In France, a new law known as Egalim, which came into effect on January 1, 2024, requires that at least 50 percent of durable goods—products meant to last rather than be used once—be served in collective catering, such as school and hospital cafeterias. Of this 50 percent, 20 percent must come from organic agriculture, aiming to support sustainable farming and reduce environmental impact. However, a recent report by the environmental news site Reporterre suggests that this requirement is not being met across the country, particularly in school canteens. A coalition of five environmental and consumer rights organizations—Notre Affaire à Tous, Générations futures, Bio Consom'acteurs, Agir pour l'environnement, and the Collectif les pieds dans le plat—has criticized the government for failing to meet these targets. According to their statement, released on September 17, only 12.8 percent of the products purchased for state-run collective restaurants are organic, far below the required 20 percent. The statement targets all canteens directly managed by the state, including administrative cafeterias, Crous (student services) restaurants, public school cafeterias, prison dining halls, and those operated by public companies like SNCF (railway) and La Poste (post office). While 83 percent of these collective restaurants have submitted their supply declarations to the government’s online platform, MaCantine, only 35.4 percent of the products purchased are considered durable and of good quality. Of these, just 12.8 percent are organic. The coalition argues that public procurement—meaning how governments buy goods—plays a crucial role in addressing agricultural challenges. By purchasing in bulk, governments can support farmers, stabilize their incomes, and build long-term supply chains that prioritize organic and local food production. The NGOs have given the government two months to respond to their concerns. If no satisfactory response is received, they have warned they will take legal action. Their goal is to ensure that public institutions meet the Egalim law's requirements and contribute to a more sustainable food system.