The SSIG is a committee within ºÚÁϳԹÏ, and we welcome applications from any member with an interest in sustainability. Support is available for those new to committee positions.
The SSIG will be a multidisciplinary group for professionals that together aim to:
- Develop a sustainability strategy for ºÚÁϳԹÏ
- Foster the development of work streams and change of practice in order to improve sustainability within clinical nutrition
- Assist ºÚÁÏ³Ô¹Ï in collaboration with external organisations, including industry partners, in matters relating to sustainability and development
- Consider the potential for sustainability impact outside of climate change, including wider society and nutrition as preventative health measures.
Eligibility to apply: A registered healthcare professional and member of one of ºÚÁϳԹÏ’s core professional groups, with current ºÚÁÏ³Ô¹Ï membership.
Application process: To apply for a position, please send a short CV along with a letter of interest to the ºÚÁÏ³Ô¹Ï office by email bapen@bapen.org.uk. The letter of interest should detail your suitability for the role and your initial thoughts on areas for action within ºÚÁÏ³Ô¹Ï itself and the wider sector of nutrition care. These ideas should fill no more than a single side of A4.
More details: You can find more information on the SSIG below and enquiries can be made to the SSIG Chair, Dr Ashley Bond, via the ºÚÁÏ³Ô¹Ï office bapen@bapen.org.uk.
Members of the Committee
- Ashley Bond (Chair)
- Andrew Rochford
- Anita Sangera
- Amelia Jukes
- Laura Stevenson
- Hardip Malhi
- Helen Harrison
- Louise Davey-Hewins
- Riddhika Joshi
Publications relating to sustainability
Resource Hub
The ºÚÁÏ³Ô¹Ï Sustainability SIG has created a resource hub for sustainability to address the growing need for more responsible practices within clinical nutrition. This initiative aligns with their broader strategy to ensure safe, timely, and appropriate nutritional care for all individuals.
The resource hub aims to foster the development of sustainable practices among healthcare professionals. By providing access to guidelines, toolkits, best practices, and collaborative opportunities, ºÚÁÏ³Ô¹Ï encourages the adoption of improved sustainable methods in nutritional care. This includes reducing waste, optimizing resource use, and promoting sustainable sourcing of nutritional products.
Users of the hub will find it as a helpful resource for integrating sustainability into their daily practices. It includes signposting to wider NHS resources and other specialties that have made progress with sustainable healthcare. The hub also offers case studies and success stories, providing practical examples of how others have successfully implemented sustainable practices. Additionally, the collaborative opportunities available through the hub allow users to connect with peers, share insights, and develop innovative solutions to common challenges.
Overall, the sustainability SIG’s resource hub for sustainability represents a proactive step towards integrating environmental consciousness into clinical nutrition, ensuring that the sector evolves in a way that is both health-conscious and environmentally responsible.
Useful links and Resources:
Centre for Sustainable Healthcare SusQI
Royal College of General Practitioners and RPS- Repeat prescribing toolkit
NHSE Net Zero products saving calculator
NHSE Sustainable procurement
e-learning for health
- Building a Net Zero NHS
- Environmental Sustainability in Quality Improvement
Greener NHS – FutureNHS Collaboration Platform
Sustainable Healthcare Networks Hub
- AHP
- Critical care
- Endoscopy
- Food and nutrition
Greener Allied Health Professional hub
Greener Pharmacy
Green endoscopy
Building a Climate-Resilient Health System in UK
Reducing waste in parenteral nutrition: comparison of Surgical- and Standard-Aseptic Non-Touch Technique
Case Studies:
Centre for sustainable healthcare case studies
Greener NHS case studies
