CATERING SERVICES Working towards a better environment

1. CATERING SERVICES Working towards a better environment Gloucestershire Hospitals NHS Foundation Trust Catering Department.

2. Service Profile • Service split between 2 sites with meals distributed to over 40 locations • Serve over 3000 meals daily • GRH is a traditional production kitchen, CGH is a frozen prepared meals offer. • Provisions budget of £1.7m with £1m spent at CGH. • Retail generates a turnover of £1.1m • Employ 140 staff • Approximately 30% of expenditure is with local suppliers

3. Supporting local trade • Fresh meat sourced from farms within Gloucestershire, Herefordshire, Somerset borders Milk from Gloucestershire farms Fruit and vegetables from Herefordshire Groceries from Staverton Cakes from Lydney Sandwiches from Cheltenham Frozen and chilled produce Cardiff Health foods from Aberdare Sausages and chilled meats From Stonehouse Bakery Items from Stroud Bristol——Beverages, Disposable ware Chilled foods • Frozen foods Ice-cream from Wiltshire Frozen Patient meals from Wiltshire NHS supply chain (Bridgewater)

4. What is sustainability • Local producers • Local suppliers • Jobs and the economy • Reduced food miles • Carbon Footprint • UK food production • Seasonal Foods What is local?

5. Prepared meal offer at CGH

6. The central production team GRH

7. 2002 THE START OF THE SUSTAINABILITY JOURNEY • Start with an audit • Identify opportunities with national and local purchase contracts • Is there a cost or operational issue • Get on with it.

8. The Barriers • By 2007 we achieved all we could that was cost neutral • Business case rejected to increase spend on meat • Level of spend on ready prepared meals from suppliers outside our region • Volume of food from outside the UK for the catering trade • Reduction in average spend on patients meals

9. The focus changed Reducing food miles from suppliers and within the trust • Development of central delivery hub for catering • Multi Temp delivery vehicles (ambient, chilled and frozen) • Reduction in delivery frequency's from suppliers from daily to 3 times a week • Reorganisation of internal delivery schedules Reduction in suppliers packaging • Contract specified the requirement for re useable plastic crates • Fruit and Vegetables suppliers to remove cardboard boxes Carbon reduction • Equipment specifications and life cycle costs • Reduction of cleaning chemicals • Recycling of card, plastic and cooking oil • Reduction of food waste to landfill.

10. Floor cleaning at GRH

11. Recycling at GRH

12. Refrigerated storage area

13. Progress with food procurement What’s new • Marine stewardship fish products • Eggs from cage free flocks • Increased fair trade and rainforest alliance products • Worked with local food company to develop and improve their patient frozen meal offer, increasing the annual spend locally. • Worked with and supported local suppliers to tender for framework contacts. • More national and local suppliers buying UK produced foods because of the exchange rates and transport costs.

14. The future • Retain an interest and focus on sustainable food • Work with national procurement agency to influence the local food agenda • Prepare CGH patient meals in-house at GRH subject to the business case. • Reference site for the Soil Association to promote sustainability in health care environment

15. We have encouraged suppliers to use reusable plastic delivery crates. Some cardboard packaging is also collected for re-use all other cardboard packaging is recycled • Reducing our Carbon Footprint