Collective catering: the rich hours of cooking for all
As a vital need, our food must become more respectful of the environment while remaining accessible to all. In this respect, the catering industry faces many challenges while being subject to numerous regulatory and economic constraints.
Between reducing food waste, integrating short circuits and controlling the impact, how can mass catering reinvent itself?
- Philippe Muscat, Director (Inter-administrative restaurant of Lyon)
- Gilles Perole, Deputy Mayor (Mouans Sartoux)
- Laure Verdeau, Director (Agence Bio)