![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2021\/03\/Table-de-tri-3-768x1024.jpg\")
<\/figure><\/div>\n\n\n\nIl s’agit d’un dispositif int\u00e9grant 3 bacs de r\u00e9cup\u00e9ration des d\u00e9chets, dans lesquels les usagers devront d\u00e9poser les restes et emballages \u00e0 la fin de leur repas. <\/p>\n\n\n\n
En installant une table de tri dans le r\u00e9fectoire de la cantine l\u2019objectif est donc triple: r\u00e9aliser un v\u00e9ritable diagnostic concernant le gaspillage alimentaire (produits achet\u00e9s, pr\u00e9par\u00e9s et non consomm\u00e9s) de notre restaurant scolaire, s\u00e9parer les biod\u00e9chets qui peuvent \u00eatre valoris\u00e9s, des emballages plastiques et inciter chacun \u00e0 adopter un comportement plus responsable car d\u00e9barrasser son assiette des restes de son repas permet aussi de mieux se rendre compte des d\u00e9chets que l\u2019on produit et donc de les limiter.<\/p>\n\n\n\n
Certains \u00e9l\u00e8ves, d\u00e9j\u00e0 habitu\u00e9s au tri dans leur coll\u00e8ge, ont vite compris comment il fallait vider leurs assiettes, ce qui est tr\u00e8s encourageant. \u00ab\u00a0C’est surtout que l’on se rend davantage compte de ce que l’on aurait pu ne pas prendre dans notre assiette\u00a0\u00bb dit No\u00e9mie. Amine ajoute que cela vient compl\u00e9ter l’action mise en place l’ann\u00e9e pr\u00e9c\u00e9dente qui visait \u00e0 adapter le contenant \u00e0 la consommation: Grande faim – Grande assiette \/ Petite faim – Petite assiette. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2021\/03\/Table-de-tri-1024x768.jpg\")
<\/figure><\/div>\n\n\n\nS’il existe une commission restauration et que la pes\u00e9e des d\u00e9chets est r\u00e9alis\u00e9e par l’\u00e9quipe de cuisine ; des actions de mise en \u00e9vidence du gaspillage alimentaire pourront se d\u00e9rouler lors d\u2019\u00e9v\u00e9nements annuels :
\u2022 la semaine du d\u00e9veloppement durable en avril
\u2022 la semaine du go\u00fbt et la journ\u00e9e nationale de lutte contre le gaspillage alimentaire en octobre
\u2022 la semaine europ\u00e9enne de r\u00e9duction des d\u00e9chets fin novembre<\/p>\n\n\n\n
Patrice Combe, le Chef de restauration, de conclure : \u00ab\u00a0responsabiliser les \u00e9l\u00e8ves et faciliter le d\u00e9roulement des repas est au c\u0153ur de nos missions et cette d\u00e9marche s’inscrit pleinement dans le Plan R\u00e9gional de Pr\u00e9vention et de Gestion des D\u00e9chets de l’Occitanie.\u00a0\u00bb <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Une table pour faire le tri des mauvaises habitudes alimentaires ! L’\u00e9ducation \u00e0 l’Environnement et au D\u00e9veloppement Durable (EEDD) permet d’appr\u00e9hender la complexit\u00e9 du monde dans ses dimensions scientifiques, \u00e9thiques 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