The central kitchen of Barentin, a benchmark in terms of quality and food safety

Collective catering plays an essential role in enabling the greatest number of people to access healthier and more sustainable food. Preparing 18,000 meals every day for 350 delivery points with the help of its 60 employees, the central kitchen of Barentin in Seine-Maritime stands out for its commitment to quality and proximity.

The central kitchen of Barentin favors local products

What makes the central kitchen of Barentin strong is its partnership with local producers such as Poivert Gourmet, a meat-cutting workshop located in Forges-les-Eaux, and SARL Agrisaveurs, a family business specializing in the production and processing of potatoes, as well as other farms for dairy products.

By promoting local supply chains, the central kitchen guarantees fresh and high-quality products while supporting the local economy. Most of the ingredients used are raw, fresh, and local products, carefully prepared on-site.

This geographical proximity between producers and consumers not only reduces the carbon footprint but also ensures optimal traceability and freshness of the food. These commitments align with the CSR charter of Newrest.

A responsible kitchen committed to waste reduction and valorization

The central kitchen fights against food waste by planning meals to be as close as possible to the needs and adjusting the quantities produced to the diners served. Unsold meals can be donated to associations such as Restos du Cœur or made available on the Too Good To Go platform. Thus, since April 2021, the central kitchen of Barentin has saved 10,894 baskets.

It also recycles waste through selective sorting and the methanization of bio-waste.

The central kitchen of Barentin is a model of sustainable collective catering, combining quality, proximity, and respect for the environment.