Portions as desired
Meal time is a moment of sharing, de friendliness andtickling taste buds as much as spirits. The guests choose the portion that suits them: small, large, depending on their appetite. The main course is served by the staff at the request of the child, the fruits are cut into quarters. Of course, it is not a question of getting rid of the official nutritional recommendations (recorded in the GEMRCN guide). The aim is not to throw in the trash what has been paid and produced in kitchens. For all dishes, the child can be served up again if necessary. This promotes learning food self-sufficiency, with the help of the facilitators who supervise the lunch break.
The supervising staff, which involves the agents of the community center, acts as a way to convey the good values. Each employee is responsible for checking that everything is going well, that means the children properly eat the food. They invite them not to refuse certain recipes. This is the practical translation of the objectives of the National Plan for Nutrition and Health (PNNS) whose guests discover the interest by and for themselves. "There are two aspects to consider, says Isabelle Poretti, the leader of the animators. On the one hand we want them to leave and take the time to eat, on the other hand to raise awareness about food waste. For this, we talk with children, for example, explaining that under-nutrition is still a problem in some countries, that bio is good for the planet or that eating well and balanced is a fundamental right. "
Room or self service
Kindergarten children are served directly on table. As future grown-up, they require special attention. The mealtime is for them a way to conquer their own autonomy, to discover the foods, tastes and flavors diversity. The animators propose them to play with colors, foods combinations, privileging a convivial and playful approach. Elementary classes are also entitled to a table meal in spaces away from the refectory, but usually the principle of self-service has been retained. They discover how they are able to develop their independence. Greeted by the kitchen staff and a facilitator, they are entitled to explanations about the composition of the dishes and the interest to vary their diet. In this way a strong bond is established between the staff and the young guests: the opposite of an anonymous reception where relations are usually limited to mechanical reflexes.