Organizing Sustainable Food Supply Management for School Catering

Léa Thierry (), Fabienne Garcia () and Patricia Coutelle
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Léa Thierry: VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours, UT - Université de Tours
Fabienne Garcia: VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours
Patricia Coutelle: VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours

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Abstract: Thanks to the French Egalim laws, school cafeterias are required to source food more locally and to increase the quality of food products purchased, such as organic or labelled products. These new requirements have led to a reorganization of supply strategies for school catering, with greater emphasis placed on proximity to farmers. On the one hand, school catering has been encouraged to buy directly from local farmers. On the other hand, farmers have cooperated through local food hubs to supply greater quantities. The case study will enable students to compare two different strategies for school catering: City T central school catering has chosen to adapt traditional food supply chains, while junior high school B cafeteria has opted to collaborate with a new food hub created in cooperation with farmers.

Keywords: cooperation; proximity; supply strategy; Short food supply chain (search for similar items in EconPapers)
Date: 2026-02-15
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Published in Fritz, M., Viale, L., Kelly, S., Kumar, V. (eds). Pedagogical Case Studies in Purchasing and Supply Management, Springer Nature Switzerland, pp.233-248, 2026, ⟨10.1007/978-3-032-12235-3_13⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05532313

DOI: 10.1007/978-3-032-12235-3_13

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