Approvisionner la restauration scolaire des espaces non centraux : vers un service public de l’alimentation ? Éléments de réflexion à partir du cas du Cotentin (notice n° 299932)
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| fixed length control field | 03647cam a2200313 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250117221617.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Esnault, Morgane |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Approvisionner la restauration scolaire des espaces non centraux : vers un service public de l’alimentation ? Éléments de réflexion à partir du cas du Cotentin |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2023.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 13 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Augmenter la part des produits de proximité et de qualité en restauration scolaire : tel est le défi que se sont lancé nombre de collectivités un peu partout en France, appuyées par les politiques publiques alimentaires. Nous proposons d’évaluer les épreuves rencontrées par les cuisiniers et cuisinières dans la recherche de ce type d’approvisionnement, et ce particulièrement dans les espaces les plus éloignés des centres urbains, supports de la production agricole. Volumes, moyens financiers, manque d’offre couplée à la concurrence de quelques opérateurs, complexifient les possibilités pour s’approvisionner en produits de proximité. Une enquête auprès des restaurants scolaires de la Manche (Normandie) sert de support pour développer une réflexion sur l’organisation des chaînes d’approvisionnements de la restauration scolaire. Les flux alimentaires étudiés démontrent l’intérêt d’installer des petits outils de transformation, adaptés aux besoins et gérés directement par la collectivité publique. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Public policies have enacted legislation to increase the share of local and quality food in the French school meals. This article evaluates the challenges met by the kitchen staff while searching for those supplies, particularly in the areas far away from the urbans centers. These areas are less equipped to answer the needs of collective catering. Fewer enterprises and infrastructures are set there, which develops supply issues for the schools’restaurants. However, these rural spaces are the site of the agricultural production, revealing a paradox in the food system. Therefore, this article explores the adversities in ordering local and quality products for school meals, particularly in non-central areas, and questions this flow organization. Volumes, financial means, lack of offer mixed with the few operators’competition complexify the possibilities for a local food supply. A survey among school restaurants in a French northwestern region (Normandy) allows us to develop a reflection on the food supply organization. We interrogate the attributions conditions of the public contracts, and the role of the major mass catering procurement firms in the lack of local food supply. This case studies specifically the fish supply in 2.4. This article then asks about the scale effect : location, volumes, pooling of resources in production and logistics. Finally, the studied food flows show the interest to implant small processing tools, adapted to the needs and managed directly by the public authority. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | qualité des aliments |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restauration scolaire |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | espaces ruraux |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | chaîne d’approvisionnement |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | systèmes alimentaires locaux |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | politiques publiques alimentaires |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | school catering |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | rural areas |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | local food systems |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food quality |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food policies |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food supply chain |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Annales de géographie | 749-750 | 1 | 2023-03-28 | p. 64-89 | 0003-4010 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-annales-de-geographie-2023-1-page-64?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-annales-de-geographie-2023-1-page-64?lang=fr&redirect-ssocas=7080</a> |
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