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Project details
Experimentation of the introduction of organic and local products in collective catering

Description

  • Project duration: 2012 - 2015
  • Client: Former Picardy region
  • Country or region: France
  • Department(s):
    Sustainable catering

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OPUS- Open University of Strasbourg Market potentials of innovative crops in Bavaria Leading a forward-looking approach to agricultural and agri-food adaptation in western Aveyron up to 2050

Project aim:
Experimentation of the introduction of organic and local products in collective catering in three territories of the former Picardy region.

Activities of ECOZEPT:
Analysis of the needs in collective catering and of the offer in organic and local products and connection of the offer and the demand.

Client:
Former Picardy region

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