Our Catering Service is responsible for catering for patients and staff at the Hôpitaux Robert Schuman. This service led to the creation of Santé Services (formerly Les Saveurs de la Santé).
Our Catering Service is aware of the importance of meals in the day for our patients and customers, and seeks to make these moments convivial and enjoyable, while putting the nutritional needs and expectations of consumers at the heart of its continuous improvement approach, in close collaboration with the Hôpitaux Robert Schuman.
Our Catering Service is responsible for the management, production and distribution of meals for patients and staff at the Hôpitaux Robert Schuman.
At the Hôpitaux Robert Schuman, we has two main production sites: the Kirchberg Hospital – which also produces meals for the Bohler Clinic and the Sainte-Marie Clinic – and the ZithaKlinik.
Our range of skills enables us to adapt our menus to patients’ pathologies and dietary restrictions, as well as managing real company restaurants for staff.
As part of our patient catering activities, we are developing a premium service under the patronage of the star chef, Léa Linster, for the mothers in the Adagio wing of the Bohler Clinic.
Our Catering Service is also responsible for the events organised within the Hôpitaux Robert Schuman.
We also offers a catering concept for visitors: Ho’Co Ar’Time on the ZithaKlinik site and Ho’Co Minett’s Café at the Sainte-Marie Clinic.
Our catering philosophy when preparing meals
- Use of fresh, raw produce
- Reducing organic waste
- Use of local and regional products, to contribute to the development of the local economy
- Offering a range of varied and balanced menus in a hospital environment
- Careful presentation of meal trays and warmth during meal distribution
- Provide a convivial setting for meals and make this a moment of well-being
Our food policy, focused on consumer needs
Our Catering Service makes it a point of adapting its food offer and meal trays to the various specific diets of its patients and to offer a varied and balanced range of food to all employees of the Hôpitaux Robert Schuman. The menus (for patients, staff and visitors) are drawn up by our Chefs in collaboration with dieticians and approved by the medical profession according to the pathologies concerned. Meal trays distributed in hospitals or other care establishments are systematically checked by the catering dietetics team to ensure that the tray meets the nutritional requirements of each patient.
Our food offer for patients, staff and visitors
The company restaurants for staff and visitors offer a wide choice of menus, all homemade by our teams in the kitchens at the various sites.
A few figures
Jordan Van Raemdonck
Hospital production coordinator
Our projects at HRS
Renovation of the kitchens at the Kirchberg Hospital and the ZithaKlinik
Among the various projects currently underway, the renovation of the kitchens at the Kirchberg Hospital and the ZithaKlinik production sites is part of our drive to continually improve our services and will enable us to offer not only a high level of quality for our patients and staff, but also to manage the premium services that the Hôpitaux Robert Schuman management wishes to offer.
Renovation of the Kirchberg Hospital restaurant and extension of the Winter Garden.
The Kirchberg Hospital staff restaurant was completely renovated in October 2019. This totally rethought and redesigned space has been extended to include a Winter Garden with 70 additional seats in November 2021.
This renovation is part of our drive to continually improve the well-being of our employees, as our Catering Service strives to provide the best possible catering service.
Waste management and use of organic and/or local produce
Following a long period of reflection and workshops organised by the Ministry of Sustainable Development, and with the aim of reducing food waste, the Hôpitaux Robert Schuman, in collaboration with Santé Services and IMS Luxembourg, have strategically developed their food waste sorting system in the self-service areas of the various company restaurants. This initiative enables them to ensure sustainable food purchasing and to meet the challenges involved:
- Buying more seasonal and local produce
- Drawing up a set of food specifications (more CSR-oriented)
Formerly called “Les Saveurs de la santé”, Santé Services grouped together the various catering activities – mainly the preparation of meals in hospitals – of the former sites (Sacré Cœur, Sainte-Elisabeth and Saint-François) which formed the current Kirchberg Hospital. The team of “Les Saveurs de la santé” grew with the successive mergers with the Bohler Clinic in 2006 and the ZithaKlinik in 2015. In 2014, “Les Saveurs de la santé” became Santé Services S.A. when the Hôpitaux Robert Schuman, as we know them today, were formed.
News and events of the Catering division