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Food and nutrition

Our on-site restaurant, available to both patients and staff, is managed by our soft services partner, who actively champion sustainability through a variety of initiatives. We have also formed partnerships with food waste organisations to further minimise environmental impact.

Our progress so far

As a predominantly outpatient and day-case provider, Moorfields does not operate a large-scale patient catering programme. We do, however, provide meals for the eight inpatient beds on site, ensuring patients receive appropriate nutrition during their stay. 

Our on-site restaurant, available to both patients and staff, is managed by our soft services partner Medirest, who actively champion sustainability through a variety of initiatives. These include: 

  • Installing reusable cups at our water fountains to reduce single-use plastics.
  • Promoting health and wellbeing with recipe leaflets curated by their in-house dieticians.
  • Offering a 25p discount to customers who bring their own reusable cups for hot drinks.

Medirest has also formed partnerships with food waste organisations to further minimise environmental impact including: 

  • Olio, which redistributes surplus food to people in need, including those experiencing homelessness.
  • TooGoodToGo, a platform that sells unsold food at reduced prices to prevent waste.
  • Lifecycle Oils, which turns cooking oil into sustainable biofuel.
  • Biffa and Suez to responsibly dispose of animal milk. 

In 2025, Moorfields began engaging with the non-profit organisation Greener by Default, with plans to launch a 12-week behavioural science pilot aimed at encouraging healthier and more environmentally sustainable food choices among diners. 

Food and nutrition plan

Action KPIs
Measure and reduce food waste 
Measure food waste.
Set food waste reduction targets. 
  • Education campaign as part of contract management.  
  • Proposed 10% reduction in year 1, 10% year on year for consideration. 
Introduce food waste stream. 
  • Food waste bins installed in catering and dining areas from July 2025. 
  • Consider food waste segregation downstream in next iteration of contract.
Consider opportunities to make menus healthier and lower carbon by supporting the provision of seasonal menus high in fruits and vegetables and low in heavily processed foods  
Conduct a pilot to create a choice architecture that nudges diners towards more sustainable food choices using behavioural science. 
  • Pilot to be set up with non-profit Greener by Default during 25/26.
Communicate with patients to pre-empt flexibility in dietary requirements.
  • As required in ward settings and for consideration in 25/26. 
Educate patients and staff on the link between nutrition, sustainability, and healthcare 
Provide tips for sustainable eating after discharge.
  • Consider how we can incorporate into patient information.