Anjou Bleu Holds First Local Collective Catering Meetings

On 20 May 2026, the Anjou Bleu region, together with the Chamber of Agriculture, hosted the first local collective catering meetings. The event took place at the Jacques‑Prévert College in Châteauneuf‑sur‑Sarthe, a delegated commune of Hauts‑d’Anjou in Maine‑et‑Loire. The meetings were organized to review progress on plate composition in school restaurants. Participants discussed how menus have evolved toward shorter supply chains. The partnership with the Chamber of Agriculture aims to promote local sourcing for collective meals. Officials highlighted the importance of regional producers for school nutrition. Representatives from the collective catering sector presented recent changes in menu content. Emphasis was placed on increasing fresh, locally sourced ingredients. The venue, Jacques‑Prévert College, served as a showcase for the new approaches. Attendees included school administrators, catering managers, and agricultural experts. The event marked the first step in a series of local meetings planned for the Anjou Bleu area. Organisers intend to continue monitoring and improving school meal quality. Looking ahead, the region plans to expand short‑circuit initiatives across more schools. The next meetings will focus on implementation strategies and measurable outcomes.