Mise en place d’un projet d’espaces collaboratifs de transformation alimentaire au Saguenay−Lac-Saint-Jean : une action du CRRASA-CCLF inscrite dans la planification stratégique de la stratégique de la démarche Borée

Abstract

Access to healthy food for all in dignity is inseparable from the issues of equity and sustainable food security. To work effectively on the issues of sustainable food, in a systemic approach based on cooperation and mutualization in all communities of the Saguenay–Lac-Saint-Jean, the Comité régional de réflexion et d’action en sécurité alimentaire (CRRASA) and its subcommittee Cuisinons et cultivons du Lac au Fjord (CCLF) participate in the development of a project of collaborative spaces for food processing. This project will allow, among other things, a universal and equitable offer of local and healthy packaged products that can be processed for various clienteles, in a structuring approach to consolidate the food system and make it more sustainable. The project is part of a strategic plan to increase regional food autonomy, supported by the Borée approach. This article aims to present this illustration of a systemic approach and the contribution of intersectoral concerted action to respond to the issues of food insecurity.