Meals that are 100% organic, vegetarian dishes, vegetables produced by the municipality...
These 3 school cafeterias stand out as an exception in France.
These 3 school cafeterias stand out as an exception in France.
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00:00Brioche is when there is a lot of vegetables and it's well fried.
00:18Hello Sandrine.
00:20So what are we going to eat today at the Loret du Bois canteen?
00:23Today we are going to eat a salad of tomatoes, cucumber, aromatics, basil, parsley.
00:31And as we are Thursday today and today we are making the vegetable menu,
00:35it will be penne, Bolognese sauce, lentils, coriander with fresh tomato.
00:41And for dessert we will have pate.
00:44We see that we have seasonal products.
00:46Every day, our pasta, our lentils, salt, vinegar, oil, everything is organic.
00:53Of course, the products are organic.
00:56Here we see very clearly that it comes from the south-east of France, from Savoie.
01:01In our food market, we give a better grade to all the products that come from a radius of 200-250 km.
01:24Thank you Karine.
01:27Nothing arrives pre-cut.
01:29The vegetables were picked yesterday and are consumed today.
01:34When we switched to 100% organic, we wanted to have local vegetables and we couldn't find any.
01:41And we said, well, there is none, we are going to make them.
01:43Here we are, we are just 1.5 km from the cuisine de l'Orée-du-Bois.
01:47And it is here on the agricultural region that we produce almost all the vegetables that children eat at the canteen.
01:54In this area of 6 hectares, we produce all kinds of seasonal vegetables.
02:01We have about 50 varieties of vegetables.
02:04So you see that at the moment we are more on summer vegetables.
02:06Tomatoes, aubergines, cucumbers, peppers.
02:09There are still a few beans.
02:11There are three agricultural workers, employees of the municipality, who cultivate these 25 tons of vegetables each year.
02:18Helped on certain periods by the green spaces team.
02:25This area has been certified organic since 2010.
02:29So we apply the principles of the green spaces.
02:31This area has been certified organic since 2010.
02:35So we apply the principles of organic farming and agroecology.
02:39So no chemical treatment or chemical fertilizers.
02:44The rotation of the land is very important.
02:47Green fertilizers to enrich the land.
02:49And above all, Sébastien, the head of operation, has created a balance of biodiversity on the domain.
02:55Which creates a balance between auxiliaries and pests.
02:58And we don't even need to let go of auxiliaries to protect our crops.
03:04That's why you see that on the domain, we leave trees, bushes, crazy herbs.
03:11Which serve as a refuge to this biodiversity and which balances.
03:18We also have this beautiful olive oil, which allows us to make olive oil for the canteen.
03:25Last year, 100 liters of olive oil for summer salads.
03:33We are going to have cabbages that are of good size.
03:36So they will be able to take over when the summer vegetables are finished.
03:42Economically, it's interesting.
03:44We have created three agricultural jobs.
03:47And we preserve spaces and maintain agricultural spaces for future generations.
03:55It's time for lunch. The children are coming.
04:10To fight against food waste, we decided to individualize the portions.
04:15Allow each child to eat according to their desire.
04:18It's good if we have a place to eat.
04:21It's good if we have a place to eat.
04:23It's good if we have a place to eat.
04:26It's good if we don't like it, we take a little bit.
04:29And if we like it, we take a lot.
04:32Bon appétit!
04:41It's organic and good.
04:43It's good.
04:45Not all alone, it goes.
04:47For two years, we have been serving two vegetarian meals a week.
04:49To reduce the impact of farming on global warming.
04:54It's good.
04:56We love meat.
05:01It's good without meat.
05:04My mother does organic farming like here.
05:08She copies the canteen because she thinks it's very good here.
05:11To control the costs of a 100% organic meal, the solution is behind me.
05:16It's the reduction of food waste.
05:19In 2010, we started weighing the waste.
05:22We were at 147 grams.
05:24Today, we are at 30 grams on average per meal.
05:27Which represents an economy of 20 cents.
05:36All the work that is done in the canteens,
05:38led 87% of the families to change their diet at home.
05:42The children tell what we do.
05:45We, the city, communicate with the parents.
05:48We have families who have integrated nutritional benchmarks.
05:52And who have increased the share of organic, local, seasonal, home-cooked
05:57in their daily family meals.
06:00So for us, it's a real success.
06:03For me, tomorrow's diet in the canteens,
06:05it's 100% organic, 100% local, 100% raw,
06:08a bit like we try to do in Mansartou.
06:11And if we look at the parents, the citizens,
06:14it's also their expectation of collective restoration.
06:17There is a real dynamic and I remain optimistic.