Operation
Supporting local, preferably organic, products in food service facilities in the OCTs
This operation is designed to promote food culture with children, particularly by improving the image of school cafeterias/canteens (quality of the meals served and team image), and by demonstrating that it is possible to prepare meals for a large number of students based in large part on local products.
2 actions
The goal of this action is to network cafeteria/canteen chefs in order to:
• promote the quality of the meals served with a high percentage of local products
• share healthy recipes with the schoolchildren and general public
• create synergies and working habit between canteens and suppliers (producers and processors) so as to increase the percentage of local products in cafeterias/canteens over the long term
Fiche de suivi - 08.2022 - DIAGNOSTIC ET ÉLABORATION DES CADRES STRATÉGIQUES DE RENFORCEMENT DE LA DURABILITÉ DES SYSTÈMES ALIMENTAIRES - 3A.1
1.4 MB
Fiche de suivi - 08.2021 - Diagnostic et élaboration des cadres stratégiques de renforcement de la durabilité des systèmes alimentaires - 3A.1
1.02 MB
Fiche de suivi - 02.2021 - Diagnostic et élaboration des cadres stratégiques de renforcement de la durabilité des systèmes alimentaires
2.91 MB
The goal of this action is to set up technical facilities for creating recipes based on local products for both suppliers and users (professional and end consumers):
• Agrofood research and development
• Technical factsheets
• Filmed tutorial