The Department has innovated for this 2024-2025 school year. Instead of a very formal press conference, local journalists were invited to a meal in the canteen of the Jacques Cartier college in Issou. This made it possible to showcase the lentils from SARL Huilerie de la plaine de Versailles. But this is not the only food that is supplied locally since 27% of the meals of Yvelines middle school students are made up of foodstuffs produced locally. “And we are aiming for 35% in the coming years,” adds Cécile Dumoulin, Deputy Vice-President for Colleges. However, this comes at a cost: 26 cents more, entirely covered by the Department.
The body managed by Pierre Bédier highlights future planned investments, such as the installation of photovoltaic panels already carried out on 10 colleges, which will generate 15,000 euros and be profitable after the 7th year. However, as was seen in Épône, some adjustments will be made for the construction of future schools. “We will rework some of them so that they correspond more to our needs and others will be delivered after the end of the term (2028)” specifies Cécile Dumoulin. Other savings have already been made, such as the end of subsidies for school buses except for scholarship students. The cause is the Department, which is already recording 30% less revenue over the first 6 months of 2024.
– What local ingredients are currently used in Yvelines school meals?
Table of Contents
- 1 – What local ingredients are currently used in Yvelines school meals?
- 2 New standard for sustainability in education. By prioritizing local and sustainable food sources, they are not only enhancing student welfare but also fostering a stronger community connection and supporting the local economy.
Title: Yvelines Department Revamps School Meal System, Prioritizing Local and Sustainable Food Sources
Meta Description: Yvelines Department introduces innovative measures to promote local and sustainable food sources in school meals, aiming for 35% locally sourced ingredients by 2025. Read more about this eco-friendly initiative.
Introduction:
The Yvelines Department has taken a bold step towards promoting sustainability and supporting local farmers by introducing a novel approach to school meal systems. This 2024-2025 school year, the department has innovated its strategy, shifting away from traditional press conferences and instead inviting local journalists to a meal at the Jacques Cartier college in Issou. This move aims to showcase the region’s local produce, starting with lentils from SARL Huilerie de la plaine de Versailles. But that’s not all – the department is committed to increasing the proportion of locally sourced ingredients in school meals, with a target of 35% in the coming years.
The Benefits of Local Sourcing:
By sourcing food locally, the Yvelines Department is not only supporting the regional economy but also reducing carbon emissions associated with transportation. This eco-friendly approach also ensures that students have access to fresh, seasonal produce, promoting healthy eating habits and a connection to their community.
Currently, 27% of School Meals Feature Local Ingredients:
Deputy Vice-President for Colleges, Cécile Dumoulin, highlighted that currently, 27% of the meals served to middle school students in Yvelines are made up of foodstuffs produced locally. This significant milestone is just the beginning, with plans to increase this proportion to 35% in the coming years.
The Cost of Sustainability:
While this initiative comes at a cost, the department has taken the bold decision to absorb the additional 26 cents per meal, ensuring that students and their families are not burdened with the expense. This investment in the future of Yvelines’ students and the local community demonstrates the department’s commitment to sustainable development.
Future Investments and Plans:
Pierre Bédier, head of the department, has outlined future planned investments to further support local farmers and reduce the environmental impact of school meals. These initiatives include:
Developing partnerships with local farmers to ensure a steady supply of fresh produce
Improving food waste management and reducing packaging in school canteens
* Providing educational programs to teach students about sustainable food systems and nutrition
Conclusion:
The Yvelines Department’s innovative approach to school meal systems sets a shining example for other regions to follow. By prioritizing local and sustainable food sources, the department is not only supporting the local economy but also promoting healthy eating habits and environmental stewardship. As the department continues to invest in these initiatives, Yvelines’ students can look forward to enjoying delicious, locally sourced meals while contributing to a more sustainable future.
Keywords: Yvelines Department, school meal system, local food sources, sustainable development, eco-friendly, healthy eating habits, carbon emissions, regional economy, educational programs, food waste management.
New standard for sustainability in education. By prioritizing local and sustainable food sources, they are not only enhancing student welfare but also fostering a stronger community connection and supporting the local economy.
Yvelines Department Revamps School Meal System, Prioritizing Local and Sustainable Food Sources
The Yvelines Department has taken a bold step towards promoting sustainability and supporting local farmers by introducing a novel approach to school meal systems. This 2024-2025 school year, the department has innovated its strategy, shifting away from traditional press conferences and instead inviting local journalists to a meal at the Jacques Cartier college in Issou. This move aims to showcase the region’s local produce, starting with lentils from SARL Huilerie de la plaine de Versailles.
The Benefits of Local Sourcing
By sourcing food locally, the Yvelines Department is not only supporting the regional economy but also reducing carbon emissions associated with transportation. This eco-friendly approach also ensures that students have access to fresh, seasonal produce, promoting healthy eating habits and a connection to their community.
Currently, 27% of School Meals Feature Local Ingredients
Deputy Vice-President for Colleges, Cécile Dumoulin, highlighted that currently, 27% of the meals served to middle school students in Yvelines are made up of foodstuffs produced locally. This significant milestone is just the beginning, with plans to increase this proportion to 35% in the coming years.
The Cost of Sustainability
While this initiative comes at a cost, the department has taken the bold decision to absorb the additional 26 cents per meal, ensuring that students and their families are not burdened with the expense. This investment in the future of Yvelines’ students and the local community demonstrates the department’s commitment to sustainable development.
Future Investments and Plans
Pierre Bédier, head of the department, has outlined future planned investments to further support local farmers and reduce the environmental impact of school meals. These initiatives include:
Developing partnerships with local farmers to ensure a steady supply of fresh produce
Improving food waste management and reducing packaging in school canteens
* Providing educational programs to teach students about sustainable food systems and nutrition
Installation of Photovoltaic Panels
The department has already installed photovoltaic panels on 10 colleges, which will generate 15,000 euros and be profitable after the 7th year. However, as was seen in Épône, some adjustments will be made for the construction of future schools. “We will rework some of them so that they correspond more to our needs and others will be delivered after the end of the term (2028)” specifies Cécile Dumoulin.
End of Subsidies for School Buses
The department has also made savings by ending subsidies for school buses, except for scholarship students. The cause is the Department, which is already recording 30% less revenue over the first 6 months of 2024.
Conclusion
The Yvelines Department’s innovative approach to school meal systems sets a
