The college initiated its work of introducing organic and local products for several years with the support of Loire Anjou Touraine Regional Nature Park and its network of cooks. The chefs successively in post took charge of the sourcing for the supply and the work of adapting recipes for as much as possible “homemade” with raw and quality products. Several local producers work with the college and purchases from wholesalers or national brands are only made when the product is not available on the short circuit.
A little history.
Created in 2012 by Interbio Nouvelle-Aquitaine, the label “Organic Committed Territory” is the first step of organic labeling of local authorities offered in France. Following the success of this action, the approach has been extended, since 2020, to six other French regions, including Centre-Val de Loire region.
With regard to the supply of organic collective restaurants, they must reach 22% minimum in organic products to be eligible for the basic level.
Taste education and awareness of food waste 410 college students fed every day is an important concern of the kitchen team and the teaching team.
In 2020, the share of organic in catering represents 24.3% of food purchases.