Use locally sourced seasonal ingredients and work with regional partners to identify opportunities for local and small to medium-sized enterprise food producers.
Increase plant based meal options for staff, visitors and patients.
Work with patients and partners on the link between food, health and obesity as well as the emissions impact on the environment.
Continue to reduce / eliminate the sale of sugary drinks on NHS premises.
Commit to product assurance schemes such as Fairtrade, Red Tractor, Marine Stewardship Council, Freedom Food and LEAF Marque, etc.