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look under high schools SiteNEW CAMPAIGN 2009-2010
While on my plate, the vineyards of Burgundy are school
An operation conducted in high schools and CFA Burgundy
The Region is launching a new edition of Operation While on my plate, the vineyards of Burgundy are school . Objective: to discover or rediscover each month, three different products Burgundy Burgundy to students and apprentices, prepared by chefs facilities and supplied by local producers. During the 2009-2010 edition, special emphasis is placed on products from organic farming!
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Bien dans mon assiette, les terroirs de Bourgogne font école
The operation While on my plate, the vineyards of Burgundy are school Initiated by the Region in partnership with the CCC Burgundy - Franche-Comte (Coordinating Committee of communities), aims to develop students' taste for quality products and promote the learning of a balanced diet.
Apart from this nutrition, it aims to raise awareness and encourage consumption of local produce, promote products from local food systems and facilitate the supply of these products by the heads of schools and CFA, in respect of procurement code.
This year, special emphasis will be placed on the products of organic agriculture: products that ensure both the preservation of the environment and the taste and nutritional qualities.
The principle is simple, high schools and cooks CFA decline, as they please, one, two or three themes, each month, to facilitate the development of menus. In the 2009-2010 program:
- October 2009: Aubergine - Lamb - Goat cheese
- November 2009: Heirloom vegetables - Cassis - eggs and tripe products
- December 2009: Potatoes and onions - Snail - Charolais Beef (under sign of quality)
- January 2010: Apple - Honey and Gingerbread - Cereals
- February 2010: And mustard oil - Poultry - Pulses
- March 2010: Freshwater fish - Green Salad - Bread
- April 2010: Leek - Cow Cheese and herbs - Veal
- May 2010: Burgundy Desserts - Fennel - Delicatessen
Contact
Comité de coordination des collectivités
Maison des Industries Alimentaires de BourgogneMarie-Cécile Rollin - Secrétaire générale du CCC
4 bd Docteur Jean Veillet - BP 46524 - 21065 DIJON Cedex
03.80.70.27.34 
03.80.70.27.35
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May: Fennel, desserts and deli Burgundy
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April: The leek, cheese from cow's milk, herbs and veal
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March: Bread, freshwater fish, and green salad
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February: The mustard oils, poultry and pulses
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January: Apples, honey and ginger bread, cereals
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December: Potatoes, onions, snails and beef
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November: heirloom vegetables, eggs, currants and tripe products
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October: The eggplant, lamb, goat's cheese
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While on my plate, the vineyards of Burgundy are school - 2008-2009 SERIES
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While on my plate, the vineyards of Burgundy are school - The movie
Enhance regional food chains in school meals in secondary schools and CFA of Burgundy in developing the students' taste for quality products and promoting the learning of a balanced diet is the will of the regional council with "Well on my plate, the vineyards of Burgundy are school. "
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While on my plate, the vineyards of Burgundy are school - Filmed Recipes
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