CATERING SERVICES WORKING TOWARDS A BETTER ENVIRONMENT Gloucestershire Hospitals NHS Foundation...
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Transcript of CATERING SERVICES WORKING TOWARDS A BETTER ENVIRONMENT Gloucestershire Hospitals NHS Foundation...
CATERING SERVICES WORKING TOWARDS A BETTER ENVIRONMENT
Gloucestershire Hospitals NHS Foundation Trust Catering Department.
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
Supporting local trade
Sandwiches from Cheltenham
Fruit and vegetables from Herefordshire
Cakes from Lydney
Bristol——Beverages, Disposable wareChilled foodsFrozen foods
NHS supply chain (Bridgewater)
Frozen and chilled produce Cardiff
Health foods from Aberdare
Ice-cream from Wiltshire
Frozen Patient meals from Wiltshire
Bakery Items from Stroud
Sausages and chilled meats From Stonehouse
Milk from Gloucestershire farms
Groceries from Staverton
Fresh meat sourced from farms within Gloucestershire, Herefordshire, Somerset borders
What is sustainability
• Local producers• Local suppliers• Jobs and the economy • Reduced food miles• Carbon Footprint• UK food production• Seasonal Foods
What is local?
Prepared meal offer at CGH
The central production team GRH
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.
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
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.
Floor cleaning at GRH
Recycling at GRH
Refrigerated storage area
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.
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
Reducing our Carbon Footprint
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