Communication de conférence

Lyon “La Ville Campagne 2026” : What is the impact of using healthier products on both individual and collective skills and the role of managers in achieving the objectives?

in Les sciences de gestion à l’épreuve de la sobriété, Paris, 24 mars 2022

Karam, Joseph ; Bachelard, Olivier (19..-....) ; Les sciences de gestion à l’épreuve de la sobriété. Paris, 24 mars 2022

Université Paris 2 Panthéon-Assas 2022 - 8 p.

With the explosion of the number of populations worldwide and the increase in food consumption and wastage, many countries are more and more conscious of the situation. In 2010, FAO (Food and Agriculture Organization) defined it as follows: “Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, ... culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.” (“Dietary Guidelines and Sustainability” 2010). The city of Lyon established new catering guidelines for schools in April 2021. By 2026, the Green elected representatives want to reform the public market for Lyon's canteens, to achieve 100% organic and 50% local supply within a 50-kilometer radius of Lyon. All those changes of using raw healthy product, to serve healthier meal for children, reducing meat consumption and replacing it by vegetable protein, is a way to reach a sustainable diet by educating the future generation. We have conducted intervention research at the central kitchen of Lyon with semi directive interviews to understand the impact of those changes on both individual and collective skills and the role of managers is to achieve a transition without forgetting the wellbeing of employees. The success of Lyon Ville Campagne 2026 has a direct relation with the employees in the central kitchen.

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