in Niort, peelings from the university restaurant are cooked

Tuesday, October 4, the chef of a university restaurant is preparing a fruit cake, adding the skins. “We really use the whole banana, the skins are decontaminated, we cook them in the steam oven and then we mix them”, says Christophe Baraton, chef at the university restaurant in Niort (Deux-Sèvres). The resulting paste saves up to 3 kg of bananas. “This is a subject that concerns us more and more the sorting of waste”assures a student.

Sweet potato peelings are also cooked. “The skin is used to make fries”, explains Laura Cantin, kitchen agent. Individual portions are reduced to limit food waste. The weight of waste was thus reduced from 145 g to 30 g per plate. “We will order less, we will make less inventory, it is also less money that is spent”, says Karine Peltier, director of Crous de Niort (Deux-Sèvres). The price of the student meal remains at 3.30 euros.