We have been composting our food waste and compostable catering disposables for years now, and have introduced lots of measures to reduce our environmental impact – induction hobs and grills, an on-site food digestor, and an electric van for delivering our food around site. All the improvements I have made at Royal Bournemouth Hospital seem like common sense to me, and I would urge other hospital catering managers to follow our lead. It is fantastic to be publicly recognised by the Footprint Awards, but I am just doing my bit to make the NHS more sustainable.
Terry Reeves, Hospital Catering Services Manager at the Royal Bournemouth and Christchurch NHS Foundation Trust
