“Healthy eating” for all: or how to go green at the Jardin du Chayran in Millau

Les enfants s’amusent en apprenant lors de l’atelier de tri des légumes. D.R – Jardin du Chayran

À Millau, le Jardin du Chayran propose des ateliers adaptés à tous les publics pour découvrir comment poussent les légumes, locaux et de saison.

Alice Régnier is an environmental facilitator at the Jardin du Chayran. This place, well known to the people of Millau, is a professional transition site. "Our goal is to enable men and women who are far from employment to find their bearings, recreate social ties, and lay the foundations for a path towards sustainable employment", details the garden's website. An integral part of the Cocagne network, an association that coordinates farms with a"vocation for social and professional integration, certified Organic Agriculture", the Jardin de Chayran is developing its animation component.

Children in full activity

"Healthy eating habits"

"Here, we talk more about me as a facilitator on healthy eating habits", specifies Alice Régnier. A nurse for twelve years before training in education, the young woman took up her position in this green space in Millau five months ago. With a varied audience, “from daycare to older adults”, she organizes awareness workshops on the themes of gardening and healthy eating. "In these activities we talk about local food and seasonality but also the nutritional aspect of food. We always take care that there is a playful aspect.

Alice Régnier in front of the educational squares. Midi Libre – Romane Levi

Based on sensory activities for "toddlers", the facilitator wants to raise awareness among the youngest participants. “Seeing how vegetables grow and understanding where they come from when you're a child is essential.” Through play, Alice Régnier arouses curiosity. “A mother told me that her child never wanted to eat carrots at home. Here he ate them because they are presented in a different form and we explain where they come from.

Workshops for people in precarious situations

Beyond the "environmental education" aspect, the Jardin du Chayran also offers a section for precarious audiences. In connection with the territorial food projects (PAT) which “have the ambition to unite the different stakeholders of a territory around the issue of food, thus contributing to the consideration of the social, environmental, economic and health dimensions of this territory”, the facilitator also offers workshops for people in difficulty. “I come to the distribution stands of the Restos du Cœur or Secours populaire, offering recipes to make on site. These are accessible, adapted to the economic situation of these people and they respect seasonality.

The Chayran Garden. Midi Libre – Romane Levi

Sustainable food for all

In line with the activities offered by the garden, the association, which brings together thirty-five employees in professional transition and eleven permanent employees, sets a rate of 2 euros per meal for employees, “so that everyone has access to quality food”. The facilitator organizes workshops throughout the summer, between visits to the garden and tastings.

Information practices: about the activities

Program of workshops for the month of August: mini-cooking and tasting workshop/Saturday 17/08 from 10am to 12pm: Cooking workshop/Wednesday 21/08 from 5:30pm to 7pm: visit to the garden, mini-cooking and tasting workshop. Also two weekly markets every Wednesday (12pm-7pm) and Saturday (10pm-1pm).

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