Healthcare Chefs Unite to Tackle Food Waste at Eating The Rainbow Workshop in Weston-super-Mare

The latest “Eating The Rainbow” workshop took place at Foodworks in Weston-super-Mare this week, bringing together NHS Chefs, Catering Managers and Sustainability Leads. This vital session focused on food waste in healthcare, exploring innovative ways to manage and reduce it while ensuring nutritious, sustainable meals for patients.

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.

Philip Shelley, National Lead for Food (NZC) 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, with a clear focus 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.

Kate Townsend, Sustainability Specialist at NHS England, highlighted the significance of the discussions:

“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 can help cut costs and carbon while improving the health of patients, staff, and visitors is a no-brainer! The conversations we’ve had today 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 Weston-super-Mare event underscored the South West NHS Trusts’ commitment to sustainability in healthcare catering. The workshop also provided a unique learning opportunity for culinary students at Foodworks, who had the chance to collaborate with NHS chefs, assisting in the preparation of 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 firsthand the dedication to tackling food waste in healthcare and learn how we can collectively help craft more sustainable menus in hospital kitchens for patients. Staff and visitors. Seeing chefs and managers share their expertise and practical solutions was 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.”

Mathieu Eke, Head of Facilities at Somerset Foundation Trust added:

“Addressing food waste in hospital catering is a top priority. This workshop reinforced the importance of working together across the entire food value chain to minimise waste while maintaining high standards of nutrition. It was a great opportunity for me to share the strides we have made at Yeovil Hospital in installing refrigeration systems in our kitchens that can help heat water for the entire hospital. It’s encouraging to see chefs, catering managers, and suppliers united in finding solutions that support both patient care and environmental sustainability.”

The Foodworks workshop supported the NHS’s broader sustainability goals and empowered the chefs Facilities and Catering Managers to innovate and share ‘best practice’ 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 was a delicious ‘Eat The Rainbow’ lunch prepared by the Foodworks Culinary Team, who prepared a variety of delicious, colourful and vibrant salads and sustainable proteins that demonstrated how sustainable practices can be seamlessly integrated into hospital menus. The Eating the Rainbow menu featured:

Carnival Quiche
Oven baked quiche with embedded peppers, red onion and cherry tomatoes

Herby Roasted Midi Potatoes
Mini roasted herb infused potatoes

Glazed Gammon
Hand Sliced Gammon, glazed to perfection!

Squash Salad
Butternut Squash, topped with crumbled feta and roasted red onion

Rainbow Slaw
Raw cabbage mix, red onions, and carrot in a light mayo

Garden Salad
Mixed Leaf perfectly dressed

Fruit Skewers
Bright Fruit Skewers with mint

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 Foodworks 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, sustainability lead, kitchen manager, dietitian, chef or supplier—please contact: catherine@redcherry.uk.com

Photography & film by Carlos Farinha