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Sustainable food and biodiversity conference at Sophia Antipolis campus
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A paragon of responsible food, the commune of Mouans Sartoux serves 1,200 fully organic meals to students in its municipal canteens every day. On Friday, 31 March, from 12 pm to 1 pm, SKEMA Business School will welcome Gilles Pérole, the commune’s deputy mayor and elected official responsible for childhood, education and food, for a conference titled "A sustainable plate for health and biodiversity: the role of local authorities and citizens", at the SKEMA Learning Lab (KCenter).
Are you interested in the crucial issue of responsible food? Just a short distance from our Sophia Antipolis campus, the town of Mouans Sartoux generates organic meals, thanks to the local production of vegetables grown on 6 hectares of gardens by three municipal farmers. Fresh seasonal vegetables are harvested and served to students every day at the municipal canteens.
During the conference, Pérole will discuss this feat and share the major challenges and areas of action related to responsible food.
A model of virtue in reducing food waste
Mouans-Sartoux has also reduced food waste by 80% by offering smaller portions to children, who can help themselves to more, if they are still hungry. In addition, one meal out of two is completely vegetarian, which costs twice as less to produce for the municipal kitchens, while meeting the nutritional needs of the children.
Conference: Sophia Antipolis Campus, KCenter, Friday 31st March, from 12 pm to 1 pm.
