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- Management of more than 200 centres with different groups: primary schools, camps, nursery schools, high schools, etc.
- Design of menus adapted to end users, ensuring the maximum nutritional balance.
- Cooked and precooked food, healthy and appetising.
- Better quality and service than with the conventional hot-transport system.
- Seasonal, ecological products respecting the environment to the utmost and striving to save energy resources.
