Question 6266 — health establishments

Summary

Mr. Boris Tavernier draws the attention of the Minister of Labor, Health, Solidarity and Families to the achievement of the objectives of the “EGAlim” law concerning collective hospital catering. The hospital sector is far behind other sectors of collective catering in terms of achieving the objectives of the “EGAlim” law, which sets a target of 50% sustainable products including 20% ​​organic for catering. collective. In fact, the hospital sector only offers 15% sustainable products, including only 2.6% organic. Most collective catering cannot achieve these criteria due to lack of resources. Indeed, according to the French Hospital Federation, it would take 1 additional euro per meal to comply with the “EGAlim” law. In the hospital sector, food is often the variable for adjusting the budget of establishments even though a nutritionally adapted diet is recognized as a factor accelerating the healing of patients. Although the SNANC proposes increased support for collective catering in its new recommendations, nothing is specified in relation to the specificities of the medical world. He would like to know if additional financial resources will be granted to establishments to help catering hospital to achieve the objectives of the “EGAlim” law.

Machine translation from French. The official text remains authoritative.

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