It is estimated that food and catering services in the ¾¨Ó㴫ý accounts for approximately 6% the ¾¨Ó㴫ý’ Carbon Footprint Plus. A healthy balanced diet, with reduced processed foods high in sugar, salt and fats is also a low-carbon diet.
ÌýFood and Nutrition at SFTIn 2018 our Catering Team achieved the ‘Food for life’ bronze award, awarded to recognise the use of locally sourced, fresh produce and the use of seasonal menus.
The catering team support animal welfare and sustainable methods used in the supply of food and actively work to reduce food miles, with the sourcing of goods and services locally, whenever possible.
Meat and dairy items contribute to our carbon footprint; in response we have promoted plant based diet choices for staff and visitors and developed a bespoke vegan menu for our patients. Additionally, we have increased the number of plant based menu options onto our standard hospital menu.
We have ceased using single use plastic cups, replaced polystyrene products and have replaced all ‘take-a-way’ plastic cutlery with wooden items. Plastic straws have been changed to a more eco-friendly biodegradable product. Disposable plastic cups used by patients (for water) have been replaced with re-usable beakers.
Our staff at Salisbury District Hospital have long been well regarded for the quality of care and treatment they provide for our patients and for their innovation, commitment and professionalism. This has been recognised in a wide range of achievements and it is reflected in our award of ¾¨Ó㴫ý Foundation Trust status. This is afforded to hospitals that provide the highest standards of care.
