Central Millavine cuisine nationally rewarded for its good organic and local taste

Fierté du personnel de la cuisine centrale de Millau et des élus au moment de recevoir cette reconnaissance officielle de “cantine durable”. Midi Libre – F.M

The third carrot of the "Ecocert in cooking" has just officially welcomed the gastronomic policy of the Millau canteens which, with more than 60% organic and more than 80% raw or minimally processed products, now stands out at the national level. 

It was busy this Wednesday lunchtime at the central kitchen of Millau which had pulled out all the stops when it was time to receive, very officially, its third carrot. Or the national Ecocert label in level 3 cuisine which rewards Millau's policy of good taste for its children. "If’there were more Millau in France, no doubt there would be -there are a lot fewer tractors on the roads" commented Thierry Stoedzel, Managing Director of Ecocert.

Aurélie Eson, assistant in charge of education and school catering, recalled "the win-win exchange with local producers." With, now, 61% organic products (including 50% from Aveyron) the objective of' #39;reach "100% at the end of the mandate" seems achievable.