The Territorial Food Project: a new calendar for producers

Adopt slow food

The Territorial Food Project

The Communauté de communes has launched the Projet Alimentaire Territorial de Granville Terre & Mer. An action plan supported by the whole territory, professionals and inhabitants alike, to eat better, healthier, more local and more sustainable.

From this project has emerged a Granville Terre et Mer producers’ guide bringing together Men and Women who feed us and work for a sustainable future for our territory. It also includes a brief explanation of existing quality labels and signs: Agriculture Biologique (AB); Label Rouge; Appellation d’Origine Protégée (AOP); Appellation d’Origine Contrôlée (AOC), Indication Géographique Protégée (IGP); Spécialité Traditionnelle Garantie (STG). An indispensable tool for eating better and making people eat better.

Producers' Guide 2023

For its second edition, 42 producers have agreed to appear in the guide.

Vegetables, fruits, seafood, meats, eggs, ciders, juices, beers, aromatic herbs, herbal teas, breads, honeys… So many quality products, organic or conventional but above all 100% local that you can promote in your establishment!

A paper format guide has been sent to you. For more information, contact Lucile Mairesse, Project Manager for the Projet Alimentaire Territorial on 02 33 79 51 54 or by e-mail: l.mairesse@granville-terre-mer.fr

To consult the producers' guide, click here

Granville Terre & Mer's Territorial Food Project in 2min30

5 good reasons to adopt slow food

The slow food movement, which originated in Italy in the 1990s, has expanded and is now spreading fine values such as safeguarding biodiversity, preserving the environment and fair remuneration for producers. Essential values that make sense and echo the territory of Granville Terre et Mer and the players committed to quality food.

Creating social ties, putting people back at the heart of the food logic;
Favoring the local economy and making savings;
Recovering the freshness of food and the flavors of the terroir;
Being in a win-win logic by valuing and enhancing oneself;
Limiting one’s impact on the environment.

To eat responsibly and contribute to slow food is to optimize one’s carbon footprint and social well-being.