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

Abstract

Background: Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain.

Aims: The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England.

Methods: Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated.

Findings: Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation.

Conclusion: The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision.