Catering
cost-effective ingredients without compromising the overall quality of a dish or adjusting meat portions to increase pulses and vegetable content can also help make menus more cost effective. Not only does this improve the cost-
effectiveness of a menu; it also benefits the planet. When you consider the carbon footprint of meat, 1kg beef emits the equivalent of 60kg of carbon dioxide. Poultry is more sustainable than beef with 1kg chicken emitting the equivalent of 6kg of carbon dioxide, but the most sustainable options are plant-based – 1kg of root vegetables is equivalent of 400g of carbon dioxide – 150 times less carbon-intensive than beef. A reduction in meat content is not only more sustainable but it increases dietary diversity. Adopting a balanced diet with diverse ingredients which align sustainability and nutrition is vital. Dietary diversity can improve overall health outcomes, reduce our reliance on a narrow range of crops, and help make our food systems more resilient.
The outlook for food prices The development of a resilient food system
which can endure global disruptions and local challenges to provide cost- conscious, healthy, and sustainable food will benefit not just care home residents but everyone in the UK. Our food supply chain is certain to continue
to face challenges year on year, but with the support of an ethical and responsible procurement provider, care home catering teams can meet those challenges with effective strategies to serve food that does not cost the earth.
n
Oliver Hall
Oliver co-founded the owner-managed and independent allmanhall in 2006. While working on the growing business, Oliver studied with the Chartered Institute of Procurement and Supply to achieve MCIPS qualification. His mission for allmanhall is to inspire improvement in catering and food service through successful management of – and collaboration with – the supply chain.
Mike Meek
Mike has over 25 years’ experience in procurement and supply, having worked at Rentokil and Interserve before joining allmanhall in 2015. Leading allmanhall’s Procurement Team of MCIPS qualified Buyers, Mike is passionate about transforming the company’s food systems and holds a University of Cambridge Institute of Sustainability Leadership certification.
Fire Damper Testing to BS:9999
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www.thecarehomeenvironment.com July 2025
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