After spending a few years in gastronomic and traditional catering, I turned my hand to hospital food service: initially at Senlis Hospital and later at the South Oise Public Hospital.

I quickly became aware of the importance of meals in a healthcare facility and I contributed to several initiatives to improve the offering.

The meal is an integral part of care, although it has often been neglected; a malnourished patient is a weakened patient.

A mealtime must be a special time of the day: the environment, the time given over to eating and the temperature of the dishes during the service are all decisive factors in consumption and patient well-being; but also the quality of the foodstuffs used, the origin of the products served, and proximity to production. Today, consumers want to be better informed and have access to a healthier, safer and more sustainable diet.

‘Virtuous’ products (organic products, Ecolabel, PGI, etc.) are being gradually introduced and these channels offer secure supply chains.

The goal is that by 2022, 50% of the ingredients going into our meal production are ‘virtuous’ including 20% organic.

It is a win-win objective that can be achieved through better commercial relations in the agricultural and food sector and it will improve sanitary, environmental and nutritional quality. By reassuring the consumer in this way, consumption will increase and this will reduce the impact of food waste.