(L-R) Jean-Paul Freichel, HRS; Minister Martine Deprez; Dr Marc Berna, HRS; Georges Heirendt, HRS; Minister Martine Hansen; Marc Glesener, HRS; Caroline Pirson, Santé Services SA.;
Credit: MA
On Wednesday 23 April 2025, Luxembourg’s Robert Schuman Hospitals (HRS) presented their initiative to promote more local, healthy and sustainable food in hospitals.
The initiative was announced at a press briefing and in the presence of Luxembourg’s Minister of Agriculture, Food and Viticulture, Martine Hansen, and the Minister of Health and Social Security, Martine Deprez.
Luxembourg’s Ministry of Agriculture, Food and Viticulture and Ministry of Health and Social Security stated that through its "Healthy - Regional - Seasonal" programme, HRS intends to increase the use of Luxembourgish agricultural products in its catering, with a focus on quality, short supply chains and support for the local economy.
According to the ministries, this initiative is fully in line with the objectives set out in the 2023-2028 coalition agreement, which aims to promote healthy, balanced and sustainable food in mass catering, particularly through the promotion of local and organic produce.
The Ministry of Agriculture, Food and Viticulture added that it has been actively committed to strengthening the role of regional products in the country's mass catering sector for several years. The ministry recalled that efforts have been made in childcare facilities, such as childcare centres, to offer more local and seasonal food. Similarly, in collaboration with Restopolis, a body that manages school and university catering services for the Ministry of Education, Children and Youth, significant progress has also been made in secondary school cafeterias.
Luxembourg's hospitals have committed in recent years to incorporating more local products into their catering. The ministry added that the “structured and ambitious initiative presented today by HRS is part of this shared dynamic and constitutes a concrete example of the efforts being made to promote healthier, more regional and more sustainable hospital food”. Significant progress has been reported between 2024 and 2025 in several product categories: the number of eggs used is expected to increase from 12% to 82%, local pork from 72.4% to 79.1%, Luxembourg beef from 53.3% to 68.6% and fresh potatoes from 47% to 66.5%. Marc Berna, CEO of HRS and Chairman of the Board of Santé Services SA, said: "Using local products in hospital catering is not just about promoting freshness and food quality, it is also a commitment to the health of our patients and supporting our local economy, thus guaranteeing a meal that nourishes the body and strengthens our community."
Minister Hansen said: "It is essential to introduce more local products in all our canteens: schools, secondary schools, halfway houses and hospitals. This is a priority for our government."
Minister Deprez added: "Health doesn't just start in the operating room or the consulting room, it also starts on the plate. A healthy, balanced diet that respects local resources is a real lever for recovery, comfort and well-being for patients. In a hospital environment, each meal becomes a treatment in its own right. I applaud the commitment of our hospitals to making nutrition a true pillar of quality care”.
On Wednesday, Robert Schuman Hospitals offered their patients and staff a menu made with regional products, concretely reflecting the spirit of the "Healthy – Regional – Seasonal" programme.
