The kitchen chefs at the RUH Bath make 45,000 patient meals every month. The £100,000 investment was spent on new computer-controlled Vario Cooking Centres (VCCs) which only heat areas of the cooker that are needed to keep energy use down.
As a result the RUH is now buying 10% less meat every year, without reducing the amount of meat used in dishes.
Philip Watson, head of facilities at RUH Bath, said: “The RUH is committed to being a sustainable organisation and we are always looking at ways to reduce waste and use less energy.
“This investment in our kitchens has made them more environmentally-friendly and reduced costs too, while hopefully providing our patients with even better quality, tastier food.”
Previously the seven old boiling pans took 200 litres of water to wash but the new cookers need just ten litres, reducing water usage.