At the beginning of 2024, the Brittany Region launched a trial programme at ten educational locations in the Cornouaille area to offer more fresh, local and seasonal seafood in self-service restaurants.
In partnership with industry, catering teams aim to buy 70% fresh fish and seafood (30% BreizhMer certified ) and to serve haddock, hake, bream or other species of local fish at least two to three times a week. The chefs of the ten high schools are working to meet the challenge by limiting frozen products and sourcing more locally. More than 61% of seafood purchases came from fresh catches, by the end of October.
In addition to being able to enjoy locally-caught fish, young people also gain an awareness of the fishing industry. At the Guilvinec maritime high school students develop outreach activities to inform other Cornouaille schools about the fishing industry and its outlets, with a questionnaire on consumer habits with a draw to visit Haliotika, and a workshop in a cafeteria with a fishmonger to learn more about local seafood. This educational project has been supported by the Region with a €4000 grant.
Following a visit of the president and regional elected officials last December to Quimper, it was decided to extend this project to all such establishments in Brittany from the beginning of 2025. This is fully in line with the action plan to promote healthy eating in self-service restaurant which since 2020 aim to put quality products, purchased locally, on the plates of all Breton high school students.
The educational institutions concerned are in Quimper, Concarneau, Pont l’Abbé, Douarnenez, Fouesnant and Treffiagat, and include both agricultural and maritime training colleges.
