{"id":12353,"date":"2019-02-20T15:21:23","date_gmt":"2019-02-20T15:21:23","guid":{"rendered":"http:\/\/ec.kuusi.ovh\/?post_type=best_practices&#038;p=12353"},"modified":"2022-12-22T12:06:14","modified_gmt":"2022-12-22T11:06:14","slug":"restauration-collective-le-plan-dalimentation-durable-de-paris","status":"publish","type":"best_practices","link":"https:\/\/energy-cities.eu\/fr\/bonne-pratique\/restauration-collective-le-plan-dalimentation-durable-de-paris\/","title":{"rendered":"Restauration collective"},"content":{"rendered":"\n<h3>Objectifs sp\u00e9cifiques \u00e0 2020 : <\/h3>\n\n\n\n<ul><li><strong>50% d\u2019alimentation durable dans la restauration collective parisienne <\/strong><\/li><li><strong>30% de r\u00e9duction des \u00e9missions de gaz \u00e0 effet de serre dues \u00e0 l\u2019alimentation gain attendu de 15 750 teqCO2 entre 2004 et 2020 <\/strong><\/li><li><strong>40% des produits de saisons et de proximit\u00e9 dans les repas servis par la Ville <\/strong><\/li><li><strong>20% de r\u00e9duction des \u00e9missions de gaz \u00e0 effet de serre de la restauration collective en limitant la fr\u00e9quence des produits carn\u00e9s et laitiers<\/strong><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>&#8211; 30 millions de repas servis par an <br>&#8211; 27,3 % d\u2019aliments durables servis dans la restauration collective <br>&#8211; 50,3% d\u2019alimentation durable dans les cr\u00e8ches <br>&#8211; Objectif de 13 500 teqCO2 \u00e0 \u00e9conomiser entre 2012 et 2020 <br>&#8211; 250 ha de terres agricoles exploit\u00e9es en agriculture biologique sur les aires d\u2019alimentation de captages d\u2019Eau de Paris<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>En 2009, \u00e0 la suite du premier Plan Climat \u00c9nergie de Paris, la Ville a \u00e9labor\u00e9 un plan d\u2019actions visant \u00e0 intensifier le recours aux produits issus de l\u2019agriculture biologique, de saison et de proximit\u00e9 dans les cantines municipales. <strong>Le Plan d\u2019alimentation durable 2015-2020 a \u00e9t\u00e9 vot\u00e9 en juin 2015. <\/strong><\/p>\n\n\n\n<p>Plus de 30 millions de repas sont servis par an dans la restauration collective parisienne (cr\u00e8ches, \u00e9coles, restaurants administratifs, maisons de retraites, etc.). Si la consommation d\u2019aliments bio n\u2019impacte pas significativement les \u00e9missions de gaz \u00e0 effet de serre par rapport \u00e0 une alimentation standard, recourir \u00e0 des produits durables pour les fruits et l\u00e9gumes, devrait permettre de <strong>r\u00e9duire de 30% les \u00e9missions li\u00e9es \u00e0 leur consommation<\/strong> et d\u2019\u00e9conomiser 13 500 teqCO2 d\u2019ici 2020. Entre 2009 et 2012 <strong>les \u00e9missions carbone li\u00e9es \u00e0 la restauration collective diminuaient de 11%. <\/strong><\/p>\n\n\n\n<p>En 2013, 24,3% des aliments servis dans la restauration collective municipale (tous restaurants confondus) \u00e9taient caract\u00e9ris\u00e9s comme produits alimentaires durables : labellis\u00e9s (issus de l\u2019agriculture biologique, Label Rouge, issus de la mer et labellis\u00e9s Marine Stewardship Council), de proximit\u00e9, ou encore de saison. Ce chiffre atteignait d\u00e9j\u00e0 en 2012 plus de 37% dans les cr\u00e8ches municipales. <\/p>\n\n\n\n<p>Pour atteindre <strong>l\u2019objectif de 50% d\u2019aliments durables, le nouveau Plan se structure en trois axes : <\/strong><\/p>\n\n\n\n<ul><li>Consolider et structurer la demande de la restauration collective municipale en fournissant aux gestionnaires des outils propres \u00e0 les aider dans l\u2019achat d\u2019alimentation durable ; <\/li><li>Aider les fili\u00e8res durables de proximit\u00e9 \u00e0 se structurer pour r\u00e9pondre aux besoins de la restauration collective ; <\/li><li>Echanger, communiquer et former les personnels. <\/li><li>0 OGM ;<\/li><li> 100 % d\u2019\u0153ufs de poules \u00e9lev\u00e9es en plein air ;<\/li><li> 0 poisson d\u2019esp\u00e8ces p\u00each\u00e9es en eaux profondes ;<\/li><li> 0 huile de palme ;<\/li><li> Diminuer de 20 % les produits carn\u00e9s<\/li><\/ul>\n\n\n\n<p>L\u2019enjeu, plus large et \u00e0 long terme, est d\u2019envisager la durabilit\u00e9 de la production et la consommation alimentaire dans la restauration collective de l\u2019administration parisienne, pas seulement en termes d\u2019\u00e9missions de gaz \u00e0 effet de serre, mais aussi en termes de production face aux \u00e9volutions du climat \u00e0 venir et d\u2019approvisionnement en cas d\u2019\u00e9v\u00e9nements climatiques majeurs. L\u2019action de la Ville \u00e9tant complexifi\u00e9e par la faiblesse de l\u2019offre en produits bio en r\u00e9gion \u00cele-de-France, cet objectif est d\u2019autant plus ambitieux. Cette offre, tr\u00e8s largement inf\u00e9rieure \u00e0 la demande, r\u00e9v\u00e8le une n\u00e9cessit\u00e9 de mesures nationales et r\u00e9gionales de structuration des fili\u00e8res agricoles bio.<\/p>\n\n\n\n<h3>Focus <\/h3>\n\n\n\n<p><strong>Une subvention d\u2019aide \u00e0 l\u2019achat<\/strong> <br>Pour accompagner les caisses des \u00e9coles dans leur d\u00e9marche, la Ville de Paris participe au financement de l\u2019achat de ces denr\u00e9es par le versement d\u2019une subvention proportionnelle aux efforts r\u00e9alis\u00e9s.<\/p>\n\n\n\n<h3>En savoir plus<\/h3>\n\n\n\n<ul><li>Eating City \u00ab VERS UNE RESTAURATION COLLECTIVE DURABLE EN EUROPE: LE CAS DE PARIS \u00bb<br><\/li><li>VOIR AUSSI LA FICHE SUR LE SIMULATEUR CARBONE DES MENUS<br> <strong>L\u2019outil interactif <\/strong>permet de tester plusieurs crit\u00e8res des aliments : saisonnalit\u00e9, mode de production (bio ou<br> conventionnel), provenance, emballage\u2026 En fonction du choix des menus, sur un ou plusieurs jours, une<br> \u00e9valuation des \u00e9missions de gaz \u00e0 effet de serre est donn\u00e9e. <br><\/li><li>VOIR LA STRAT\u00c9GIE D\u2019ADAPTATION DE PARIS<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Objectifs sp\u00e9cifiques \u00e0 2020 : 50% d\u2019alimentation durable dans la restauration collective parisienne 30% de r\u00e9duction des \u00e9missions de gaz \u00e0 effet de serre dues <a href=\"https:\/\/energy-cities.eu\/fr\/bonne-pratique\/restauration-collective-le-plan-dalimentation-durable-de-paris\/\">[\u2026]<\/a><\/p>\n","protected":false},"author":30,"featured_media":17787,"template":"","hub":[307],"topic":[107,110,319],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.8 - 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