As part of DIVINFOOD, Biocivam support managers and chefs in collective catering to promote the supply of organic and local products for meals served in school canteens, middle schools, and high schools. This support takes the form of technical workshops for chefs, enabling them to discover and learn how to work with local products. In 2025, two days were organized, on June 11 and October 8.

During these sessions, we worked on introducing reduced-weight meats, combined with cereals and legumes, to ensure that diners received the necessary protein intake. These workshops also provided an opportunity to link up with the Divinfood project, through the creation of recipes incorporating Lingot white beans and einkorn wheat (for example, a revisited hachis parmentier with a white bean béchamel sauce).

These days were organized in collaboration with the organisation Nourrir l’Avenir (Feed the future in French), with the participation of a chef and a dietician from the organization.