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New addition to the Donauspital: 11,500 fresh meals every day!
By the end of 2028, a new kitchen for over 11,500 daily meals, with a sustainable concept and modern "Cook & Chill" procedure will be built in the Donauspital Vienna.
New addition to the Donauspital: 11,500 fresh meals every day!
Something big is happening in the Danube hospital in Vienna: a new addition to the food supply is realized. The groundbreaking ceremony for this important project recently took place and marks the start for a modern production kitchen that is to be built on around 9,400 square meters. The birth of the new building is scheduled for the end of 2028 and the anticipation is already noticeable.
A real gastronomic center will be created here in the southern area of the hospital. A restaurant for employees with around 300 seats and office space are planned. With the addition, around 11,500 meals for patients are prepared every day: inside and about 2,000 employees. This quantity could almost be called a culinary miracle.
Modern kitchen with innovative strength
A highlight is the introduction of the so-called "Cook & Chill" procedure, which is supported by the Vienna Health Association (Wigev). This modern concept enables warm dishes to prepare up to a predefined cooking degree and then cool quickly. This not only ensures the quality of the dishes, but also minimizes the loss of nutrients. The dishes are transported on regenerator cars that are equipped with induction boards so that they can be regenerated directly before eating in the wards.
If you have scolded the quality of hospital meals in the past, these new standards could turn the paper. A look at the quality standards in the hospital meal shows that a health -promoting diet is crucial for recovery of the patient: inside. The German Society for Nutrition (DGE) offers comprehensive guidelines that also take into account sustainability aspects and full -fledged, tasty dishes. These renovations could finally upgrade the good reputation of hospital catering and significantly improve nutritional standards. You can find more on the DGE website.
A look into the future
The new building replaces the existing kitchen of the Donaustadt Clinic, which means not only a qualitative improvement, but also a greater capacity for care. In addition, the Floridsdorf Clinic will also be operated with food from the Donaustadt Clinic in the future. The networking of domestic hospitals is thus further strengthened.
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.
The Danube hospital, which recently celebrated his 33rd birthday, focuses on modern processes and the health of its patients: inside. The path is paved for a nutrition that convinces both taste and promotes rehabilitation and well -being. Who knows, maybe the food there will soon be praised outside the hospital.