NHS England Healthcare Chefs and Foodservice Stakeholders Talk Sustainable Futures in Birmingham

The latest “Eating The Rainbow” workshop took place on March 12th at South and City College Birmingham, bringing together NHS Chefs, Catering Managers, and Sustainability Leads. This vital session is part of a nationwide taskforce designed to generate a food waste reduction and sustainability strategy with food service stakeholders across the UK.

In partnership with NHS catering experts, The Chefs’ Forum continues its nationwide series of workshops aimed at shaping the second edition of The Healthcare Chefs’ Knowledge—a key resource tracking progress since the 2020 NHS Hospital Food Review. These interactive sessions provide healthcare chefs with a platform to collaborate, share best practices, and contribute to the ongoing evolution of hospital food service.

Tim Radcliffe, Net Zero Food Programme Manager at NHS England, emphasised the importance of this initiative:
“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide critical insight into hospital food practices, focusing on sustainability and waste reduction. This edition will be an essential tool for chefs and caterers, equipping them with strategies to minimise food waste while delivering high-quality, nutritious meals. We are delighted to partner with The Chefs’ Forum to showcase the fantastic work being done and continue to drive forward positive change in healthcare catering.”

This edition will spotlight 100 carbon-conscious recipes designed to enhance sustainability and patient well-being. Additionally, it will explore practical waste management techniques that hospitals can implement to optimise resources and reduce their environmental footprint.

PHD Researcher at the UK Food Systems Centre For Doctoral Training, Andrea Zick, led the session with Tim and highlighted the significance of the discussions:

“I am honoured to have facilitated the fourth NHS England workshop in association with The Chefs’ Forum, deepening my understanding of the systemic change required in large organisations like the NHS. Achieving the ambitious goals of the NHS Hospital Food Review demands a systems-thinking approach—one that aligns with my experience in systems change facilitation through the School of Systems Change. This perspective reinforces the need for structured reflection and collaboration among stakeholders, ensuring that each menu cycle not only meets immediate demands but also drives long-term improvement in NHS food service.”

Philip Shelley, Senior Operational Manager and National Lead for Net Zero is delighted with the content and take-aways being yielded from this series of sustainability workshops, he said

“These workshops allow us to bring together NHS chefs, suppliers, and sustainability experts to address key challenges such as food waste and cost efficiency. Food accounts for approximately 6% of our total carbon emissions in the NHS. It is estimated that the NHS disposes of approximately 14 million kilograms of unserved meals each year. Promoting healthier menus and minimising food waste will help cut costs and carbon while improving the health of patients, staff, and visitors. The conversations we have at these sessions are incredibly valuable, providing practical solutions that can be applied across hospital kitchens, food supply chains, and catering services.”

As one of five regional workshops led by The Chefs’ Forum, the Birmingham event underscored the NHS’s commitment to sustainability in healthcare catering. The workshop also provided a unique learning opportunity for culinary students at South and City College Birmingham, who collaborated with NHS chefs and assisted in preparing sustainable, waste-conscious meals for the delegates in attendance.

Catherine Farinha, The Healthcare Chefs’ Knowledge Publisher and Workshop Project Coordinator, reflected on the session’s impact:
“This workshop was a fantastic opportunity to engage with NHS catering teams and witness first-hand their dedication to tackling food waste in healthcare. Seeing chefs and managers share their expertise and practical solutions is inspiring. This collaboration ensures that we reduce waste and create sustainable, cost-effective, and nutritionally balanced menus across the entire estate of 209 NHS Trusts.”

The workshop at South and City College Birmingham supported the NHS’s broader sustainability goals, empowering chefs, Facilities and Catering Managers to innovate and share best practices in healthcare catering. These workshops extend beyond recipe development—they drive systemic change to ensure that hospital food is both nourishing and environmentally responsible.

A highlight of the day will be a delicious ‘Eat The Rainbow’ lunch prepared by the students South and City College Birmingham Culinary Team, led by NHS Supply Chain Chefs Andy Chan and Mike Sharp, featuring a variety of vibrant and sustainable dishes that demonstrate how eco-conscious practices can be seamlessly integrated into hospital menus.

Andy Chan said
“I have worked with The Chefs’ Forum in the hospitality sector for the past decade and worked with them on many events. It is wonderful that we are now working together again within the healthcare sector to bring together NHS chefs and food service stakeholders to promote careers in the sector to the next generation. The students were fantastic, they had a great attitude to work and they were really interested in the NHS food system and showed great interest in working within healthcare catering, which was lovely to see.”

The Menu:

Dessert

Philip Shelley concluded:
“By bringing together top NHS catering talent and sustainability experts, we are making real strides in transforming hospital food services. Engaging with students at South and City College Birmingham highlights the importance of education in this journey—we are shaping the future of healthcare catering by inspiring the next generation of chefs to prioritise sustainability and innovation.”

For more information on the upcoming book launch at Healthcare Catering Live on September 9th at the NEC, or to get involved in future sustainability-focused workshops across the UK—as a healthcare foodservice professional, equipment or produce supplier to NHS Supply Chain, sustainability lead, kitchen manager, dietitian or chef —please contact: catherine@redcherry.uk.com