Good practice

Hospital in France reduces food waste

Hospital in France reduces food waste
© Gerhard Seybert, image #126854213, source:
All sectors, Waste management and recycling
High cost
Annual saving:
Payback time:
0.8 Year(s)
Resource savings: Waste:
4.5 tonnes of waste per year saved
Associated cost savings: Waste:
Payback time:
The exact payback time was 10 months
Co2 emission reduction:
34 tonnes of CO2 per year
Premises and operation areas:
Waste and recycling
Size of company:
Large (more than 250)
Advancement in applying resource efficiency measures:
One off investment:

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. 


"The Redon Hospital Centre has been working for several years on the recovery of its waste and, more recently, on the reduction of food waste [using] computer-aided management and portion-verification by weighing." - Morgan Masy, Sustainable Development Manager, Redon Hospital Centre


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