3 March 2020


The Centre Hospitalier Universitaire Dijon Bourgogne and the companies Global Sensing Technologies and Atol Conseils et Développements are joining forces to develop an innovative solution for analyzing patient meals in healthcare institutions. The objectives are the fight against patient undernutrition and consequently the reduction of food waste.

The LutteContrelaDenutrition.fr website publishes the rates of undernutrition in healthcare institutions: 20 to 40% of hospitalized people are currently malnourished and this proportion can reach 50% among the elderly.

This observation raises the question of the nutrition of patients who, in the hospitalization phase, have greater food and nutritional needs to fight infections, promote healing and more generally regain good health.

Today, in hospitals, an average of 30% of the meal trays served end up at the bottom of a garbage can.

An innovative technological solution combining photography, computing and artificial intelligence

The Dijon Burgundy University Hospital and the companies Global Sensing Technologies and Atol CD have decided to combine their business and technological skills to offer healthcare institutions an innovative, ergonomic and intuitive solution that enables healthcare teams to systematically and optimally analyze patients’ meal trays.

This solution, based on innovative IT approaches (cloud, machine learning, IoT) will allow dieticians to adapt menus in real time.  Indeed, this new generation tool will enable an earlier dietary diagnosis and a more appropriate nutritional strategy, personalised “from one day to the next” for patients’ menus.

A pilot program experimented by the CHU Dijon-Burgundy

The first experiments of the solution will take place at the CHU Dijon Bourgogne.