Sensible food management gets results  

• Hospital limits food waste at its source
• Saves up to € 30 000 per year
• Carbon footprint lowered by 34 tonnes of CO2 a year

Centre Hospitalier de Redon, France is a health facility with technical expertise in the fields of medicine, surgery, obstetrics, psychiatry, and geriatrics. It has 378 beds and employs 800 people, making it the biggest employer in the region.

A one-month study showed that cooking produced 1.5 tonnes of food waste per month, or 18 tonnes per year. Add to that the food waste caused by uneaten and discarded meals.

The hospital's management team introduced several measures to reduce food waste, including better management of stock, ordering and preparation, portion tracking, seasonal menus, as well as reduced use of carton packaging.

Key results

On-going measures to cut food waste have saved the hospital € 30 000 a year while reducing waste by 4.5 tonnes. This is equivalent to a carbon emission reduction of 34 tonnes of CO2 per year.