Hardly a day goes by without the media covering a health or environment related story about food. Buying more sustainable ingredients and produce is not just the right thing to do- it makes good business sense. Here’s why:

Customers are increasingly asking for sustainable food, ethically sourced and organic and fair-trade produce as growing awareness has resulted in growing demand.

It can give organisations a competitive edge – buying locally can mean a better-quality service as it is easier to build closer relationships with suppliers and reduce distribution/supplier mileage.

Then there's the health argument. At UCLH, we recognise that a healthy diet containing fresh, organic and locally sourced produce has real physical and mental health benefits including the prevention of diet-related illnesses like heart disease and diabetes.
 

From low-carbon dish...

As part of the UCLH carbon management programme and 10:10 campaign, we have challenged our catering suppliers and service providers to come up with at least one low-carbon dish in the staff and visitor restaurants and cafeteria outlets at our operating sites. If the pilot is successful, we will aim to do develop our low-carbon menus further. 
 

...to low-carbon menu

We have challenged our catering service providers to investigate and apply the lowest carbon option for their menus taking into consideration, proximity of procurement, transport and distribution, energy efficiency in the preparation and storage of food and finally in eliminating, reducing, recycling and in the disposal of wastes.

UCLH will judge the lowest carbon catering service provider in a number of award categories and the winners will receive recognition for their low carbon menus. The competition has received great support for this initiative from the NHS Sustainable Development Unit and the local borough of Camden.

• Further reading: Tim Nicholson's green eating blog