New Caledonia: Newrest prioritizes local products

Newrest New Caledonia serves 15,000 meals per day, has 350 employees, works with around fifteen clients, operates across 95 delivery points, and has several production sites. The group collaborates with a network of 52 Caledonian suppliers, including vegetable farmers, breeders, fishermen, wholesalers, and processors.

The “Eat local” Initiative

The “Eat local” approach, supported by the Chamber of Agriculture and Fisheries of New Caledonia (CAP-NC) and shared by the Chamber of Commerce and Industry (CCI-NC), aims to support the Caledonian economy, reduce the carbon footprint, and promote the sustainability and growth of local production sectors.

Newrest is committed alongside the CCI-NC to develop the initiative in New Caledonia and works in synergy with the CAP-NC on various projects. On Thursday, November 14, 2024, Newrest New Caledonia received the visit of Jean-Christophe Niautou and David Guyenne, the respective presidents of the CAP-NC and the CCI-NC.

A transformation in the Fruits and Vegetables sector

Newrest actively participates in working groups dedicated to transformation in the Fruits and Vegetables sector in New Caledonia, under the aegis of the “Interprofession Fruits et Légumes” (IFEL NC).

With the commitment of key stakeholders in the sector (farmers, distributors, processors, partners), Newrest has begun outlining a common strategy. The goal is to enhance local products through transformation activities while meeting market needs. The first workshop took place on October 17, 2024.

The “100% Local Menu” day in the canteens of Nouméa, Païta, and Dumbéa

Chef Alphonse Koce’s menu

On November 28, 2024, Newrest organized a “100% Local Menu” day during which the canteens of Nouméa, Païta, and Dumbéa offered a menu entirely composed of local products. This initiative aims to raise awareness among students about local food and to highlight the work of local producers.

Thus, 10,300 students from nursery, elementary, and middle schools enjoyed a meal designed by Chef Alphonse Koce. The menu included:

a cucumber salad with soy vinaigrette;
a sauté of local beef with squash and cottage cheese sauce, accompanied by rice with small vegetables;
and watermelon for dessert.

Newrest’s commitments in New Caledonia (NC)

Antoine Brouillet, General Director of Newrest NC, emphasized the importance of this initiative for the company. Newrest is committed to increasing the share of local products in its menus, aiming for 55% compared to the current 44%. To achieve this, the group plans to streamline access to supply sources while always ensuring food safety. Their suppliers must be able to meet the requirements imposed by the ISO 22000 standard.

Over the past twelve months, 123 tons of local fruits, vegetables, meats, and fish have been cooked in the canteens. This approach is part of a desire to promote sustainable food and support the local economy.

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