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Food and Procurement

We acknowledge the importance of sustainable procurement and its role as an agent for change in the broader sustainable development agenda. We recognise our responsibility to carry out procurement activities in an environmentally and socially responsible manner, and the Procurement Steering Board approved a Trust Sustainable Procurement Policy, and associated action plan, in December 2014.

The Commercial Services Department ensures all suppliers are asked to provide information on environmental performance during the prequalification questionnaires process and are currently carrying out work on templates and priorities to focus on waste prevention within contracts. All our procurement staff have also attended sustainable procurement training. It is important that as a hospital we promote the sourcing of local and seasonal produce, not just from a carbon reduction perspective, but also to benefit the health and wellbeing of our staff and patients. For example, our Catering Department has developed a sustainable and healthy food action plan and have achieved Silver ‘Food for Life’ award through the Soil Association. For a number of years we have only been using free range eggs and were awarded the Good Egg Award in 2014. We have also signed up to support the Sustainable Fish City Pledge.

Food for life logo

In 2016 the Trust invited the Sustainable Food City Partnership to hold a monthly staff and visitor fresh fruit and vegetable market stall at Bournemouth Hospital which has been deemed a great success. This monthly staff provides people with the chance to buy local, seasonal fruit and vegetables, grown without the use of fertilisers or pesticides, whilst supporting several organisations work within the community. Sustainable Food City Partnership work closely with Holton Lee (providing horticultural therapy opportunities for people with learning difficulties and overcoming addiction) and Grounded Enterprises (providing a range of volunteering and training opportunities to the local community) to provide the fresh produce to the hospital.