Franck Reneaud, Director of the Moulins central kitchen : "donating our surplus food allows us to reduce waste"

Franck Reneaud I wanted to get my team of 18 people involved in a solidarity project. I have been working at the Moulins central kitchen for a year and it made a lot of sense to get involved in the community life in my region. Food Banks play a very important social role in Allier because they support people in precarious situations via more than a hundred associations.

This is why, as soon as we learnt that Elior had forged a partnership with the Food Banks at the national level, we decided to set up a convention at the local level. We are pleased to be able to participate at our level in an essential social mission.

FR  Exactly. Donating our surplus food also allows us to reduce food waste. Meals are cooked 48 hours in advance and the exact quantities adjusted at 10:00 a.m. every morning, which explains why there is sometimes surplus food that previously went into the trash.

We prefer to promote the fruits of our labor by giving uneaten meals to people in need. Our aim was to combine actions that are both useful and gratifying.

We prefer to promote the fruits of our labor by giving uneaten meals to people in need. Our aim was to combine actions that are both useful and gratifying

Franck Reneaud - Director of the Moulins central kitchen

FR they are donated to solidarity accommodation centers and restaurants near Moulins. In general, because meals are cooked on site every day, they are quickly distributed to associations and consumed the same day. Every day during the school year, Food Bank volunteers come and collect the surplus food from the central kitchen and then distribute it to the associations.

FR Our priority is to provide balanced meals that comply with hygiene rules. We forged this partnership with the food banks to ensure that we fully comply with the requirements of health regulations: cold chain, use-by dates