Chelsea hospital shortlisted for environmental award

According to The Evening Standard, hospital bosses have spent five years improving the menus and finding farming suppliers. Dishes include shepherd's pie made with beef raised in Kent, and cakes and pudding made from organic milk from Bedfordshire. The hospital has even begun to make its own soup. Mike Duckett, catering manager at the Royal Brompton, commented: "We make and cook our food on the premises using fresh ingredients, there are no ready meals. Twenty per cent of our food is either locally grown, or from organic sources. "We try to provide dishes people instantly recognise but in a healthier version — for instance low-fat burgers, meatballs and 100 per cent chicken-meat nuggets." Other firms on the shortlist include Reading council, Café Spice Namaste in Whitechapel, and Transport for London. Winners will be announced by Zac Goldsmith at a Mansion House ceremony on 19 February. Douglas Wanstall runs Bank Farm and has been supplying the hospital for three years.