Services company Sodexo was the first hospital catering provider in the UK to implement the approach for patient dining, which saw the introduction of a series of culinary and behavioural changes across 35 Nuffield Health Hospitals, designed to nudge diners toward plant-based options.
Menus that were previously 24% meat, 42% vegetarian and 34% vegan dishes were shifted to 18% meat, 41% vegetarian and 41% vegan. Plant-based dishes were given prime placement on menus and flavour-focused names to make them more appealing to patients.
The initiative aims to support Nuffield Health’s ambition of achieving a 90% plant‑based menu, driving improvements in health, inclusivity and environmental impact while maintaining high levels of diner satisfaction.
Neil Paterson, Nuffield operations director at Sodexo, said: “Our client’s ambitions of increasing plant-based options in patient dining are closely aligned to our own ambition to deliver 70% low carbon meals by 2030.
“We started working with Greener by Default in 2025 and we’ve been delighted by the results. The pilot has shown what’s possible, and our aim now is to continue to work with Nuffield Health towards a menu that is 90% plant-based whilst maintaining standards and satisfaction.”
To embed the changes, Sodexo and Greener by Default delivered webinars, staff training and leadership briefings. Patient satisfaction was monitored continuously to ensure quality and experience remained strong.
Amy Roach, UK healthcare manager from Greener by Default, added: “Sodexo and Nuffield Health understand the need for a shift to a more sustainable food system and have embraced it wholeheartedly. This early work showcases how behavioural science, culinary innovation and cross‑sector collaboration can come together to deliver healthier, more sustainable and more inclusive dining experiences.”
Following the success of this initiative, the plant‑based approach will now be further embedded, supported by new menu refreshes this spring and extended across all hospitality and staff menus.