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$\"2021REDGaspillagealimentaireColl\u00e8gedeCharmes\u00a9AntoineGabillaud008\"$ <\/a>

(Photographie \u00a9Antoine Gabillaud)<\/p><\/div>\n

Engag\u00e9 d\u00e8s septembre 2019, le coll\u00e8ge Maurice-Barr\u00e8s de Charmes fait partie des cinq premiers \u00e9tablissements vosgiens volontaires pour lutter contre le gaspillage alimentaire. Les r\u00e9sultats sont l\u00e0. <\/b><\/span><\/h2>\n
<\/p>\n
Un an apr\u00e8s la premi\u00e8re pes\u00e9e de r\u00e9f\u00e9rence, le coll\u00e8ge affichait d\u00e9j\u00e0 en f\u00e9vrier 2021 sur la balance les r\u00e9sultats des premi\u00e8res mesures prises : une r\u00e9duction de 18% du gaspillage alimentaire dont moins 30% de pain jet\u00e9 ! En juin 2021 le coll\u00e8ge continuait \u00e0 d\u00e9velopper de nouvelles actions. Des assiettes petites et grandes faims mises en place dont le principe est tout simple: chaque coll\u00e9gien demande selon le menu, sa faim ou encore son envie celle qui correspond \u00e0 ses besoins. Yannick Bollinger, chef de cuisine, est surpris d\u2019un r\u00e9sultat aussi positif : \u00ab Nous pensions que les \u00e9l\u00e8ves ne prendraient que de grandes assiettes mais au final c\u2019est plut \u00e9quilibr\u00e9.<\/em> \u00bb Les troisi\u00e8mes pes\u00e9es sont pr\u00e9vues en ce d\u00e9but d\u2019ann\u00e9e avec un objectif clairement affich\u00e9 : passer sous la barre des 100 grammes de gaspillage alimentaire par convive et par repas. Simon Herfray, gestionnaire, explique :<\/p>\n
\u00ab Cette nouvelle action fait partie d\u2019une d\u00e9marche globale : tri et r\u00e9duction des autres d\u00e9chets tels que le papier, le carton ou encore la suppression du plastique au restaurant scolaire. Nous avons r\u00e9duit de moiti\u00e9 le grammage du pain, un bar \u00e0 salades est \u00e0 la disposition des \u00e9l\u00e8ves pour leur permettre de se servir des crudit\u00e9s \u00e0 leur faim et \u00e0 volont\u00e9. \u00bb<\/em><\/p>\n
Les bonnes id\u00e9es se cultivent<\/strong> <\/span><\/h3>\n
Depuis 2019, toutes les \u00e9pluchures de cuisine partent au compostage, de m\u00eame que les restes de fruits et l\u00e9gumes. Des bacs d\u2019herbes aromatiques ont \u00e9t\u00e9 mis en place permettant d\u2019aller chercher sur place le matin la quantit\u00e9 n\u00e9cessaire \u00e0 l\u2019\u00e9laboration des plats du midi. De plus les l\u00e9gumes non servis le midi sont, par exemple, utilis\u00e9s en soupe le lendemain. Un projet de cr\u00e9ation d\u2019espace de production de l\u00e9gumes pour la cuisine est en cours d\u2019\u00e9tude dans les serres g\u00e9r\u00e9es par les classes SEGPA \u00ab Espace Rural et Environnement \u00bb du coll\u00e8ge.<\/p>\n
D\u00e9sormais, les f\u00e9culents de la cantine du coll\u00e8ge sont 100% Bio, tout comme les yaourts nature qui sont achet\u00e9s en circuit court via la plateforme Agrilocal<\/a>, ou encore certains fruits, dans le respect de la loi Egalim<\/a> en vigueur depuis le 1er janvier 2022.<\/p>\n
–<\/p>\n
Source : www.vosgesmag.fr<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
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