Growing Gastronauts en France A study visit to Vallée du Loir Andy Smith Independent LAG member & Growing Gastronauts Coordinator CWV LAG April 29 th 2013.

Growing Gastronauts en FranceA study visit to Vallée du Loir

Andy SmithIndependent LAG member &

Growing Gastronauts Coordinator CWV LAG April 29th 2013

The Mission• To progress our cooperation project and see how

Vallée du Loir are addressing local food in schools and short supply chains for communal catering and businesses. Monitor delivery of our TCA:– Action 1: a study of schools food supply chains.– Action 2: sensitisation work in schools (to confirm and

develop the partnerships between schools of all 5 LAGs.)

– Action 3: Events and visits (plan Shropshire / Warwickshire in June)

– Action 4: Creating a joint documentary film and recipes resource on the Internet.

The CWV Growing Gastronauts Team• Andy Smith: Growing Gastronauts Project & LAG member.• Chris Firth: LAG Member and Big Lottery Local Food

programme Midlands Manager.• Carolyn Reily: LAG Member.• Sue Patterson: Headteacher, All Saints Primary School, Leek

Wootton.• Julia Ward: Year 5 Teacher, Binley Woods Primary School.• Sophie Nicholls: TA, The Ferncumbe School, Hatton.• Tessa Wallace, TA, Wolston St Margaret’s School.• Gareth Davies, Project Manager Community Orchards

Service Project and South Warwickshire Community Foods.• Susan Watt, Project Manager, Get Growing Service Project.

Partner LAG teams

• Central Warwickshire Villages (9)

• Shropshire Hills AONB Partnership (13)• Vallée du Loir (10)

• West Estonian Islands (6)

• Hiiumaa (5)

And where were you...?

Pays Vallée du Loir • Sarthe (the County where VdL is), has had LEADER for 15 years.

• Pays de la Loire (the region) is the second biggest exporter (of fresh produce) after Brittany.

• Pays de la Loire is a little above average for local / short supply chains.

• Cooking is learned at home. Lessons cancelled in schools in favour or ICT in 1992 in Sarthe.

•63 villages

•7 village groups

•Surface area 1 415 km²•Utilised agricultural land 70 7000 ha•76 000 inhabitants

Our hosts

Sunday 10th Weds 13th

Eve: Arriva l of Estonian

chefs

17h15 : Arriva l Paris a i rport

CDG of Estonians +

Eve: Arriva l of Engl ish & Estonian

délégations (ETA 2100)

9h30 : Welcome, café & présentation of programme - Vaas

10h00 - 10h45 : Présentation of the short supply chain s tudy and how i t i s being disseminated - Vaas

11h00 - 12h00 : Vis i t to Luceau

Supermarkét

12h00 - 14h00 : Lunch at

Beaumont Pied de Bœuf

(Cheval Blanc)

14h00 - 18h00 : Vis i t to Mr

Langevin et cheesemaking

workshop

18h00-19h30 : free time at the

gîte

19h30 : Dînner àt l 'hôtel de France - La

Chartre sur le Loir

9h30 : Welcome, café & présentation of programme - Vaas

10h00 - 12h00 : meeting with

local food initiatives -

Vaas

12h00 - 14h00 : Lunch at

canteen in Château du Loir - Lycée

profess ionnel : meet Director of the School

14h15 - 16h30 : GROWING

GASTRONAUTS STEERING GROUP

17h00 - 19h30 : Meeting with

Counci l lors on national

pol icy

20h00 : Suckl ing pig dinner with

products from "Welcome to the Farm" +

show

15h25/16h25 : Meeting at

col lège Mayet to ta lk about

food in Europe

14h00 - 16h00 : Meeting with

l 'ESAT in Château du

Loir (Edward & Sarah)

Ecole St Vincent (Sue P, Mari l i s ),:

14h00 présentation of

the school ; 14h30 vis i t to the

butchers et 15h00 Grand Lucé

l ibrary; fi nish 16h30

14h15 - 16h30 : Ecole

Pontval la in : Programme

being fi nal ised

(Fiona, Liz, Pi l le)

9h.00 : Welcome, café & présentation of programme - Vaas

10h00 - 12h00 : Round

Tables about food Château du Loir (Sue P

& Chris F)

11h00 : Opening of

the exhibition of

chi ldren's work La

Flèche Town Hal l

12h30 - 14h00 : lunch

Vi l la ines sous Lucé -

Marché

14h30 - 16h30 : Vi l la ines sous Lucé

short supply chain market

16h30- 17h30 : Vis i t to old

farms on départure from

Vaas Town Hal l

17h30 - 19h00 : Free time in

the gîte & préparation of

dînner

19h00 -22h00 : Cookery

Démonstration by Estonian

chefs

9h30 : Welcome, café & présentation of programme - Gite

10h00 - 11h00 : Vis i t to the new school

canteen at St Vincent du

Lorouër

11h00 - 12h00 : La fromagerie

Rémy : another way to make

cheese

12h00 - 14h00 : Lunch St Vincent

14h30-17h00 : Gourmet walk

From 17h00 : back to Paris

(Sophie, Carolyn, Si i ri ) CME La Flèche : 10h00 : meeting with chi ldren in Counci l Chamber; 11h00 : Inauguration of the exhibition

(Jul ia + Gareth &

Susan), CEL Aune et Loir : 10h : Vis i t to

AMAP (CSA) of Vaas ; 11h00 :

Vis i te to Rotrou mi l l and bread

studio

Thursday 14 th Friday 15th

Saturday 16th Sunday 17th (Bri ts depart @ 0800)

First VdL Farmers’ Market

Outcomes & Learning Points

• All CVW GG schools were represented & met Estonian and Loir partners though not enough time with local partners.

• Dates agreed for September visit to UK LAGs.• Some inspiring work re report and farmers

market in Vallée du Loir + farm enterprise.• Need consecutive interpreting for Estonians.• Teams need proper briefing and marshalling.

Remaining issues

• Some perceived school mis-matches e.g. Hiiumaa-Shropshire, but partly resolved.

• Unresolved issue of resource pack design and financing.

• Quality of briefing and preparation of teams not even and not as thorough as required.

• Quart into pint pot for September visit and cost of accommodation may be a problem.

Next steps

• Improve GG website for sharing recipes and clips etc.

• Gather material from participating schools.• Finalise report on supply chain for schools & local

food initiatives.• Finalise planning of September 2013 visit to

Shropshire & Warwickshire. VFM accommodation ideas??

• Think about transition period and any follow up or new cooperation ideas