The University of Brighton is leading a pioneering national effort to make hospital intensive care units (ICUs) more environmentally sustainable. The launch of the Intensive Care Environmental Sustainability Recipe Book on February 27, 2025, marks the UK’s first comprehensive guide aimed at reducing the carbon footprint of ICUs while maintaining high standards of patient care.
ICUs are among the most resource-intensive hospital departments, consuming vast amounts of energy and generating significant waste. With the NHS accounting for 40% of the UK public sector’s emissions, the need for practical sustainability measures is more pressing than ever. This new guide provides actionable solutions for hospitals across the country to minimize their environmental impact.
UK Intensive Care Sustainability: A Practical ‘How-To’ Guide for ICU Sustainability
Developed in collaboration with the Intensive Care Society, the Faculty of Intensive Care Medicine, and the UK Critical Care Nursing Alliance, the Recipe Book offers clear, practical steps for ICU professionals to implement sustainable practices. The guide will be distributed to every ICU in the UK and made freely available online.
Dr. Heather Baid, Principal Lecturer at the University of Brighton’s School of Education, Sport and Health Sciences, emphasized the collaborative effort behind the initiative:
“The Intensive Care Environmental Sustainability Recipe Book was developed as a collaborative national project using feedback from clinical staff and service users. There are recipes for different topics to provide the ingredients and methods for ICUs in the UK to reduce their carbon footprint. ICUs use large amounts of resources and create high volumes of waste causing environmental damage – the Recipe Book is a practical, ‘how-to-guide’ on maintaining quality care that is good for patients, but in a way that is also good for the planet.”
The Recipe Book addresses key areas such as energy efficiency, waste management, and sustainable procurement of ICU equipment. By providing real-world strategies tailored to the unique challenges of critical care environments, the guide empowers healthcare professionals to contribute to the NHS’s legally mandated net-zero targets.
The Urgent Need for UK Intensive Care Sustainability
The UK’s healthcare sector is responsible for approximately 4% of the nation’s total carbon emissions, with ICUs being among the most resource-heavy departments. Historically, frontline staff have had little guidance on how to integrate sustainability into their day-to-day operations. This initiative fills that gap, providing much-needed direction for ICU teams nationwide.
Professor Hugh Montgomery, Co-Chair of the Intensive Care Society’s Environmental Sustainability Working Group, underscored the urgency of this effort:
“We have all ignored the warnings. It is now almost too late for us and our children. To stand any chance, we have to do everything that we can in every sphere of our lives. Being ‘more sustainable’ isn’t enough. This Recipe Book is part of the answer. Join us. Do all that is in it and a great deal more.”
Embedding UK Intensive Care Sustainability into ICU Training
Beyond immediate implementation, this guide aims to shape the future of intensive care training. The Faculty of Intensive Care Medicine has integrated sustainability into its medical training curriculum, ensuring that future generations of intensivists are equipped with the knowledge and tools to practice sustainable, value-based healthcare.
Dr. Jack-Parry Jones, Vice Dean of the Faculty of Intensive Care Medicine, highlighted the broader implications of the Recipe Book:
“People, Planet and Profit. Each element of this triple bottom line is vital, with this recipe book providing some of the necessary tools for critical care multi-disciplinary teams to contribute to preserving a planet worth surviving critical illness for, to reduce waste, and improve efficiency. The Faculty of Intensive Care Medicine has recently embedded elements of environmental sustainability into our Intensive Care Medical training curriculum so future generations of intensivists learn the importance of sustainable value-based health care. This recipe book will play a crucial role.”
A Step Towards an Ethical, Efficient Healthcare System
The sustainability movement is gaining traction in healthcare, as systems worldwide face growing pressure to reduce their ecological impact. According to Nicki Credland, Chair of the UK Critical Care Nursing Alliance, sustainability is now an integral part of ICU practice:
“Environmental sustainability is increasingly relevant to ICU clinical practice, education, quality improvement, and research as healthcare systems face growing pressures to reduce their ecological impact. Embracing environmental sustainability not only benefits the planet but also contributes to a more ethical, efficient, and resilient healthcare system. This recipe book is a huge step in the right direction.”
Looking Ahead: Implementation and Impact
The official launch event for the Recipe Book will be held online via Zoom on February 27, from 4:00 – 4:45 PM. The event will feature expert discussions and a live Q&A session for ICU professionals, healthcare workers, and sustainability advocates. The Recipe Book will be available for download from 5 PM the same day.
This initiative, funded by SBRI Healthcare in partnership with the Health Innovation Network and Greener NHS, exemplifies how research, innovation, and collaboration can drive meaningful change in critical sectors. With only a handful of similar projects globally, the University of Brighton’s leadership in this field reinforces the UK’s commitment to sustainable healthcare.
As hospitals nationwide begin implementing the guidance, the long-term impact on healthcare sustainability could be profound. With clear steps for reducing waste, improving efficiency, and integrating sustainability into ICU protocols, this Recipe Book represents a crucial turning point in the journey toward a greener, more responsible healthcare system.
