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
![](/sites/default/files/styles/actions_c1200x800/public/actions/MAT%207A.3.1%20Copy%201_0.jpg?itok=LZrYfj-u)
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
![](/sites/default/files/styles/actions_c1200x800/public/actions/MAT%207A.3.2%20Copy.jpg?itok=4ZE2j0F4)
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
![](/sites/default/files/styles/actions_c1200x800/public/actions/MAT%207A.1.1_0%20Copy1_0.jpg?itok=BqXQWvnY)
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)