For several years, the municipality of Saint-Jory-de-Chalais has wanted to put more local and organic products in the dishes of the school canteen, in compliance with the EGalim law. It is accompanied with the Perigord Limusin Regional Natural Park, (PNR PL), and the territorial food plan.
Marie-Jeanne Darthout is the first assistant and focuses on local breeders and producers. The objective is to promote access to healthy and sustainable food, because Saint-Jory-de-Chalais is eligible for the France Relance plan and its application has been accepted.
Thus, as part of training for the cook Pascale Michaud and for the staff of the school canteen of the Saint-Jory-de-Chalais school, in an inter-municipal educational group with Chalais, Miallet and Firbeix, Severine Quentez, of the collective Les Pieds dans le plat and the collective society of cooperative interest, hosted a workshop from Monday 16 to Friday 20 May.
It was important to determine the best ways to use vegetables, fruits, and organic products in order to create balanced menus. It is possible to highlight an animal that has been raised locally by using vegetable protein.
