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Pierre Fanlac College (Bèlves, Dordogne)

Natacha, chef cook

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Happiness on the plate

100% organic, local and seasonal collective catering

Time to set up

A few months
g

Fix

3/10

Investment cost

1 to 5/10

The solution

This initiative allows for a 100% organic, local and seasonal diet in school canteens. Our children will benefit from healthier, more qualitative food, promoting short circuits and significantly reducing CO2 emissions.

As a reminder, in Europe, agriculture is responsible for almost 12% of greenhouse gas (GHG) emissions [7].

Who is it for?

  • I am a parent of a student,concerned about the health of my child. I am also interested in the environmental situation and would like to accelerate the ecological transition at my level.
  • I am a territorial community that wants to implement healthy and eco-responsible food in the schools, colleges and high schools that depend on me.

Full PDF kit

Successful replication: 1

Ingredients

  • A team of elected officials who are open-minded and interested in the project;
  • Local and organic producers nearby;
  • A chef or nutritionist competent to prepare meals that meet nutritional needs;
  • Know how to play with seasonal fruits and vegetables.
  • A clear project file to present;
  • A guide for parents wishing to present the recipe at school;
  • A field investigation ready;
  • Financial/moral support;
  • Recipe ideas;
  • Environmental reports.

Preparation

Step 1: Target all stakeholders involved in the project

Make a list of all the people you need to get in touch with. The players involved are:

  • The mayor and local authorities;
  • The principal of school, college or high school;
  • Parents of students;
  • The school’s purchasing manager,
  • The cooks,
  • Local players in the organic sector.

Each of these actors can provide useful information, raise questions you might not have thought of, and give their opinion on the project. Everyone has a say and must be involved.

To help you present the project, here is a communication folder to distribute:

>> DOSSIER_Communication and presentation of the project in the download kit.

>> For more information (figures/facts…): GUIDE_restauration_collective_responsable,in the download kit

Step 2: Conduct an opinion poll

Before any conclusions can be drawn on the feasibility of the project, the completion of an investigation will determine:

  • The project’s awareness rate within the municipality;
  • brakes that will need to be lifted.

>> Typical survey here (to be changed)

Step 3: Create a group with parents of students who want to set up organic and local food

If you are a community, look for parents of students who could raise your voice in the school/college/high school.

    Step 4: Finding farmers/sellers of organic products
    You have to go in search of supplier addresses. This will allow you to set the budget and have a strong network of contacts. Here are two sites that bring together organic producers:

    National Federation of Organic Agriculture (FNAB) website
    http://www.natureetprogres.org/

    Step 5: Present the project to the school and elected officials

    The goal is to mobilize all the arguments to convince.

    >>territorial DOSSIER_Collectivités,in the download kit

      Step 6: Set goals
    • The pace of integration of organic products into meals;
    • Know the production capacity of each producer to determine if they can meet the canteen’s annual needs;
    • Determine typical menus for setting a budget.
    • Seasonal recipe site: monquotidienautrement

      , Biocoop

      > >

      >> Excel: Build a menu and its budget,in the download kit.

      Step 7: Find existing aids and grants around you

      For help, you can contact the association Un Plus Bio which accompanies its members to introduce a quality food in the collective catering.

      >> A More Organic

      Step 7: Thinking about awareness

      This can be done in a number of ways:

      • By educating children to taste: new products, new flavours, new colours, new recipes…;
      • Through the rediscovery of the origin of food, the relationship between agriculture and the environment, and then, between food and health;
      • By training catering staff in new products, cooking techniques, conservation. There are professional training courses in organic:

      Trainings carried out by the association Un Plus Bio: here > > ici

      Training carried out by the FNAB network: here > > ici

      Maintenance
      • Valuing the project to all stakeholders;
      • Raising awareness among parents and students to reproduce this at home;
      • Maintaining relationships with local producers;
      • Prepare dishes with seasonal and inexpensive products to keep costs down;
      • Variate meals for children to ask for more.

      Benefits

      Details of the figures can be found in our “sources” section below

      Between 0 and 20 cents gain per tray [1]

      IN A FIRST TIME: extra cost (10-15% compared to a traditional meal) because of the quality of the products and the costs of certification and product control.

      BUT COSTYABILITY CAR: replacing animal protein with vegetables, seasonal foods from producers, simple recipes.

      34% of agriculture's CO2 emissions are due to nitrogen fertilizers [2]

      • Solution 0 waste
      • Reducing fuel pollution

      A healthier diet for our children

      • Creating and multiplying jobs in rural areas;
      • Food quality contributes to the good health and well-being of all;
      • Help and encouragement from the organic and peasant agri-food sectors.

      Precautions of employment

      • Convincing the players involved;
      • Make sure the location is right for the recipe;
      • Have enough local and organic producers within a radius close to the food court.
      Sources
      1. Economic benefits: from the Guide_restauration_collective_responsable (chapter: Menu design and budget), available in the full kit.
      2. Ecological benefits: from the RAPPORT_empreinte-carbone_alimentation_france (page 11), available in the full kit.
      3. Pierre Fanlac College Article: https://www.rtl.fr/actu/debats-societe/cantine-100-bio-quand-on-a-passe-des-annees-a-ouvrir-des-boites-c-est-jouissif-7798378558
      4. Information: https://colibris-lemouvement.org/
      5. The Foundation for Nature and Man
      6. The association Un Plus Bio
      7. Article: https://www.lefigaro.fr/economie/le-scan-eco/dessous-chiffres/2017/11/06/29006-20171106ARTFIG00012-cop23-quels-secteurs-economiques-emettent-le-plus-de-co2-en-france.php

      They did it!

      1 successful replication

      Pierre Fanlac College (Bèlves, Dordogne)
      Creator of the solution

      “The Dordogne department has opened its first 100% organic and local school canteen at Pierre Fanlac College in Belvès. All products respect the seasons and come from the surrounding farms. In the kitchen of his canteen, Alain Desseix, the chef, receives his orders: “They are real vegetables, they are really authentic. These are products that come from a local farm.”

      “Look at these colors, it’s beautiful,” explains Alain Desseix. “Tomatoes are ‘Roma’, we’re going to use them to make grout and sauces. This lunchtime, the menu is very enticing: organic pork sausages, made on Perigueux, with ribs of chard with bechamel. Everything is organic and local, with a meat producer and a market gardener less than 10 kilometres away.” “It’s good, it’s organic, it’s better than in elementary school,” admits Armand, a sixth grader. “So we eat better, it’s better for our health, and it makes us feel good.”

      The kitchen team had to review everything, with the help of Jean-Marc Mouillac, head trainer in the Dordogne department: “The first course is to put seasonality back on the plate every day”. For Alain Desseix, it’s a renaissance. “When you’ve spent years opening boxes, it’s fun,” says the head of the canteen. The Dordogne department will spend a second 100% organic college in the canteen. »

      See his website >

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