Helping Salisbury NHS lead the way with plant-rich menus
Partnering with allmanhall to reduce food-related carbon emissions
Supported by food procurement partner and supply chain expert, allmanhall, Salisbury NHS Foundation Trust is transforming hospital dining to fight climate change. By embracing a plant-rich food culture and leveraging cutting-edge technology, the Trust is reducing food-related carbon emissions and empowering patients and staff to make better choices and improve sustainability in hospitals.
Overview
Food accounts for 6% of total NHS emissions, so sustainability in hospitals is a key initiative. Salisbury NHS Foundation Trust is working
with allmanhall to take strong, visible steps toward achieving the NHS Carbon Net Zero target through innovative catering strategies, education, and technology.
Challenge
With growing awareness of the environmental impact of healthcare operations, Salisbury NHS Foundation Trust identified foodservice as a key area for carbon reduction. The goal: lead the way in sustainability in hospitals; embed sustainability into daily food choices; and align with NHS England’s Net Zero ambitions.
Solutions & innovations
- Plant-rich menus & 50/50 meals: Rebalanced menus include 50/50 meals blending plant and animal proteins, using allmanhall’s dietetic support and analysis, as a stepping-stone to fully plant-based choices.
- 107% increase in plant-based food spend: Over the past 12 months, through allmanhall’s product and supply solutions, the Trust’s spend on plant-based food has more than doubled.
- Carbon transparency with Foodsteps: Enabled through allmanhall, every dish is labelled with its carbon footprint, empowering diners to make informed choices.
- Farm-to-Fork Insights: Using the Foodsteps platform in partnership with allmanhall, the Trust can instantly access data across the entire lifecycle of its food products – from farming and packaging to processing and transport – helping identify carbon hotspots and guide sustainable procurement decisions.
- Digital menu ordering with allmanhall’s controls platform: Through allmanhall’s controls platform, Salisbury NHS Foundation Trust has introduced bedside iPads for patient menu ordering. This digital solution not only improves operational efficiency but also ensures patients have easy access to the Trust’s increasingly plant- forward menus.
- Engaging communications: Eye-catching banners (such as this one, created by the team at allmanhall) and clear signage raise awareness and spark engagement.
Impact
Salisbury NHS Foundation Trust’s proactive approach demonstrates how catering can drive environmental change. By combining data, visibility, and behavioural nudges, the Trust is building a sustainable, plant-rich food culture that supports both health and climate.
“We’ve worked hard to create menus that are sustainable and appealing. Our 50/50 meals and plant-based options show that reducing carbon doesn’t mean compromising on taste or quality.”
– Paul Straughair, Catering Manager
“Reducing food-related emissions is central to our Net Zero journey. By introducing plant-rich menus and carbon transparency, we’re empowering patients and staff to make choices that benefit both health and the planet.”
– Gemma Heath, Sustainability Manager
“Partnering with allmanhall to procure goods and services from local suppliers, farmers and growers, we have used the Foodsteps platform to develop our procurement strategy and deliver behavioural change”.
– Ian Robinson, Head of Facilities
“allmanhall’s relationship with Salisbury NHS Foundation Trust shows how genuine progress in sustainability is possible when ambitious organisations collaborate. By supporting the development of delicious vegan food, providing more effective procurement, and delivering carbon transparency, we’re delighted to have helped turn the Trust’s net zero commitments into meaningful change for patients, staff, and the environment.”
– Richard Dowling, Sustainability Manager at allmanhall
Conclusion
Salisbury NHS Foundation Trust is a shining example of how thoughtful procurement, innovative menu planning, and strategic communication
can deliver on NHS’s commitments to sustainability in hospitals. Their efforts are reducing emissions today and fostering a culture of conscious consumption for the future.