Appetizer at the Rochechouart canteen

There’s nothing quite like a UNICEF study released this week warns that one in five children does not eat 5 meals a day in France. Meals served in collective catering can provide answers in terms of health and education to these social inequalities. They can also help support the local economy and the preservation of the environment.

For these reasons, The Park supports municipalities and their school restaurants, as part of its Territorial Food Project.

This week, Hervé Mouchard, cook and member of the collective feet in the dish, thus met the teams of the commune of Rochechouart, for a first stage of support. For 2 days, the cooks were able to discuss with him the realities and constraints of their daily work, and on their expectations regarding this support. To prepare the 270 meals with local and seasonal products, They have to deal with it every day many challengesA second meeting is planned for March with two days of immersion and a training time open to other municipalities in the territory.

This support is offered and financed by the Park thanks to the Nouvelle-Aquitaine Region and is in line with that carried out last May in Saint-Auvent (more information). To date, 6 school restaurants have benefited from Hervé's advice (4 in Dordogne and 2 in Haute-Vienne), representing as many municipalities and kitchen teams committed to sustainable agriculture and a fulfilling and healthy life in the region.