NHS Lothian has set a target to reduce food waste across all its sites by 10% by April 2025 in another step towards to reducing carbon emissions.
In the last financial year (2023-2024) data from our food waste contractor indicated that NHS Lothian produced 165 tonnes of food waste, but the true figure is expected to be even higher.
WRAP (Waste and Resources Action Programme) estimates that up to 18% of food in all hospitals may be wasted (equivalent to 1 in every 6 meals).
All the carbon emissions generated through growing, transporting and preparing a meal is wasted when it is thrown away. Reducing food waste is a key means of addressing the environmental impact of food in health and care settings. Food that is not eaten also has no nutritional value and is not supporting a patient’s recovery.
Jane Hopton, NHS Lothian Sustainability Lead said “Measuring and reviewing the food waste we produce is a must do both in terms of our environmental impact and our financial position.
“The first step is to make sure we measure food waste as accurately as possible and on a daily basis. Our Catering Services have already started to measure the waste from food preparation, from over production and food waste returned from wards.
“We’re also speaking to staff to find out how they can help reduce waste in their areas. If you work for NHS Lothian and have an idea of your own, please get in touch with the Lothian Sustainability team.”
