Sustainable Nutrition – Taking a Bite Out of NHS Carbon Emissions Event Write-Up
Sustainability Day of Action
The NHS is facing a constant challenge to deliver cost savings whilst ensuring a high standard of patient care, yet, with growing budget constraints and lack of resources, the NHS needs to find savings and cut its environmental impact down.
The 2021 Sustainability Day of Action went live with three webinars on the 4th of June. This day celebrates the importance of sustainable development in our national health care system through illustrating and promoting sustainability across all 223 NHS through a variety of platforms where the sharing of ideas and collaboration aims to inspire and provide insight.
Part Two: Sustainable Nutrition – Taking a Bite Out of NHS Carbon Emissions Event
Part two of the sustainability day of action live webinars discussed systematic approaches to food sustainability that can improve health, reduce waste, lower our carbon footprint and contribute towards the NHS meeting a net-zero target.
“If healthcare is to push back the boundaries. We mustn’t accept second best, our patients and visitors deserve the optimal service”
To set the scene we were joined first by Philip Shelley, Chair of the NHS Food Review. Philip is a Senior Operational & Policy Manager for NHS England & Improvement covering a range of topics within Soft Facilities Management. Having served as National Chair of the Hospital Catering Association, he proactively drives collaboration between fellow organisations such as the British Dietetic Association, Health Estates and Facilities Management Association and Malnutrition Task Force, intending to strengthen a holistic approach to catering services for patients, staff and visitors in healthcare.
“Celebrate success, where appropriate, promote quality fresh food. So we buy British where possible. Linking with our farmers and producers as well as understanding our regional strengths”
Philip gave us an insight into how he is looking at breaking the mould and transforming culture and behaviours within the NHS and that to achieve this we must build confidence, encourage participation and educate.
As well as providing optimal service it is important to ensure that the food that is produced/served is quality. We need to maximise our prospects and strengthening our national supply chain, and this can be achieved through the NHS purchasing from their local producers. Philip highlighted throughout this webinar that for us to meet standards that we are proud of it is important for us to work collaboratively and share ideas.
““It’s time to look in the mirror, work closely with the allies within the hospital setting, as well as listening to advice from external experts in their field. Before making decisions. ”
Striving to Survive
Our second guest speaker was Andrea Rymer, Registered Dietitian at The Vegan Society. Andrea is registered with the Health and Care Professions Council and a professional member of the British Dietetic Association, including their Food Services, Sustainable Diets and Public Health Specialist Groups. With a passion for food and her experience specialising in hospital catering, learning disabilities and weight management she is now using her catering and dietetic skills to support the work of The Vegan Society.
“We know that somebody that’s following a well-balanced vegan diet will have a reduced risk of heart disease”
The vegan society is a growing organisation that is striving to survive through supporting healthy living. Their research has shown that veganism quadrupled between 2015 – 2019 and they have seen the shift of vegan alternatives throughout the pandemic. Research from Oxford University has concluded that eating a plant-based diet could be the single best way to reduce your environmental impact.
Andrea introduced the Catering for everyone campaign which aims to get more vegan options into the public sector. The purpose behind this is due to the evidence that a vegan diet can promote inclusivity, sustainability and nutrition. A vegan diet has also been recognised as a protected characteristic under the 2010 equality act and therefore there is a legal obligation for public authorities to ensure that vegan provisions are available. This Campaign offers support to healthcare professionals and those patients with planned hospital admissions.
“We want to see every hospital menu to contain good quality and nutritious plant-based option every day”
This webinar discussed how a balanced diet is critical for preserving and maintaining our health while also respecting our ecosystems and not depleting natural resources. Examining alternatives and enacting change within our NHS will require a collaborative approach and the exchange of ideas. If you would like more information please contact us here.