ARLES HOSPITAL (13)
CSR: ideas for progress
To raise team awareness of CSR issues, the communications department organized a multi-themed day in October 2023. The following year, a more targeted event on the theme of food waste took over. In the end, it was the latter that had the greatest impact, even if employee participation still needs to improve.
"Let's face it, the multi-themed days were a bit complicated, with a program that was probably too dense," admits Thomas Miquel, head of the communications and sponsorship department. The event kicked off with speeches from the establishment's top executives, including Patrick de Carolis, Chairman of the Supervisory Board and Mayor of Arles. This was followed by a round-table discussion on the theme of energy efficiency and sobriety, bringing together a number of local partners to discuss projects such as the installation of photovoltaic shading systems at the hospital. In the afternoon, conferences focused on waste and environmental health, with the green-bloc: waste circuits at the Arles hospital and the eco-maternity project. " Despite its shortcomings, the day's events highlighted the initiatives taken by professionals. At the same time, awareness-raising stands were set up in the hall for the general public."
"Gachimeter" at the canteen
Could this be the effect of the "gachimeter" in the canteen? Organized a few months later, after the arrival of the CSR manager at the beginning of 2024, a themed day devoted to catering was even more successful. At the stands set up in the hall, visitors were able to find out more about the Egalim law and carbon footprints, discover the anti-gaspi recipes developed by the head chef, and take part in the interactive game "Balance ta junk food", hosted by MGEN. At the self-service restaurant, where almost 9 kilos of food and one kilo of bread from trays are thrown away every day, the famous gachimeter and tare scales encouraged users to weigh their leftovers and become more aware. Finally, a short 7-minute film entitled "De l'assiette à la fourchette ou presque" (From plate to fork, or almost), produced in collaboration with the kitchen chef, showed how food, from the unloading dock to the consumer's plate, is processed in the shortest possible circuit.
Responsible behavior
" The day generated a number of positive points, in particular federating several departments - the kitchens, the DRM, the CSR manager and communications - around a meaningful joint project," says Thomas Miquel with satisfaction. " It also instilled a zero-waste dynamic in the self-service restaurant and underlined the establishment's determination to move towards more responsible behavior. " On the other hand, the difficulty of mobilizing employees remains a problem, mainly due to a lack of time. "Hence the importance of focusing on high-traffic areas such as the reception hall or self-service restaurant. And managers who had set their sights on organizing several theme days a year are now thinking about shorter formats such as after-work sessions, once a quarter, on a specific theme. Or how to adapt without compromising on objectives.