Sustainability
all local authorities by 31 March 2026, so change is on the way! The final two levels of the food waste
hierarchy are the least favourable options as they give the least chance of you recovering the financial cost and have the largest environmental impact. If you cannot recycle your food waste, another option is sending it for energy recovery at a waste facility where it is burnt to generate energy. However, the process of burning waste does have environmental impacts. Disposal is the least favourable option at the bottom of the food waste hierarchy and should only be used as a last resort. This loses all financial value in the food, as well as causing further environmental impacts, due to food waste rotting in landfill and releasing methane – a greenhouse gas which contributes to global warming.
Taking the carbon out of menus Making changes to our diet is also a common method of trying to limit environmental impact – one that is increasingly being seen in the rising in number of people adopting a flexitarian or plant-based diet. Within a care home setting, this reduction in emissions can be achieved through making small changes to menu cycles that prioritise ingredients that have a lower carbon footprint, such as white meats, fish, and plant-based options. An interesting discovery when looking at the carbon footprint of our ingredient mix was that, while beef only represents five per cent by weight of all the ingredients that we use, it accounts for a staggering 37 per cent of our ingredient carbon footprint – a stark difference when compared with chicken, which also represents five per cent by weight, yet only seven per cent of the footprint. From this, it was even more apparent that lowering red meat consumption in favour of lower emission alternatives can have a significant impact. From this, we set ourselves on a mission
to drive down the carbon emissions associated with mealtimes in care through launching reduced carbon menus to care homes across the UK.
Through making small, but smart, changes to the menu, homes can ensure they do not demonise any one ingredient while maintaining ample meal choice and variety for residents – all while driving a significant reduction in carbon footprint. Importantly, as well as reducing carbon emissions, these menus do not cause any compromise when it comes to quality,
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nutritional value, or the individual dietary requirements of residents, through ensuring that specialised nutritional solutions remaining available for those with specific requirements.
Focusing on the carbon impact of this
initiative, adoption of these menus is estimated to save approximately 2,600kg CO2 per year (based on a 25-bed home and 75 per cent uptake of the menu) – the equivalent of driving over 9,600 miles in a car or boiling 66,000 kettles – demonstrating how even making small dietary changes can have a large positive impact.
The results of a similar scheme launched
at St. George’s Hospital in Tooting, London, have been extremely encouraging, helping them to see a 17 per cent carbon reduction in the hospital’s menu since 2021. This was achieved without impacting on patient choice or satisfaction or compromising on individual dietary needs – and without incurring any increased costs. Conceiving this initiative, alongside partners MITIE and St. George’s Hospital, is just one of the reasons that apetito has been honoured with The King’s Awards for Enterprise in Sustainable Development 2024, demonstrating a commitment to excellent sustainable development practices and to delivering net zero by 2040. Reducing levels of food waste and implementing lower carbon menus are just two ways in which care homes can start to implement sustainable business practices and look to reduce overall carbon emissions – striving towards a stronger and more sustainable future in care.
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www.thecarehomeenvironment.com June 2024
References 1
https://wrap.org.uk/taking-action/food- drink/actions/action-on-food-waste
2 Food waste in England – Environment, Food and Rural Affairs Committee - House of Commons (
parliament.uk) https://
publications.parliament.uk/pa/cm201617/ cmselect/cmenvfru/429/
42905.htm
3
https://wrap.org.uk/resources/report/ surplus-food-redistribution-uk-2015-2021
Richard Woodward
Richard Woodward is general manager of apetito’s care home division. Richard joined the company back in 2003 and has held roles in the sales, marketing, and care homes teams. As general manager of care homes, Richard has spearheaded the growth of this division and encouraged innovation, having introduced the ground-breaking Finger Foods Range, which gives those living with dementia the opportunity to dine with dignity.
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