Question 8457 — teaching

Summary

Law No. 2004-809 of August 13, 2004 relating to local freedoms and responsibilities gives local authorities jurisdiction over school catering. Law no. 2017-86 of January 27, 2017 relating to equality and citizenship supplemented the legislation by creating article L. 131-13 of the education code which makes registration in the primary school canteen, when this service exists, a right for all school children. Thus, no discrimination can be established based on their situation or that of their family. With regard to secondary education students, the head of the establishment organizes the school catering service according to the instructions of the local authority (departmental council or regional council). Many communities have introduced differentiated rates according to the resources of the families. In middle and high schools, catering costs are subject to a deduction from the amount of national scholarship granted to the most deprived families, in order to facilitate access to half-board. Social funds are also made available to secondary schools by academy rectors, with the aim of encouraging attendance at school meals for children from families the most deprived. Furthermore, since the start of the 2017 school year, parents of children attending public secondary schools can apply for a scholarship online from the “Schoolité services” portal. Since April 2018, the application for a high school grant can also be made online for parents of public school students: these teleservices are based on the direct and reliable retrieval of tax data. They simplify thus the approach of families who, in most cases, no longer have to provide supporting documents. Concerning the composition of the menus, in accordance with Decree No. 2011-1227 of September 30, 2011 relating to the nutritional quality of meals served as part of school catering taken pursuant to Law No. 2010-874 of July 27, 2010 on the modernization of agriculture and fishing, only the nutritional requirements relating to the composition of meals take the place of obligations. Local authorities define the type of food offered to students. Consequently, it is not up to the Ministry of National Education to give instructions regarding school meals. However, in the second level, depending on the mode of production (central kitchen or on-site), the heads of establishment and their managers have a role to play when meals are produced on site, particularly in terms of menu choice and food choice. Menu commissions, made up of members of the educational community, can be set up in order to validate the menus developed and to discuss nutritional balances and the variety of menus. Regarding the supply of school canteens up to 50% with products from organic and local agriculture, the Minister of Agriculture, as part of the States General on Food, announced in December 2017 that this subject would be the subject of a bill by 2022. This proposal was recalled on the occasion of the launch of the flagship measures of the national public health plan, on March 26, 2018 and is currently the subject of examination by Parliament as part of the bill “for the balance of commercial relations in the sector agriculture and a healthy and sustainable diet. Within its scope of responsibility, the Ministry of National Education participated in the work of the collective catering and nutrition markets study group (GEM-RCN), in particular the “school environment” working group, led by the State purchasing service. He has developed a document of nutritional recommendations in order to help buyers and professionals in the drafting and the execution of contracts. http://www.economie.gouv.fr/files/files/directions_services/daj/marches_publics/oeap/gem/nutrition/fiche-nutrition-milieu-scolaire.pdf It is recalled that school catering plays an important role in the nutritional balance of children and adolescents. It responds to the nutritional priorities of the National Nutrition and Health Program (PNNS): - cover the needs of these guests, by correcting excesses and nutritional deficiencies noted; - slow down the progression of overweight and obesity; - participate in the construction of a varied food repertoire.

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