Promoting local procurement by local authority institutions
Schools, hospitals, nurseries and company refectories serve hundreds of thousands of meals every day and are demanding more healthy, local produce. There is genuine consensus on the merits of local sourcing for collective catering, but producers are faced with complicated local authority regulations on procurement, and for the local authorities themselves, any preference for purchasing from local producers and artisans comes up against legal constraints. These information sheets clarify the link between public procurement and local food products: how to describe your requirements in a way that enables local producers to supply them, and how to reduce surcharges.
Some successful local experiences:
Fork cookies for Swedish “fika”
Recipe (by Milo Kalén) Ingredients : 250 g butter left out of the fridge (approx. 1/2 hour) 400 ml flour 125 ml potato flour 200 ml
Teurgoule
Brief history Teurgoule is a culinary speciality of Normandy that goes back to the 18th century. It was invented by François Orceau de Fontette, the
La potée bretonne (Breton hotpot)
Using local products, potée bretonne is a complete, hearty meal that will go down well with your guests in the winter months. The recipe for
