Emulation in the kitchen

From March 12 to 14, the Park was back in Rochechouart for continue the work started with the aim of promoting healthy, local and “homemade” cuisine in the canteen.

During this support, participants were able to benefit from the expertise of the collective interest cooperative company "Nourrir l'Avenir." On Wednesday, a first "cooking and nutrition" day was offered to all school restaurant cooks in the area by Hervé Mouchard (cook-trainer) and Clarisse Schrapff (dietician-trainer). For one day, 11 cooks from 8 municipalities in the Park (Bussière-Galant, Javerlhac, Vayres, Champsac, Chalus, Pageas, Saint Junien and of course Rochechouart) worked on balanced menus and the fight against waste. Together, they prepared tasty recipes based on legumes and seasonal vegetables. This meeting allowed participants to find support in their professional practice by exchanging with peers and experts.

Thursday and Friday were dedicated exclusively to Rochechouart cooks, in order to provide personalized answers and advice to issues identified previously.

These 3 days of training were part of the Park's action to promote a successful food transition. Through its Territory Food Project, the Park is present alongside communities and their agents to support the food transition of school restaurants in support of our local agriculture and for the health of children.