Comment se fait la rencontre entre offres et demandes locales pour la restauration collective publique ? Premiers enseignements

Ronan Le Velly (), Vincent Bottois, Jean-Pierre Bréchet (), Carole Chazoule (), Moise Cornée, Sandrine Emin (), Cecile Praly and Nathalie Schieb-Bienfait ()
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Ronan Le Velly: UMR Innovation - Innovation et Développement dans l'Agriculture et l'Agro-alimentaire - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Vincent Bottois: Chercheur indépendant
Jean-Pierre Bréchet: LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes
Carole Chazoule: LER - Laboratoire d'Études Rurales - UL2 - Université Lumière - Lyon 2 - ISARA, ISARA-Lyon
Moise Cornée: Chercheur indépendant
Sandrine Emin: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage
Nathalie Schieb-Bienfait: LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes

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Abstract: This article presents the first results of a collective research on the supplying of local food in public catering. Drawing on various field studies, in Brittany, Pays de la Loire and Rhône-Alpes, the authors show that the meeting of local supplies and demands poses specific problems (lack of existing local food chains, recipro-cal ignorance between local farmers and public caterers). Then, they show that this meeting can be achieved through different ways, direct chains or highly inter-mediated chains. The authors also emphasize that these initiatives deserve to be considered as innovations. The article ends with some elements of discussion and open questions for future research.

Keywords: circuits courts alimentaires; restauration collective (search for similar items in EconPapers)
Date: 2010-05-05
Note: View the original document on HAL open archive server: https://shs.hal.science/halshs-00533183v1
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Citations: View citations in EconPapers (3)

Published in Colloque National Circuits Courts Alimentaires, May 2010, Paris, France. pp.1-10

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:halshs-00533183

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