Science at UM [S01-ep23]: Sustainable menus in the cafeteria

[Podcast] - Published on June 3, 2022 in Health, Social Issues & Disability, Science & Society

This week in Science at UM Nicole Darmon, nutrition researcher at the Moisa Laboratory , shares some ideas for improving the sustainability of cafeteria meals without compromising their nutritional quality.

Did you know that school cafeterias are a French invention? In 1844, Emile Depasse, mayor of Lannion, asked the town's bourgeoisie to finance a catering service in the charity office that welcomed 150 poor children from the town every day. This initiative became widespread in 1880 with the Ferry laws making education compulsory.

However, the term "nutritional quality of meals" only came into use in 1951, and it was UNESCO that first raised the issue by calling for meals to be "composed in such a way as to promote the growth and psychological development of children." In the national education system, the first circulars appeared in the early 1970s, and it was in 1999 that the broad outlines for the structuring and preparation of meals were drawn up.

In 2001, the Ministry of Health launched the National Nutrition and Health Program (PNNS), considering school meals as a means of nutritional education. It was not until 2011 that recommendations were made regarding the amount of sugar in a food serving.

In recent years, food has become not only a health issue but also, with the ecological crisis, a sustainability issue. As a result, we have seen a greater proportion of organic and local foods appearing on our menus. But how can we go further? Nicole Darmon is a nutrition researcher at INRAE. She participated in a study published inthe European Journal of Nutrition to improve the sustainability of school meals in France and offers some interesting insights.

At UM Science, you have the program, so let's get started!

Production: Universityof Montpellier/Divergence FM
Host: Lucie Lecherbonnier
Interview: AlinePériault/Lucie Lecherbonnier
Directed by: AnnaDemeulandre and Adeline Floc’h

Listen to the program “A LUM LA SCIENCE” on Divergence FM 93.9

Keywords: Science at UM, Research, Health, Company