Cotentin. Families learn to cook local, healthy and sustainable

The Cotentin Urban Community and the Cotentin Bay Community of Communes (Manche) are engaged in the development of a Territorial Food Project (PAT) in favor of production and some local consumption.

It’s about a voluntary approach of the two communities which is part of the context of the future laws for agriculture, food and forestry (2014) and EGalim (2018).

Preparing a 100% local menu

The role of communities is above all to create a space for dialogue around challenges local and sustainable food by bringing together all the players in the sector: producer, processor, consumer, etc.

The objective is thus to develop together a quality, healthy and sustainable local foodbeneficial to the greatest number.

The Territorial Food Project is fully aimed at residents. There sensitization to the challenges of local, healthy and sustainable food is essential and gives meaning to the entire project.

This Saturday April 20, 2024 three workshops took place around the food waste and the promotion of sustainable food.

15 families

The families participating in the “Foyers Témoins” operation were able to take part in this awareness-raising session in the premises of the Foyer des Jeunes Travailleurs de Cherbourg-en-Cotentin, a partner of the operation.

Indeed, for the 3^e times since 2019, families were carried volunteers to reduce their daily waste production while being supported by the Cotentin Urban Community.

In total, 15 households from Martinvast, Bricquebec-en-Cotentin, Cherbourg-en-Cotentin and Surtainville are involved.

On the program, three workshops:

• Sustainable food: discover the agricultural and food issues of Cotentin, and the actions to adopt on a daily basis for a more sustainable diet;
• Bee-wrap: learn to make your own reusable packaging to avoid the use of plastic;
• Cooking workshop: to put all these lessons into practice and experiment with the preparation of a 100% local, seasonal and sustainable menu, with labeled and quality products.

The shopping was done the same morning at the Cherbourg-en-Cotentin market and, in addition, at the Bio la Vie grocery store. On the market, Au Pin Cuit offered day-old bread to make croutons and French toast.

The meal, intended to work with products while limiting food waste as much as possible, consisted of a chicken dish accompanied by radishes, chard ribs, onions and turnips; for the starter, chicken broth accompanied by radish tops and leaves and roasted chard with croutons, then cow’s cheese French toast accompanied by a salad and finally, for dessert, mini pancakes with roasted strawberries and sour cream. A flan was made with the remaining eggs. The participants left with the few leftovers in the boxes that they had been asked to bring.

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