Sodexo UK & Ireland and client partner Nuffield Health have reduced food-related carbon emissions by 22 percent - or the equivalent of over 100,000 miles driven.
Sodexo was the first hospital catering provider in the UK to implement a programme with a Greener by Default approach to patient dining, which saw the introduction of a series of culinary and behavioural changes across 35 Nuffield Health Hospitals, designed to nudge diners toward plant-based options.
Menus that were previously 24% meat, 42% vegetarian and 34% vegan dishes were shifted dramatically to 18% meat, 41% vegetarian and 41% vegan.
More than half of the patient menu was updated, introducing new options such as vegan soup rolls and removing the grill bar to place greater emphasis on plant-based meals. Processed meats such as bacon and ham were reduced or removed, and dairy-free options were expanded. Plant-based dishes were given prime placement on menus and flavour-focused names to make them more appealing to patients.
To embed the changes, Sodexo and Greener by Default delivered webinars, staff training and leadership briefings. Patient satisfaction was monitored continuously to ensure quality and experience remained strong.
As well as reducing carbon emissions by more than a fifth, the average meat served per patient reduced by 14%, while plant protein servings increased by nearly 50%. Crucially, high levels of diner satisfaction were maintained throughout the pilot.
Neil Paterson, Nuffield Operations Director at Sodexo said: "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."
