Strategic Area 3: Sustainable consumption and production

Sustainability office


Sophie Meisser
Sophie Meisser
Head of the Sustainability office

The issues


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 ambition


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.

The 2030 targets

  1. Encourage suppliers to reduce their environmental and social impacts
  2. Strengthen skills relating to sustainable procurement
  3. Improve the range of current products and encourage sustainable choices 
  4. Reduce the amount of equipment and promote their second life
  5. Reduce the impact of internal logistics
  6. Reduce the carbon footprint of food and promote local and seasonal food
  7. Reduce food waste
  8. Reduce waste and improve recycling
  9. Engage in the environmentally responsible digital transformation

Some of the HUG’s 2025 commitments

  • 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

Progress on the 2025 Action Plan


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

picto - renforcer les compétences sur les achats durables

Strengthen skills relating to sustainable procurement

  • 40% of the buyers from the central purchasing and biomedical engineering unit (CAIB) trained

picto - transformation responsable du numérique

Engage in responsible digital transformation

  • First hospital to achieve the level 2 Digital Responsibility INR label (highest existing level)
  • Lifespan of desktop computers extended to 6 years and laptops to a minimum of 5 years
  • 500 people trained in sustainable digital issues in 2022

More info

picto - réduire l'empreinte carbone

Reduce the carbon footprint linked to food and promote local and seasonal  produce

  • 5% less meat purchased in 2022 compared to 2021
  • 73% of all meat purchases is Swiss (+1% in 2022)
  • 40% of all vegetables sourced are labelled Genève Région – Terre Avenir (GRTA) (unchanged)

More info

picto - réduire l'impact de la logistique interne

Reduce the impact of internal logistics

  • 100% Euro 6 trucks for logistics between the Plexus platform and the HUG
  • Approval of the purchase of 4 electric trucks and charging facilities (with the support of the HUG private foundation)
Last update : 13/11/2023