To bring together all stakeholders in the wheat-flour-bread industry, we launched the first "Routes des Blés" : gatherings between our customers (artisan bakers, industrial bakers, major accounts, and supermarket bakeries) and the wheat farmers who supply our mills.
From fork to farm:
From May 24 to June 23, 2022, duringnine “Routes des Blés” eventsheld throughout France, more than240 participantsvisited the various wheat trial sites operated by our partner grain storage organizations.
These visits gave our artisan bakers and our employees the opportunity to learn howthe wheat used to makethe flour they use isgrown and selectedbefore it reaches them, and to understandhow farms are adapting toconsumerdemand.
Tuesday, May 24, inBazouges Cré-sur-Loir (72) – see No. 6 on the map
Tuesday, May 31, in Aigrefeuille-d’Aunis (17) – see No. 7 on the map
Tuesday, May 31, in Damazan (47) – see No. 8 on the map
Friday, June 3, in Tagnon (08) – see No. 1 on the map
Thursday, June 9, in Bréval (78) – see No. 5 on the map
Tuesday, June 14, in Saint-Mesmin (10) – see No. 3 on the map
Tuesday, June 14, in Beaurepaire (38) – see No. 9 on the map
Thursday, June 16, in Villeroy (77) – see No. 4 on the map
Thursday, June 23, in Sept-Saulx (51) – see No. 2 on the map
Closeness at the heart of these encounters:
Through these "Routes des Blés," the goal was also to highlightthe close tiesbetween the various stakeholders in the wheat-flour-bread sector. This allowed farmers, millers, and bakers to discuss the challenges of their trades. It is this close relationship, in particular, that allows Grands Moulins de Paris to adapt to everyone’s specific needs and to promote a local approach in line with our A TABLE initiative, for more responsible food.
Committed stakeholders
We owe the success of these events—which wererich in discussion and learning—to everyone who helped organize them.
A special thank you to the sales and marketing teams for ensuring these events ran smoothly. We would also like to thank our partner storage organizations, including the VIVESCIA cooperative group—of which we are a member—which has hosted us three times on its land.
Finally, we would like to thank all the farmers who took the time to welcome us andgive us a glimpse into the heart of their work.
A look back in photos:
