The RUH Bath increases sustainable produce on menus

17/09/2009 - 00:00
The Royal United Hospital Bath is working with local farmers and food suppliers to increase the amount of sustainable produce it has on its menus.

Using more assured foods from fairly traded and organic sources will result in healthier meals for patients, staff and visitors as well as benefiting the environment and the local economy.
The hospital now frequently buys from smaller suppliers, giving local businesses the opportunity to provide good quality, fresh local food to the hospital at a competitive price.
Meat and poultry comes from Bristol Butcher John Sheppards Ltd., fruit and veg from Bristol Fruit Market, cakes and bread from Bath Bakery and farm assured milk from Wellington, Somerset.
And some of the patient 'cook freeze' meals are supplied by Apetito, a local firm committed to environmental sustainability and reducing waste. Using local suppliers in this way also helps to cut down on the distances food has to travel and contributes to the local economy.
In addition, the hospital's catering department is using Department of Health guidance contained in a national policy 'Sustainable Food: A guide for Hospitals', which aims to improve the sustainability of the food hospitals provide for patients, staff and visitors and advises on how hospitals can assure the sustainability of their food provision.
Mike Newport, hotel services manager at the RUH, said: "We want to serve food that not only tastes good but also does little harm to the environment.
"Offering meals made with fresh ingredients from local suppliers not only has numerous health benefits, but will also help us to minimise waste, reduce our carbon footprint and contribute to the local economy."

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