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NHS aiming for low-carbon catering solutions

17 | 12 | 12

Ongoing efforts in the public sector to reduce carbon emissions and improve green credentials has been given a boost with the news that the Rotherham NHS Foundation Trust has launched a prior information notice for the supply of green catering solutions.

Among the ways such a move can be achieved is the use of energy efficient catering equipment, with devices like industrial fridges often some of the biggest power consumers in a modern kitchen setting.

Switching to modern, green-conscious equipment can be expensive initially for organisations but can lead to long-term savings in the future as energy bills drop.

Catering Insight reports that the Rotherham NHS Foundation Trust was one of 30 public and private organisations to pledge a more sustainable approach to sourcing equipment and services as part of a programme launched by the Department for Business, Innovation and Skills.

The scheme hopes to save around £1 billion for the public sector by reducing wastage and carbon emissions.

John Cartwright, director for estates and facilities at the Rotherham NHS Foundation Trust, told the news provider the group anticipates having its new catering solution in place by April 2014 following a market information and consultation day in the new year.

"The purpose of the market sounding is to inform the wider supply chain of our requirements and seek feedback from all parts of the supply chain on the solutions that are, or could be, available given the right market conditions," he explained.

Since the previous contract was agreed in 1999, a great deal has changed for the trust, both in terms of patient requirements and in the obligation to cut carbon emissions and improve efficiency.

Emerging catering service models and innovative technologies can aid patient outcomes as well as cutting costs and reducing pollution, the organisation claimed.

The Sustainable Restaurant Association recently suggested that sourcing green catering equipment is crucial if businesses want to cut their overheads and reduce their carbon footprint, according to Caterer and Hotelkeeper magazine.ADNFCR-16001031-ID-801507933-ADNFCR


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