URBAN FOOD POLICIES Monday 16 november 2015
ON THE ROAD TO RESPONSIBLE AND SUSTAINABLE CATERING
LL / Direction de la Réussite Educative et Culture / November 2015
URBAN FOOD POLICIES Monday 16 november 2015
MISSIONS AND CHALLENGES OF CATERING Three essential missions ...
Nutritional
…as well as two major issues taking collective consciousness and current economic crisis…
Educational and social
Economic
2
…while ensuring the safety of production
Social challenge Environmental challenge
URBAN FOOD POLICIES Monday 16 november 2015
Montpellier’s Central Unit of Production PRODUCTION
The organisation in a few figures
SUPPLY CHAIN
HUMAN RESOURCES Cold Production
10 refrigerated trucks LPG
1 500 000 meals produced per year
1 light vehicle 84 school restaurants
12 000 meals produced in peak days of production 11 200 meals served on average during a full school day 1 800 meals served on average every wednesday and during school hollidays
3
1 Manager
2 private schools
3 Departments
46 leisure centers
Central UP Quality / Nutrition Maintenance
65 agents 5 agents 7 agents
80
24 public 22 associative
URBAN FOOD POLICIES Monday 16 november 2015
Montpellier’s Central Unit of Production A FEW SIGNIFICANT FIGURES OF PRODUCTION Example of quantities purchased by product family for 1 meal at the forefront of production (12 000 meals per day)
1980 loaves of bread of 400 gr
Between 1,5 2 Tons
4
Between 1,4 1,8 Tons
Between 1,8 2,2 Tons
LL / Direction de la Réussite Educative et Culture / November 2015
Between 450 750 kg
Between 1,6 2 Tons
POLITIQUES URBAINES ALIMENTAIRES Montpellier Méditerranée Métropole Lundi 16 novembre 2015
ACTION 1
Develop a proactive and efficient proximity purchasing policy
LL / Direction de la Réussite Educative et Culture / novembre 2015
URBAN FOOD POLICIES Monday 16 november 2015
OBJECTIVES OF SPECIFIC ALLOTMENT
2016 • BREAD : 100 % organic & local (Hérault)
2017
• APPLES : 100 % local (Hérault) • RICE : 100 % regional (Camargue, Gard) • SEASONAL FRUIT : 30 % local (Hérault) and 30 % regional (within 180 km)
LL / Direction de la Réussite Educative et Culture / November 2015
• PORK : 100 % local (Hérault)
• FRESH MEAT : 100 % national (French) • TOMATO : 100 % local (Hérault) • MELON : 100 % local (Hérault) • WATERMELON : 100 % local (Hérault) • SEASONAL FRUIT : 60 % local (Hérault) and 30 % regional (within 180 km)
POLITIQUES URBAINES ALIMENTAIRES Montpellier Méditerranée Métropole Lundi 16 novembre 2015
ACTION 2
Introduce products resulting from organic agriculture
LL / Direction de la Réussite Educative et Culture / novembre 2015
URBAN FOOD POLICIES Monday 16 november 2015
WHY BREAD ? Symbolic food commun to all Introduction of an entire family of product
Daily nutritional impact
Represents 8% of the food budget
Environmental and social impact Sensory improvement
LL / Direction de la RĂŠussite Educative et Culture / November 2015
URBAN FOOD POLICIES Monday 16 november 2015
Bread, symbolic and essential food in the history of humanity ‌ 1st January 2016 Organic Bread every day on school restaurant tables in the city of Montpellier
LL / Direction de la RĂŠussite Educative et Culture / November 2015
POLITIQUES URBAINES ALIMENTAIRES Montpellier Méditerranée Métropole Lundi 16 novembre 2015
ACTION 3
A responsible and sustainable food
LL / Direction de la Réussite Educative et Culture / novembre 2015
URBAN FOOD POLICIES Monday 16 november 2015
Food, in the heart of a global problem Health
Climate change
Reduction of Bio diversity
Mondial population growth
End of natural resources
Global crisis, economic exodus
LL / Direction de la RĂŠussite Educative et Culture / November 2015
URBAN FOOD POLICIES Monday 16 november 2015
LL / Direction de la Réussite Educative et Culture / November 2015
URBAN FOOD POLICIES Monday 16 november 2015
ÂŤ In Montpellier, school catering moves, acts, innovates daily to produce varied, healthy, tasty, sustainable, and balanced foodÂť
An alternative meal in the menus of school restaurants of the city of Montpellier Dried vegetables
Cereals
+
For a meal without animal proteins enables us to stay healthy, we must eat food containing plant proteins
POLITIQUES URBAINES ALIMENTAIRES Montpellier Méditerranée Métropole Lundi 16 novembre 2015
OBJECTIVES 2016 Improve the allotment of some product families Establish a process of continuous improvement of the quality in catering school Increase the frequency of alternative meals. 1 per month or 115 000 meals per year Implementation of a plan to tackle food waste LL / Direction de la Réussite Educative et Culture / novembre 2015
URBAN FOOD POLICIES Monday 16 november 2015
HOW TO CONSIDER LOCAL SUPPLY ACROSS THE METROPOLIS ? • Determine who can work with whom, with regard to the diversity of supply and demand • Favour the connection between supply and demand by a better understanding of the constraints of one another • Modernise the “ Marché d’Intérêt National (MERCADIS)”, the privileged and essential door for the locals to the city
• Reinforce public ordering, notably through the construction and editing of tenders and specifications • Rely upon the creation of branches of production, which correspond to the orders, by relying on quality and logistic organisation of the branches.
LL / Direction de la Réussite Educative et Culture / November 2015
URBAN FOOD POLICIES Monday 16 november 2015
A DREAM… REACH GLOBAL PERFORMANCE
Best purchasing Best production Best supply chain Best service
… WHEN WILL THERE BE HOTEL QUALITY SERVICE FOR OUR CHILD IN THEIR SCHOOL RESTAURANT ? LL / Direction de la Réussite Educative et Culture / November 2015
« The best way to predict the future, is it not to create it ?»
LL / Direction de la Réussite Educative et Culture / November 2015