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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.

 

SUSTAINABLE VALUE CHAINS: FROM GRAIN TO TABLE

Contribute to the development of healthy, diversified and affordable food through responsible value chains
Promote our human chain and our grain chain through our agronomic know-how and by developing VIVESCIA’s vertical integration
Develop the Francine brand through a more socially responsible approach

VIVESCIA’S COMMITMENT TO QUALITY

Guarantee food safety at every stage of production and develop continuous improvement processes while anticipating future challenges

DEVELOPING THE LOCAL ECONOMY & SHARING KNOW-HOW

Drive a dynamic and inclusive economy in the Cooperative’s territory
Strengthen the positive impact of our French and international production facilities on local communities
Share our knowledge and know-how, contributing to the development of entrepreneurship and the sustainability of agricultural professions

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VIVESCIA in action 

Proactive projects, initiatives and proven commitment

Encouraging specific customer sourcing agreements
Encouraging specific customer sourcing agreements

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.

Cinq Routes des Blés organisées avec Grands Moulins de Paris sur le territoire VIVESCIA .
Encouraging specific customer sourcing agreements

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.

100% of our production sites will have a certified health quality management system in place by 2023
100% of our production sites will have a certified health quality management system in place 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.

100% of our production sites will have a certified health quality management system in place 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.

Committed to meeting all the quality, sustainability and quantity expectations of customers and consumers across our wheat, barley and corn sectors
Committed to meeting all the quality, sustainability and quantity expectations of customers and consumers across our wheat, barley and corn 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.

Committed to meeting all the quality, sustainability and quantity expectations of customers and consumers across our wheat, barley and corn 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.

Francine takes its commitment and responsibility to a new level
Francine takes its commitment and responsibility to a new level

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.

Francine takes its commitment and responsibility to a new level

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.

VIVESCIA signs a 3-year partnership agreement with the food banks of France
VIVESCIA signs a 3-year partnership agreement with the food banks of France

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.

Signature of the partnership on 1 March 2022 at the Paris International Agricultural Show with a ceremony attended by Christoph Büren, President of VIVESCIA, and Claude Baland, President of the French Federation of Food Banks.
VIVESCIA signs a 3-year partnership agreement with the food banks of France

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.

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To play an active role in updating our understanding of agricultural businesses in France, VIVESCIA has made a five-year commitment to funding a research chair
To play an active role in updating our understanding of agricultural businesses in France, VIVESCIA has made a five-year commitment to funding a research chair

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.

To play an active role in updating our understanding of agricultural businesses in France, VIVESCIA has made a five-year commitment to funding a research chair

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.

Passing on baking skills via the Paris Bakery and Patisserie School
Passing on baking skills via the Paris Bakery and Patisserie School

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 

Passing on baking skills via the Paris Bakery and Patisserie School

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