Apetito has launched a Venison Pie topped with golden flaky pastry and a sliced potato topped Venison Hotpot. Wild venison is a sustainable alternative to traditional red meats with the deer population now seeing an all-time high in the UK.
Venison is nutrient rich, being high in protein, iron and vitamins, while also being a lean, low-fat meat, making it the ‘perfect option’ for hospital patients to support their health and recovery.
Phil Shelley, national lead for net zero Food NHSE, and chair of Independent NHS Food Review 2020, commented: “We are delighted to see leading meals producers embrace fresh thinking and delivering sustainable solutions into the NHS. British wild venison is a nutrient-rich, and environmentally responsible source of protein that supports patient health and well-being alongside our sustainability goals in the NHS.
“It’s a quality meat source that is increasingly available through the growing wild deer population that needs to be managed. By bringing this to patient’s plates signifies how we can deliver innovation and use available protein sources that our nation has to offer. It’s a win-win for the environment and for our patients.”
On the journey to achieving net zero by 2040, this move showcases Apetito’s commitment to driving down the use of red meat on its menus in favour of lower carbon alternatives.
Mandy Chambers, general manager of healthcare at Apetito, said: “We’re pleased to be offering these two venison main dishes this Christmas, helping to lower the amount of red meat seen on our menus by providing a more sustainable alternative that equally brings nutritional benefits for patients. Not only does this support our own sustainability goals through helping to reduce our Scope 3 emissions, but it also supports the NHS on its own journey to net zero by 2040.”