Lucile Marty, researcher in behavioural nutrition, Centre des sciences du goût et de l’alimentation (CSGA), INRAE (testimonial from the dossier “INRAE for healthy and sustainable food in school catering” – 2024)
After a thesis on children’s eating behaviour and a post-doctorate in intervention research in England, since 2020, I have been working on the transition to more sustainable diets. I supervised 2 theses on offering more vegetarian meals in school canteens and university restaurants (Crous) in Dijon. The aim of this research action is to influence systems and change the diners’ eating habits. We work with catering professionals to carry out diagnoses, develop common objectives, collect and process data and make recommendations. For example, we have recommended 2 vegetarian meals a week in school canteens. The targets of 30% vegetarian meals per day by 2025 and 50% by 2030 set for all Crous canteens are now higher than those set out in the EGalim law. The fieldwork is fascinating, enabling us to carry out innovative academic research while changing the practices of those involved in the catering industry and the behaviour of new generations, thus closely linking research and impact.
Testimonial from our thematic dossier
Thematic dossier
INRAE for healthy and sustainable food in school catering
In France, the challenges of school catering now go beyond simply providing a meal. In addition to the educational challenge of fostering healthy eating habits in future adults, there are public health, food safety and environmental issues to consider. The introduction of organic, quality and sustainable products in the canteen is now a priority. Nutritionists, sociologists, agronomists and economists from INRAE are helping to draw up, implement and evaluate public policies in this highly regulated sector.
