Hospital

The Watercress Company (TWC), which claims to be the UK’s largest grower of watercress, is taking a lead in helping hospitals fulfil their Net Zero Food ambitions while serving up nutritious and sustainable meals to patients.  

Through ‘groundbreaking’ work with development chef Mathieu Eke, who won Public Sector Catering’s 2025 Special Contribution Award, the watercress grower is partnering with farms in Dorset and Hampshire to make watercress a staple on NHS menus.

The Robert Jones and Agnes Hunt Orthopaedic Hospital NHS Foundation Trust (RJAH) in Shropshire has been recognised as a Love British Food ‘Hero’, confirming its commitment to serving high-quality, locally sourced British produce on patient menus.

New guidelines have been issued by the British Sandwich Association (BSA) for supplying ready-to-eat chilled foods, including sandwiches for f