Hospital catering is an integral part of health services, of their efficiency and quality. Inappropriate nutrition often leads to greater vulnerability to diseases, all the more when meals are eaten in hospitals.

All Food and its subsidiaries or associated companies pay maximum attention to nutritional aspects and palatability, to the match with the required diets and to the certified quality of production and distribution cycle. This is also thanks to the involvement of professionals capable of providing the highest service and quality, jointly with the doctors and dietitians.

We want to contribute to meeting health goals and to improving the well-being of people during hospitalization – which is a particular condition of fragility – as well as of those who work in the hospitals.



We run our activities in the belief that environmental protection is a fundamental value of the community, not in opposition to the goal of corporate growth.