24 French health facilities win “Sustainable Food 2026” project

Twenty-four health facilities across France have been selected as winners of the national “Sustainable Food 2026” call for projects, sharing nearly one million euros to overhaul hospital catering.

Key Clinical Takeaways:
• The Directorate General for Healthcare Offer and the National Agency for Health and Medical-Social Performance announced the 24 winning projects on October 9, 2026.
• Selected from 142 applications, the winning sites span nine regions and include public, private non-profit, and for-profit healthcare structures.
• Funding targets four national priorities: improving meal quality, reducing food waste, removing food plastics, and diversifying protein sources with plant-based menus.

French Health Agencies Award Grants for Sustainable Hospital Food

The Directorate General for Healthcare Offer and the National Agency for Health and Medical-Social Performance selected the winners from a pool of 142 applicants. The grants total nearly one million euros designed to turn sustainable hospital food policies into operational realities. The winning organizations represent a mix of public hospitals, private non-profit clinics, and for-profit centers spread across nine French regions.

Selected institutions include the CRCPFC de la Grange-sur-le-Mont in Bourgogne-Franche-Comté for modernizing its vegetable processing room, and the Centre hospitalier d’Ambert in Auvergne-Rhône-Alpes for local food integration. Other recipients range from the Clinique de Blagnac in Occitanie to the GHU AP-HP Paris-Saclay in Île-de-France, which is focusing on high-quality dessert options.

Targeted Priorities for Hospital Catering

The funded projects focus on four concrete operational areas: structuring local supply chains, cutting food waste, eliminating food-grade plastics, and increasing plant-based protein options. At the Centre hospitalier de Valenciennes in Hauts-de-France, patients are given a direct role in ordering their meals to cut down on leftovers. Meanwhile, the Centre hospitalier de Thiers and the Hôpital Saint-Clair de Sète are replacing disposable items with stainless steel and multi-use gastro containers.

Protein diversification forms another core pillar of the initiative. Facilities such as the Polyclinique de Limoges in Nouvelle-Aquitaine and the Centre de SMR Les Abeilles de Briastre in Hauts-de-France are introducing enriched protein alternatives and developing vegetarian menu choices.

Implementation Timeline and Future Best Practices

Changes are already underway at several sites, with the Centre hospitalier Ardèche-Nord d’Annonay scheduling a complete elimination of plastics on meal trays by 2027. According to Emeline Flinois, deputy director general of the National Agency for Health and Medical-Social Performance, the initiatives demonstrate that facilities can simultaneously improve meal quality, enhance the patient experience, better working conditions for staff, and shrink their environmental footprint.

Beyond the initial financial backing, the agency plans to compile the results into a national collection of best practices to help other health structures adopt proven solutions. This repository aims to scale up the systemic changes initiated by the 24 laureates across the broader healthcare network.

Disclaimer: The information provided in this article is for educational and scientific communication purposes only and does not constitute medical advice. Always consult with a qualified healthcare provider regarding any medical condition, diagnosis, or treatment plan.