Sodexo and Nuffield Health cut hospital food emissions by 22% through plant-forward menu shift

Sodexo UK & Ireland and healthcare charity Nuffield Health have reduced food-related carbon emissions by 22% across hospital patient menus through a program developed with Greener by Default, aimed at encouraging more plant-forward dining choices.

• Sodexo and Nuffield Health reported a 22% reduction in food-related carbon emissions across 35 hospitals through a plant-forward dining initiative launched in early 2025.
• The share of vegan menu options increased from 34% to 41%, while meat dishes declined from 24% to 18%.
• Meat served per patient fell by 14%, while plant protein servings increased by nearly 50%, with patient satisfaction maintained throughout the pilot.

The initiative, introduced in early 2025, involved a combination of culinary redesign and behavioral science techniques intended to guide patients toward plant-based meal choices without restricting options.

Menus across 35 Nuffield Health hospitals were adjusted so that plant-based dishes were easier to find and more appealing to diners. The changes shifted the composition of the patient menu from 24% meat, 42% vegetarian and 34% vegan dishes to 18% meat, 41% vegetarian and 41% vegan options.

More than half of the patient menu was redesigned. New dishes such as vegan soup rolls were added, processed meats including bacon and ham were reduced or removed, and dairy-free choices were expanded. Plant-based meals were also given more prominent placement on menus and presented with more descriptive, flavor-focused names.

The program also led to operational changes within hospital catering, including the removal of grill bar offerings to increase emphasis on plant-based meals.

According to the organizations involved, the approach resulted in a significant drop in carbon emissions associated with food served in hospitals. The reduction was described as equivalent to more than 100,000 miles driven.

Beyond environmental gains, the shift also influenced dietary patterns among patients. The average amount of meat served per patient declined by 14%, while plant protein servings increased by nearly 50%.

Patient feedback was monitored throughout the pilot to ensure satisfaction levels remained high while the menu changes were introduced.

Dr Davina Deniszczyc, Charity and Medical Director at Nuffield Health, said the initiative supported both environmental and health objectives.

“As the UK’s largest healthcare charity, our purpose is to help people live healthier lives.

Plant-based food is highly nutritious, helps prevent ill health and can play an important role in recovery.

With our ambition to reduce our carbon footprint, this project gave us a unique opportunity to bring together both environmental and nutritional benefits.

The response from patients has been fantastic, with many telling us they feel encouraged to include more plant-based dishes in their everyday diet.”

The initiative formed part of a broader effort by Sodexo to reduce the environmental impact of food services. The company has set a target of delivering 70% low-carbon meals by 2030.

Neil Paterson, Nuffield Operations Director for Health & Care at Sodexo UK & Ireland, said the early results demonstrated the potential of the program.

“Our client’s ambitions of increasing plant-based options in patient dining are closely aligned to our own ambition to deliver 70% low carbon meals by 2030.

We started working with Greener by Default in 2025 and we’ve been delighted by the results. The pilot has shown what’s possible, and our aim now is to continue to work with Nuffield Health towards a menu that is 90% plant-based whilst maintaining standards and satisfaction.”

To embed the changes, Sodexo and Greener by Default delivered webinars, staff training sessions and leadership briefings across participating hospitals.

Amy Roach, UK Healthcare Manager at Greener by Default, said the project demonstrated how multiple disciplines could work together to reshape food systems.

“Sodexo and Nuffield Health understand the need for a shift to a more sustainable food system and have embraced it wholeheartedly.

This early work showcases how behavioural science, culinary innovation and cross-sector collaboration can come together to deliver healthier, more sustainable and more inclusive dining experiences.”

Following the results of the pilot, the plant-forward approach will now be expanded further. Additional menu updates are planned for the spring, and the changes will also be extended to staff and hospitality catering within the hospitals.