Organic canteen: very good mention for the Dun-le-Palestel college in Creuse

The Dun-le-Palestel college is a good student when it comes to canteens. On Wednesday, November 13, it obtained the “committed organic establishment” label. a first in Creuse. This means that it uses more than 25% organic products in the students' menus, more precisely 26.7%. It therefore does better than what the Egalim law requires of 2018, which requires 50% sustainable and quality products in collective catering, including 20% ​​organic.

This law is not yet generally applied. “In the Nouvelle-Aquitaine region, we are 17% organic in canteens, better than the national averageexplains Philippe Leymat, president of the Interbio association which brings together players in the sector and manages this label. The region is aiming for a target of 30% organic in high schools by 2028.” He believes that the Dun-le-Palestel college must serve as an example : “They show others that it’s possible.”

Reduce food waste and go organic

The Dun-le-Palestel college prepares 310 meals per day : around 200 for its own pupils, and the rest provided to the primary school and nursery school in Dun-le-Palestel. On Wednesday, November 13, the menu consisted of, for example, pumpkin soup with hazelnut oil, roast beef, fromage blanc and homemade cookies. The vegetables, dairy products and meat came from nearby organic farms..

To use more organic products, the kitchen team started by reducing food waste by going from 60 grams of leftovers per child to 20 grams today. This money saving allows you to buy more organic. “We have always worked a lot with fresh, local, homemade products. We are now focusing on organic products. It’s also doable because I have a great team”smiles chef Franck Déchorgnat.

However, organic does not necessarily cost moreinsists Philippe Leymat. First, food only represents 30% of the cost of meals. Then he points out another argument: “We have examples of switching to more organic, with a constant budget. Eating organic means reducing waste, but also having higher vitamin values. If we take organic chicken, it is more expensive per kilo but less expensive by the portion because we can reduce the weight of the portion. There is not a miracle recipe but an accumulation of lots of small gestures.

Win-win for farmers

To achieve the objectives set by law, the “Eat organic in Limousin” platform makes life easier for stewards and farmers. This tool brings together producers in a catalog, so you can order at a glance. For producers like Eric Robin Lamotte, sales are also simpler: “I have been working with primary schools and the three middle schools around my home for ten yearsexplains the dairy farmer who produces yogurt in Nouzerines. Since this platform is in place, we can target establishments a little further away. Thanks to the Promocash transport system, I save time, I no longer have to travel to make deliveries. Promocash collects the products from my home on Monday morning and they redistribute throughout the week in Creuse.”

This breeder now estimates that canteens represent 25% of his turnover: a good way to sell in a short circuit without relying solely on the markets.