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Organizing Sustainable Food Supply Management for School Catering

Author

Listed:
  • Léa Thierry

    (VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours, UT - Université de Tours)

  • Fabienne Garcia

    (VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours)

  • Patricia Coutelle

    (VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours)

Abstract

Thanks to the French Egalim laws, school cafeterias are required to source food more locally and to increase the quality of food products purchased, such as organic or labelled products. These new requirements have led to a reorganization of supply strategies for school catering, with greater emphasis placed on proximity to farmers. On the one hand, school catering has been encouraged to buy directly from local farmers. On the other hand, farmers have cooperated through local food hubs to supply greater quantities. The case study will enable students to compare two different strategies for school catering: City T central school catering has chosen to adapt traditional food supply chains, while junior high school B cafeteria has opted to collaborate with a new food hub created in cooperation with farmers.

Suggested Citation

  • Léa Thierry & Fabienne Garcia & Patricia Coutelle, 2026. "Organizing Sustainable Food Supply Management for School Catering," Post-Print hal-05532313, HAL.
    • Handle: RePEc:hal:journl:hal-05532313
    DOI: 10.1007/978-3-032-12235-3_13
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