Vegetables and fish are on the menu for two training courses for school canteens.
On April 29 and May 27, the Park brought together cooks from the area for two days of training aimed at school canteens.
These two actions were part of the Territorial Food Project (PAT) that the Park has been carrying since 2017, for support local agriculture through the development of a diet that promotes the health of people and the environment. The three components of this Territorial Food Project (PAT) aim to: Raise awareness of a diet rooted in local agriculture for social justice, human and environmental health; Equip rural institutional restaurants to develop local, healthy and homemade cuisine, going beyond the objectives of EGALIM; and Maintain sustainable agriculture in the context of climate change.
The first day took place in Flavignac and was entitled: "Maintaining balance: Vegetables and legumes to the rescue »After a brief review of children's nutritional needs and how to...balance your meals -particularly the vegetarian menus-, the participants moved into the kitchen. Several recipes based on grains and legumes were tested, as well as new ways of presenting vegetables. The idea was to reconcile seasonal produce, the pleasure of eating, and the health of the diners. The cooks were thus surprised by dishes like cauliflower with chili butter and a carrot and peanut spread. At the end of the day, the group took time to discuss the cooks' health and share some simple tips for feeling better.
The second day took place in Javerlhac and focused for the first time on fish in institutional catering : "The Search for Solutions"Two issues motivated this day: how to choose fish and how to offer it to children? Indeed, in a context of collapsing marine fish populations, which fish should we prioritize in our school cafeterias, taking into account seasonality, fishing techniques, and the impact on health? Is it reasonable to import salmon, or should we replace it with our local trout? How can we avoid wasting this precious resource by offering different recipes? It's a complex subject! Without providing definitive answers, the Park and the trainer were able to offer some guidance to help the cooks make their choices. The participants then got to work in the kitchens to... try out different fish-based recipes Fish gougères, fish terrine… only the desserts didn't contain them!
These workshops offer opportunities for practical and theoretical learning, as well as a chance for professionals, who are sometimes isolated in their work, to meet and share experiences. The next workshops will take place after the summer break and will initially be aimed at elected officials responsible for managing school cafeterias.
