Under the Sustainable Food Plan, the City of Paris has been implementing a policy for developing sustainable food in its municipal catering services since 2009, and is one of the pioneering cities in this field. The plan covers all 1,200 of Paris’s municipal restaurants, including schools, retirement homes and staff restaurants, which collectively serve 30 million meals a year. It outlines their current state, targets for 2020 and the actions which will be implemented in Paris to reach the target. The actions undertaken so far have led to an increase from 7.4% organic food served in 2008 to 24.3% sustainable food (21.5% organic food) in 2013. The Plan defines ‘sustainable’ food as that which is organic produce, local seasonal produce, or which is certified under a relevant sustainable food label (such as Label Rouge).