The French Law for the Balance of Trade Relations in the Agricultural Sector and Healthy and Sustainable Food (EGalim), promulgated on 1 November 2018, will require school catering services from 1 January 2020 to offer at least 50% quality and sustainable products on their menus, of which at least 20% are organic. Although this action has, at the very least, the merit of being encouraging, it is nevertheless insufficient to meet the needs of a truly "healthy and sustainable" food transition in the face of the current crises of biodiversity and agricultural activity but also of food practices.
Today in France, more than 6 million students regularly eat lunch in the canteen. This represents one in two primary students and two out of three in middle and high school. The challenges of collective school restoration, both environmentally and health-related, are therefore important. The aim is to provide children quality, diverse, healthy and environmentally sustainable nutrition in order to convey a desire to eat better.
Some municipalities have already proved that it is possible to provide 100% organic menus and with a local supply (at the metropolitan level), for example the city of Mouans-Sartoux, Grande-Synthe or Avignon are examples of collective catering in France.
We wonder if it is possible to provide the students of the city of Marseille with a quality of catering equivalent to those of the students of these ambitious cities. What steps would then be necessary to register such a process in a city that serves on average more than 40,000 launch per day (Primary/Primary/College)?