Lot. The kitchen of the Figeac hospital integrates the “My Responsible Restau” approach

Through Cahors editorial staff
Published on 1 June 21 at 10:02

–

The cuisine of the’Figeac hospital joined on May 6, 2021 the participatory guarantee “My Responsible Restau”, created by the Nicolas Hulot Foundation and the Restau’Co network. The Figeac hospital center is therefore embarking on responsible collective catering, quality collective catering that respects the environment.

800 meals per day

Its dynamic team provides nearly 800 meals a day, both for the hospital, but also for both Ehpads of Orthabadial and Montviguier, as well as to the after-care service of the Font Redonde clinic.

“Responsible catering” is a flexible and evolving approach which aims to promote a voluntary initiative for long-term progress, by favoring consultation between the various local actors involved. Establishing healthy, quality cuisine in collective restaurants that respects the planet is the wish of the guests, but also the ambition of the entire hospital kitchen team. who does not wait to act. For several years, the kitchen staff has been mobilizing to improve the quality of meals.

For Stéphane Aymar, catering manager, “The team, made up of 14 people, including a dietician, is essential. We provide meals 365 days a year in cold connection, and four times a year a few special menus, a barbecue for example. The dishes are made with local products. We are all passionate, involved people, offering family cuisine ”.

In order to continue the progress made, the kitchen of the Figeac hospital now joins more than 1,500 other collective restaurants Mon Restau Responsable, and thus makes new commitments among the four areas of application proposed by the approach: well-being of guests, responsible food (reduction of plastic products), eco-friendly actions, and social and territorial commitment.

The kitchen of the Figeac hospital works, in particular, to organize a plate service, to inform the guests of “home-made” dishes, which currently represent 60% of the meals produced. It also sets up the weighing of organic waste and uneaten bread as well as a recovery system for each.

For Raphaël Lagarde, director of Figeac hospital, “In addition to care, we are in a health establishment that includes the quality of these meals. It is about taking the kitchen out of its simple food function. We are on large volumes, but with a strong reactivity. Many support services, including the kitchen, are there with the caregivers ”.

SEBASTIEN CASSES

–