How to meet the expectations of the "Egalim" law in the beef sector?

Just before January 1st, 2022, the date at which 50% of the products served in collective restaurants must be from sustainable and quality sectors, the New-Aquitaine region and the Direction Régionale de l’Agriculture et de l’Alimentation de Nouvelle-Aquitaine (DRAAF NA) initiated a call-for-project aimed at supporting the development of local food circuits and food projects in the territories. It is within this context that a brand of meat “viande bovine locale” was born in Nouvelle-Aquitaine based on an important partnership between the different actors of the meat sector in the region. In parallel to this, a sampling of regional school restaurants was carried out and a hundred of them were surveyed at the end of 2019 and the beginning of 2020 in order to identify the questions of professionals with regards to the EGalim law, and to determine their expectations in terms of local beef. The professionals surveyed identified several obstacles to the application of the EGalim law in their establishments, in particular the additional costs involved or the constraints related to the logistical implementation. However, they indicated a desire to buy locally and/or to develop partnerships with local producers. They also expressed a strong interest in the development of local meat chains.