WINNER
Royal Brompton Hospital
Catering Team

Royal Brompton Hospital’s catering team has transformed its food services using technologies like Leanpath, plant-based menus, bio waste processors, and charity partnerships with organisations such as the Felix Project.

These initiatives have delivered a 40 per cent reduction in food waste and cut carbon emissions by 74 tonnes CO₂e over two years, while maintaining high patient satisfaction. The programme has earned national recognition through the Soil Association’s Green Kitchen Standard.

The team’s success has attracted interest from other NHS sites, cultural institutions, and hospitality organisations, highlighting the potential for wider adoption of sustainable catering practices across healthcare.

Read a detailed case study about this project at HSJ Solutions.

Highly commended

Hull University Teaching Hospitals Trust: Remote-First Recovery: Cutting Carbon, Not Care

Finalists

Exeter’s NIHR HealthTech Research Centre in Sustainable Innovation: Propofol Stewardship for a Sustainable NHS

Greater Manchester Mental Health FT (GMMH): North View: Delivering Safe & Sustainable Environments

Humber Teaching FT: Building a Greener NHS: Sustainable Estates, Engaged Communities, Lasting Impact

Kent and Medway ICB and East Kent Hospital FT: Re-Hale

Mersey Regional Burn Centre (Mersey & West Lancashire Trust): Innovating for a Greener NHS: The PPE Chaperone Protocol – A Blueprint for Sustainable Clinical Practice and Carbon Reduction

Northumbria Healthcare FT: Net Zero Northumbria

The Shrewsbury and Telford Hospital Trust: Driving Sustainable Change: A Transformational Net Zero Journey

Topics

Winners of HSJ Awards 2025 revealed