Halal and Kosher
Case reference FOI2026/00725
Received 12 March 2026
Published 10 April 2026
Last amended 10 April 2026
Request
I am writing to make a request for information under the provisions of the Freedom of Information Act 2000 (or Environmental Information Regulations 2004 if regarding procurement of food). Please provide the following information regarding the procurement and serving of halal meat in your establishments (e.g., schools, hospitals, council catering):
1.Policy & Procedures: Does the authority/organisation currently serve halal-certified meat? If so, what is the policy regarding this, and was a consultation carried out prior to its introduction?
2.Sourcing & Certification: Please list the names of all suppliers of meat to your establishments and specify which, if any, are certified as Halal (e.g., by the Halal Monitoring Committee).
3. Stunning Method: For all meat served that is labelled or procured as Halal, can you confirm if the animals were stunned prior to slaughter? If this information is not held, please state so.
4.Labelling: Are food items containing Halal meat clearly labelled as such at the point of service/sale?
5.Alternatives: Is a non-halal (or vegetarian) alternative provided at all times when Halal meat is served?
6.Data on Consumption: Please provide data on the volume or percentage of meat served that is Halal-certified.
Response
Please note the following answers only apply to our Staff and Visitor restaurants. All Patient Meals are purchased ready prepared, packaged and frozen from Third Party Suppliers
1. Policy & Procedures: Does the authority/organisation currently serve halal-certified meat? If so, what is the policy regarding this, and was a consultation carried out prior to its introduction?
Halal meat is served in the Restaurants for selected dishes. The Trust have no specific policy regarding this, as we and our suppliers adhere to central NHS procurement buying standards
2. Sourcing & Certification: Please list the names of all suppliers of meat to your establishments and specify which, if any, are certified as Halal (e.g., by the Halal Monitoring Committee).
Mitie (JR), and Elior(NOC, and Churchill). Their Halal meat suppliers are registered.
3. Stunning Method: For all meat served that is labelled or procured as Halal, can you confirm if the animals were stunned prior to slaughter? If this information is not held, please state so.
Our Meat at the Churchill NOC, and JR is purchased via our PFI partners, they have reported that they were unable to get stunning statistic for Halal meat. Their Meat is bought via wholesalers who then buy from Butchers based on fluctuating market price. Whilst individual packages of meat can be traced to the farm it was raised on and the method of dispatch, the data doesn't seem to be routinely recorded or at least made available to our providers.
4. Labelling: Are food items containing Halal meat clearly labelled as such at the point of service/sale?
No they are not, Staff are trained to confirm the suitability of meat for both religious diets and allergy restrictions upon request in the restaurant
5. Alternatives: Is a non-halal (or vegetarian) alternative provided at all times when Halal meat is served?
Yes at all times , Multiple options are available in all 3 hospitals
6. Data on Consumption: Please provide data on the volume or percentage of meat served that is Halal-certified.
Halal meat is only purchased routinely for the restaurant at the JR where they prepare and consume an average of 50 portions per day, of halal meat.
Documents
This is Oxford University Hospitals NHS Foundation Trust's response to a freedom of information (FOI) or environmental information regulations (EIR) request.
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