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New addition to the Donauspital: 11,500 fresh meals every day!
A new kitchen for over 11,500 daily meals will be built in Donauspital Vienna by the end of 2028, with a sustainable concept and modern “Cook & Chill” process.
New addition to the Donauspital: 11,500 fresh meals every day!
Something big is happening at the Donauspital in Vienna: a new extension for catering is being built. The groundbreaking ceremony for this important project took place recently and marks the start of a modern production kitchen that will be built on approximately 9,400 square meters. The birth of the new building is scheduled for the end of 2028, and the anticipation is already palpable.
A real gastronomic center will be created here in the south area of the hospital. A restaurant for employees with around 300 seats and office space are planned. With the addition, around 11,500 meals will be prepared for patients and around 2,000 employees every day. This amount could almost be described as a culinary miracle.
Modern kitchen with innovative strength
A highlight is the introduction of the so-called “Cook & Chill” process, which is supported by the Vienna Health Association (WIGEV). This modern concept makes it possible to prepare warm dishes to a predefined degree of doneness and then cool them quickly. This not only ensures the quality of the food, but also minimizes the loss of nutrients. The food is transported on regeneration trolleys that are equipped with induction plates so that it can be regenerated at the stations directly before consumption.
If there have been complaints about the quality of hospital food in the past, these new standards could turn the tide. A look at the quality standards in hospital food shows that a health-promoting diet is crucial for the recovery of patients. The German Nutrition Society (DGE) offers comprehensive guidelines that also take sustainability aspects and wholesome, tasty meals into account. These innovations could finally improve the good reputation of hospital catering and significantly improve nutritional standards. You can find out more about this on the DGE website.
A look into the future
The new building replaces the existing kitchen at the Donaustadt Clinic, which not only means an improvement in quality, but also greater capacity for care. In addition, the Floridsdorf Clinic will also be served with food from the Donaustadt Clinic in the future. This will further strengthen the network of local hospitals.
Sustainability is a top priority in the new building. All roofs of the extension are designed as extensive green roofs and equipped with photovoltaic modules to generate solar energy. This shows that the clinic not only values the quick preparation of meals, but also takes responsibility for the environment.
With this project, the Donauspital, which recently celebrated its 33rd birthday, is placing a clear focus on modern processes and the health of its patients. This paves the way for a diet that both tastes great and promotes rehabilitation and well-being. Who knows, maybe the food there will soon be praised outside the hospital too.