Case Study #2 : Sustainable food circuits for hospitals
Rudy Chouvel, Director of logistics and sustainability at the Moulins-Yzeures General Hospital &
Aline Coudray, Purchasing, Logistics and Sustainability Director at GHU Paris psychiatrie & neurosciences (France)
Efficiently buying from local farmers, reducing and reusing food waste, distributing leftover meals, the Moulins-Yzeure General Hospital and the GHU Paris Psychiatrie Neuroscience are at the forefront of sustainable hospital practices in France. Their engagement started by a work on food circuits, from finding local suppliers to increasing the quality of meal and finally reducing food waste. Rudy Chouvel and Aline Coudray will share the stakes of this project that ties together the interests of the patients, the staff and the local communities.