Strategic Area 3: Sustainable consumption and production

The HUG purchases goods and services each year worth nearly half a billion francs and produces more than three million meals. Procuring or producing services and products with low socio-environmental impacts or favoring sustainable practices is an important issue for the hospitals. The HUG also plays a role in raising awareness and engaging its partners and suppliers in this area.

The digital transformation has brought about a fundamental change in the way patients are cared for and how people work and interact with each other. Digital technology also has environmental and social impacts that need to be taken into account in an integrated approach.

The HUG reduce the socio-environmental impact of their purchases and food production. They encourage their partners and suppliers to contribute to the achievement of this ambition and are committed to responsible digital transformation.

• 80% of strategic suppliers are assessed on their sustainability commitments
• 90% of buyers are trained in sustainable procurement
• 100% of tenders include the criteria of the Swiss Sustainable Procurement Toolbox
• Stabilize the number of bio-medical equipment items
• The HUG vehicle fleet includes 4 electric trucks
• Reduce the amount of meat consumed in hospitals by 20%
• Reduce the purchase of beverage bottles by 50%
• Reduce food waste by 30%
• The HUG has adopted a waste reduction and management plan and is implementing it
• Increase the life span of IT equipment and stabilize its growth

Just over a year since the launch of the sustainability strategy, find out how we’ve progressed with the actions that contribute to achieving the Sustainable Consumption and Production axis goals.

23 actions underway | 0 action completed | 2 actions to initiate

A few achievement