After several years spent in gourmet and traditional catering, Denis Vermont moved into hospital catering: first at the Senlis Hospital Center and later at the Public Hospital Group of South Oise.

He quickly became aware of the importance of meals in a healthcare facility and took part in various initiatives to improve the offering. Meals are an integral part of care, but this has often been put on the back burner; a malnourished patient is a weakened patient.

For Denis Vermont, mealtimes should be a special moment: the environment, the time spent, and the temperature of the dishes during service are all determining factors in consumption and well-being; but so too are the quality of the foodstuffs used, the origin of the products offered, and the proximity to production. Today, consumers want to be informed and have access to healthier, safer, and more sustainable food.

The implementation of virtuous products (organic products, Ecolabel, PGI, etc.) is taking place gradually; these sectors enable a secure supply.

The objective set is to offer 50% of the components of our production as virtuous products by 2022, including 20% ​​organic products.

This is a win-win situation that will involve improving trade relations in the agricultural and food sector, strengthening health, environmental, and nutritional quality. This strengthened consumer credibility will increase consumption and limit the impact of food waste.