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Leading the way to Net Zero with reduced carbon menus

Reducing our Carbon Footprint in the Healthcare Sector

As part of our Net Zero commitment, we have produced a reduced carbon menu for the NHS which will allow our healthcare customers to significantly reduce the quantities of kgCO2e emissions associated with mealtimes.

It’s initiatives like this that are supporting our pledge to becoming a Net Zero company by 2040.
 

The First Reduced NHS Carbon Menu

We have been working collaboratively with on-site facilities provider, Mitie, to introduce the new menus into St George’s University Hospitals NHS Foundation Trust. The new menus will help save an estimated 23tonnes of kgCO2e every year: the equivalent carbon saving of over 34 return flights from London to New York - an incredible number!

“We are committed to supporting our partners and the NHS to deliver Net Zero carbon targets, whilst delivering an appealing and nutritious menu to patients. We are extremely proud to be at the forefront of delivering reduced carbon menus to the NHS and will continue innovating to help address the climate crisis.

As the first meals provider that is taking reduced carbon footprint menus to the NHS, we’re excited to have launched this ground-breaking initiative whilst still delivering great quality meals, without compromising nutrition or price.

The media headlines are constantly reminding us of the need to eat less red meat and dairy, and there is no doubt that red meat production has its carbon challenges. 

Whilst beef may only represent 5% by weight of all the ingredients we use that we supply, it does however account for 37% of that ingredient carbon footprint as opposed to say, poultry, which for 5% of weight represents only 7% of our ingredient carbon footprint.

However, the key learning for us is one of balance and that small changes can have a large impact.  For example, on one hospital’s two-week menu cycle, we have only reduced the number of red meat options from 22 to 20. The patient sees very little change in choice - as on the menu there are still 46 meat dishes, 7 fish dishes, 21 vegetarian meals and 10 Vegan – but these small changes make a significant difference to the overall carbon footprint with a saving of around 11%.”

Lee Sheppard, apetito Director of Corporate Affairs and Policy


Our Journey to Sustainability

Not only have we committed to being Net Zero by 2040, we have additionally set ourselves decarbonisation targets independently assessed and validated by the Science Based Targets Initiative. We have also set ourselves interim targets for 2025, allowing us to take immediate action on the climate crisis.

Read more about our journey to Net Zero.

 

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