To reduce our impact from farm to fork requires ambition and a rethink of the entire value chain.
And that starts with coming up with new recipes: we prefer to use increasingly local, natural and plant-based ingredients which are better for the planet.
We study the impact of each stage of production to reduce our requirements in terms of energy, water and natural resources.
was the year that we started to produce soya that was certified French and GMO-free
of the Vrai brand’s turnover is given to protecting Biodiversity and the environment
is the year when we started to invest in sources of renewable energy on our production sites (wind turbine, solar panels, etc…)