Food & dining

Our hospital kitchen and the meals it offers aim, as part of therapy, to have a positive influence on the well-being and health of our patients and thus on the recovery process. In this we see ourselves as a role model and wish to encourage our patients to adopt sustainable, health-promoting eating habits. That is why at our hospital you can expect not only medical treatment based on the latest scientific findings – our food is also based on these findings.

One menu line at our hospital has been awarded the “Station Ernährung” certification by the German Nutrition Society (Deutsche Gesellschaft für Ernährung e. V., DGE); it is marked with the logo above. The certification is based on the “DGE Quality Standard for Catering in Hospitals” (“DGE-Qualitätsstandard für die Verpflegung in Krankenhäusern”). But what does this mean for you as a patient in practical terms?

Successfully passing the “Station Ernährung” certification ensures that the meals here at the hospital are put together in line with the latest findings in nutritional science. In total, three quality areas are assessed: “Food”, “Menu planning & preparation” and “Living environment”.

Here are some examples from the quality area “Food” for full catering:

• Several times a day there is a varied selection of potatoes, parboiled rice, pasta, bread, rolls and other cereal products – of which wholegrain products are offered at least twice a day.
• Vegetables, salad and fruit are offered several times a day.
• Milk and dairy products are offered at least twice a day (e.g. as milk, cheese, quark, yoghurt).
• Meat is offered at lunch a maximum of three times a week, including lean muscle meat at least twice a week (e.g. turkey breast, chicken escalope, roast beef).
• Fish from stocks that are not overfished at least twice a week.
• Drinks are available at all times.

In the quality area “Menu planning & preparation”, attention is paid, among other things, to low-fat, nutrient-preserving preparation; fried and/or breaded products are offered a maximum of three times a week. Sugar and iodised salt are used sparingly, and fresh or frozen herbs are preferred for seasoning.

Also important are a seasonal choice of foods and consideration of culture-specific and regional eating habits as well as religious aspects; for special nutritional situations, dietetic or special diets are available, and much more. Particular importance is also attached to a clearly laid-out menu, which is always made available to you as a patient in advance.

Assessment criteria have also been defined for the quality area “Living environment”: these include, among other things, setting appropriate mealtimes and adequate time periods for meals. Alongside the choice of food and the provision of wholesome meals, the service and communication during meal distribution contribute significantly to the good atmosphere in our hospital. This area is therefore also included in the certification.

Quality is ensured in the long term through annual audits. More information on the various quality areas, the “DGE Quality Standard for Catering in Hospitals” and “Station Ernährung – Wholesome Catering in Hospitals and Rehabilitation Clinics” (“Station Ernährung – Vollwertige Verpflegung in Krankenhäusern und Rehakliniken”) can be found online at station-ernaehrung.de.

As a “hospital in the countryside”, we are particularly aware of our responsibility towards nature and the environment. Since December 2019 we have therefore been using more food from organic farming. You can recognise the organic-quality foods we use by their labelling on the menu. The foods we regularly use in organic quality are:

beef, potatoes, rice, rapeseed oil, vinegar, plain quark, natural yoghurt, bananas and some seasonal vegetables.

Most of our coffee and tea selection has also been switched to organic products.

When buying food, we look for regional suppliers and producers, from organic farming where possible. Supporting local supply partners increases value creation in the region and strengthens rural areas. Through short transport routes and support for our cultural landscape, combined with organically produced food, we thus ensure sustainable development.

List of regional suppliers (selection)

• Schwarzwaldmilch, Freiburg: organic fresh milk and organic quark, dairy products
• EDEKA-Foodservice, Freiburg: organic pasture-raised beef from Baden-Württemberg
• Metzgerei Maier, Freiburg-Hochdorf: meat and sausage products
• Rinklin, Eichstetten: organic products and vegetables
• Weingut Landmann, Waltershofen: organic asparagus
• Schill-Hof, March-Buchheim: organic pumpkin and carrots
• Der Markgräfler, Bad Krozingen: organic potatoes
• Kaisers Gute Backstube, Ehrenkirchen: organic bread and baked goods
• Deuringer, Reute: pasta

In 2019/2020 the EDKH kitchen took part in the model project “Good Food in Hospital” (“Gutes Essen in der Klinik”), run by the State Centre for Nutrition (Landeszentrum für Ernährung). During a one-year project phase, 5 model hospitals worked together to implement the goals set by the State Centre for Nutrition.

The goals to be achieved were:

• Introducing the quality standard of the German Nutrition Society (DGE).
• Achieving the DGE certification “Station Ernährung”.
• Increasing the share of organically produced food to at least 15% of the total goods used in a year.
• Organic certification by a state-approved organic inspection body.
• Increasing the share of fairly traded food.
• Avoiding food waste.
• Improving communication within the institution and with guests.

Implementing the measures presented the kitchen team with major challenges, which, however, they tackled with great motivation. The project involved examining a wide range of workflows and processes in our kitchen. Changes were made at every stage, from the menu and the ordering of meals on the ward to the purchasing of goods.

For organic purchasing, for example, new suppliers had to be found. As part of the DGE certification, the focus was once again placed more strongly on fresh, home-made products. With the organic certification we are increasingly in tune with what our diners expect today. The resulting collaboration with a local organic farmer was also highlighted positively in the press. In an increasingly competitive hospital market, nutrition is becoming ever more important. The certificates we have obtained underline our efforts to provide healthy and tasty food.

Taking a closer look at avoiding food waste gave us valuable new insights. For 3 weeks, all food leftovers and overproduction were systematically recorded and evaluated. The changes derived from this help to avoid food waste. The money saved in this way could be invested in purchasing organic food.

The path begun with the model project is to be continued. The share of regionally and organically produced food is to be increased further. Avoiding food waste will also continue to receive great attention.

Find out more about the model project on the website of the State Centre for Nutrition.