The inauguration of this new center is first and foremost a step forward for the Restos du Cœur, allowing them to consolidate various logistical needs on a single site. Although it is sad to see poverty and precariousness continue to rise, they necessitate ever larger premises, and it is an honor for our city, which upholds strong values of solidarity, to host this public utility activity. The social and solidarity economy is a sector of employment and activity freed from purely financial profitability to think, innovate, and respond to the most essential human and environmental needs. Here, both aspects are combined: this platform will meet, through short circuits, the storage, packaging, and delivery needs of the various distribution centers. And it will allow the hundred or so employees in integration to train and practice in kitchen, packaging, logistics, or delivery professions. A truly fine achievement, of which we can all be collectively proud.
Restos du Cœur inaugurate new integration center in La Courneuve
This new site hosts 115 employees distant from employment for the production and distribution of solidarity meals.
By Nicolas Moreau
••3 min read
AI
Generic image of a large, modern logistics and catering center in a French suburban setting.
A new integration workshop by the Restos du Cœur was inaugurated on October 2nd at 139 rue Rateau in La Courneuve. This 1,600 m² site, affiliated with the Paris branch, welcomes 115 employees distant from employment for the production and distribution of solidarity meals.
The new integration workshop of the Restos du Cœur, inaugurated on October 2nd in the presence of Mayor Aly Diouara, was established this summer at 139 rue Rateau in La Courneuve. This 1,600 m² facility, part of the Paris branch, accommodates 115 employees who are far from the job market. The objective is to help them return to traditional employment or vocational training within two years, according to Blandine Ansieau, the center's director. Recruitment, conducted in partnership with France Travail, benefits residents of Seine-Saint-Denis (60% of staff) and Paris (remaining 40%).
The site operates seven days a week, from 6 AM to 10 PM, 49 weeks a year. It centralizes a hot-meal reheating kitchen and a logistics warehouse that supply Parisian distribution centers. Each day, 2,600 meals are prepared and distributed by volunteers. Raw materials come from donations from the agri-food industry, daily collections from bakeries and caterers, as well as pooled purchases. While soup is prepared on-site, main courses are ordered from a collective catering provider.
In addition to their work activities, each person receives social and professional support, coordinated with local partners, to overcome barriers related to language, digital literacy, or health. 'A true osmosis among the employees!' concludes the director.
These remarks were made by Haroon Qazi, deputy delegate for the social and solidarity economy.
Based on information from the official source: Ville de La Courneuve (12/11/2026)
