Helping you
ACHIEVE EGALIM CHALLENGES
The law of 30 October 2018 known as “EGalim I” and the law of 22 August 2021 known as “Climate & Resilience” set ambitious targets for mass catering establishments.
Offering quality, sustainable
products in accordance with EGalim* criteria
50% quality, sustainable* products, including 20% organic products
All mass catering establishments must offer at least 50% quality, sustainable* products, including at least 20% organic products.
1 compulsory vegetarian menu a week
As of 1 November 2019, school canteens must offer at least one vegetarian menu a week.
contributing to a quality diet
Encouraging the mass catering industry, which serves 3.7 billion meals a year, to contribute to a healthier diet. The overriding challenge is to improve the relationship between farmers and citizens, by encouraging them to consume local, quality produce.
discover our gourmet solutions to meet your needs
This measure notably applies to products displaying SIQOs (official signs of identification of quality and origin) such as Organic products, Label Rouge products, designations of origin (PDO/French AOC), geographical indications (PGI), fair trade products and other labels. To meet this challenge, you can choose Panzani Solutions Organic products, sourced from organic farming and whose distribution is controlled by Ecocert.
The Organic range includes pasta as well as couscous and purées! A wide range you can use to cook Organic, tasty, balanced meals.
Products from High
environmental value
farm
Panzani Solutions markets Couscous and Pasta made from 100% French durum wheat grown on High Environmental Value level 3 farms (the highest level of environmental certification for farms).
What lies behind this certification?
- Incorporating biodiversity into farm management practices.
- Requirements regarding farm management defined by the High Environmental Value (HVE) standard.
This is the perfect solution for tasty, varied dishes that also comply with the EGalim law and its requirement for 50% quality, sustainable* products!
As of 1 November 2019, school canteens must offer at least one vegetarian menu a week. In addition, all collective restaurants serving more than 200 diners a day on average are required to draw up a multi-year protein diversification plan including plant-based protein alternatives.
To help you diversify your protein intake, you can select quality products such as Veggie Bolognese. Made with plant protein. Bolognese is a popular dish with the younger generation, and it’s easy to make a tasty and delicious 100% vegetarian dish.
You can also suggest recipes based on egg pasta: they have a high protein content, and are perfect for vegetarian menus.
Semi-wholewheat pasta is ideal for tasty vegetarian menus providing a source of fibre: Wholemeal starches, which are strongly recommended by the PNNS1, are a perfect alternative to meat when served with legumes.
1 Programme National Nutrition Santé (French National Nutrition and Health Plan).
To find out more
about our brand commitment
*To find out more about the modified EGalim law measures, view the legal and regulatory provisions in force on the Légifrance website and the Ministry of Agriculture and Food website: https://agriculture.gouv.fr/les-mesures-de-la-loi-egalim-concernant-la-restauration-collective. *sustainable = as defined by the Egalim Act