lutte contre le gaspillage
- Encourage short supply chains participating in the development of the local organic and conventional agriculture sector and, through this measure, the relaunching of food markets to support local producers.
- Integrate specific criteria such as the time between picking and reception of the product.
- Offer educational tours of food production sites in such a way as to maintain a local supply offer for public contracts.
- Give preference to food that is a produced by organic agriculture or which carries other quality certification (Red Label for example).
- Combat food waste.
La façon dont nous mangeons affecte à la fois notre santé mais aussi le changement climatique. A l’échelle d’une alimentation collective ces conséquences deviennent un enjeu majeur pour les communes. Et c’est pourquoi les villes d’Ile-de-France ont mis en œuvre un Projet alimentaire territorial (PAT) ciblant...
Card n°02 from the the guide « Demain mon territoire », co-published by the ADEME and the EcoMaires in destination for elected officials to help them to integrate the environment in their programme thanks to twenty information sheets giving ideas for action and examples of implemented solutions.
The way we eat affects both our health and climate change. On th scale of a collective food these consequences become a major issue for the municipalities. That is why the cities from Ile de France have implemented a territorial food project (TFP) targeting school restaurants to reduice food waste. The implemented strategy to achieve is built around three main lines of action : an adaptation of the quantity of each menu to children’s hunger, a better food waste management thanks to the practice of selective sorting by children and the recovery or organic waste and finally a awareness and educational work with children and catering staff. Such a project which involves young and old has already reduced the amount of food thrown away per meal tray by more than 28%. By an intergenerational mobilization supervised by municipalities, it is thus possible to promote a sustainable food.
- access to a healthy diet, particularly for disadvantaged people,
- the maintenance of peri-urban farming, and the encouragement of new supply channels,
- the promotion of practices that have the least possible impact on natural resources in particular the fight against food waste,
- the development of a PAT (Projet Alimentaire Territorial -Territorial Food Project) beyond its territory