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Master Thesis

Quels sont les freins et leviers sociotechniques des responsables de cuisine de restauration collective scolaire publique quant à l'atteinte de l'objectif lié à l'approvisionnement de la nouvelle loi EGAlim ?

Abstract : One of EGAlim law obligations will impose in 2022 at the collective catering to respect 50% of sustainable food product and 20% organic in the supply of catering. To anticipate this obligation, Dinan agglomeration has set up in 2017 a territorial food project which develop a food supply monitoring tool and follow those percentages. A collective and individual support was also set up to help change in supply practices in collective catering. Thus, we interest in those percentages for the territory as well as the PAT and EGAlim law perception for managers. We have accomplished semi-structured interviews with 15 managers involve or not in the PAT actions. Constraints and actions levers were identified in order to improve supply practices. Ideals types of managers profile was created with the goal of construct specific support methodology. After analysis, it would appear that the usefulness of the food supply monitoring tool is not yet understood by managers. And because of material, financial and human difficulties to fill the tool, the participation rate is declining. To make the PAT more effective on the territory, it is necessary to unlock financial resources therefore an investment needed from local elected representatives is felt. The modification of supply practices in collective catering can only be done with the construction of an functional elected/manager pair.
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Master Thesis
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Submitted on : Monday, November 18, 2019 - 9:18:48 AM
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Marine Jacob. Quels sont les freins et leviers sociotechniques des responsables de cuisine de restauration collective scolaire publique quant à l'atteinte de l'objectif lié à l'approvisionnement de la nouvelle loi EGAlim ?. Sciences du Vivant [q-bio]. 2019. ⟨dumas-02367538⟩

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