{"id":55657,"date":"2015-06-04T07:13:15","date_gmt":"2015-06-04T05:13:15","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=55657"},"modified":"2015-06-04T07:13:15","modified_gmt":"2015-06-04T05:13:15","slug":"pour-une-restauration-collective-responsable-et-durable","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2015\/06\/04\/pour-une-restauration-collective-responsable-et-durable\/","title":{"rendered":"Pour une restauration collective responsable et durable"},"content":{"rendered":"

COLLOQUE NATIONAL<\/span><\/span><\/p>\n

Pour une restauration collective responsable et durable<\/span><\/span>
\nManger Bio Local en Entreprise,<\/span> une d\u00e9marche RSE*<\/span><\/span><\/span><\/p>\n

MARDI 16 JUIN 2015
\nau si\u00e8ge de la R\u00e9gion Rh\u00f4ne-Alpes \u00e0 Lyon<\/span><\/em><\/span><\/span><\/p>\n

Manger Bio Local en Entreprise est un projet cr\u00e9\u00e9 en Rh\u00f4ne-Alpes en 2011, \u00e0 l\u2019initiative de Corabio, en partenariat avec FL Conseil, et soutenu par la R\u00e9gion Rh\u00f4ne-Alpes, la DRAAF Rh\u00f4ne-Alpes et le Syndicat National de la Restauration Collective.
\nGr\u00e2ce \u00e0 l\u2019impulsion de grandes entreprises* s\u2019investissant dans une v\u00e9ritable d\u00e9marche de responsabilit\u00e9 environnementale et soci\u00e9tale, ce dispositif f\u00e9d\u00e9rateur et innovant pose les contours d\u2019un changement d\u2019alimentation en restauration d\u2019entreprise.
\nActeurs et donneurs d\u2019ordre de la restauration collective, \u00e9lus, cette journ\u00e9e vous pr\u00e9sentera les r\u00e9sultats de cette exp\u00e9rience r\u00e9ussie ainsi que les outils et m\u00e9thodologie pour un d\u00e9ploiement national.<\/span><\/span><\/em><\/span><\/span><\/p>\n

<\/em><\/p>\n

* Liste des entreprises impliqu\u00e9es : CEA Grenoble, Centre L\u00e9on B\u00e9rard, ESRF-ILL, Groupe Casino, IFP-EN, Institut National du Travail et de la Formation Professionnelle, Orange, La Poste, Salomon, Schneider Electric, Somfy, ST Microelectronics, Thales.<\/em><\/em><\/p>\n

PROGRAMME<\/strong>
\n<\/em><\/span><\/span><\/em><\/span><\/span><\/p>\n\n\n\n
\n\n\n\n
Sous la pr\u00e9sidence d\u2019honneur du Pr\u00e9sident de la R\u00e9gion Rh\u00f4ne-Alpes<\/strong>
\nAnimateur : Julien Adda, d\u00e9l\u00e9gu\u00e9 g\u00e9n\u00e9ral de la FNAB<\/strong><\/p>\n

> 9h30 Accueil<\/strong><\/p>\n

<\/strong>> 10h00 Introduction<\/strong>
\n M. Michel Delpuech, pr\u00e9fet de R\u00e9gion Rh\u00f4ne-Alpes, ou son repr\u00e9sentant
\nM. Ludovic Desbrus, pr\u00e9sident de Corabio<\/strong><\/p>\n

> 10h45 Retours d\u2019exp\u00e9rience du projet Manger Bio Local en Entreprise
\nLa restauration d\u2019entreprise au coeur de la transition alimentaire<\/strong><\/p>\n

Conduite du projet rh\u00f4nalpin Manger Bio Local en Entreprise<\/strong> par Corabio et FL Conseil<\/strong><\/p>\n

Exp\u00e9riences crois\u00e9es : la parole aux acteurs du projet<\/strong>
\nStructurer des fili\u00e8res agricoles sur le territoire
\nAm\u00e9liorer de la qualit\u00e9 alimentaire
\nValoriser les \u00e9quipes de restauration
\nFaire \u00e9voluer le comportement des convives<\/p>\n

Intervenants pressentis :<\/span><\/strong>
\nAli Arbouche – Orange, G\u00e9rard Gayet – Bio A Pro, Eric Bert – API Restauration, Carole Chazoule – ISARA-Lyon.<\/em><\/p>\n

Synth\u00e8se de la matin\u00e9e :
\nManger Bio Local en Entreprise, vers quels engagements RSE<\/strong> ?<\/strong><\/p>\n

> 12h30 Buffet bio local<\/strong><\/p>\n

> 14h00 Recette pour une restauration collective responsable et durable :
\nquelle bo\u00eete \u00e0 outils op\u00e9rationnelle ?<\/strong><\/p>\n

Quels fondements pour une nouvelle offre alimentaire ?<\/strong>
\nFavoriser l\u2019adh\u00e9sion des acteurs pour un projet partenarial
\nAdapter le cahier des charges pour une restauration responsable et durable
\nOrganiser l\u2019offre agricole et r\u00e9f\u00e9rencer les fournisseurs<\/p>\n

Intervenants pressentis :<\/strong><\/span>
\nFlorence Liautaud – FL Conseil, Eric Wulff – IFP-EN, Vincent Roz\u00e9 – Mangez Bio Is\u00e8re.<\/em><\/p>\n

Comment int\u00e9grer les produits bio locaux ?<\/strong>
\nDiagnostic, plan de menu, feuille de route, juste prix \u2026 :
\noutils et strat\u00e9gie pour une d\u00e9marche p\u00e9renne<\/p>\n

Intervenants pressentis :<\/strong><\/span>
\nOlivier Cauquil – Eurest-Compass Group, Fabian Ledoux – 1001 repas.<\/em><\/p>\n

Quels moyens pour accompagner le changement ?<\/strong>
\nSensibiliser et former les \u00e9quipes de restauration
\nCommuniquer aupr\u00e8s des salari\u00e9s
\nImpulser une dynamique collective<\/p>\n

Intervenants pressentis :<\/strong><\/span>
\nSNRC (\u00e0 d\u00e9finir), Annie Lapert – Schneider Electric, Marie-H\u00e9l\u00e8ne Rodrigues – Sodexo.<\/em><\/p>\n

> 16h15 D\u00e9ployons ensemble : les acteurs et initiatives<\/strong><\/p>\n

Engagements des acteurs<\/strong> Intervention de la FNAB, du SNRC et d\u2019une entreprise (\u00e0 d\u00e9finir)<\/strong><\/p>\n

Cr\u00e9ation d\u2019un club inter \u00e9tablissements et collectivit\u00e9s
\npour la promotion d\u2019une restauration collective responsable et durable<\/strong><\/p>\n

Intervenant pressenti :<\/strong><\/span>
\nBruno Renard – CEA Grenoble<\/em>.<\/p>\n

> 16h45 Conclusion<\/strong>
\n Alain Delangle, paysan bio et administrateur de la FNAB
\nElisabeth Mercier, directrice de l\u2019Agence Bio<\/strong><\/p>\n

<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n
BULLETIN D’INSCRIPTION EN LIGNE<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/em><\/span><\/span><\/em><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

COLLOQUE NATIONAL:<\/p>\n

Pour une restauration collective responsable et durable
\nManger Bio Local en Entreprise, <\/p>\n

MARDI 16 JUIN 2015
\nau si\u00e8ge de la R\u00e9gion Rh\u00f4ne-Alpes \u00e0 Lyon.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,95],"tags":[4668,4724],"class_list":["post-55657","post","type-post","status-publish","format-standard","hentry","category-bio","category-consommation","tag-region-rhone-alpes","tag-restauration-collective"],"yoast_head":"\nPour une restauration collective responsable et durable -<\/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\/2015\/06\/04\/pour-une-restauration-collective-responsable-et-durable\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pour une restauration collective responsable et 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