Join us for a thought-provoking webinar exploring the challenges and opportunities of integrating sustainable nutrition within the NHS.
The NHS is under constant pressure to balance cost-effectiveness with high-quality patient care. Budget constraints and limited resources often push crucial areas like sustainable nutrition to the sidelines. However, "sustainable healthy diets", as defined by the British Dietetic Association, offer a promising solution. These diets:
Prioritise health and well-being
Minimise environmental impact
Ensure accessibility, affordability, and safety
Promote equity and cultural acceptance
By incorporating practices like seasonal menus and plant-based alternatives, the NHS can align its nutritional needs with its green agenda.
Our expert panel, featuring NHS professionals, industry leaders, and innovative businesses, will discuss:
The challenges and opportunities of implementing sustainable nutrition in the NHS.
Practical strategies for integrating sustainable food into healthcare systems.
Innovative services and products supporting sustainable practices.
The potential benefits for patient health, the environment, and cost-efficiency.
Don't miss this chance to explore how the NHS can serve "The Green Plate" and nourish both patients and the planet.
Register now and join the conversation!
SPEAKER ANNOUNCEMENT
Grant Keenan, Managing Director at Keenan Recycling
Talk Title: Preparing for change: Navigating new food waste regulations in the NHS
About: Keenan Recycling is the UK’s largest food waste collection company, operating from 18 depots across the UK. Established with a vision to reduce landfill waste and promote environmental sustainability, Keenan Recycling has become a leading force in the processing of organic waste into high-quality compost and other valuable products.
Keenan is on a Net Zero journey to decarbonise the fleet by 2030. Utilising food waste vehicles that run on hydrogen, HVO (Hydrolysed vegetable oil) and CNG (Compressed Natural Gas), the company is leading the way with a greener collection model.
Becky Mears, Managing Director, Season Well CIC
About: We are a Social Enterprise whose purpose is to get more people eating local vegetables, herbs and fruit when they are in season. We help people to know how to cook with seasonal produce and to have a go at growing their own.
We enable people to just have a go at growing. We can hold workshops and classes on seasonal cooking and growing. We share hints tips and recipes on our social media and blog. We work with community organisations, businesses and schools to set up their own food growing projects and cooking projects to help share the love and knowledge of enjoying great, seasonal food.
Andrew Berry, Retail Catering Back of House Senior Team Leader - University Hospitals of Leicester
As a Chef Supervisor at University Hospitals of Leicester for over 13 years, I have been responsible for overseeing the catering and production cooking for patients, staff, and visitors. I have also completed the Senior Culinary Chef course at HIT Training, where I gained advanced skills in restaurant, culinary, and catering management. I am passionate about providing high-quality, nutritious, and diverse meals that meet the dietary and cultural needs of the hospital community. I have also contributed to improving the efficiency, safety, and sustainability of the catering operations, as well as mentoring and developing the culinary team. I am looking for an opportunity to apply my expertise and experience in a dynamic and innovative organization that values excellence, collaboration, and diversity in the food service industry.