“The important thing is the health of children”: could meals in Sète canteens further promote short supply chains ?

Dans la cuisine centrale Toque & Sens Occitanie, on pr̩pare le carottes et on confectionne du flan. Archive РV. L.

Si la Ville respecte la loi sur la qualité des produits préparés à la cuisine centrale, la recherche du circuit-court demeure.

Is the content of the plates of Sète schoolchildren sufficiently well-balanced, local and/or from organic farming? ? This is the question that thousands of parents are asking themselves on the singular island and beyond. In Sète, the menus of the canteens, as well as those of the leisure centers without accommodation, daycare centers and homes, are managed by the central kitchen Toque & Sens, located on the Eaux Blanches industrial zone. The structure, in place since October 2018 and belonging to the private company Sodexo, produces more than 3,500 meals every day. Among them, 75% are intended for schools (nurseries, kindergartens, elementary schools, middle schools and high schools).

"We are at 60% between organic and labeled products"

The origin of the products processed in the central kitchen is guaranteed by the Egalim law. Since January 1, 2022, it requires public catering to offer at least 50% sustainable and quality products, including at least 20% organic products. Sète is on target: “We are at 60% between organic and labeled products”, assures the deputy delegate for youth and education, Corinne Azaïs, questioned on the subject during the last municipal council on September 30.

The option of a public authority is not under consideration

The question now is whether the City, which saw a 42% increase in the cost of raw materials last year (it released an envelope of 300,000 euros so as not to pass it on to families, Editor's note), can go further in this area. This is what opposition councillor Laura Seguin believes. “What matters is the health of children, we can always go further”, argues the elected official, who suggests a return to public management. An option which, according to her, would allow us to "control supply and develop local agriculture in our territory".

Corinne Azaïs tempers:“The conditions are very difficult today to meet the requirements that allow products to be made. 2,000 meals a day is another dimension and it is materially very difficult to do. Knowing that in our country, many things are homemade: purees, compotes, soups, etc. The supply is local as much as possible. In terms of quality, a huge effort is made.”

“80% fresh, 40% local, 20% organic”

Sodexo has invested 2.2 M€ in the construction of the Toque & Sens central kitchen, inaugurated at the end of 2018. It is equipped with the latest equipment, a vegetable garden (all vegetables arrive fresh) and a pastry workshop. The meals produced are composed of "80% fresh ingredients, 40% local and 20% organic", the kitchen has undertaken. In addition, the opening of the structure has led to the creation of 16 jobs in the city. “The establishment has a production chef and another in the kitchen, who is also a pastry chef. There are also four drivers and an allotment manager, who take care of the transport and distribution of meals. About ten people, professional cooks, are in charge of production."

The ideal of a fish caught “here”

The margin for improvement nevertheless remains "significant", adds Corinne Azaïs, who acknowledges "a long work" on the subject. As proof, the City has already studied the possibility of sourcing fish locally. “We tried to set up something in this spirit with the Sète fish market, but we can't do it because the supplies are not sufficient or not regular enough”, explains the deputy mayor, who doesn't forget to point out that the tielle is very much from Sète. With Mediterranean octopus or Pacific squid ?

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