Sometimes bad habits die hard. Sometimes, we don’t even know where they come from. Among them, there is that of eating too salty or too sweet at the cinema, almost frantically. A bad reflex against which the association Mieux manger au cinema tries to act, by supporting cinemas and cultural venues to rethink their culinary offer. After a first competition last year which made it possible to reward twelve more virtuous and better products for health, the association is doing it again this year with a jury led by the prodigy chef Manon Fleury. The competition will reward the best products that meet the following criteria: products “suitable for the cinema”; gourmet products, good for health and good for the planet; products without controversial ingredients; creative and anti-waste products; and recyclable packaging. “The initial feedback from theater operators is very encouraging and has confirmed our approach. Spectators want an alternative offer, and demand more. This new competition should be able to allow us to offer new products, in particular in the savory, totally absent from the rooms. Eating better at the cinema has become a possibility, it is up to us to seize it”, supports Carole Scotta, president of the association. See also on Konbini To go a little further, we also asked a few questions to the president of the jury, chef Manon Fleury, on her guilty pleasures and what should be changed in cinemas in the future. What was your guilty pleasure when you went to the cinema when you were younger? The bag of industrial sweet popcorn with the little character. They were almost darlings so much they were coated in caramel. Thinking about it, I have the taste that comes back to me instantly! Why commit to eating better at the cinema? Because it brings together everything I love: improving the way we eat every day, this diet health which is dear to me and which I try to implement in my kitchen, and cinema, which I adore and which is one of my favorite hobbies. Eating at the cinema can be seen as superfluous, especially if you can’t stand the sound of popcorn, but telling myself that I could have reasonable little pleasures, a different experience by going to the cinema, for me, it’s a great idea. Soda, popcorn… Does the way of eating at the movies need to be rethought? I am enough for sweet pleasures – sodas, candies, things that are too sweet… – even sodas are a huge scourge and if it would be good to remove them from certain distribution points. We must be able to keep the comfort of regressive pleasures by leaving the industrial sector, with artisanal know-how, things well done. We have plenty of them in France and that’s the purpose of this competition: to highlight local brands of unprocessed products. When you go to the cinema today, what do you take on board to snack on? evening, without dinner before the screening, and I often fall for salty popcorn, as an aperitif before going to dinner after the movie. What would be the best snack – which would be healthier – in your opinion? I would imagine something sweet enough to keep this regressive side of the pleasure of eating at the cinema, something in the spirit of a nougat or a sweet granola bar with natural honey and lots of roasted and caramelized dried fruits, this kind of delicacies. The competition is open from January 15 to March 31 to commercial and social and solidarity economy companies (in particular agricultural, artisanal and agri-food, possibly integrating the skills of a chef or a chef). In addition, a “Young Growth” section is offered for companies less than two years old that offer a product ready for marketing.
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