The Savoie departmental council is launching the construction of a unique culinary workshop for 20 colleges in the west of the department.
Ultimately, only three culinary workshops in Savoie? We are not there yet, but the community, which approved an ambitious Colleges plan in 2019, should clearly restructure its canteen food system. They are 12,500 college students (out of 18,000 students from 38 public colleges) to attend them. That is 15,000 daily meals and some two million a year. The culinary workshop which served 11 colleges in the Chambéry basin became too small (400 m2 for 14 agents, for 3,000 meals prepared per day).
8 euros per meal: the department’s effort to feed college students is also reflected in the price of the canteen ticket. It is around 3.20 euros for the student, but the meal costs an average of 8 euros, and the difference is provided by the community.
6,500 meals per day
The Department is investing 6.6 million euros (the State contributes one million) in a 1,700 m2 building in Bissy, which opens its doors at the start of the 2024 school year to gradually ramp up: it is called upon to serve 20 colleges by 2027, i.e. 6,500 meals per day provided by 27 agents. It will cover the territories of Grand Chambéry (except Châtelard), Grand Lac, the Savoyard foreland and Coeur de Savoie (except La Rochette). Either a logistics complex for the service of each college, but an improved operation, we are assured, in a modern, ergonomic building, with current standards of health safety and energy performance.
An application kitchen is integrated into the Chambéry project, in order to facilitate the skills development of agents. Nathalie Schmitt, vice-president for youth and colleges, did not hide when laying the first stone of this Chambéry workshop, that another site is planned in Maurienne, where 2.5 million will be invested in the renovation and the expansion of the central kitchen, which serves 5 colleges for 1,500 meals per day. The opening of the equipment is also scheduled for the start of the 2024 school year. It then remained to deal with the Tarentaise… nothing is planned at this stage, we are assured at the Department.
Structuring short circuits
For the vice-president, this movement of centralization fits in well with the movement to increase quality claimed in the Colleges plan. “Our departmental workshops are Ecocert level 1 certified. 18% of supplies come from organic farming across all colleges, but it’s 30% for those served by the workshop. The figures are almost identical for the local origin of the food: 18% for all colleges, 31% for those supplied by the workshop. »
It would therefore be paradoxically easier to organize short circuits by wanting supply points. Another advantage is to improve the reliability of the service. “We saw during the health crisis how complicated it could be to find replacements, even replacements for replacements, sometimes with the obligation to ultimately reimburse caterers, analyzes Nathalie Schmitt. It will be easier to ensure continuity of service with larger workshops”