Hello Marie-Cécile Rollin, can you introduce yourself in a few words: who are you, where are you from, what do you do?

 

 

Marie-Cécile Rollin, I am the General Manager of Restau'co.

I discovered collective catering 25 years ago, first in the hygiene and quality aspect, then in missions related to purchasing and knowledge of the sectors.

I took over the management of the Restau'co team in 2014. 

 

 

 

The future seems to be brightening for organic.
How are you experiencing it on your side?

Organic food has made its way into school catering, where it is now a given that yogurt, fruit, bread, and sometimes the main course are regularly offered, organic and, if possible, local. This is confirmed by the ma-cantine figures (2024 study): 17% organic on average in the declarations of establishments in the Education sector. However, to ensure sufficient outlets for the organic sector, it is essential to support the health – medico-social sector, which represents half of the purchases of collective catering, and which accounts for an average of 3 to 4% organic products in its purchases.

 

What are Restau'Co's plans to supportthe sector?

Restau'co's role is to support the organic sector in understanding the constraints and levers of collective catering, on the one hand, and on the other hand, to support our members in finding solutions for increasingly responsible catering despite their economic constraints.

We also act at the political level by advocating for better recognition of social catering so that it has the means (human, skills and financial) to support the agricultural sectors in our territories. 

In the field, we are currently supporting healthcare and social care catering with the "More organic on our seniors' plates" project. We are measuring the share of organic purchases financed by changes in practices: purchasing organic products, developing protein-enriched recipes, and adapting menus. We will be happy to share the results of this study at the next Natexpo trade show. 

 

What do you expect from the next edition of Natexpo 2025?

Events like Natexpo highlight the challenges facing a sector, give its ambassadors a voice, and foster dialogue. I am pleased that the show will give a voice to stakeholders in the catering industry at this 2025 edition. 

 

Your daily organic reflex?

Oat milk soap from a local soap factory.