Question 6581 — health establishments

Summary

Mr. Boris Tavernier questions the Minister of Labor, Health, Solidarity and Families about food in hospital. While 40 to 60% of patients suffer from malnutrition, this is often exacerbated by hospital conditions, leading to prolonged stays. This vicious circle could be broken thanks to access to a balanced diet nutritionally adapted to each person's needs. In fact, the diet constitutes the first line of defense against malnutrition and allows better recovery of patients. In addition to the nutritional issue, the taste aspect is also essential. The quality of meals remains a major source of dissatisfaction for patients. This results in significant waste, having repercussions both economically and environmentally, with the hospital sector recording the largest volume of waste compared to other sectors of collective catering. Despite the efforts made by hospitals to improve meals, budgetary constraints remain particularly strong. The food budget represents only 1% of the hospital budget, yet it often serves as a variable for adjusting the budget of establishments. The National Food Council (CNA) therefore recommends securing a budget minimum for hospital food, in order to increase the quality of meals. He asks him if such a provision is being considered by the Government as part of the social security financing bill for 2026.

Machine translation from French. The official text remains authoritative.

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