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.

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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.

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London hospitals pool their warehouses

In the UK, the National Health Service (NHS) is one of England's largest employers and a major purchaser of goods and services, with a correspondingly huge carbon footprint of 18 million tonnes of CO2 per year. It has set itself an ambitious target: to reduce carbon emissions by 26% by 2020, by 80% by 2050 and, in the shorter term, by 10% from 2007 levels by 2015.

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