Operation
Supporting the use of local seafood products in food service facilities
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.
3 actions
The goal of this action is to network cafeteria/canteen chefs in order to:
- promote the quality of the meals served using, in large, local products
- share healthy recipes with the schoolchildren and general public
- create synergies and working habits between canteens and suppliers (producers and processors) so as to increase the percentage of local products in cafeterias/canteens over the long term
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
The goal of this action is to raise awareness among and train food sector professionals (chefs, fishers, agrofood industries, etc.) as well as the general public via:
- the diversity, characteristics, use and development of local seafood products
- hold events and actions with schools (from preschool to vocational high school)