Each day, 750 meals are prepared and served at the self of the agricultural high school in Brioude-Bonnefont, ie 100,000 each year! Behind the stoves, for the chef, Lionel Bauza, the stain is not thin. He must juggle a budget to be respected and palaces to satisfy.
“We are fortunate to have a direction that lets us express ourselves freely on the plate. We make the kitchen that we want to make: a local kitchen, raw, homemade. And on a daily basis, we strive to enhance our terroir and our territory through good products. »»
And this is precisely what allowed the establishment to win, at the start of the week, the sobriety trophy in high school catering in the purchasing category of regional products
. A prize created by the region to enhance and reward the most virtuous and exemplary high schools in this area.
Three rewarded high schools
Three high schools were selected, one by academy: the agricultural high school Le Valentin in Bourg-lès-Valence (Grenoble), the Lycée International Ferney Voltaire in Saint-Genis-Pouilly (Ain) and the Lycée de Brioude-Bonnefont which made a Great performance by buying more than 50 % of regional products to compose its menus.
Jean-Pierre Vigier, who had for the occasion put on his cap of regional councilor, was responsible for putting the trophy back: “It is an honor and even a privilege,” he slipped. By this price, we value your work and the quality of it. Working in short circuit allows you to offer quality products but also to support local agricultural sectors which, as we know, need it. So bravo to you. »»
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(Regional Advisor)
This small ceremony was an opportunity to highlight the whole team responsible for catering in Bonnefont. A dynamic team, anxious to offer quality meals. On a daily basis, Joëlle, the store, Pedro and Olivier les Cooks, supported by Marie, Mireille, Élodie, Angèle and Magali put all their energy on the plate. “It must be said your work is quite remarkable,” welcomed the technical catering technical advisor in the region, Romain Daumas.
As a reminder, the so -called Egalim law assigns the objective of achieving in collective catering 50 % of products under signs of quality and origin identification (AOP, Label Rouge, AOC, IGP, etc.) including 20 % organic . Waste management is addressed in the anti -waste law for a circular economy. In line with these laws, a deliberation taken in October 2022 defined two new objectives for high school catering: a reduction of 50 % of food waste (less than 72 g per set) by 2028 and a purchase rate of Regional products what should reach 80 % by 2028 also.
The sobriety trophy in high school catering includes two categories: the Biodechet management category and the purchasing category of regional products.Mathilde Fontès
France
