L’école comestible

Educating children to eat better: teaching them to take care of themselves, others and their environment.

L’école comestible has set itself the mission of improving the way children — and by extension their families — eat on a daily basis, by educating them and changing their relationship with food and their knowledge of the land and produce.

The programs of the association, created in 2019 at the initiative of culinary journalist Camille Labro, are based on “doing” and “doing together.” Each pilot program includes 5 to 6 workshops of 1.5 hours in the same class, spread over the school year. Children discover, through experience and their senses, new tastes and textures, while developing psychosocial skills and the desire to act collectively. The workshops explore broad cross-cutting themes — vegetables, fermentation, anti-waste, eating cultures, … — with the aim of giving children the desire and the skills to cook, grow food, and care for things, as well as the ability to make choices that lead to better nutrition.

Now deployed in several territories (Auzeville, Bourgogne, Bretagne, Île-de-France, Lille, Nantes, Provence), the strength of this methodology is that it works by involving teachers and families in the approach. The former are trained in the method, so as to become autonomous in the medium term, and the latter are invited to come and supervise the workshops as volunteers.

Since its creation, the association reached 40,000 students in 150 schools through more than 7,000 workshops.

Milk for Good supports the development of the association as well as the implementation of a program in a school.