Supported by an Innovate UK Net Zero Grant this trial conducted across nine hospitals received ‘enthusiastic backing’ from hospital catering teams marking a ‘significant step’ toward sustainability
Seven teams from the NHS competed in this year’s HCA NHS Chef Showcase, which is part of the International Salon Culinaire 2025, part of Food, Drink & Hospitality Week.
Opening in April, the upgraded main entrance will feature a 24/7 Costa Coffee, a Co-op convenience store and a Stock Shop for clothing.
Caroline Lecko and Derek Johnson will step back and no longer be involved with the week after 15 years.
The briefing estimates that a shift to more plant-based wholefoods like vegetables, pulses and legumes in UK hospital meals could save the NHS £54.9 million per year directly on procurement costs.
The awards aim to recognise the commitment and contribution of the association’s members.
It has become the first catering and facilities management producer to successfully meet the standards required.
The annual competition challenges chefs from across the business, spanning various sectors and companies, to showcase their culinary skills and compete for the title.
Professor Kevin Morgan from Cardiff University will host a session titled ‘Public Sector Food Procurement in Schools Hospitals and Prisons’.
As a provider of food services to the health and care industry, Sodexo understands the critical role nutrition plays in patient recovery, overall health and wellbeing.