Hospital catering turns meat provenance into a kitchen-ready specification

Hospital catering shows why meat provenance gains practical value only when it can be translated into a workable kitchen solution. AHDB contributed to the latest edition of The Healthcare Chefs’ Knowledge Book with material on British farming systems, the nutritional value of beef and lamb, and halal food provision in hospitals. The starting point matters: the NHS serves millions of meals, while its kitchens must address nutritional, religious, cultural and operational requirements at the same time.