This fourteen-page document sets out the main orientations that the elected representative will have to follow for the next six years.
It includes the creation of an entity, AgriParis, to provide the inhabitants of the capital with healthy and sustainable food.
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LE FIGARO.- What major changes can we expect in your area
of expertise?
Audrey PULVAR.-
The objective of the mayor of Paris is to provide healthy and sustainable food to the greatest number of Parisians.
The City can act through the 30 million meals it serves annually in its collective catering, including 22 million in school canteens.
By 2026, 100% of the food used in the kitchens of these establishments must come from sustainable or organic agriculture, against 53% currently.
There is also a new quality criterion compared to the previous term, that of proximity.
At least half of these foodstuffs must come from farms or market gardens located
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