1. Catering well for vegans in hospital
Dietitian Heather Russell
@herbiheather

2. By the end of this session…
…you should be able to…
Describe some of the challenges of catering for vegans in hospital
Explain ways of developing vegan hospital food
Understand how to optimise nutritional care for vegan service users

3. “Veganism is a philosophy and way of living which seeks to exclude – as far as is possible and practicable – all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

4. Setting the scene Around 3% of Brits eat a vegetarian or vegan diet
There are 600,000 vegans in Britain and that number is doubling every two years
Nearly a quarter of the Brits eating a vegan diet live in London
Around 14% of vegans are older than 65 years

5. Vegan rights
Veganism has been found to come within the scope of international human rights provisions
In the UK, vegan rights are protected under human rights and equality law
Hospitals have an obligation to ensure that they do not interfere with a vegan’s right to freedom of conscience, and a responsibility under the Equality Act 2010 to avoid any discrimination on the grounds of veganism

6. “When a person has specific dietary requirements relating to moral or ethical beliefs, such as vegetarianism, these requirements must be fully considered and met. Every effort should be made to meet people's preferences…” CQC

7. What do you think is one of the most common reasons why vegans end up contacting us about being unable to access suitable food in hospital?

8. Hospital challenges Staff knowledge and communication
Advance care planning
Nut-free catering
Omega-3 fat
Catering for nutritionally vulnerable vegans
Medical nutrition
Vegans should be encouraged to consume a really rich source of omega-3 fat on a daily basis, such as six walnut halves (20g) or a tablespoon of ground linseed
If you can buy linseed in bulk and mill small batches as needed, this might work out a lot cheaper than offering walnuts
Using vegetable (rapeseed) oil for cooking is helpful
Although it’s not thought to be essential for vegan health, the long chain omega-3 fats found in oily fish can be obtained from a microalgae supplement
If nuts are banned due to allergy policy, this may make it more challenging to optimise intakes of omega-3 fat

9. Benefits of a strong vegan offering
Vegan food can be enjoyed by most people, so consider making it available on main menus
Greater variety for vegetarians
Generally, plant foods have lower environmental footprints than animal products
It’s easy to produce tasty meals that are rich in fibre, low in saturated fat, and provide multiple servings of fruit and vegetables
…particularly valuable for staff, visitors and patients who are nutritionally well.

10. Menu planning tips (1)
Keep things simple when possible e.g. dairy-free vegetable soup, calorific puddings made without eggs and dairy
Fruit and vegetables
Good source of vitamin C in every meal e.g. orange juice, broccoli
Daily greens for vitamin K
Really rich source of carotenoids daily e.g. carrots, butternut squash

11. Menu planning tips (2) Starchy foods
Cereals with vitamin D3 from animal fat are not suitable
Wholemeal bread is a good source of zinc
Protein-rich foods
Beans, lentils, peas, tofu, soya mince, Vegan Quorn
Soya protein quality similar to meat and dairy
Accompaniments: mushy peas, peas, sweetcorn, baked beans
Sandwich fillings: bean/lentil pâté, falafel, soya/Vegan Quorn sausages, houmous

12. Menu planning tips (3) Fortified plant milk
3.5 litres per week will help to meet a vegan’s calcium needs in hospital
The quantity and quality of the protein found in the soya variety of fortified plant milk is similar to that of cows’ milk
Good sources of plant protein tend to be good sources of iron and zinc; raisins and fortified breakfast cereal are iron-rich too
Dairy-free spread for toast

13. Nourishing options
Cooked breakfast e.g. scrambled tofu/baked beans on toast, soya/Vegan Quorn sausage sandwich
Soya sausages and mince, tofu and Vegan Quorn are less bulky than legumes
Savoury items: pastry, white sauce, dumplings, potato wedges, roast potatoes, Bombay potatoes, creamy Caribbean, Thai and South Asian curries
Puddings: sponges, crumbles, fruit pies, rice pudding, fortified jelly

14. Between meals Fruit Wheat biscuits and soya milk Teacake, fruit loaf
Oatcakes, chocolate/sandwich biscuits
Soya yoghurt/dessert
Hot chocolate/milky coffee made with soya milk

15. Allergies
Caterers should minimise cross- contamination from non-vegan products as far as is reasonably practicable
Veganism and allergies are separate issues
Products can carry both the Vegan Trademark and an animal allergen warning

16. Summary Vegan food can be inclusive, sustainable and nutritious
Offer a variety of balanced vegans meals, and consider making them available to everyone
Let’s strive to cater for both nutritionally well and vulnerable vegans in hospital

17. Further information
Resources for patients, health professionals and caterers available at vegansociety.com/cateringforeveryone
National Voices blog about veganism and person-centred care
Humane Society International can deliver vegan catering workshops to hospital services

18. Any questions