One of the solutions increasingly mentioned to radically reduce greenhouse gas emissions in France by 2030 is to modify our diet, in particular red meat, which weighs heavily on agricultural emissions. In Marseille, hospitals have therefore decided to halve the quantity served to patients.
How can we reduce our greenhouse gas emissions by 2030, as the government wishes? One of the possible levers is that of food, and in particular cattle breeding. To this end, the Court of Auditors also recommends reducing the size of the French herd.
QUIZ. Banana or steak? Chicken or cheese? Coffee or orange juice? Guess which of these foods have the most impact on the climate
In Marseille, hospitals have decided to halve the quantities of red meat served to their patients. Doctor Guillaume Fond accompanied on this path the AP-HM, the hospitals of Marseille. According to him, “we have everything to gain by making this transition, and as soon as possible. There is an emergency, the IPCC reminds us of this”supports the psychiatrist.
“We must replace poor quality meat – since the hospital budget is limited – which is moreover packaged in trays – and conversely, we will really increase local and seasonal products”.
Doctor Guillaume Fondat franceinfo
The psychiatrist estimates that at “constant budget“the AP-HM will be able to”provide better quality food, which will also be better for the health of our patients“.
Patients appreciate the vegetarian meal
The hospitals of Marseille have therefore decided in red meat, which will no longer be as present on the meal trays of its patients. From now on, a vegetarian menu is offered for dinner, with “chickpeas, white beans, lentils, which provide good vegetable proteins, but also fibers which will nourish the microbiota, and complex carbohydrates which will provide good energy“, explains Doctor Guillaume Fond, who assures that after a survey of patients, “they prefer vegetarian in the evening“There are, however, exemptions for the most vulnerable people.
On this subject, Marseille is at the forefront: the initial idea was to completely eliminate red meat in the hospitals of the City, but finally, by dividing by two the quantity served, the AP-HM will s comply with the recommendations of the health authorities. This novelty is experienced as a small cultural revolution, and a lot of brakes had to be lifted. “We have to move slowly because food in the hospital is a complex subject, recognizes Caroline Bouchareu, director of ecological transition. You have to take the time to explain, whether to the teams you work with, but also to the patients“, continues the manager.