maïa supports collective catering in reaching and exceeding Egalim objectives

Through the objectives of the Egalim law, 50% of labeled products including 20% ​​organic for 2022, reduction of waste, information of guests, collective catering can become a lever for the structuring of our agriculture at the territorial level while offering a healthier and more sustainable food for all. However, collective catering today only offers 3,2% organic products and has no figures on its proportion of so-called labeled products, nor on its waste.

To achieve these objectives, collective catering must be reorganized by changing the paradigm, moving from a “demand that orders the supply, to a need that adapts to a resource”. You have to be connected to the available offer and compose your menus dynamically while reducing waste, better manage your workforce...

Maïa supports this transition by simplifying interactions between cooks, dieticians, buyers and producers around a collaborative menu design tool in order to adapt food plans in a dynamic, sustainable and local way!

DOWNLOAD OUR DOCUMENTATION