Transforming School Canteens: Organic, Sustainable, and Healthy Approach in Mouans-Sartoux, France

1. Mouans-Sartoux, France Sustainable and healthy school canteens, first step towards a territorial food project 100% organic food, without extra cost. Lea STURTON - FAO Webinar on school food and nutrition – 10th September 2019 1

2. Presentation • Town of 10.000 inhabitants • 3 primary schools, one kitchen per school • 980 pupils, 96% have lunch at school • School catering managed by the municipality • 1000 meals / day • 100% organic, 60% local 2

3. Introduction of organic food • The goal : 100% organic food for healthy and sustainable school canteens 3

4. Food costs through the years 1,90€ 1,82€ 1,86€ 1,69€ 100% organic 25% organic 50% organic 73,6% organic 4

5. Food waste through the years - 80% in 5 years • Results : from 147g in 2010 to 32g in 2015 • 0.20€ saved per meal, reinvested in organic food.

6. 1. Cost control: reducing food waste Bigger quantities Small quantites • Portioning • Sorting leftovers • Weighing food waste 6

7. 2. Cost control: smart purchases • No orders before knowing the price • Seasonality • No food item sold in single servings • Just-in-time deliveries of small quantities 7

8. 3. Health in the plate • Home-made cuisine, from fresh ingredients • Vegetables every day, usually fruit as a dessert and during the afternoon break • Whole grain cereals • Plant proteins→ minimum once a week, often a second vegetarian meal (plant proteins and egg-based meals) • No-plastic policy A new delicacy : chocolate and chick pea cake 8

9. 4. Local food – municipal farm • Organic municipal farm since 2010 • Provides 85% of the vegetables • Quality, origin and cost control 9

10. 4. Local food - Public procurement policy • Adapt public procurement for food so that local producers can respond and win the contracts • Create a questionnaire to • evaluate and analyse the • different tenders according to • 3 criteria : • 40% for quality • 30% for environment • 30% for price 10

11. 5. Food education • A real pedagogical service • Key role of the animator during lunch • Children‘s restaurant “Bio Regal“ • Afternoon activities • Special menus • Communication towards parents Lea STURTON - FAO Webinar on school food and nutrition – 10th September 2019 11

12. Center for Sustainable Food Education • Encouraging new farmers to settle • An urban zoning plan adapted (40 to 112ha of agricultural land) • Meetings with land owners and potential farmers • Building and strengthening the agro-food chain at local level • Project of a common conservation tool to transform fruits and vegetables • Promoting sustainable food in local enterprises • Raising awareness about sustainable food, building capacities • Families for Positive Eating Program • Food education at school • Events and workshops during the year • Supporting and enabling research projects • Partnership with local universities • Organic Food System Program • Sharing experience and supporting other territories to engage their transition • Urbact program : Agri-urban Network, Biocanteens transfer network • French network Cantines Durables, Territoires engagés • Visits, presentations etc. 16

13. Monitoring and impacts • Survey of families and children conducted in 2019 • 97% of children satisfied, 97% of adults satisfied • Only 8% think they eat too many vegetables (served every day) • 87% of people said they changed their food habits • Because of children‘s comments (72%) 17

14. Monitoring and impacts “I buy seasonal products” “I take actions against food waste” “I take into account the product’s origin” 18

15. Thanks a lot for your attention @meadmouans @MEAD_Mouans @biocanteens @BCanteens Lea STURTON – Head of Sustainable food department, Mouans-Sartoux municipality – lea.sturton@mouans-sartoux.net 20