Carolyn Ball, Director of Delivery of Net Zero at Compass Group, and Rees Bramwell, Sustainability Director, outlined Compass Group’s commitment to achieving Net Zero by 2030. Since making this pledge in 2021, the company has grown by 20%, yet 62% of its emissions still come from food, with additional impacts from kitchen operations.
Ball emphasised that climate change will drive unprecedented economic shifts, making sustainability efforts crucial. With over 4,000 locations and a workforce of 50,000, Compass has been analysing its 21,000 recipes and the 240m meals it serves annually to reformulate menus for lower carbon footprints while maintaining nutritional value.
Bramwell highlighted the importance of tracking emissions through monthly reporting, revealing that beef, chicken, and pork are significant contributors. Reducing the carbon impact of menu items, such as switching gravy formulations, had already led to a 28% reduction in emissions.
He said the company had also expanded its vegetarian and vegan offerings, which now make up 40% of hospital menus, and stressed that collaboration with suppliers and a focus on reducing food and packaging waste have been crucial strategies.
Public Sector Food Procurement: Challenges and Opportunities
Professor Kevin Morgan from Cardiff University addressed the challenges of public sector food procurement in schools, hospitals, and prisons.
He noted that previous efforts to integrate local food into hospitals failed due to EU procurement procedures and the NHS’s inability to measure health gains from food quality improvements.
Morgan argued that the current system treats procurement as a cost-cutting exercise rather than an investment in quality. He called for more plant-based menus, better monitoring of food standards, and exemplar sites to showcase best practices.
Highlighting the economic and social cost of poor diets - estimated at £268bn - he stressed that hospital caterers are part of the solution, not the problem.
Workforce Development and Retention Strategies
Lucy Rowe, Senior Estates and Facilities Workforce Manager, discussed pressing workforce challenges, including recruitment, retention, and engagement.
She said the NHS Estates and Facilities workforce comprises 84,000 employees, with 68% in lower-paid Band 2 roles. Worryingly, only 4% are under 25, while 41% are over 55.
To attract younger workers, Rowe emphasised the need for better marketing of NHS careers, clearer job advertisements, and more visible career progression opportunities.
Apprenticeships remain a key focus, and engagement forums help address staff concerns. However, recruitment processes remain lengthy, and retention rates for estates and facilities staff lag behind other NHS roles.
A panel discussion featuring representatives from all four UK nations further explored workforce retention strategies. They stressed the importance of highlighting non-salary benefits, streamlining onboarding processes, and developing career pathways beyond entry-level roles.
Several initiatives, such as recruiting from underrepresented groups and engaging with catering colleges, have shown promise.
Energy Efficiency and Carbon Reduction in Catering Operations
Dr Sam Mudie examined the environmental impact of hospital kitchens, noting that UK foodservice operations consume more energy than all 28 million UK homes combined. Hospitals often lack sub-metering, making energy use difficult to track.
Simple behaviour changes, such as turning off unused equipment, have led to substantial savings—one site saved £5m annually by better managing salamander grills. Upgrading equipment, such as switching to combi ovens and electric woks, has also cut energy usage by up to 58% while improving food quality and kitchen working conditions.
Field to Hospital: Supporting Local Farmers
A case study from Milton Keynes Hospital highlighted the benefits of sourcing food locally. Partnering with Bedfordshire and Buckinghamshire farmers, the hospital has been able to secure fresh, high-quality produce while supporting the local economy. Initiatives such as a ‘Hero Product’ campaign and discounted healthy meals have been well received, although challenges remain in scaling these efforts across the NHS.
Nutrition and Brain Health: The Role of Hospital Meals
In a motivational session, psychologist Kimberley Wilson stressed the importance of nutrition in mental and cognitive health. The brain is the body’s most energy-demanding organ, and deficiencies in Omega-3, B12, and fibre can negatively impact cognitive function and mood.
With dementia now the leading cause of death in the UK, Wilson advocated for hospital meals that prioritise brain-boosting nutrients, such as leafy greens and oily fish. Given that UK adults derive 55% of their calories from ultra-processed foods—and some children up to 100%—hospital catering has a crucial role in addressing these dietary imbalances.
The session closed with the handover to the 2026 Forum Management Team from the South West and then, in the evening, the annual HCA Branch Dinner.