“Eating the Rainbow” celebrates a year of innovation, collaboration, and carbon-smart cooking across the UK’s healthcare kitchens
The Chefs’ Forum has marked a milestone moment for hospital catering with the launch of The Healthcare Chefs’ Knowledge 2: Eating The Rainbow — a landmark reference book designed to inspire NHS chefs to create nutritious, sustainable, and future-ready menus.
Unveiled at the University of West London’s newly refurbished Pillars Restaurant on 14 October, the publication brings together a year’s worth of nationwide collaboration involving NHS England leaders, healthcare chefs, dietitians, catering managers, academics, suppliers, and student chefs. The second volume follows the success of The Healthcare Chefs’ Knowledge (2024) and builds on the ambitious goals set out in the NHS Hospital Food Review (2020).
A Year of Collaboration and Culinary Innovation
Throughout the past year, The Chefs’ Forum and NHS England have led a series of five regional workshops hosted at some of the country’s top culinary colleges — including Food Works SW in Weston-super-Mare, University College Birmingham, and the University of West London.
Each session brought together chefs, dietitians, catering managers and students to co-create the content of the new book. Discussions ranged from carbon-smart recipe design and menu reformulation to nutritional balance and sustainable procurement, turning ideas into practical, real-world solutions for hospital kitchens.
The result is a comprehensive guide featuring 100 carbon-conscious recipes, designed not only to aid patient recovery but also to help the NHS meet its Net Zero ambitions.
“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow covers everything healthcare chefs and stakeholders need to know about modern hospital food practices and the positive changes being made,” said Phil Shelley, National Lead for Food at NHS England and Project Lead. “It focuses on sustainability and creating healthy, nutritious menus. We’re excited to collaborate with The Chefs’ Forum team to showcase excellent work and produce something truly valuable for everyone working in hospital kitchens.”
Sustainability Meets Nutrition
The new book aims to bring sustainability and nutrition together on every plate — showcasing how carefully chosen ingredients and cooking methods can both nourish patients and reduce environmental impact.
“This book provides an excellent opportunity for the entire NHS food value chain to come together and contribute to shaping the national approach to Net Zero,” said Alexandra Hammond, Associate Director of Net Zero and Sustainable Procurement at NHS England. “It’s grounded in real experience and collaboration between groups that might not normally meet. We hope everyone who attended the launch leaves with at least one practical idea to make NHS food more sustainable — and more resilient.”
Workshops examined everything from ingredient sourcing and carbon accounting to practical kitchen techniques. The process itself became a model of collaboration — uniting chefs, researchers, and policymakers to strengthen the role of hospital food in patient wellbeing.
Academia and Systems Thinking Drive Change
Facilitating the workshops was Dr Andrea Zick, PhD researcher at the UK Food Systems Centre for Doctoral Training, whose expertise in systems thinking helped shape the approach.
“Designing and facilitating this workshop series deepened my understanding of the systemic change needed in large organisations like the NHS,” Zick explained. “The Hospital Food Review’s goals require joined-up thinking and structured reflection to ensure that each menu cycle meets immediate needs while driving long-term improvement in food service.”
Nutrition at the Heart of Recovery
Nutrition remains central to the project. Idrees Anwar, Lead Dietitian at NHS Supply Chain, emphasised the importance of dietetic expertise in developing hospital menus that are both restorative and sustainable.
“It’s vital that chefs, catering managers, and suppliers work together to balance patient needs with environmental and economic sustainability,” he said. “This collaboration highlights the power of nutrition to support recovery while improving the resilience of our food systems.”
A Collective Effort to Inspire the Future
Publisher and Project Coordinator Catherine Farinha of The Chefs’ Forum described the book as “a celebration of cross-sector teamwork and innovation.”
“Eating The Rainbow brings together the best minds in catering, experienced NHS chefs, and sustainability leads to create meals that meet the needs of both patients and the planet,” she said. “By involving stakeholders from across the food value chain, we can inspire the next generation of chefs to lead with sustainability.”
The book launch itself mirrored its message of colour and collaboration. Guests enjoyed a “rainbow” lunch prepared by the University of West London’s culinary team, showcasing vibrant, carbon-friendly dishes from the new collection.
Sponsors and Supporters
The Chefs’ Forum extended thanks to the headline sponsors whose support made the publication possible: Civica, NH Case, AHDB, Lentils.org, ProWrap, UNOX, Marybake Health, Pure Ionic Water, MyNutriweb, Linwoods, and The Watercress Company.
Special recognition also went to Michael Coaker and the University of West London team for hosting the launch and supporting the ongoing mission to make NHS catering more sustainable.
A Blueprint for a Healthier, Greener Future
As hospital food continues to evolve from basic sustenance to an integral part of patient care and environmental responsibility, The Healthcare Chefs’ Knowledge 2: Eating The Rainbow stands as a testament to what can be achieved through collaboration, creativity, and compassion.
With its focus on education, sustainability, and shared expertise, the book provides both a practical toolkit for NHS chefs and a hopeful blueprint for the future of healthcare food in the UK.
