The policy brief – Serving Up – which was published in March 2025 and backed by 25 health and sustainability organisations, estimates that shifting UK public hospitals towards plant-based whole foods like vegetables, pulses, and legumes could see huge benefits.
In 2022, eleven public hospitals in New York set up patients with plant-based meals. The hospitals saw average savings of 59 cents per plant-based meal in 2023, with plant-based meals resulting in consistent savings compared to meat dishes.
According to the findings in Serving Up, the NHS serves approximately 199 million meals per year. Assuming 55% of patients choose a plant-based option, in line with New York experience, this would equate to about 119.4 million meals. This would translate into savings of 46p per meal and approximately £54.9 million in potential savings to the NHS per year.
Hospitals in Portugal to increase plant-based meal options
Portugal has followed in New York’s footsteps, with four major hospitals agreeing to offer more plant-based options under ProVeg Portugal’s Sustainable Meals programme.
The public hospitals, all based in the capital Lisbon, are the first to increase their plant-based offerings under an agreement between ProVeg Portugal and caterer ITAU.
The agreement will also give way for training to catering teams, and help raise awareness among cafeteria managers, clinical staff – including doctors – and customers on the environmental and health impacts of food choices. Tailored recipes will also be developed by nutrition experts.
The hospitals programme is an extension of ProVeg Portugal’s Sustainable Meals programme which was implemented in 2022. So far this year, the Sustainable Meals programme has served over 58,000 plant-based meals in more than 90 schools in Portugal.
ProVeg Portugal claims that each plant-based meal offers a significant reduction in carbon emissions compared to meals containing animal protein.
“By introducing plant-based meals in hospitals and other institutions, we are showing how food and public procurement can be a powerful lever for climate action while promoting healthier lifestyles,” said Joana Oliveira, country direcor of ProVeg Portugal.
‘UK has intent but lacks coordination’
Offering analysis, Louis Bedwell, business unit lead for the Future Food Movement, told Food Manufacture: “Lisbon’s move shows how hospitals are starting to treat food as a lever for public health, climate goals and procurement reform.
“The UK has intent but lacks coordination. The NHS is committed to net zero, and the updated Hospital Food Standards reference sustainability. Trusts must include food in their Green Plans, but targets are self-set and inconsistent.
“A 2024 review of 36 NHS trusts found most menus still relied on processed and ruminant meat, with limited plant-based options and few behavioural nudges.
“Some are leading. Great Ormond Street has signed the Cool Food Pledge. Newcastle and Leicestershire trusts have piloted lower-carbon menus. But these are isolated examples. We have the ambition but not yet the alignment. A sustainable approach must recognise cultural, nutritional and operational needs, including the role high-quality meat can still play.
“At present, progress depends on local champions. Without national direction, this remains the exception rather than the norm.”
