Lo Pan dau Païs: developing the supply of organic and local sourdough bread for institutional catering

On Tuesday, March 31st, six farmer-bakers met at the Lou Gabissou farm (Saint Yrieix la Perche) at the invitation of the Centre for Initiatives to Promote Agriculture and Rural Areas (CIVAM Limousin) and the Regional Natural Park. The objective: to initiate a first exchange in order to develop the supply of organic and locally sourced sourdough bread in school cafeterias.

“SIETA TE E MINJAM” to support the development of quality local food

For several years, CIVAM Limousin has been leading a group of farmer-bakers located in the Haute-Vienne and Dordogne departments. Within this group, the majority operate within the Périgord-Limousin Regional Natural Park. Through their meetings, the issue of institutional catering arose, and they naturally gravitated towards the Territorial Food Project led by the Park.

Indeed, since 2017, the Park has been running a Territory Food Project (PAT), known as "SIETA TE E MINJAM". Through this PAT, the Park, with its partners, offers various actions to promote local foodOne aspect of the Territorial Food Project (PAT) concerns institutional catering, and more specifically school canteens. Within this framework, The Park supports both elected officials and chefs. : work on the approach, balanced menus, recipes, meetings with producers…

Naturally, the question of bread must be taken into account within the framework of a food transition approach. Cultural and gastronomic attachment makes it an essential part of the meal, but nutritional contribution and local roots are not always available. However, farmer-bakers offer a nutritionally valuable product that is 100% locally sourced. It therefore seemed natural that CIVAM Limousin, the Park, and its partners could work together to develop a local offering for school cafeterias.

Understanding the specific characteristics of school catering and building joint projects

The meeting on March 31st, the first of its kind, was part of the VIVEA training programs offered to farmers. It took place in two parts and was attended by representatives from the Dordogne and Haute-Vienne departments responsible for school catering in secondary schools. The morning was devoted to sharing experiences. The presence of the Regional Natural Park and the two departments highlighted the opportunities and... specifics of the school catering market, both for municipal canteens and colleges (regularity of orders, public contracts, cutting equipment, schedules…).

The two departments have thus expressed their desire to be able to to offer students organic and local sourdough breadIt addresses health concerns for local children, the preservation of biodiversity and water resources, and the maintenance of local agriculture. It therefore deserves to complement the offerings of local artisan bakers. The discussions also provided an opportunity to present tools for connecting buyers and suppliers. Discussions on technical constraints and the technical and logistical solutions completed the morning.

In the afternoon, after a visit to the Lou Gabissou farm, the six farmer-bakers shared their ideas for collective and individual actions to penetrate this market. A need to raise their profile was identified, particularly by directing the communication towards institutional catering.

While any change requires time, consultation and gradual steps, the meeting on March 31st marks a promising first step towards developing the supply of organic and local sourdough bread for institutional catering!