According to the United Nations research food related emissions are estimated to account for over one third of the world’s greenhouse gas emissions.
The new menu prioritises ingredients with a lower carbon footprint including poultry, fish and vegan options to limit the impact on the environment.
Every menu will provide patients with information about the nutritional benefits of some of the ingredients to help them identify foods that are both healthy and environmentally friendly.
Alice Woodwark, managing director of communities at Mitie, said: “From the origin of ingredients to how meals are prepared, the food we eat has an impact on the environment. Combating climate change is a priority for both Mitie and the NHS, so we're pleased to be working with our suppliers to help St. George's University Hospitals NHS Foundation Trust cut its carbon emissions.”
All meal orders are made through Mitie's specialist patient catering app, ensuring that the right number of plates are prepared to reduce food waste. These efforts will play a key role in Mitie and Apetito continuing to support the NHS with its objective of becoming net zero by 2040.
Lee Sheppard, director of corporate affairs and policy at Apetito, added: “We are committed to supporting our partners and the NHS to deliver Net Zero, whilst delivering an appealing and nutritious menu to patients. We are extremely proud to be at the forefront of delivering reduced carbon menus to the NHS and will continue innovating to help address the climate crisis.”