Contact first name: Gilles
Contact last name: Perole
Contact email: gilles.perole@mouans-sartoux.net; mead@mouans-sartoux.net
Street: Hotel de Ville, place du général de Gaulle, BP25
Postal code: 6371
City: Mouans-Sartoux cedex
State:
Country: France
Website:
| Deliverable | Notes |
|---|---|
| 1 - Set of principles and attributes | Research action with students of the University of Nice GEDD master´s program on the evaluation of the transfer of our practices to other communities. PhD thesis, coordinated by Claire Lamine from INRA (Avignon) on the following subject: “Conditions of articulation between ecologisation of agriculture and food within the framework of a fair sustainable development. |
| 2 - Drivers and indicators of sustainable production and consumption | Establishment of a local urban Plan/urban zoning plan with the aim to gain better food autonomy on the territory. Supports towards farmers´settlement and reation of a processing unit and their disposal. Labelled territorial agri-food Program with a steering committee including academics: encourage organic farms ‘settlements, create a food processing laboratory, educate to sustainable food. |
| 3 - Actual data on sustainable production and consumption | Observatory of Sustainable Canteens: monitoring through surveys: 2013, 2016 and 2019. Implementation of “Families for Positive Eating Program” with evaluation of the costs related to purchases of organic and local food. Contribution to the national observatory of catering with the NGO “Un plus Bio” based on 1.000 school canteens. |
| 5 - Training and education tools | Creation of a University degree program “Management of Sustainable Food Projects for Territorial Collectives” with the Universitè Côte dÁzur. Center for sustainable food education: actions towards all audiences including the economic actors. |
| 6 - Case studies of food systems | Implementation of actions: allowing the transition towards organic and local food without any additional costs in catering: reducing food waste, encouraging local supply within the framework of public procurement, developing local agriculture, reducing the amount of meat in order to introduce and promote vegetable proteins. |
| 7 - Workshops/roundtables | Creation of “Club des Territoires Un plus Bio” of the “Un plus Bio” association (Mouans-Sartoux is one of the founding city and Gilles PEROLE is the President) with more than 50 French communities that develop organic food projects in collective catering. Mouans-Sartoux in partnership with Un plus Bio will launch on January the 24th, 2018 a network of organic and sustainable European cities, in order to share their good practices and strategies. |