This guide, published in May 2009, describes why the sustainability of food is important, provides guidance on what hospitals can do to improve the sustainability of the food they provide to patients, staff and visitors, and advises on how hospitals can assure the sustainability of their food service provision. The guide provides practical guidance, signposting and uses case study examples to illustrate some of the initiatives currently being taken by the health sector.
This guide, published in May 2009, describes why the sustainability of food is important, provides guidance on what hospitals can do to improve the sustainability of the food they provide to patients, staff and visitors, and advises on how hospitals can assure the sustainability of their food service provision. The guide provides practical guidance, signposting and uses case study examples to illustrate some of the initiatives currently being taken by the health sector. It highlights cross-governmental initiatives around public sector food and anticipates the forthcoming Healthier Food Mark, a voluntary assurance scheme for all public sector organisations that provide food.
There's a useful explanation of what the healthier food mark is and what you can and can't do under current procurement regulations, as well as case studies.
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