A tense exchange with a restaurateur during an inspection to find out the origin of the meat

Apart from halting operations on the roads, the angry farmers are planning to check the goods in some restaurants. One of their actions took place this Monday, January 29, at a brasserie in downtown Brive.

After a slow march in the city center of Brive, about a hundred Courage tractors, united at the call of Young Farmers and FNSEA, occupied the Place de la Guerrele. Then a group of farmers entered the grounds of the brewery non-stop in the evening and asked the owner to check the origin of the products, especially the meat.

Objective: To make consumers aware of the origin of the products they consume and to monitor the regularity of trade fairs.

Tense exchange

After a tense exchange with the restaurateur, the result was: “Go watch the politicians, and stop harassing those who work. I have cousins ​​who are farmers, my wife comes from a family of farmers, we know what it’s like.”

The manager explains.

The protester, offended, calls out to him : “You said you preferred to buy products from abroad because there was better economic profitability. Today, so you are against French protectionism?”

“I’m not against anything, Professional answers. We have margins to make, we have bills to pay. I am not a politician sir, don’t talk to me about protectionism.”

Seeing the clear refusal of the owner, the

The group ends up leaving, but leaves behind a very unpleasant memory. After placing the pallets in front of the entrance, the manure is dumped onto the track.

We contacted the manager of the brewery and asked him the origin of his goods. He did not respond to our requests.

In addition to this action in Brive, we contacted by telephone, Jean-Luc Viginiat, Vice-PresidentHospitality Trades and Industries Union (UMIH), responsible for catering

Which explains why many restaurateurs find themselves in a delicate position: supporting local production while meeting the reasonable price requirement demanded by customers, a very tight equation in terms of inflation. “Restaurants try to use Courage products wherever possible, whether it’s meat or market gardening.”declares Jean-Luc Viginiat, vice-president ofHospitality Trades and Industries Union (UMIH), responsible for catering.

But the latter are sometimes forced to turn to foreign products, because they are less expensive.

The latter, however, rejects certain practices and says it “supports” farmers in their actions: “For some, it’s quality that counts, others will source their meat from abroad and then raise the price to show if it’s French or local.”