From fork to plate

All of them work daily to offer local and sustainable food to as many people as possible.
local and sustainable food. Workshops and animations around waste recovery
are also on the program for the weekend!

Visits to farms in Allinges, Fessy, Loisin, Margencel, Massongy, Perrignier, Sciez, Veigy-Foncenex.
Duration 1 hour / more information on dates, schedules and registration on thononagglo.fr

Saturday June 17 at the Domaine de Thénière:
- From 10am to 11am - Workshop "La Ronde des 5 sens":
around 8 Savoy cheeses.

- From 11am to 12pm - Taste walk around the edible wild plants of the park
of the park in the presence of the botanist Rémi Geneston.

- From 1:15 to 2 pm - The park's conservatory orchard:
What is it, what is its role, why is it important for food resilience?
food resilience? Animated by the botanist Rémi Geneston.

- From 2 to 3 pm - Savoy cheeses, sustainable actors of the territory:
The origin and cycle of Savoy Cheeses, the professions around cheese, the cycle of vegetation, cows/goats and farmers throughout the seasons. Discovery of biodiversity through the fauna and flora of the mountains.

- From 3 to 4 pm - Workshop from "Wheat to bread" by ADABio and feedback on the Positive Food Challenge.

- From 16h to 18h - Games "The fantastic world of legumes" and "Which season?
about the seasonality of food.

- From 6pm to 8pm - Animation about food waste.