Our connections to the value chain & the land
Our businesses make a direct contribution to the food we all eat every day. We therefore have a duty to develop responsible plant-based value chains and engage with continuous progress initiatives for all our products, regardless of whether they are intended for food processing customers, or for consumers directly.
Our commitment to developing sectors of excellence and our close involvement
with our cooperative regions and ecosystems are clear from our recent projects and initiatives.
Our commitments:
GRAINS & VALUE CHAINS
FROM WHEAT TO THE KITCHEN WITH FRANCINEE
VIVESCIA’S COMMITMENT TO QUALITY
DEVELOPING THE LOCAL ECONOMY & SHARING KNOW-HOW
VIVESCIA in action
Proactive projects, initiatives and proven commitment
The development of our integrated value chains and the synergistic sharing of our expertise are simultaneously the
key strengths of our cooperative model and one of our central assets for building our business going forward. We
intend to extend opportunities and events like our Wheat and Barley Route trips, which give members of the same
value chain the chance to meet face-to-face and get to understand each other’s role in that chain, both of which
boost awareness of just how valuable this cooperation is.
The development of our integrated value chains and the synergistic sharing of our expertise are simultaneously the
key strengths of our cooperative model and one of our central assets for building our business going forward. We
intend to extend opportunities and events like our Wheat and Barley Route trips, which give members of the same
value chain the chance to meet face-to-face and get to understand each other’s role in that chain, both of which
boost awareness of just how valuable this cooperation is.
Health & safety is a non-negotiable core issue for VIVESCIA and its stakeholders, and one which is fundamental to our existence. All our production sites now have a quality management system in place, and 95% already hold the appropriate certification. Our target is to take that total to 100% by 2023.
Health & safety is a non-negotiable core issue for VIVESCIA and its stakeholders, and one which is fundamental to our existence. All our production sites now have a quality management system in place, and 95% already hold the appropriate certification. Our target is to take that total to 100% by 2023.
We have the right responses for all crops and all specifications, from local agricultural practices to soil conservation, regenerative agriculture, low-carbon agriculture, CE2 and HVE environmental certification, organic agriculture and specialist sectors.
We have the right responses for all crops and all specifications, from local agricultural practices to soil conservation, regenerative agriculture, low-carbon agriculture, CE2 and HVE environmental certification, organic agriculture and specialist sectors.
The commitment of the Francine brand to sustainability is nothing new: 100% French wheat, regional mills (Paris-
Gennevilliers, Reims and Marseille), and the use of recyclable bags for the majority of flours, are just some of the improvements its teams have been working on for several years. Consistent with the new ambition of the VIVESCIA Group, Francine is taking its commitments and good practices to a new level to benefit our planet, our consumers and our French sectors and communities. To deliver these significant improvements, a project group with members from Grands Moulins de Paris and VIVESCIA was formed at the end of 2021, and expects to reveal this new Francine brand positioning during 2022.
The commitment of the Francine brand to sustainability is nothing new: 100% French wheat, regional mills (Paris-
Gennevilliers, Reims and Marseille), and the use of recyclable bags for the majority of flours, are just some of the improvements its teams have been working on for several years. Consistent with the new ambition of the VIVESCIA Group, Francine is taking its commitments and good practices to a new level to benefit our planet, our consumers and our French sectors and communities. To deliver these significant improvements, a project group with members from Grands Moulins de Paris and VIVESCIA was formed at the end of 2021, and expects to reveal this new Francine brand positioning during 2022.
In February 2022, VIVESCIA gave its commitment to partner with the French Federation of Food Banks to help combat food insecurity in the Cooperative's regions, under the terms of an agreement that could see the partnership extended throughout France. This 3-year partnership is fully consistent with the practical solidarity initiatives implemented by the Cooperative and its cooperative farmers in recent years. Its aim is to meet the annual demand for Francine flour from people in food poverty in the Marne, Ardennes, Aube, Haute-Marne and Meuse regions of France. This translates to 70 tonnes of donated wheat being used to produce 50 tonnes of Francine flour for delivery to individual food banks.
In February 2022, VIVESCIA gave its commitment to partner with the French Federation of Food Banks to help combat food insecurity in the Cooperative's regions, under the terms of an agreement that could see the partnership extended throughout France. This 3-year partnership is fully consistent with the practical solidarity initiatives implemented by the Cooperative and its cooperative farmers in recent years. Its aim is to meet the annual demand for Francine flour from people in food poverty in the Marne, Ardennes, Aube, Haute-Marne and Meuse regions of France. This translates to 70 tonnes of donated wheat being used to produce 50 tonnes of Francine flour for delivery to individual food banks.
Created with the support of VIVESCIA and two other cooperatives in October 2021, the GERMEA academic chair
combines research with teaching and professional practice. The studies already in progress focus on understanding the transformational changes underway in agricultural businesses in order to support these changes by identifying the determining factors: how and why the transformation of farms into a diverse range of new production enterprises is accelerating, and how they can build new competitive advantages, create value and be part of the ongoing restructuring of value chains.
Created with the support of VIVESCIA and two other cooperatives in October 2021, the GERMEA academic chair
combines research with teaching and professional practice. The studies already in progress focus on understanding the transformational changes underway in agricultural businesses in order to support these changes by identifying the determining factors: how and why the transformation of farms into a diverse range of new production enterprises is accelerating, and how they can build new competitive advantages, create value and be part of the ongoing restructuring of value chains.
Every year, the Paris Bakery and Patisserie School provides apprenticeships for 250 young people, as well as retraining opportunities for 100 adults. And its pass rate is very nearly 100%! With a decidedly international focus, the EBP also has partnerships in place with a number of foreign universities – particularly in the USA and Japan – and welcomes their exchange students
Every year, the Paris Bakery and Patisserie School provides apprenticeships for 250 young people, as well as retraining opportunities for 100 adults. And its pass rate is very nearly 100%! With a decidedly international focus, the EBP also has partnerships in place with a number of foreign universities – particularly in the USA and Japan – and welcomes their exchange students
