Incorporate more Luxembourg agricultural products into our kitchens, prioritizing short supply chains, quality, and seasonal produce.
TOWARDS HEALTHIER, LOCAL AND SUSTAINABLE FOOD IN OUR HOSPITALS!
Pork
Evolution of pork supply
In 2024, 72.4% of pork came from local sources, representing 8,482 kg out of a total of 11,714 kg.
By 2025, an improvement is expected: 79.1% of pork used (11,890 kg out of 15,032 kg) would be local.
This growth reflects a strong commitment to more sustainable food and increased support for the local industry.
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Wheat
With our “Healthy – Regional – Seasonal” campaign, we are strengthening our commitment every year:
- More transparency
- More freshness
- More sustainability
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Milk
In terms of dairy products, the proportion of locally sourced products is expected to rise from 28.1% in 2024 to 46.9% in 2025.
A real leap forward in supporting Luxembourg agriculture and improving the nutritional quality of the meals served to our patients and employees.
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Eggs
In 2024, only 11.8% of the eggs used were locally sourced (2,350 kg out of a total of 19,877 kg).
For 2025, we are projecting a significant increase to 82.1% of eggs sourced locally, or 19,604 kg out of a total of 23,874 kg.
This development illustrates our commitment to reducing our dependence on imported products, promoting Luxembourg producers, and offering high-quality meals to both our patients and our employees.
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Potatoes
En 2024, près de la moitié des pommes de terre servies provenaient du Luxembourg :
- 47 % de production locale (14.530 kg)
- 53 % non locale (16.405 kg)
Objectif 2025 : franchir une nouvelle étape !
- 66,5 % de pommes de terre issues de l’agriculture luxembourgeoise (22.400 kg)
- Seulement 33,5 % non locales (11.300 kg)
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Beef
Focus sur la viande de boeuf :
En 2024, la part de bœuf local représentait déjà plus de la moitié :
- 53,3 % local (8.764 kg)
- 46,7 % non local (7.728 kg)
En 2025, nous allons encore plus loin :
- 68,6 % de viande locale (12.340 kg)
- 31,4 % non locale (5.660 kg)
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