{"id":4663,"date":"2008-11-20T21:53:23","date_gmt":"2008-11-20T19:53:23","guid":{"rendered":"http:\/\/staging.sillon38.com\/2008\/11\/20\/faire-face-a-lengouement-de-la-restauration-collective\/"},"modified":"2008-11-20T21:53:23","modified_gmt":"2008-11-20T19:53:23","slug":"faire-face-a-lengouement-de-la-restauration-collective","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2008\/11\/20\/faire-face-a-lengouement-de-la-restauration-collective\/","title":{"rendered":"Faire face \u00e0 l\u2019engouement de la restauration collective"},"content":{"rendered":"<p><strong>Bilan du colloque Corabio \u00e0 Romans-sur-Is\u00e8re \u00ab\u00a0Comment faire face \u00e0 l\u2019engouement de la restauration collective pour les produits bio<\/strong>\u00ab\u00a0.<br \/>\n<img decoding=\"async\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2008\/11\/colloque-rhf-corabio.jpg\" alt=\"colloque-rhf-corabio.jpg\" \/><\/p>\n<p>Le 19 novembre, Corabio a r\u00e9uni plus de 80 personnes (producteurs, entreprises de transformation et de distribution des produits issus de l\u2019agriculture biologique, \u00e9lus locaux, techniciens de d\u00e9veloppement agricole) \u00e0 l\u2019occasion d\u2019un colloque sur l\u2019approvisionnement de la restauration collective bio \u00e0 Romans.<\/p>\n<blockquote><p> Alors m\u00eame que le Grenelle de l\u2019environnement encourage fortement l\u2019introduction de produits bio en restauration collective et que de plus en plus d\u2019\u00e9tablissements scolaires concr\u00e9tisent cette d\u00e9marche dans leur service de restauration, l\u2019offre en produits biologique se r\u00e9v\u00e8le insuffisante tant en termes de volumes qu\u2019en termes de circuit de distribution adapt\u00e9. Le d\u00e9fi est donc de pouvoir r\u00e9pondre \u00e0 cette demande croissante \u00e0 partir de produits bio issus de Rh\u00f4ne-Alpes.<\/p><\/blockquote>\n<p>Les d\u00e9bats ont donc port\u00e9 sur les conditions \u00e0 r\u00e9unir pour rendre ce march\u00e9 attractif pour des producteurs bio : organisation collective de producteur pour centraliser les commandes et faciliter la mise en march\u00e9, partenariat et contractualisation avec les \u00e9tablissements scolaires afin de faciliter la planification\u2026.<\/p>\n<p>Des exp\u00e9riences de restauration collective bio ont \u00e9t\u00e9 \u00e0 la fois relat\u00e9es par des \u00ab acheteurs \u00bb et des fournisseurs en denr\u00e9es bio. Le gestionnaire du coll\u00e8ge Do Mistrau de Suze la Rousse (26) et la soci\u00e9t\u00e9 de restauration SHCB ont ainsi notamment fait part du choix d\u2019introduction de produits bio de fa\u00e7on r\u00e9guli\u00e8re au sein de leur service de restauration collective en explicitant leurs modes d\u2019achat (adaptation des menus en fonction de l\u2019offre disponible).<\/p>\n<p>Vincent Roz\u00e9 pr\u00e9sident de l\u2019association Manger Bio Is\u00e8re a pr\u00e9sent\u00e9 cette initiative collective de producteurs organis\u00e9s pour produire et livrer la restauration collective; enfin Bruno Anquetil, chef d\u2019entreprise des Pains de Belledone a montr\u00e9 en quoi ce march\u00e9 \u00e9tait compl\u00e9mentaire \u00e0 ses autres d\u00e9bouch\u00e9s (magasins).<\/p>\n<p>Des ateliers en groupe ont enfin permis d\u2019approfondir des solutions concr\u00e8tes sur 3 th\u00e9matiques :<\/p>\n<p>\u00b7 les produits \u00e0 mettre en avant, les modalit\u00e9s pour r\u00e9pondre \u00e0 un appel d\u2019offre, les partenariats avec les restaurants collectifs pour faciliter les planifications de production<\/p>\n<p>\u00b7 l\u2019organisation logistique de livraison, les modes de relations commerciales, l\u2019int\u00e9r\u00eat de regroupement de producteurs<\/p>\n<p>\u00b7 les solutions pour d\u00e9velopper l\u2019offre en produits biologiques, via l\u2019installation et\/ou la conversion de nouveaux producteurs, les conditions pour rendre attractif ce nouveau march\u00e9.<\/p>\n<p>Pour Corabio, l\u2019objectif est de r\u00e9pondre \u00e0 la demande mais pas \u00e0 n\u2019importe quel prix : \u00e0 partir de produits bio r\u00e9gionaux, \u00e0 des prix r\u00e9mun\u00e9rateurs pour les producteurs, en partenariat avec les restaurants collectifs et proposant des actions \u00e9ducatives en direction des cuisiniers, des responsables d\u2019achats, des convives afin de les sensibiliser aux n\u00e9cessaires changements de comportements alimentaires.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bilan du colloque Corabio \u00e0 Romans-sur-Is\u00e8re \u00ab\u00a0Comment faire face \u00e0 l\u2019engouement de la restauration collective pour les produits bio\u00ab\u00a0. Le 19 novembre, Corabio a r\u00e9uni plus de 80 personnes (producteurs, entreprises de transformation et de distribution des produits issus de&#8230;<\/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-4663","post","type-post","status-publish","format-standard","hentry","category-bio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Faire face \u00e0 l\u2019engouement de la restauration collective -<\/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\/2008\/11\/20\/faire-face-a-lengouement-de-la-restauration-collective\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Faire face \u00e0 l\u2019engouement de la restauration collective -\" \/>\n<meta property=\"og:description\" content=\"Bilan du colloque Corabio \u00e0 Romans-sur-Is\u00e8re \u00ab\u00a0Comment faire face \u00e0 l\u2019engouement de la restauration collective pour les produits bio\u00ab\u00a0. 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