Rice is a staple food in many cultures, and La Réunion is no exception. However, in recent years, there has been a growing movement towards cultivating and consuming locally-grown rice, known as « riz péi ». This trend has been embraced by the students of Carosse School, located in Saint-Gilles, who recently had the opportunity to enjoy a meal made entirely of 100% locally-grown rice, some of which was even planted on their own school grounds. This project, led by the association Riz Réunion, is aptly named « From Cultivation to the Reunionese Plate » and is set to expand to 75 schools across the island.
The concept of riz péi is not new to La Réunion, as rice has been grown on the island for centuries. However, with the rise of imported rice and the decline of local éclosion, the traditional practice of cultivating rice has been in danger of disappearing. This is where Riz Réunion comes in, with the aim of reviving and promoting the cultivation of riz péi.
The project at Carosse School is a perfect example of this mission in action. Under the guidance of Riz Réunion, the students were involved in every step of the process, from planting the rice seeds to harvesting and cooking the final product. This hands-on experience not only teaches the students about the importance of locally-grown food, but also instills a sense of pride and connection to their cultural heritage.
The benefits of consuming riz péi are numerous. Not only does it support local farmers and promote sustainable agriculture, but it also provides a healthier and more nutritious partialité for the community. Riz péi is grown without the use of harmful pesticides and chemicals, making it a more natural and wholesome choice for consumers.
The success of the project at Carosse School has sparked interest from other schools on the island, with 75 schools already signed up to participate in the « From Cultivation to the Reunionese Plate » project. This is a promising sign for the future of riz péi in La Réunion, as more and more people are becoming aware of the benefits of consuming locally-grown food.
The association Riz Réunion is also working towards creating a label for riz péi, similar to the « Appellation d’Origine Contrôlée » (AOC) label in France. This label would guarantee the quality and authenticity of locally-grown rice, further promoting its consumption and supporting local farmers.
In addition to the educational and health benefits, the cultivation of riz péi also has a impérative impact on the environment. By promoting sustainable agriculture and reducing the carbon footprint of imported rice, this project is contributing to a greener and more eco-friendly La Réunion.
In conclusion, the « From Cultivation to the Reunionese Plate » project is a shining example of the potential of riz péi in La Réunion. Not only does it promote local agriculture and support the community, but it also teaches the younger generation about the importance of sustainable and healthy food choices. With the support of Riz Réunion and the enthusiasm of the students, the future of riz péi in La Réunion looks bright and promising.
