Truck transport in the vicinity of our facilities, and the comings and goings of carts in departmental corridors, cause a great deal of noise pollution, not only for patients, who are often already in a fragile state, but also for our staff. Since its construction, the CH d'Alès Cévennes (CHAC) has been designed to accommodate a tortoise, an intelligent, programmable handling system using guided vehicles, which minimizes the constraints and nuisances associated with logistics and handling, including noise.
Poster "I avoid waste = I choose my portion".
To complement the "Commitments to sustainable catering" campaign, C2DS offers you the "I avoid waste = I choose my portion" poster. "Reducing the quantities served to reduce waste works well: it's a good idea to offer one, two or three spoons at self-service", explains Olivier Holweck, sustainable development consultant at Primum non nocere®, a C2DS subsidiary.
Biowaste at Carcassonne Hospital: a barometer of catering issues
The Carcassonne hospital is a pioneer in the Carcassonne area when it comes to collecting bio-waste. Since February 2016, the hospital's catering team has been meticulously sorting the leftovers on its meal trays.
Going the extra mile to reduce food waste
The Centre lillois de réadaptation professionnelle (59) decided to make use of IT tools to keep a close eye on its supply needs and better manage upstream orders and downstream waste. Two years of reflection have resulted in the development of a web-based application, accessible on all computer platforms.
Valence hospital donates surplus food to Restos du Cœur
The Groupement de Coopération Sanitaire Restauration Nord Drôme has signed an agreement with organizations that cater for the needy. Since November 2014, the Valence Hospital Center has been offering surplus food that was being thrown away to an association: as a result, 40 covers are provided every evening, 365 days a year to the Restos du Cœur in Valence.
A second life for stale bread and vegetable oils
The Clinique du Parc (42) will be setting up a partnership with the Ondaine Agro association, which recovers stale bread for reuse as animal feed, and vegetable oils for reuse as biodiesel.
Polyclinique du Parc Rambot and Sodexo take action against food waste
Magali Jauffret, Hospitality Director, Sodexo, and Nicolas Domken, Sustainable Development Coordinator, Polyclinique du Parc Rambot, talk about their initiatives to reduce food waste in the Foodservices sector: implementation of a fermentable waste sorting system and work on menus.
Food celebrated the world over
Every year since 1979, on October 16, food has been celebrated around the world, under the impetus of the United Nations. Forced by obligations and motivated by national frameworks, but also driven by their own team dynamics, many healthcare and medico-social establishments are multiplying initiatives to avoid food waste, improve the quality of prepared dishes and recycle bio-waste.
Reduce waste and give pleasure
On November 25, Dijon University Hospital signed an agreement with the Food Bank, and will begin donating its surplus food from the central kitchen to the association free of charge.
A successful approach to catering
"Our sustainable development approach has enabled us to think differently, with an eye to the long term," explains Catherine Burstert, deputy director of the Résidence de l'Argentière (38). Major changes have been implemented, particularly in the catering sector. The possibility of a double choice of vegetables and starches has considerably reduced food waste, with each resident in control of the contents of his or her plate.
Le Mans hospital helps people in precarious situations
In 2013, Le Mans Hospital's catering department introduced a food donation policy. This initiative is part of the national pact to combat food waste, and has enabled us to open a social restaurant in Le Mans for people in extremely precarious situations.
Innovative catering at Clinique Pasteur
Catering at the Clinique Pasteur (31) is an integral part of care: organic fruit and vegetables produced by a neighboring ESAT, which enriches its soils with compost produced from the clinic's fermentable waste, a reduced and selected range of supplies, training for kitchen staff in the benefits of Omega 3, a vegetable garden cultivated on the clinic's roofs, and an in-house grocery store. To discover in pictures.
To whet the taste buds but also the curiosity, committed collective catering initiatives
Our eating habits can have a greater or lesser impact on our environment. Questioning and changing our eating habits makes perfect sense. Offering low-carbon menus throughout an establishment can substantially reduce greenhouse gas emissions - from minus 15% to minus 30% or more, depending on the meal - while raising awareness among staff, patients and residents of the carbon footprint of each of our meals.
Instrument sterilization: less thirsty autoclaves
Instrument sterilization is one of the biggest water-consuming areas in the plant. The average water consumption for an eight-tray autoclave is around 200 to 250 liters per cycle. The good news is that today's newer wash cabins consume less water.
Domestic hot water production: to each his own!
According to the French Environment and Energy Management Agency (ADEME), energy consumption can account for up to 7% of a healthcare establishment's expenditure, excluding payroll. Domestic hot water (DHW) consumption accounts for a significant proportion of this, and facilities are attempting to reduce their impact on the climate and the associated energy bill through three processes: geothermal heat pumps, wood-fired boilers and solar panels.
Responsible laundry removes dirt while saving water
Laundry services account for a significant proportion of water consumption. Depending on the facility, it processes from hundreds of kilos to several tons of linen per day. The Valencienne Hospital and the Saint-Gatien site of the Nouvelle Clinique de Tours Plus have found solutions to save water.
40,000 m2 of rubber flooring!
On its Hautepierre site, Strasbourg's Regional University Hospital (67) is bringing together and building the Plateau médico-technique et locomoteur (PMTL) and the Institut régional du cancer (IRC). This vast 70,000 m2 project will be completed in early 2018. Jacques Roos, director of infrastructure and works at CHRU, tells us more.
Quelle collecte pour la literie professionnelle usagée ?
Eco-mobilier, éco-organisme partenaire du C2DS, reprend la literie usagée des établissements sanitaires et médico-sociaux afin de permettre leur valorisation. En 2016, 78 opérations de collecte de literie professionnelle usagée ont eu lieu dans le secteur de la santé pour un chiffre total de 4 626 matelas professionnels usagés collectés.
Fighting noise: the importance of choosing the right floor covering
Noise levels in healthcare environments can be very high, and this can lead to stress. Acoustic comfort has become a key criterion in floor covering selection. To attenuate noise, it must be resilient, i.e. flexible and elastic. In Europe, there are three main types of resilient flooring: PVC, linoleum and rubber.
Mon restau responsable®
« Mon restau responsable® » permet aux prestataires en restauration collective d’obtenir un état des lieux de leurs pratiques développement durable et de s’engager dans un programme à l’issue duquel ils peuvent obtenir une reconnaissance officielle : le logo « Mon restau responsable® ».