Transforming School Canteens: A Sustainable Approach in Mouans-Sartoux, France

In Mouans-Sartoux, France, a successful initiative has been implemented to introduce 100% organic, locally sourced food in school canteens without additional costs. With a focus on sustainability and health, the project reduced food waste significantly while maintaining cost control strategies through portioning, smart purchasing, and monitoring food waste. The results show a remarkable decrease in food waste per meal and a shift towards a healthier and more environmentally friendly school food system.

• Sustainable Food
• Organic Meals
• School Canteens
• Food Waste Reduction
• Cost Control

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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 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 Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 2

3. Introduction of organic food 100 90 80 % Organic 70 60 50 40 30 20 10 0 1999 to 2007 2008 2009 2010 2011 2012 since 2012 The goal : 100% organic food for healthy and sustainable school canteens Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 3

4. Food costs through the years Food cost for one meal (in ) 2.5 1,90 1,82 2 1,86 1,69 1.5 100% organic 25% organic 50% organic 73,6% organi c 1 0.5 0 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 4

5. Food waste through the years Evolution of food waste per meal 160 140 120 - 80% in 5 years 100 80 Food waste (in g) 60 40 20 0 2010 2011 2012 2013 2014 2015 2016 2017 2018 Results : from 147g in 2010 to 32g in 2015 0.20 saved per meal, reinvested in organic food. Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019

6. 1. Cost control: reducing food waste Bigger quantities Small quantites Portioning Sorting leftovers Weighing food waste Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 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 Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 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 Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 8

9. 4. Local food municipal farm Organic municipal farm since 2010 Provides 85% of the vegetables Quality, origin and cost control Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 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 Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 10

11. 5. Food education A real pedagogical service 1.Key role of the animator during lunch 2.Children s restaurant Bio Regal 3.Afternoon activities 4.Special menus 5.Communication towards parents Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 11

12. Center for Sustainable Food Education 1. Encouraging new farmers to settle An urban zoning plan adapted (40 to 112ha of agricultural land) Meetings with land owners and potential farmers 2. 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 3. Raising awareness about sustainable food, building capacities Families for Positive Eating Program Food education at school Events and workshops during the year 4. Supporting and enabling research projects Partnership with local universities Organic Food System Program 5. Sharing experience and supporting other territories to engage their transition Urbact program : Agri-urban Network, Biocanteens transfer network French network Cantines Durables, Territoires engag s Visits, presentations etc. Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 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%) Modifications gr ce aux actions de la commune 100 % 0.13215859 0.146496815 0.201117318 80 % 0.158590308 Aucune de vos pratiques alimentaires 0.23566879 0.262569832 60 % Tr s peu de vos pratiques alimentaires Certaines de vos pratiques alimentaires 0.594713656 40 % 0.52866242 La plupart de vos pratiques alimentaires 0.469273743 20 % 0.114537445 0.089171975 0.067039106 0 % 2013 (n = 179) 2016 (n = 157) 2019 (n = 227) Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 17

14. Monitoring and impacts Actions modifi es gr ce la commune I buy seasonal products J'ach te des produits de saison 0.560846561 I take actions against food waste Je pr te attention au gaspillage alimentaire 0.507936508 I take into account the product s origin Je prends en compte le lieu de production 0.481481481 J'ach te des produits biologiques 0.407407407 J'ai r duit mes achats de plats pr par s 0.37037037 Je suis vigilant quant la consommation de sucre 0.354497354 Je suis vigilant quant la consommation de graisses 0.26984127 Je pr te attention aux tiquettes alimentaires 0.253968254 Je r alise des repas vari s et quilibr s 0.243386243 Je privil gie l'eau lors des repas 0.232804233 Je compose mes repas du soir en fonction de ceux du midi 0.19047619 Autre 0.063492063 Aucune 0.074074074 0% 20% 40% 60% Lea STURTON - FAO Webinar on school food and nutrition 10th September 2019 18

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