Consideration for sustainable practices has become the status quo in the hospitality and education sectors, but historically this has not always been front of mind in care catering. For many care providers, the primary focus has understandably been on delivering excellent resident care and the additional services that support quality of life, often against a challenging backdrop of increasing costs and tight budgets. However, as expectations evolve and a new generation of residents comes through, sustainability is beginning to move up the agenda.
At Creed Foodservice, we are seeing this shift first-hand. The key challenge now is helping operators embed practices in ways that are practical, cost-effective and aligned with the needs of residents. Across the sector there is still a real disparity in how far organisations have progressed. Some groups are leading the way with structured initiatives, while others are only beginning to explore what sustainability might look like within their homes.
Coate Water Care in Swindon is a strong example of a care business beginning to address sustainability at an operational level. The organisation has introduced ‘Sustainability Champions’ across its homes, with each site nominating a team member who has received training on reducing energy usage, improving recycling and identifying opportunities to cut waste. These champions develop sustainability action plans and work with colleagues, residents and families to implement change, helping to make sustainability more visible and achievable within everyday care home operations.
While ‘sustainability’ is often used as a catch-all phrase, in practice it involves many different elements. Food sourcing and provenance are two areas that increasingly sit front of mind for progressive homes. Care operators are asking more questions about food miles and where products come from. At Creed, we work closely with trusted suppliers to ensure transparency and ethical sourcing, and many of the products used in care settings already meet recognised standards such as Red Tractor accredited meat. Maintaining these assurances is important not only for sustainability but also for quality and trust.
Menu development is another area where change is beginning to emerge. As the population ages, the next generation of residents will bring different expectations around food, including greater interest in plant-based dishes and more varied menus. While nutritional requirements will always remain the priority in care catering, introducing plant-forward dishes and seasonal ingredients can support both health and environmental goals.
Because sustainability can feel like a large and sometimes overwhelming topic, starting with small practical steps is often the most effective approach. Waste management is one area where meaningful progress can be made quickly. Through Creed’s partnership with Olleco, we help chefs safely dispose of used cooking oil and food waste, which is then recycled into sustainable resources such as biodiesel. Increasingly, homes are also exploring waste monitoring programmes that help kitchen teams understand where waste occurs and how it can be reduced.
Supporting teams with practical guidance is also important. At Creed, we regularly work with care teams through seminars, training sessions and guidance that focus on both sustainability and the wider dining experience. Providing chefs with the right skills, knowledge and practical tools helps ensure sustainability initiatives support — rather than compromise — nutritional care.
Residents themselves often play an important role in shaping greener food cultures within homes. Many care settings already have gardens where herbs or vegetables are grown, and involving residents in menu discussions or food-related activities can create meaningful engagement around meals while even increasing calorie consumption. Food remains a powerful connector in care environments, whether through shared cooking experiences, barbecues or themed dining events that encourage conversation and enjoyment.
Sustainability in care catering will not happen overnight, particularly in older buildings or more complex environments where operational constraints can be significant. But the direction of travel is clear. As operators share ideas, introduce practical changes and work more closely with suppliers, sustainability is becoming a more visible part of everyday care catering.
For care caterers, the key message is that progress does not need to start with major investment. Often it begins with awareness, collaboration and practical initiatives that bring teams, residents and suppliers together. With the right support, sustainable food practices can become a natural part of delivering high-quality, future-focused care catering.
