A new report from Bournemouth University in collaboration with The Chefs’ Forum and Wet Global has highlighted that food waste in NHS hospital kitchens is driven more by structural and organisational constraints rather than a lack of awareness among catering professionals.
NHS prepares approximately 141 million patient meals each year, making it one of the largest institutional food providers in the UK. The research found that reducing avoidable food waste by 50% could save the NHS an estimated £43 million annually, while improving operational efficiency and environmental performance.
The webinar brings together national leaders, dietitians, and sustainability experts to explore how we can provide high-quality patient nutrition while reducing our environmental footprint. As the NHS works toward ambitious sustainability targets, the role of hospital food has never been more critical.
The Panellists Include:
- Philip Shelley (NHS England): On the role of hospital food in delivering national sustainability objectives.
- Idrees Anwar (NHS Supply Chain): Balancing medical and nutritional needs with sustainable practices.
- Sian Langford (RJAH Orthopaedic Hospital): Driving meaningful change through leadership and workforce engagement.
- Ed Harrison (Civica): How electronic ordering reduces overproduction and food waste.
- Sarah Block (Lentils.org): Using recipe reformulation to create climate-friendly dishes.
- Catherine Farinha (The Healthcare Chefs' Knowledge): Our host and guide for the afternoon’s discussion.
The session will conclude with a 30-minute Q&A, giving you the opportunity to engage directly with the panel about the challenges and opportunities within your own trust. Register for free here.