Healthy and sustainable food in schools

Thematic file: INRAE ​​for healthy and sustainable food in school catering

Claire Hery-Planchat and Anthony Fardet contributed to the production of this report.

In France, the challenges of school catering now extend beyond simply providing a meal. In addition to the educational challenge of fostering healthy eating habits in future adults, there are public health, food safety, and environmental issues. The introduction of organic and high-quality, sustainable products in the canteen is now a priority. Nutritionists, sociologists, agronomists, and economists at INRAE ​​support the development, implementation, and evaluation of public policies in this highly regulated sector.

The complete file is available here 

See also

PLAN’EAT, a European project for healthy and sustainable eating habits among 6-15 year olds