UNIVERSITY CATERING: BETWEEN GOOD INTENTIONS AND AGRICULTURAL REALITIES
Given the existing agricultural crisis, it is essential to wonder about the right problematics. Where do these products we consume come from? For university students, the CROUS and the collective restaurants governed by legislations and labels are committed to local and sustainable food.
The twenty-six regional Centers of University and School Catering (Crous) are managed independently, even though the values of French and local products are commonly respected. The Crous of Créteil, via their internet website, claims to be “concerned about the environment”, putting efforts to expand “its range of French and local products”. Likewise, since the 1st of February of 2022, the Crous of Lyon has been strongly invested in sustainable food supplies. In their promotional video “The Crous of Lyon joins "My Sustainable Restaurant" initiative ”, the university student council shows that their apples and pears come from the Auvergne-Rhone-Alpes region.
Is it enough to be concerned? Is a full commitment necessary? According to the activists behind the surprise mobilization organized at the Rabelais university restaurant in Poitiers on Tuesday the 6th of February 2024, surely more has to be done. The aim of that action was to get students to think about what they consume, in line with the demands of the agricultural sector. A militant from the movement “Planet Earth Uplift” told the regional journal “La Nouvelle République”: "The zucchinis at lunchtime were not grown by farmers present on the roadblocks”.
However, the french EGalim law provides a significant framework for public catering. It establishes an essential balance in commercial relations in the agricultural and food sectors. Its article 24 requires public catering to offer at least 50% of sustainable products OR at least 20% of organic products, including in-conversion products.
In order to meet the standards and objectives set by this law, and comply with the European legislation, a quality and sustainable product must have a recognized label, such as AOC, PGI, Label Rouge, "farmers’ products", “sustainable fishing” and others.
Tomorrow, when the main course is green beans with breaded fish, and the dessert is yogurt and apple, know that at least half of those products are sustainable and from your region, from France, or from European agriculture.
In this context, it is important to take into account the European legislation. It should also be remembered that each EU member state may have its requirements and initiatives for collective catering, guaranteeing nutritional quality, food safety, and traceability. Overall, the aim is to guarantee healthy and safe meals in collective institutions such as schools, hospitals, and workplaces.
More concretely, clear and precise labeling requirements are imposed by the EU on all types of food products, including dishes served in university canteens, in order to protect consumers. Another piece of legislation concerns official controls on food products and animal feed. carried out by the competent authorities to guarantee food safety.
Despite the existing legislation on this subject, one must remain vigilant. And as students, one must continue to demand greater transparency from university restaurants.
By Emma Likaj and Marianthi Dimou
To go further on our April file dedicated to agriculture, you can read our Culture and International Relations sections’ articles on our blog.
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