Lourdes, France – A recent central kitchen, dubbed the “Pôle Nutrition et Restauration,” is now operational, aiming to provide quality meals to residents of all ages, from infants to seniors. The facility, located in the former Sogérès building, began serving meals to children at local recreation centers on Wednesday, October 29, 2025, according to officials.
The project represents a significant investment by the City of Lourdes and the Simaje, a local syndicate responsible for primary schools and early childhood services, in improving food access and nutritional standards. Thierry Lavit, Mayor of Lourdes and President of Simaje, emphasized the initiative as a public health measure, stating a goal to “prevent digestive diseases and combat junk food.”
The journey to establishing the Pôle Nutrition et Restauration was marked by financial and logistical challenges. In 2016-2017, Simaje attempted to purchase the Sogérès building for over €700,000, but the deal fell through. The city secured the site in 2020 for a symbolic €1, covering only the notarial fees. “This was a unanimous decision, serving the territory,” explained Guy Vergès, Simaje Vice President in charge of early childhood. The rehabilitation of the facility cost approximately €600,000, with a remaining cost of €250,000, according to local officials.
The new kitchen is designed to produce up to 1,200 meals daily, serving the 12 satellite restaurants of public primary schools and recreation centers. Currently, the service prepares around 900 meals per day, a substantial increase from the 500 meals prepared in 2001, when the service operated out of the college of La Serre de Sarsan, a facility provided by the Departmental Council of Hautes-Pyrénées. Simaje has expressed gratitude to the Departmental Council for its previous support.
Beyond schools, the Pôle Nutrition et Restauration will as well cater to the “Maison Myriam des Aînés,” a new facility for seniors located in the former crèche building. Meals will also be available to caregivers and individuals experiencing domestic violence. Simaje is also exploring the possibility of expanding meal delivery services to seniors through the CCAS (local social services), potentially requiring revisions to the organization’s statutes.
Stéphane Artigues, Simaje Vice President in charge of sustainable catering, highlighted efforts to establish partnerships with local farmers to prioritize short supply chains and ensure high-quality ingredients. A dietician and a professional director will oversee the nutritional aspects of the meals, with a focus on dietary approaches and taste education for young children. Simaje is also adjusting its pricing policy to base meal costs on family income, recognizing that for some children, the school meal may be their only balanced meal of the day.
The opening of the central kitchen follows a period of preparation and funding acquisition, with financial support secured from the State, the European LEADER program, the Region, and the Departmental Council, totaling €573,113 excluding VAT. The State contributed €57,311, and the Region provided €47,000 through its food transition program for collective catering.
