{"id":31329,"date":"2012-09-30T17:09:38","date_gmt":"2012-09-30T15:09:38","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=31329"},"modified":"2012-09-30T17:09:38","modified_gmt":"2012-09-30T15:09:38","slug":"jean-jack-queyranne-teste-le-restaurant-du-cea-de-grenoble","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2012\/09\/30\/jean-jack-queyranne-teste-le-restaurant-du-cea-de-grenoble\/","title":{"rendered":"Jean-Jack Queyranne teste le restaurant du CEA de Grenoble"},"content":{"rendered":"<p><span style=\"color: #003366;\">Le Pr\u00e9sident de la R\u00e9gion Rh\u00f4ne-Alpes est venu rencontrer mercredi 26 septembre les responsables de Corabio et du restaurant du CEA de Grenoble int\u00e9gr\u00e9 dans l\u2019op\u00e9ration \u00ab Manger bio local en entreprise \u00bb.<\/p>\n<p>Si sur le march\u00e9 de restauration collective, la production biologique reste limit\u00e9e (4 % du march\u00e9), elle connait n\u00e9anmoins une croissance rapide. Avec 2,1 % des achats alimentaires de la restauration collective, les produits bio sont propos\u00e9s par 57 % des \u00e9tablissements de restauration, d\u00e9but 2012.<\/span><\/p>\n<p><span style=\"color: #003366;\">Le projet exp\u00e9rimental \u00ab Manger bio local en entreprise \u00bb lanc\u00e9 en juin 2011 par Corabio (la Coordination Rh\u00f4ne-Alpes de l\u2019agriculture biologique) avec l\u2019appui de FL Conseil (Cabinet de conseil d\u2019aide au pilotage des restaurants d\u2019entreprise) permet d\u2019accompagner 9 entreprises rh\u00f4nalpines dans l\u2019introduction de produits bio locaux dans leur restaurant avec un objectif de 20 % en 3 ans.<\/span><\/p>\n<p><span style=\"color: #003366;\">Le projet est soutenu par la R\u00e9gion Rh\u00f4ne-Alpes, le SNRC (Syndicat national de la restauration collective) et l\u2019Etat. Le CEA de Grenoble (Commissariat \u00e0 l\u2019\u00e9nergie atomique) qui fait partie de la premi\u00e8re salve d\u2019entreprises int\u00e9gr\u00e9es dans l\u2019op\u00e9ration a ainsi accueilli le Pr\u00e9sident de la R\u00e9gion Rh\u00f4ne-Alpes, Jean-Jack Queyranne, ce mercredi 26 septembre dans son restaurant H3 g\u00e9r\u00e9 par Eurest. <\/span><\/p>\n<p><span style=\"color: #003366;\">Avec plus de 5 % de produits bio locaux, le restaurant du CEA a atteint les objectifs fix\u00e9s pour la premi\u00e8re ann\u00e9e et multipli\u00e9 par quatre ses approvisionnements bio locaux entre janvier et juin 2012.<\/span><\/p>\n<p><span style=\"color: #003366;\">A la suite du d\u00e9jeuner bio local partag\u00e9 avec Jean-Jacques Queyranne, Fran\u00e7oise Reiller, pr\u00e9sidente de C<\/span><span style=\"color: #003366;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-31330\" title=\"reiller\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/09\/reiller-1.png\" alt=\"reiller\" width=\"198\" height=\"181\" \/><\/span><span style=\"color: #003366;\">orabio et productrice de lait bio en Is\u00e8re, a pu \u00e9changer son point de vue sur les premiers enseignements de l\u2019op\u00e9ration, \u00e0 la fois pour les <\/span><span style=\"color: #003366;\">producteurs, les \u00e9quipes de cuisine et les convives.<\/span><\/p>\n<p><span style=\"color: #003366;\"> Plus de 50 producteurs bio rh\u00f4nalpins sont concern\u00e9s par l\u2019op\u00e9ration et ont ainsi pu d\u00e9velopper leurs d\u00e9bouch\u00e9s vers la restauration collective avec le monde de l\u2019entreprise, compl\u00e9mentaire \u00e0 la restauration scolaire.<\/span><\/p>\n<p><span style=\"color: #003366;\">Les r\u00e9sultats tr\u00e8s encourageants la premi\u00e8re ann\u00e9e ont d\u00e9cid\u00e9s le CEA \u00e0 \u00e9largir le projet sur ses deux autres restaurants H1 et H2.\u00a0 Avec l\u2019arriv\u00e9e des deux entreprises ST Micro et ESRF qui viennent de rejoindre le dispositif en juin dernier, on atteint 7 000 convives sur le polygone scientifique de Grenoble ! <\/span><\/p>\n<p><span style=\"color: #003366;\">Un potentiel tr\u00e8s int\u00e9ressant pour l\u2019optimisation logistique, le d\u00e9veloppement des approvisionnements locaux et la sensibilisation des salari\u00e9s \u00e0 l\u2019int\u00e9r\u00eat d\u2019une agriculture biologique de proximit\u00e9.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Pr\u00e9sident de la R\u00e9gion Rh\u00f4ne-Alpes est venu rencontrer les responsables de Corabio et du restaurant du CEA de Grenoble int\u00e9gr\u00e9 dans l\u2019op\u00e9ration \u00ab Manger bio local en entreprise \u00bb.<\/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":[1602,2583,3147],"class_list":["post-31329","post","type-post","status-publish","format-standard","hentry","category-bio","tag-corabio","tag-francoise-reiller","tag-jj-queyranne"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jean-Jack Queyranne teste le restaurant du CEA de Grenoble -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sillon38.com\/blog\/2012\/09\/30\/jean-jack-queyranne-teste-le-restaurant-du-cea-de-grenoble\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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