As part of Aveyron on the plate, the Department organized a “zero waste” operation last October. These operations aim to make young people think about their eating habits. On average in France, 135 g of food is wasted per school student per meal. The Saint-Louis college with its chef Florence decided to take up the challenge. The menu was developed in conjunction with the students and the jury has just awarded the prizes: the school was ranked second with 13 g of waste per school student. Congratulation to all participants.
Each participating college was presented with a diploma and a book by chef Jean-François Piège. To extend the challenge, all the different recipes can be found on the department’s dedicated website. A good initiative from Saint-Louis College, always at the forefront of the latest practices to initiate students.
2023-12-25 20:33:56
#Réquista #SaintLouis #students #spotlight
