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.

Purchasing or producing goods and services with low socio-environmental impacts by promoting sustainable practices is a key priority for the hospital. The Sustainable Consumption and Production initiative is based on nine objectives, broken down into 25 actions. For 23 of these, the 2025 target has been met or partially met, enabling progress towards more responsible consumption and production.

Reduce the number of medical and non medical equipment items and promote their second life 

• Since 2021, over 3,400 equipment items have found a second life through humanitarian donations, reuse, or recycling
• Between 2022 and 2025, the Geneva-based Re-sources platform helped to supply 26 tonnes of materials and recover 18 tonnes of reused equipment. 

Engage in responsible digital transformation

• In 2023, the first hospital to be awarded the INR Level 2 Responsible Digital Certification (the highest level of certification available)
• For the first time in 2025, the number of desktop and laptop computers stabilised, whereas the growth rate had remained at 8% per year until 2023

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

• -20% less meat purchased in 2025 compared to 2021
• -49% in water bottle purchases between 2021 and 2025
• The internal “anti-gaspi” offer for staff launched in 2024 has made it possible to save 12,800 meals.

Reduce the impact of internal logistics

• The electrification of the HUG vehicle fleet continues and will reach 59% in 2025. 
• Between 2021 and 2025, the electrification of 50% of the logistics fleet (six trucks) has enabled the decarbonization of 60% of delivery trips between the various HUG sites.