{"id":69181,"date":"2017-06-01T22:26:25","date_gmt":"2017-06-01T20:26:25","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=69181"},"modified":"2017-06-01T22:26:25","modified_gmt":"2017-06-01T20:26:25","slug":"regalime-un-concours-regional-pour-les-lyceens-autour-du-manger-local","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2017\/06\/01\/regalime-un-concours-regional-pour-les-lyceens-autour-du-manger-local\/","title":{"rendered":"R\u00e9galime : un concours r\u00e9gional pour les lyc\u00e9ens autour du \u00ab manger local \u00bb"},"content":{"rendered":"

Pendant huit mois, des lyc\u00e9ens de sept \u00e9tablissements de la r\u00e9gion Auvergne-Rh\u00f4ne-Alpes \u2013 dont trois sous tutelle du minist\u00e8re de l\u2019Agriculture et de l’Alimentation \u2013 sont all\u00e9s \u00e0 la rencontre de produits alimentaires locaux et typiques dans la cadre du concours R\u00e9galime. Un concours pas comme les autres qui a mobilis\u00e9 des jeunes et des professionnels de l’alimentation autour d’un m\u00eame but : la valorisation des m\u00e9tiers et des terroirs.<\/span><\/p>\n

Ravioles au chocolat, comt\u00e9, croquille, bresse bleu, safran, cantal, pang\u00e9e\u2026 Autant de produits qui sont pass\u00e9s sous la loupe de lyc\u00e9ens issus de la Dr\u00f4me, de l’Ain, de la Haute-Savoie et du Cantal. <\/span><\/p>\n

Initi\u00e9 par Novalim, service du Syndicat Mixte du Technopole Alimentec (SMTA) qui intervient aupr\u00e8s des entreprises et des cr\u00e9ateurs du secteur agroalimentaire, avec le soutien de la r\u00e9gion Auvergne-Rh\u00f4ne-Alpes, le concours R\u00e9galime s’adresse aux \u00e9l\u00e8ves de classes de seconde du territoire. <\/span><\/p>\n

Objectifs : sensibiliser les jeunes \u00e0 une alimentation locale, rapprocher le monde de l’\u00e9ducation et des professionnels. \u00ab Les fili\u00e8res alimentaires et agroalimentaires sont m\u00e9connues et b\u00e9n\u00e9ficient d’un d\u00e9ficit en terme d’image \u00bb, souligne Julie Lacroix-Ravanat, responsable communication et emploi-formation du SMTA. \u00ab Nous avons souhait\u00e9 sensibiliser les plus jeunes aux r\u00e9alit\u00e9s du m\u00e9tier, et, pourquoi pas, cr\u00e9er des vocations\u2026 puisque c’est un secteur qui recrute ! \u00bb<\/p>\n

Une meilleure appr\u00e9hension du secteur alimentaire<\/strong><\/p>\n

Origine historique, proc\u00e9d\u00e9s de fabrication, recettes, qualit\u00e9s nutritionnelles, \u00e9tiquetage, m\u00e9tiers et savoir-faire, r\u00e9seaux de commercialisation, approche d\u00e9veloppement durable… Une enqu\u00eate du champs \u00e0 l’assiette que chaque classe a men\u00e9 avec la complicit\u00e9 d’une entreprise locale et qui s’est conclue ce mardi 23 mai \u00e0 Lyon par une pr\u00e9sentation oral devant un jury constitu\u00e9 de professionnels et d’institutionnels. <\/span><\/p>\n

\u00ab La maturit\u00e9 avec laquelle les jeunes ont appr\u00e9hend\u00e9 et relat\u00e9 ce travail exp\u00e9rimental et scientifique nous r\u00e9jouit quant \u00e0 leur implication dans leurs \u00e9tudes et aupr\u00e8s des professionnels \u00bb, indique \u00c9ric Bouvattier, pr\u00e9sident du jury et directeur d\u2019usine de produits alimentaires. <\/span><\/p>\n

\"Sans
\n<\/span><\/p>\n

Ce sont les \u00e9l\u00e8ves du lyc\u00e9e \u00c9mile Loubet \u00e0 Valence (Dr\u00f4me) qui ont remport\u00e9 cette 5e \u00e9dition avec les ravioles au chocolat de la M\u00e8re Maury, maison fond\u00e9e en 1885. Leur r\u00e9compense : une visite-d\u00e9gustation en juin chez un chef \u00e9toil\u00e9 pour une initiation \u00e0 la haute gastronomie.<\/strong>
\n<\/span> <\/p>\n

Les trois \u00e9tablissements agricoles participants<\/strong><\/p>\n

– Le lyc\u00e9e agricole du Valentin \u00e0 Bourg-l\u00e8s-Valence (Dr\u00f4me) s’est int\u00e9ress\u00e9 \u00e0 la pang\u00e9e, un g\u00e2teau \u00e0 base d’abricot, d’amande, de pomme et de mie. Il a \u00e9t\u00e9 \u00e9lu meilleur biscuit de France en 2004.
\n– La MFR La Vern\u00e9e \u00e0 P\u00e9ronnas (Ain) s’est int\u00e9ress\u00e9e \u00e0 la croquille, une bouch\u00e9e d’escargot o\u00f9 tout se mange, m\u00eame la coquille ! Celle-ci se pr\u00e9sente sous la forme d’une gaufrette sal\u00e9e croustillante.
\n– Le lyc\u00e9e agricole Louis Mallet \u00e0 Saint-Flour (Cantal) s’est int\u00e9ress\u00e9 au cantal, fromage embl\u00e9matique du Massif central qui b\u00e9n\u00e9ficie d’une AOP (Appellation d’origine contr\u00f4l\u00e9e).<\/span><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Pendant huit mois, des lyc\u00e9ens de sept \u00e9tablissements de la r\u00e9gion Auvergne-Rh\u00f4ne-Alpes sont all\u00e9s \u00e0 la rencontre de produits alimentaires locaux et typiques dans la cadre du concours R\u00e9galime.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83,65],"tags":[3534,3612,4662],"class_list":["post-69181","post","type-post","status-publish","format-standard","hentry","category-agro-alimentaire","category-region-auvergne-rhone-alpes","tag-lycee-emile-loubet-a-valence","tag-manger-local","tag-regalime"],"yoast_head":"\nR\u00e9galime : un concours r\u00e9gional pour les lyc\u00e9ens autour du \u00ab manger local \u00bb -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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