In an effort to elevate local agriculture and educate the youth about regional food sources, the Puy-de-Dôme department has launched an initiative titled "Fiers de nos filières". This operation promotes the consumption of local lamb in school cafeterias from March 17 to March 23, 2025. Within this timeframe, 25 of the 57 colleges in the department are featuring lamb dishes to stir excitement and awareness among their students.
On March 18, 2025, the Joliot Curie college in Aubière showcased a delectable lamb tagine served with vegetables, olives, and semolina. Chef Nicolas Peyrard, who prepared the meal, emphasized the importance of flavor in his cooking. "Working with spices that have flavor, a good sauce, no problem, it works," he noted. His commitment to crafting appealing meals aims to engage students with locally sourced ingredients.
This operation is particularly significant as the department has coordinated the supply of 1.2 tons of lamb from seven local suppliers, catering to approximately 12,000 diners across participating colleges. The lamb served during this week reflects not only a menu item but also a cultivated relationship between schools and the agricultural sector. In 2024, the Agrilocal platform reported orders amounting to 1.6 million euros, showcasing its vital role in bolstering local markets.
With about 30 to 40% of the products offered in school cafeterias being local, Chef Peyrard believes that the initiative aligns well with the needs and preferences of the students. He shared his observations, "The local would be a little bit more expensive, but more qualitative, so you order a little bit and it works out," highlighting a balance between cost and quality.
The introduction of local lamb is a breakthrough for the region, particularly for Chef Peyrard and his colleagues who previously faced challenges in acquiring fresh local lamb due to limited availability. "It's a bit complicated to get fresh lamb from Puy-de-Dôme and quite expensive. There weren't enough animals," he explained, noting the gradual opening of supply chains that allow local lamb to be served in schools.
Furthermore, this initiative is designed not only to feed students but also to educate them about their local agricultural heritage. Julien Meyroneinc from the agriculture and food department stated, "We're trying to highlight information adapted to the 6th to 9th grade public". The aim is to increase awareness of local breeds, exemplified by the Rava sheep, a symbol of the Puy-de-Dôme region. By weaving educational elements into the meals served, the students engage with their culinary heritage in a meaningful way.
This week-long celebration of lamb is just the beginning. Plans are underway to include other local products in future installations. Following the lamb initiative, the department intends to highlight Salers beef, the renowned Saint-Nectaire cheese, and the pink garlic from Billom, which holds historical significance in the region.
The "Fiers de nos filières" initiative represents a significant step towards sustainability and regional pride. By incorporating local produce into school menus, the department not only supports local farmers but also nurtures a clientele that values quality food and aware consumption from an early age. This educational effort aims at embedding a sense of responsibility and familiarity with local agricultural practices among future generations.
The effects of this initiative extend beyond the plates of students; it has implications for the entire community. The relationship forged between educational institutions and local farmers can lead to stronger economic ties, ensuring that students receive fresh, healthful meals while supporting their local economy.
As Puy-de-Dôme continues to forge ahead with programs like this, it sets a precedent that could inspire similar initiatives across the country—where school lunches become a platform not just for nourishment but also for instilling a proud sense of local identity.
