A new central kitchen in Cherbourg: two million euros invested in eating well at school

Alain Baudot, head of service, explains how the central kitchen works, the activity of which will gradually increase.

Protections put on, Elisabeth Castellotti, sub-prefect of Cherbourg (Manche), local elected officials, representatives of the Channel CAF and of theCotentin agglomeration cross the 636m2 local.

Alain Baudot, head of Servicein charge of logistics and some productionexplains it working of the new central kitchenwhere simmer each day near 1,500 meals.

“We work on a tight schedule, with deliveries once or twice a week, depending on our suppliers. Due to supply difficulties, a little more oil is stored. »

Alain Baudot

Local sector

The manager also mentions all the equipment put in place, the caissons to ensure the hot connections

“We have tools to ensure remote monitoring of cold rooms, night cooking… We have people on call to ensure that our preparation runs smoothly. »

Alain Baudot

These new premises make the pride of the team of thirteen people who played there, but also of the City of Cherbourgwho initiated the project.

“Thanks to the team, we have put in place a new approach to preparing school meals. We will harmonize the meals in the different schools of our city, order locally and support the producers of our territory. For some children, lunch in the canteen is the only balanced meal of the day. At this level, we play an obvious social role. »

Benoit ArrivedMayor of Cherbourg in Cotentin

In the future, the school will have the opportunity to meet the producers who provides the vegetables or the meat which is served to them.

3,330 meals

Every day, 1,450 meals come out of the central kitchen, intended for the schools of Tourlaville, Octeville and three municipal crèches. From the start of the 2022 school year, 1,930 meals will be served. In 2023, when all schools take advantage of this municipal service, 3,330 meals will be prepared.

“Bringing this place back to life”

For the city councilor, this project has another interest: it brought back to life to the old kitchens of the sea hospital.

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“If we had to create a central kitchen, it would have required much more funding, and perhaps mobilized agricultural land. It is also a satisfaction to revive a place that has marked the history of Cherbourg. »

Benoit Arrived

Elisabeth Castellotti recalled the importance of “the quality meals served daily all ages. the drop, it needs to be educated. This is a subject close to my heart. »

She also underlined that this project, the amount of which amounts to 2 million eurosreceived a financial support of the state. “State services are the main financiers of these territorial projects, recalled the sub-prefect. And I am proud. Over the whole of 2021, 1.9 million euros were paid to the City, in support of its various projects. ” The elected present were then able to taste the dishes prepared by the team for the occasion.

The City hopes to increase the share of orders from local suppliers. Many have already been requested: the Ferme des Doux Prairies in Gonneville-Le Theil, the Huberdière goat farm in Liesville-sur-Douve, Manche Marée in Cherbourg, the meat comes from Brécey, the potatoes from Créances and the bread from Cherbourg .

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