Driven by the Aubrac Territorial Food Project, the 'Silver Fork Challenge' allowed the four participating EHPADs to benefit from the experience of the EHPAD in Termes d'Armagnac (32). This facility has placed food at the heart of its establishment's project.
Today, the catering at the Termes d'Armagnac EHPAD is 100% homemade, 92% organic, and 86% local products. Notably, this approach has led to a reduction in the dedicated catering budget.
The entire team is trained in food, nutrition, and health issues, making this establishment an inspiring example for a virtuous local economy. The question arises: is this a model to follow?
