Alors que le Grenelle de l\u2019environnement et les annonces gouvernementales ont soudainement m\u00e9diatis\u00e9 l\u2019introduction des produits biologiques dans la restauration hors foyer, Corabio poursuit son travail de fond, \u00e0 la fois p\u00e9dagogique et pratique, pour promouvoir les produits bio et locaux dans les cantines, notamment avec son action soutenue par la R\u00e9gion Rh\u00f4ne-Alpes dans 20 lyc\u00e9es pilotes.<\/p>\n
L\u2019introduction de produits bio en restauration collective concerne aujourd\u2019hui principalement la restauration scolaire mais avec la circulaire interminist\u00e9rielle* sign\u00e9e par le Premier ministre le 19 d\u00e9cembre, les cantines de l\u2019administration ouvrent un nouveau champ important de d\u00e9bouch\u00e9s. S\u2019il faut \u00e9videmment se r\u00e9jouir de telles ambitions et des perspectives qui en d\u00e9coulent, il ne faut pas oublier que l\u2019offre de produits bio est actuellement d\u00e9ficitaire en France, a fortiori pour les volumes et conditions qu\u2019exige la restauration collective.<\/p>\n
Pour \u00e9viter le d\u00e9veloppement d\u2019une bio d\u2019importation qui serait en contradiction avec le d\u00e9veloppement durable, il est essentiel que le gouvernement soutienne significativement l\u2019installation et la conversion \u00e0 l\u2019agriculture bio afin que la production fran\u00e7aise, aujourd\u2019hui lanterne rouge de l\u2019Europe (20\u00e8me rang) puisse r\u00e9pondre \u00e0 un march\u00e9 dont la progression est de 9,5% par an depuis plusieurs ann\u00e9es.<\/p><\/blockquote>\n
Impliqu\u00e9e au c\u0153ur de ces enjeux, Corabio poursuit son action de d\u00e9veloppement des produits bio en restauration collective. Elle vient d\u2019int\u00e9grer 9 lyc\u00e9es (20 au total) dans le programme pilote qu\u2019elle d\u00e9veloppe avec le soutien de la R\u00e9gion Rh\u00f4ne-Alpes pour introduire r\u00e9guli\u00e8rement des aliments biologiques locaux dans les repas des lyc\u00e9ens. Elle intervient pour informer, sensibiliser et former les personnes concern\u00e9es (gestionnaires, cuisiniers, enseignants, mais aussi convives) et pour faciliter au maximum l\u2019approvisionnement en produits locaux, que ce soit sur la r\u00e9daction des march\u00e9s publics ou la mise en relation avec des fournisseurs. Elle organise d\u2019ailleurs le 30 janvier \u00e0 Grenoble un module de perfectionnement pour les Chefs de cuisine sur l\u2019utilisation des c\u00e9r\u00e9ales et des l\u00e9gumineuses bio en restauration collective.
\nDans cette optique de sensibilisation, elle vient de diffuser sa nouvelle lettre d\u2019information, Bon App\u00e9tit<\/em>, \u00e0 1500 professionnels de Rh\u00f4ne-Alpes, et d\u2019\u00e9diter \u00e0 leur attention une fiche pratique sur les march\u00e9s publics.<\/p>\n","protected":false},"excerpt":{"rendered":"Alors que le Grenelle de l\u2019environnement et les annonces gouvernementales ont soudainement m\u00e9diatis\u00e9 l\u2019introduction des produits biologiques dans la restauration hors foyer, Corabio poursuit son travail de fond, \u00e0 la fois p\u00e9dagogique et pratique, pour promouvoir les produits bio et…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1506","post","type-post","status-publish","format-standard","hentry","category-bio"],"yoast_head":"\n
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