Healthy menus in colleges validated by the department

Colleges and school catering are part of the department's skills: 2.5 million meals are served each year to 16,000 half-board college students. The departmental council is in fact committed to serving them “healthy, tasty menus accessible to all», he communicates. In this sense, the department is committed “that school restaurants also fulfill a real educational role, by raising awareness among
students to the consumption of local products, nutritional balance, food waste, thus encouraging people to adopt healthy and responsible eating habits».

In this context, the Somme department organized the “100% local, seasonal and homemade menu” operation, for which several departmental advisors shared the meal of college students in several establishments. Starting with the new president of the Somme departmental council, Christellehiver, who went to the Eugène Lefebvre college in Corbie, but also Virginie Caron-Decroix, vice-president in charge of colleges and educational success, who is went to Jean Moulin d'Albert college. Pascal Bohain, vice-president in charge of land use planning and agriculture, was at Jules Ferry college in Conty, when departmental councilor Emmanuel Noiret was at La Rose des Vents college in Friville-Escarbotin. Bertrand Demouy was at Jean Moulin college in Moreuil, and Sabrine Holleville-Milhat went to Ponthieu college in Abbeville.

On the “pleasure” menu prepared by the chefs of around thirty establishments: charcuterie, endive salad, mode beef, roast beef, mashed potatoes, carrots, cheeses, apple crumble, baked apples.