LES LABELS DÉPARTEMENTAUX

Some departments in the Occitania region have their own quality labels:

Saveurs du Tarn (www.saveursdutarn.fr): The label emphasizes locally produced products, while supporting employment and acting on the environment by promoting short circuits. It is available in two versions: Tarn flavours, for raw products or processed products whose raw material(s) are of Tarn origin; and Tarn flavours, locally manufactured, for products processed in the department whose raw materials are not (wholly or partially) of local origin.

Cathar country (www.payscathare.com): Pays Cathare is a collective trademark created by the Aude department in 1992. Today, it brings together 900 professionals from the region, who work in several sectors of activity: catering, hotels, crafts, butchers, delicatessens, bakeries, winegrowing and agriculture

De Lozère (www.lozere-tourisme.com): Unlike similar collective marks in other territories, De Lozère is not an emanation of the department. The label, created in 1996, is supported by an association and brings together producers and agri-food companies committed to a quality approach. Meat, sausages, honeys, chestnuts, jams, cheeses: the products valued by the structure must comply with rigorous specifications, which require, among other things, local production and values linked to mountain farming.

Le Gard, activist of taste (www.militantdugout.gard.fr): 600 addresses, including 200 farmers, 110 craftsmen, 10 local shops, 175 stalls in Les Halles de Nîmes and Alès and 70 cellars and cellarmen have been involved since 2002 in the Le Gard initiative, activist of taste. In addition to enhancing Gard's gastronomic heritage, this collective brand aims to strengthen the local economy and short circuits and encourage all actions that respect the environment.

Made in Aveyron (www.fabrique-en-aveyron.fr): The signature Made in Aveyron was set up by the Departmental Council in 2008, with the aim of promoting the region's emblematic know-how and sectors. This shared brand is based on several pillars: actor and manufacturer; terroir and naturality; values and community; tradition and openness.

Tables du Gers (www.lestablesdugers.fr): The Gers Chamber of Commerce and Industry, in partnership with the Departmental Tourism Committee Destination Gers, initiated the Tables du Gers approach in 2007 to respond to a real gap between a strong quality image associated with the Gers restaurant industry and the existing offer. This label was finally launched in 2010, it allows to structure a quality catering offer based on local products and to offer a real readability to consumers.