High schools in Rennes honored with the Committed Organic Establishment label for promoting healthy eating

For several years now, the issue of healthy and sustainable food has become a priority in schools. High schools in Rennes, Brittany, are no exception to this trend. In March 2025, they were recognized for their efforts in nutrition. Chateaubriand High School and Victor & Hélène Basch High School received the “Committed Organic Establishment” label, a recognition of their commitment to food that is more respectful of the environment and students’ health. This initiative aims to improve the quality of meals served in school cafeterias by incorporating organic and local products. This approach aligns with the national objective of the EGAlim law, which sets a threshold of 20% organic products in school meals.

The Importance of the Committed Organic Establishment Label The Committed Organic Establishment label is a powerful symbol of schools’ commitment to healthy and sustainable food. To obtain it, high schools must meet several criteria. First, they must include at least 22% organic products in their food purchases. This criterion is particularly relevant in a context where environmental concerns are growing and food quality is central to educational discussions.

This approach has several advantages. First, it promotes food education for students. By consuming organic products, they learn to better understand the issues surrounding their diet and the importance of a balanced diet. Second, it supports local farmers, thus contributing to the regional economy. Since organic products often come from short supply chains, this helps minimize the carbon footprint of meals served in high schools. The initiative is not simply about meeting a standard. It is also the result of collaboration between teaching staff, chefs, and the students themselves. All these stakeholders are committed to this transition, which aims to offer meals that respect both teenagers’ tastes and their nutritional needs. Thus, the creation of balanced menus involves collective reflection that also includes choices of Breton dishes and seasonal produce.

Criteria for obtaining the label:

Integration of at least 22% organic products in meals.

• Education of students on healthy eating.
• Collaboration between teaching and food service teams.
• Promotion of short supply chains and local products.
• Feedback from labeled schools:

Sur le meme sujet

Romantic Valentine’s Day aboard the Chateaubriand: Dinner cruise with musical entertainment on the Rance

Feedback from schools that have received the Committed Organic School label is very positive. Chateaubriand High School, which serves 3,600 meals daily, has made considerable efforts to improve the quality of its food offerings. The administration, under the leadership of its head chef, has implemented concrete actions to achieve high levels of organic products.

Among the notable initiatives at Chateaubriand High School is the introduction of nutrition awareness workshops, where students can learn to cook healthy meals. In parallel, the choice of suppliers is also carefully considered, favoring local farmers who adhere to organic practices.

Victor & Hélène Basch High School, for its part, has decided to experiment with a Balanced Breizh Menuwhich combines Breton classics with organic ingredients. This approach has helped to draw students’ attention to the importance of eating healthy food while discovering their local culinary heritage. Most students appreciate this initiative, as it allows them to feel connected to their environment and to become familiar with authentic flavors.

Success of the new food initiatives

1. Organization of healthy cooking workshops.
2. Introduction of the Breizh Équilibré menu.
3. Collaboration with local farmers.
4. Raising student awareness of the challenges of sustainable food.

Sur le meme sujet

Three captivating exhibitions reveal the richness of Native American culture in France

Challenges encountered in implementing the Committed Organic School program

While there have been successes, there are also significant challenges to overcome. One of the biggest obstacles is the rising cost of organic products. Despite schools’ efforts to incorporate an ever-increasing proportion of organic products into their offerings, price fluctuations can make it difficult to maintain this initiative.

https://www.youtube.com/watch?v=17IuHWh72nwTo encourage children to appreciate these healthy choices, schools must diversify their menus and introduce recipes that capture students’ attention. Projects like

Graines de Rennes

• , which aim to involve students in the menu creation process, are real assets in facilitating this transition.
• Challenges encountered:
• Rising cost of organic products.
• Students’ acceptance and reluctance to discover new dishes.

Sur le meme sujet

Savigny-sur-Orge: Residents of the Chateaubriand residence refuse to leave their homes and are mobilizing

Communication and awareness-raising with parents.

Adapting menus to seasonality. Regional support and collective initiativesThe success of Rennes high schools in obtaining the Committed Organic Establishment label would not be possible without the active support of the Brittany Region, which has established a favorable regulatory and financial framework. Thanks to programs such as

Terre et Lycées (Land and High Schools), schools can benefit from financial aid to cover part of the costs related to sourcing organic products. This support is also part of a collective dynamic that aims to be encouraging for all Breton schools. In total, 116 public high schools in the region are involved in this initiative, all committed to healthy eating. Among them, about fifteen have already received the label, such as the Descartes High School, which was a pioneer in this area and whose experiences continue to inspire other schools.Another positive aspect is the emergence of citizen initiatives supporting the schools. For example, some local associations organize meetings between students and organic producers to create a direct link between young people and the origins of their food. Other initiatives, such as the

Organic Canteen Heart , encourage the creation of community-based canteens committed to this approach.

Collective initiatives supported by the Region:

1. The “Land and High Schools” program to help high schools source organic food.
2. Meetings between students and producers to raise awareness about local food.
3. Creation of community-based canteens committed to organic practices.
4. Regional collaborations to promote the commitment of schools.