As part of the ESR research project 15 “Bringing Sustainability to the Collective Table”, which investigates Sustainable Public Food Procurement in Europe, and thanks to the partner organization Eating City, ESR Chiara Falvo (University of Turin) had the opportunity to carry out a 2-month fieldwork at the Departmental Council of Dordogne, in France. From mid-September to mid-November 2022, she collaborated closely with the Education Division team, in the city of Périgueux, to study the Department’s school food project and to develop future food procurement strategies.
On the 25th of November Chiara presented the results of her research experience in Rome at the International Workshop ‘Public Food Procurement for Schools amidst a Health and Financial Crisis: Lessons Learnt and Gaps still to Fill in Sight of the EU Recovery Plan’. The workshop was organized by the PPRG of the University of Nottingham and the Sapienza University of Rome, with the technical cooperation of the Food and Agriculture Organization of the United Nations – FAO. Speakers from France, the UK, Italy, Greece, Denmark, and FAO exchanged ideas and best practices on the social and economic benefits of nutritious and sustainable food for schools, but also brought to the fore the gaps in certain countries and regions of the same country.
Drawing on the presentation made during the workshop, Chiara just released a report titled “Targeting 100% Organic, Local and Homemade Meals in Dordogne Secondary Schools: an Integrated and Circular Approach”, illustrating the key aspects of the ‘Dordogne approach’ for sustainable school meals.
The report firstly provides a general overview of school catering organization in France as well as of the relevant policy and regulatory framework, which has recently undergone numerous legislative changes. In addition to nutritional requirements, French legislation has gradually incorporated a set of mandatory minimum requirements covering a wide range of sustainability considerations. They encompass procuring minimum percentages of quality and sustainable products, diversifying protein sources and offering vegetarian menus, reducing food waste and plastic use, and providing users with information.
At the heart of the study is the innovative school food project run by the Department of Dordogne, which aims to serve home-made meals prepared with organic, seasonal and local ingredients in the 35 secondary schools it oversees. Every secondary school manages its own procurement of foodstuff and has an on-site kitchen where public employees prepare and serve the meals.
In addition to improving school food quality, the Department’s policy objectives include opening up the procurement market to small businesses and local farmers, reclaiming the social role of the school canteen by building a food community among school stakeholders, as well as ensuring transparency in the food purchasing process and compliance with public procurement rules, including the minimum mandatory targets set by national law for school catering.
The project is structured around a methodology that was developed over time and consists of three main phases: initial engagement of key actors, capacity building and education, and follow-up and rewarding. The Department carries out coordination, technical support and monitoring activities, including through the use of ad hoc digital tools. In addition, it can benefit from the collaboration of organizations that help structure the region’s agri-food supply.
Moreover, the report delves into three thematic areas deemed critical to the project’s success: public food procurement, cost management, and the ECOCERT certification mechanism. Finally, it highlights several winning aspects of the ‘Dordogne approach,’ as well as potential areas for improvement.
Having come this far, you may be wondering: Wow! How do they do it?
We hope you will find the answers in the full report!
For any further information, please do not hesitate to write to chiara.falvo@unito.it.
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