restauration collective

Pour une restauration scolaire responsable et solidaire
Fort du soutien du Ministère de l’Europe et des affaires étrangères, France urbaine, en partenariat avec RESOLIS, a décidé de réaliser une étude intitulée « Les villes face aux défis de la précarité alimentaire ». Celle-ci rassemble 21 contributions de métropoles, grandes villes et agglomérations, qui permettent d’identifier, à travers des initiatives concrètes, de quelle manière elles agissent contre la précarité alimentaire.
 
La fiche « Pour une restauration scolaire responsable et solidaire » présente les actions mises en œuvre par la communauté...
With the support of the Ministry of Europe and Foreign Affairs, France urbaine, in partnership with RESOLIS, decided to carry out a study entitled "Cities facing the challenges of food insecurity". This document gathers 21 contributions from metropolises, large cities and agglomerations, which make it possible to identify, through concrete initiatives, how they act against food insecurity.
 
The factsheet “For a responsible, solidarity approach to school meals ”outlines the actions implemented by the urban council of Amiens Metropolis, in response to the priorities set out in the National Food Policy.
At the heart of a rich agricultural region, Amiens has expanded on both sides of the wide Somme valley and around the confluences with the Avre and the Selle rivers It presents an attractive living environment characterized by an abundance of green spaces and gardens. Presenting itself as a city that cares about the environment, Amiens has made the link between the city and nature one of the levers of its territorial development project.
 
In the context of priority actions for the 2014/2019 period, several objectives were set:
  • 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.
 
" Manger bon sain et local dans les cantines de mon territoire "
Fiche n°02 issue du recueil « Demain mon territoire », copublié par l’ADEME et les EcoMaires à destination des élus locaux pour les aider à intégrer la dimension environnementale dans leur programme au travers de vingt fiches thématiques donnant des pistes d’action et des exemples de solutions mises en œuvre.

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.