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Exploratory study of consumption of pork products in institutional catering in France

Etude exploratoire de la consommation des produits du porc en restauration collective en France

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Valérie Diot
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Boris Duflot
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Abstract

As an area in which changes in food practices are observed, institutional catering concentrates some societal expectations for healthy, safe, and sustainable food that is accessible to all, as expressed in the French law EGalim. In a context of defending local integration, it represents a potential driver of growth for the pork sector. However, standard consumption-monitoring systems do not cover this composite market. An exploratory study was carried out to understand institutional catering practices and which pork products are consumed within the education, medico-social and work segments in France. It led to cross-referencing of volume data from market stakeholders or extracted from integrated management software. In 2018, consumption of pork products in institutional catering in France was estimated as 102 000 t, which was 6% of the pork available for consumption, with a breakdown between cured cold cuts (61%) and meat (39%). Cooked cured meat (38%) dominated in cold cuts. Pork meat was represented by loins (50%), followed by shoulders (30%) and bellies (15%), with an increasing percentage of fine cuts (sautés, minced) and cuts intended for low-temperature cooking. Products under and official sign of identification of quality and origin (SIQO) or products under Certificate of Conformity Product represented less than 5% of the volume of the institutional catering market. These results provide benchmarks for the pork products consumed, highlight factors that influence variability in supply and suggest strategies to use in the framework of the EGalim law.
Terrain d'observation de l'évolution des pratiques alimentaires, la restauration collective concentre une partie des attentes sociétales pour une alimentation saine, sûre, durable et accessible à tous, telles qu'exprimées dans la loi Egalim. Dans un contexte de défense de l'ancrage territorial, elle présente un relai potentiel de croissance pour la filière porcine. Or, ce marché composite n'est pas couvert par les dispositifs de suivi régulier de la consommation. Une étude exploratoire a été menée afin de comprendre les pratiques des établissements, de quantifier et caractériser les produits du porc consommés au sein des segments de l'enseignement, du médico-social et du travail en France. Elle a conduit à croiser des données en volume issus d'acteurs du marché ou extraites de logiciels de gestion intégrés. En 2018, la consommation des produits du porc en restauration collective est évaluée à 102 000 tonnes soit 6% du disponible à la consommation avec une ventilation entre charcuterie-salaison (61%) et viande de porc (39%). La salaison cuite (38%) domine en charcuterie. La viande de porc est représentée par la longe (50%) devant l'épaule (30%) et la poitrine (15%), avec une part croissante des découpes fines (sautés, émincés) mais aussi des pièces destinées à la cuisson à basse température. Les produits sous signe officiel d'identification de la qualité et de l'origine (SIQO) ou sous Certification de Conformité Produit (CCP) représentent moins de 5% des volumes de la restauration collective. Ces résultats fournissent des repères sur les produits du porc consommés tout en mettant en avant les facteurs de variabilité d'offre et donnent à entrevoir les stratégies déployées dans le cadre de la loi Egalim. Exploratory study of consumption of pork products in institutional catering in France As an area in which changes in food practices are observed, institutional catering concentrates some societal expectations for healthy, safe, and sustainable food that is accessible to all, as expressed in the French law EGalim. In a context of defending local integration, it represents a potential driver of growth for the pork sector. However, standard consumption-monitoring systems do not cover this composite market. An exploratory study was carried out to understand institutional catering practices and which pork products are consumed within the education, medico-social and work segments in France. It led to cross-referencing of volume data from market stakeholders or extracted from integrated management software. In 2018, consumption of pork products in institutional catering in France was estimated as 102 000 t, which was 6% of the pork available for consumption, with a breakdown between cured cold cuts (61%) and meat (39%). Cooked cured meat (38%) dominated in cold cuts. Pork meat was represented by loins (50%), followed by shoulders (30%) and bellies (15%), with an increasing percentage of fine cuts (sautés, minced) and cuts intended for low-temperature cooking. Products under and official sign of identification of quality and origin (SIQO) or products under Certificate of Conformity Product represented less than 5% of the volume of the institutional catering market. These results provide benchmarks for the pork products consumed, highlight factors that influence variability in supply and suggest strategies to use in the framework of the EGalim law.
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hal-03746682 , version 1 (05-08-2022)

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  • HAL Id : hal-03746682 , version 1

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Valérie Diot, Boris Duflot. Etude exploratoire de la consommation des produits du porc en restauration collective en France. 54es Journées de la Recherche Porcine, Ifip; Inrae, Feb 2022, en ligne, France. ⟨hal-03746682⟩

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