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Comment se fait la rencontre entre offres et demandes locales pour la restauration collective publique ? Premiers enseignements

Author

Listed:
  • Ronan Le Velly

    (UMR Innovation - Innovation et Développement dans l'Agriculture et l'Agro-alimentaire - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

  • Vincent Bottois

    (Chercheur indépendant)

  • Jean-Pierre Bréchet

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

  • Carole Chazoule

    (LER - Laboratoire d'Études Rurales - UL2 - Université Lumière - Lyon 2 - ISARA)

  • Moise Cornée

    (Chercheur indépendant)

  • Sandrine Emin

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Cécile Praly

    (LER - Laboratoire d'Études Rurales - UL2 - Université Lumière - Lyon 2 - ISARA)

  • Nathalie Schieb-Bienfait

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

Abstract

This article presents the first results of a collective research on the supplying of local food in public catering. Drawing on various field studies, in Brittany, Pays de la Loire and Rhône-Alpes, the authors show that the meeting of local supplies and demands poses specific problems (lack of existing local food chains, recipro-cal ignorance between local farmers and public caterers). Then, they show that this meeting can be achieved through different ways, direct chains or highly inter-mediated chains. The authors also emphasize that these initiatives deserve to be considered as innovations. The article ends with some elements of discussion and open questions for future research.

Suggested Citation

  • Ronan Le Velly & Vincent Bottois & Jean-Pierre Bréchet & Carole Chazoule & Moise Cornée & Sandrine Emin & Cécile Praly & Nathalie Schieb-Bienfait, 2010. "Comment se fait la rencontre entre offres et demandes locales pour la restauration collective publique ? Premiers enseignements," Post-Print halshs-00533183, HAL.
    • Handle: RePEc:hal:journl:halshs-00533183
    Note: View the original document on HAL open archive server: https://shs.hal.science/halshs-00533183v1
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    Citations

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    Cited by:

    1. Patricia Gontier & Christophe Dansac & Cécile Vachée & Sophie Ruel, 2022. "Challenges of collective catering policies and behavior change - An approach through two participatory cafés [Enjeux des politiques de restauration collective et changement des comportements - Une ," Working Papers hal-03683847, HAL.
    2. Céline Raimbert & Gwenaelle Raton, 2020. "Favoriser l'approvisionnement local de la restauration collective sur un territoire. Un jeu de rôle semi-coopératif comme moteur d'interconnaissance et de co-construction. In: Lardon S. & Nguyen Ba S.," Post-Print hal-03138843, HAL.
    3. Jean-Pierre Bréchet, 2012. "L'organisation problématique du marché : une lecture régulationniste," Working Papers hal-00732939, HAL.

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