One third of the hospital food now comes from within 50 miles of London. All eggs are free range; milk, bacon and pork are all from Bedfordshire; and the potatoes are from Kent. Other local produce includes apples, asparagus, and fruit juices, to name just a few.
What’s more, tap water is now being bottled on site, and waste is turned into compost, decreasing the waste per patient and cutting emissions. By carefully choosing cheap cuts of good meat and eating seasonal fruit and veg, the hospital has even managed to save money. All of which leads to some very satisfied patients.
You can pick up the Jellied Eel in all of the wards and waiting rooms, the café and the restaurant.
Sydney Street, London SW3 6NP. www.rbht.nhs.uk/patients/brompton/food
For more about sustainable public sector food: www.sustainweb.org/goodfoodpublicplate
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