بيانات العضو
السيدة Lea STURTON
المنظمة:
Ville de Mouans-Sartoux
الدولة:
فرنسا
مجال (مجالات) الخبرة:
I am working on:
Sustainable food projects. I currently work for a French municipality called Mouans-Sartoux, well recognized at national and international level for its effective policies towards a better health for the people and the planet.
It's major achievment is a 100% organic school canteen system without additional cost, accompanied by its own vegetable production on a municipal farm. The projects has been increasing and gaining a more systemic approach for a few years with the creation of the Center for Sustainable Food Education, municpal service that I coordinate.
السيدة Lea STURTON
English translation below
5/ Investissement public - restauration collective
Le commerce équitable est un des moyens pour limiter le travail des enfants, notamment dans les produits alimentaires. En France, une loi est parue récemment pour contraindre les acteurs de la restauration collective à communiquer sur les mesures mises en place dans leurs systèmes de restauration pour développer les produits alimentaires labellisés commerce équitable. Synthèse ici : https://www.optigede.ademe.fr/sites/default/files/decryptage_loi_egalim…
A Mouans-Sartoux, c'est un des critères de choix dans les marchés publics et les commandes alimentaires pour fournir les cantines des écoles scolaires (principalement chocolat, bananes, sucre, riz...), mais aussi lors de réceptions ou protocoles (boissons, apéritifs salés).
5/ Public investment - collective catering
Fair trade is one of the ways to limit child labour, especially in food products. In France, a bill has recently been issued to force the actors of the collective catering sector to communicate on the measures implemented in their catering systems to develop fair trade-labelled food products. Summary is available here https://www.optigede.ademe.fr/sites/default/files/decryptage_loi_egalim…
In Mouans-Sartoux, this is one of the criteria of selection in public contracts and food orders to supply school refectories (mainly chocolate, bananas, sugar, rice...), but also during receptions or protocols (drinks, salted appetizers).