As the first UK hospital caterer to test the principle across both patient dining as well as staff and visitor restaurants simultaneously – its team of dietitians, sustainability leads and chefs are working to drive change and monitor success.
Together they will implement trials across six UK hospitals including patient, staff and visitor menus. They will assess how increasing the availability and accessibility of vegan and vegetarian meals impacts uptake, menu carbon footprint, nutrition and customer satisfaction.
As part of the trial plant-based dishes have been placed at the top of menus with red meat at the bottom. Hospitals have removed the word ‘vegan’, with a focus on descriptions based on provenance and flavour. The trial launched in January and will take place for three months.
Rees Bramwell, sustainability director at Compass One, commented: “As we look at ways to deliver a more positive impact on health and sustainability, this trial has never been so important. We want to use data and insights to help the people we serve to eat better.
“The outcome of the next three months will further drive this ambition and we will be able to use the information to support our clients within hospitals across the NHS and healthcare as a whole.”
Examples of new menu items that have been developed for staff and visitor restaurants include plant-based options like Hong Kong Style Sweet & Sour Baby Corn and Mangetout Stir Fry, and New York Spicy Bean Bake with Herby Garlic Bread.
Saachi Avis, head of dietetics, healthcare – Compass Group UK & Ireland, added: “By expanding our plant-based offerings, whilst maintaining a variety of protein sources, we’re proud to meet the growing demand for delicious, nutritious, and sustainable choices.
“This research will help us to get more feedback on our menus and meals, as we continually look to enhance our offers. Whether it’s supporting patient’s nutritional needs or fuelling the workforce, we understand our responsibility and will continue to maintain this evidence-led and holistic approach to menu development.”