the worst and best canteens in Normandy are in Calvados

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Every year, the Normandy Regional Council rewards schools engaged in the “I eat Norman in my high school” plan. The objective for the community which, among its various skills, is responsible for the management of high schools, is to encourage chefs and establishment managers to improve the quality of food served to students.

“I congratulate the school catering teams, the general secretaries, and the management of the establishments involved in the plan,” notes Hervé Morin, the president of the Regional Council. Serving quality Norman products in school restaurants is not only a major issue for education to the taste and health of young Normans, but it is also a economic and environmental issue. »

Turn ahead, Caen behind

The objective is also to promote regional agriculture, local sectors and therefore agricultural employment in Normandy. Since 2017 and the launch of this plan, the share of Normandy products served in school canteens in Normandy high schools has continued to increase.

At the top of the 123 public high schools in the region, it is an establishment of Vire, Marie Curiewhich appears at the top of the list with 74.63% Norman products served, when the regional average stands at 51.70%. In Calvados, it is ahead Charles Telliers in Condé-en-Normandie (74,23 %), Jean Mermoz in Vire (69,47 %), The Tracy Fields in Vire (65,85 %) et Le Robillard in Saint-Pierre-en-Auge (63,54 %).

At the other end of the regional ranking, there is a high school in Caen, Augustin Fresnel (29.88%). In Calvados, Jules Verne in Mondeville (42,91 %), William the Conqueror at Falaise (44,78 %), Jean Rostand (44,96 %) et Victor Hugo in Caen (45.11%), are also at the bottom of the pack.

A lack of interest regretted by some

“On this subject, as everywhere, there are people who don’t carebelieves Hervé Morin, to explain such differences from one establishment to another. We must congratulate the chefs, the heads of establishments and the teams who are mobilizing. In some high schools, the kitchen is directly linked to the fisherman, which also allows you to have very advantageous prices. »

In 2025, the Regional Council intends to continue its actions by optimizing the catering budget to maintain local, quality food, by encouraging establishments to apply for France Agrimer aid, by setting up a price observatory and by promoting exchanges between chefs cooking, and finally, by imposing training for fight against food waste. On average, each year, 29,000 euros of food is wasted per establishment.

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