Neel Radia, National Chairman of the National Association of Care Catering, shares how training, collaboration and practical tools are helping care caterers embed sustainable food practices.
The National Association of Care Catering (NACC) is supporting care caterers across the sector to embed sustainable food practices that are practical, measurable and resident-centred through education, collaboration and sector leadership.
Training and workforce development play a pivotal role in ensuring staff at every level have the skills, knowledge and confidence to implement sustainability consistently. Workshops and live demonstrations at our annual Training & Development Forum cover topics such as sustainable menu development, energy-efficient technologies, waste reduction strategies, responsible procurement and embedding eco-friendly practices in line with Care Quality Commission expectations. Regional seminars have also included hands-on growing workshops delivered by Pot Gang in the Midlands, plant-based menu development sessions in the North and sustainable fishing education across multiple regions.
Our webinar programme provides accessible, practical guidance on sustainable food practices without requiring caterers to leave their workplace. These sessions are shaped by member feedback and focus on solving real-world challenges. They help teams improve environmental performance while maintaining high standards of nutrition and care, building confidence in offering greener, nutritionally balanced alternatives and demonstrating how sustainable menu design can support both resident wellbeing and environmental goals while remaining cost effective.
Gardening and growing initiatives are becoming an important part of sustainable food culture while actively involving residents in menu development. Raised beds, small vegetable plots and indoor herb stations allow residents to participate in planting, watering and harvesting, with the produce grown then being used in the kitchen. Collaborations with local allotments, schools, volunteers, community gardens and food education groups create opportunities for local sourcing, intergenerational gardening and cultural food exchanges, reinforcing the idea that sustainability is a shared community responsibility.
A growing range of digital tools, systems and kitchen technologies are proving highly effective in monitoring and reducing environmental impact in care catering. Innovations such as digital ordering platforms and kitchen management software help predict ingredient needs, reduce over-ordering and cut leftovers by up to 30%. Many modern catering platforms now include sustainability metrics, such as carbon footprint tracking for individual recipes and ingredients, enabling chefs to design menus aligned with low-carbon principles and encouraging the use of seasonal produce and more plant-forward dishes.
Even where ageing infrastructure and equipment limit sustainability improvements, digital tools and operational changes can still deliver immediate benefits. Optimising kitchen workflow within restricted spaces, enhancing storage systems to prevent spoilage and wastage, improving team routines to reduce unnecessary energy usage, joining used-oil recycling schemes and employing low-energy tabletop equipment in compact spaces can help care homes make meaningful sustainability progress despite physical limitations.
The NACC has learned several important lessons from members who are leading the way in sustainable care catering, and these insights offer practical guidance for the wider sector:
- Meaningful sustainability is built through consistent, small decisions rather than one-off initiatives. Care homes that excel embed environmental considerations into daily service, including smarter menu planning, creative ingredient use, strong communication and continuous team engagement.
- Members who have made the greatest progress often approach challenges with flexibility. They use digital tools to optimise menus in real time, experiment with greener dishes and cultivate strong supplier relationships.
- Sustainability is most successful when it becomes a shared goal across the home. Catering teams, managers, residents, families, suppliers and external organisations all contribute to progress.
Above all, the NACC has learned that sustainability is a journey best travelled collectively. By sharing ideas, celebrating innovation and remaining open to new approaches, the sector not only improves care catering but also contributes to a greener, healthier future for residents and the wider community
