Sustainable Transformation of Hospital Gastronomy at the Cantonal Hospital of Grisons

The Sustineri project supports the Cantonal Hospital of Grisons (KSGR) in the sustainable transformation of its hospital gastronomy. The aim is to increase the share of organic and regional food, reduce food waste, and establish circular and fair value chains in the long term.

Result

Key data

Result

The project has led to the following results:

Introduction of a monthly Veggie Day at KSGR
Establishment of long-term partnerships with regional organic producers (e.g. Biohof TADI, Bäckerei Merz)
Development of new organic products (e.g. Bündner-Bio-Brötli, Bio Pasta Bonetti)
Staff sensitisation and training on sustainable nutrition
Implementation of food waste management with baseline measurement
Creation of a sustainability officer position at KSGR

Description

Within Sustineri, KSGR’s food procurement was comprehensively analysed, and strategic areas for action were defined. In close collaboration with ZHAW, pilot measures were implemented in the areas of meat, dairy, bakery, and fruit and vegetables. These included building partnerships with regional organic farms, introducing a monthly Veggie Day, developing in-house organic products, and training staff. Additionally, food waste management with United Against Waste was introduced, and first steps towards circular value chains were taken.

Sustineri is recognised as a best-practice example of sustainable transformation in the hospital sector.