2015, Politiques alimentaires urbaines, Luc Lignon

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