After having spoken about jobs, food sovereignty or even water resources, during previous editions, the Morbihan MP proposed an evening on the theme “For balanced health, an enlightened diet”. “ Man is an omnivore », recalled, in the preamble, Professor Philippe Le Grand, director of the Human Nutrition Biochemistry laboratory at the Agrocampus-Inserm in Rennes. “ You have to eat a little of everything. The problem, in developed countries, is above all the size of the base “. He denounces the limits of Nutriscore: “ We need to educate people about the portion. A Portion score should complement the Nutriscore so that there is a certain consistency “. How to prove him wrong: a wafer of butter or a bottle of oil does not deserve a red flag. These products can be good for your health, consumed in reasonable quantities. He denounces peremptory opinions: “You should not give recommendations on diet without knowing who you are addressing. “. Young people, old people, pregnant women, etc., not everyone has the same needs. He recommends diversity in protein intake, “ without animal products, deficiencies can quickly appear in vitamin B12, iron, zinc, etc. » and indicates that the proportion of vegans and vegetarians has remained stable for several years (2.5%), “ nearly 98% of people are omnivores, and consume more or less meat ».
No recommendations without knowing who we are talking to
Educate consumers
Florence Dupraz, director of Open Agri Food, an association which aims to bring together economic players in the food sector and citizens, insists on consumer education. “ Food education brings everyone together. How do we produce? How do we cook? “. According to her, we must teach young people to reconnect with life. “ They have lost the notion of agricultural time steps, seasonality.” She is campaigning to offer planting courses at school, cooking lessons with collective catering chefs, once a month. “ This education is also a way of lowering prices: a homemade king cake is much cheaper than buying it commercially. “. On this theme of the link between health and food, Brittany is, according to her, ahead: “ It is a territory of excellence in agriculture and agri-food ».
Bernard Laurent
Ultra-processed products, not so bad
The company Les Ateliers du Goût, in Noyal-Pontivy, develops, among other things, meals and portioned meals for the medical-social sector. “ Our processed dishes are based on healthy raw materials,” indicates Éric Herbert, director of the Morbihan site. “They are mixed mechanically and produced while respecting the taste and health of the elders, without additives. We source our supplies from Brittany (60% chicken; 100% turkey; 50% pork) or the European Union. . Why not more? “The final price of products is a permanent battle between the cost of supply and industrial performance ».
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