UHS Leading the Way in Sustainable Hospital Food

A pioneering initiative at UHS to reduce food waste is in the spotlight thanks to one of our dedicated nurses, Suzy Moody.  

Suzy has put her passion for food and the planet into driving meaningful change through the Pie and Porridge Project.

It’s part of her Florence Nightingale Foundation Green Healthcare Leadership Programme and is making a real impact. The project is designed to reduce food waste in our hospital while also ensuring patients get the nutrition they need.

Here’s what’s been happening:

Measuring success: Food waste was closely monitored, with our partners, Serco, helping to record trolley waste at meal times. The data from the project revealed that large portion sizes were contributing to waste, so energy-dense mini-meal options were added. Since May, 660 mini meals have been ordered, reducing waste and satisfying patients.

Menu makeover: Suzy’s research led to a revamped, more sustainable menu. Beef dishes, which have the highest carbon footprint, were reduced, and plant-based meals were moved to the top of the menu. As a result, patients now choose plant-based meals four times more often, and beef consumption has nearly halved, significantly lowering our carbon footprint.

Patient feedback: The changes are not just good for the planet - patients love them too! 97% of patients rate the food choices as very good, good, or acceptable, and 99% are pleased with the flavour. Both numbers have increased since the new menu was introduced.

Advice for others: Suzy encourages other healthcare professionals to take the lead in sustainability:

Looking ahead: The success of the Pie and Porridge Project means UHS is now a leader in promoting sustainable food practices across the NHS. Our catering partners at Serco are also spreading these changes to other hospitals, helping to drive a greener future for healthcare.

Award-winning impact: This project’s success has already been recognised with the Greener Nurses Award, which came with funding to train more nurses and midwives in sustainability with the Centre of Sustainable Healthcare. Suzy’s team is also shortlisted for a Nursing Times Award, further showcasing the outstanding impact they’ve made on reducing the hospital’s environmental footprint.

Suzy’s journey started with her passion for food and nature, and with the support of her line managers and the Green Healthcare Leadership Programme, she has turned that passion into action. The impact of her work is snowballing, with sustainable changes now being adopted across the NHS.