Modern Facilities for Meal Preparation
Henri-Delivet College in Carrouges has officially opened its new kitchen. This facility will be responsible for preparing 260 meals for the college and nearby public schools.
The inauguration took place on Thursday, September 26, 2024. The construction of the new kitchen caused some disruptions during the end of the last school year and the start of the current one.
The kitchen meets the latest health and maintenance standards, making the work easier for both cooks and cleaning staff.
Commitment to Local Produce
The kitchen prepares 110 meals for public schools in Carrouges and Lignières-Orgères, in addition to 150 meals for the college’s students.
According to Christelle Chapu, the principal, “Over 38% of the food comes from local producers. Meats, eggs, poultry, yogurt, and dairy products are sourced from short supply chains within a 25-kilometer radius of Carrouges. However, finding fresh vegetables and salads is more challenging.”
A committee meets every five weeks to plan menus that cater to the tastes and dietary needs of the students.
Valérie Alain, the Vice President of the Departmental Council responsible for education, attended the inauguration. She emphasized the importance of local elected officials in supporting small colleges, which are essential for the future of rural communities.
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