Since 2019, L’école comestible has been raising awareness among children about healthy, sustainable, and delicious food by working in schools—to date, 150 establishments in seven regions across France. Its model is based on an immersive approach and active teaching where students (and teachers) discover the food cycle, from the earth to the plate, through cooking and gardening workshops, and meetings with producers.
With the support of the Michelin Corporate Foundation, the association is preparing to open a branch in Auvergne-Rhône-Alpes to structure and expand its work in the region. This establishment will allow the development of educational projects adapted to local specificities, train teachers, and support schools in implementing activities centered around healthy eating. The goal is also to build a network of partners, involving communities, farmers, and committed chefs.
By expanding its territorial network, L’école comestible is strengthening its commitment to reconnecting children with their food and promoting sustainable eating habits that are accessible to all.
