QIPs). It has been developed in line with the National Health Service…
Traditional period products are mostly plastic and in our life-time we will use thousands, producing waste which ends up in landfill. By introducing period pants to young people in hospital we support…
There are some wonderful fact sheets on plant based eating on this website, including simple healthy meal swaps which will really help people to take that first step to increasing the plant-based…
To introduce a timely process in the provision of elbow crutches to community patients. Reducing waste and protecting and managing resources efficiently (greener AHP).
A case study from Southern Health NHS Foundation trustwhere a quality improvement project led to the introduction of an electric vehicle within an urgent community response service, resulting in…
The Health Outcomes of Travel Tool (HOTT) developed by the Greener NHS Team, formerly known as the SDU, supports NHS organisations to quantify the total health impact from travel and transport through…
This report was prepared by EAT and is an adapted summary of the Commission Food in The Anthropocene: the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems.
EAT is a global,…
Marc Beaumont, sustainability lead from Hull University teaching hospital explains how his multi-disciplinary team achieved an 87% reduction in their Entonox emissions with an additional cost saving…
Created on
16 Aug 2023 •
by
Marc Beaumont, Head of Sustainability, Hull University Teaching Hospitals NHS Trust (HUTH)
Key learning point
“Finding money for green initiatives is always difficult, It would be wonderful if the Unit would re-invest some of its cost savings into more carbon reductions, for example to…
Created on
15 May 2023 •
by
Simeon Edwards, Renal Unit Manager, Royal Cornwall Hospitals NHS Trust