This practice aims to be part of an approach to promote sustainable development through the provision and preparation of meals at the school canteens, leisure centres and multi-accommodation centres.

Meal preparation is part of the educational process of children involving the need for quality service. Therefore, meal preparation must scrupulously follow the recommendations of the National Nutrition Health Plan. It is also important to comply with the definition established by the Ministry of Food, Agriculture and Fisheries of France on the short circuit of agricultural products, “From field to counter” principle. It is also essential to mention promotion of fair trade supported by the law on the social and solidarity economy as of 31 July 2014.

In order to achieve its objectives, the practice requires the development of a monthly food plan for 20 consecutive meals with varied and balanced menus throughout the year. It also requires facilitation and submission of menus to a Menus Committee. And thus, the model requires an emphasis on the quality and safety of the products used to produce meals and on the use of local and regional products.

Additionally, it requires the presentation of pedagogical actions with local authorities and the catering staff during the school year. In order to ensure the organisation and implementation of the service, the staff must be made available and trained on innovative catering techniques. The staff is also subject to unannounced checks by an official representing the State.

As a result, the main stakeholders and beneficiaries of this practice are community and candidate staff, as well as guests and families.

The model promotes quality products from short circuits and seasonality of fresh products. It also recommends avoidance of over packaged products, as well as minimization of energy

consumption related to food storage and meal production, water consumption. The model promotes a use of cleaning products respectful of the environment and the health of the personnel, and a commitment to combat food waste.