Grands Moulins de Paris’s commitment to modernity has been a defining feature since its founding 100 years ago. This anniversary year gives us the opportunity to celebrate the company’s strength and confidence in the future. It is therefore only natural that today we would like to share with you the pillars of our A TABLE initiative:
Strong commitments to guide our collective action:
within Grands Moulins de Paris
for responsible food production.
86% of French people have high expectations regarding the information provided about the products they buy (Source: Opinion Way and Ifop 2018).
In response to these aspirations, our approach is guided by common sense. We have also implemented numerous initiatives to reduce our environmental footprint. At the heart of our approach is a focus on local sourcing.
Let's eat a balanced diet
Our recipes are designed to fit easily into a balanced diet. We prioritize familiar, trusted ingredients while striving for innovation and continuous improvement.
For example:
• The colorings and flavorings included in our baking mixes have been of natural origin since May 2018
• Since September 2018, our Tradition flours have contained only wheat-based ingredients
• Since July 1, 2020, 100% of the eggs and egg products used by Grands Moulins de Paris have come from non-cage farming systems
Furthermore, whether on our packaging, our websites, or in our factories, we provide information that is 100% clear and easy to read for our customers and consumers.
Let's improve the quality of life
Because safety is a top priority, we are implementing risk prevention measures to become a zero-accident company by 2020. To ensure that this work environment is also grounded in a fundamental commitment to ethics, 100% of employees will have access to an ethics reporting system by 2020.
Quality of life for everyone also depends on a responsible approach to our sourcing, using 100% French wheat. The wheat used in our eight regional mills comes exclusively from France and is grown primarily within a 125-kilometer radius. La Campaillette Grand Siècle, produced at the Paris-Gennevilliers mill, is even made from 100% Île-de-France wheat. We can guarantee these figures thanks to traceability from field to bakery.
We also implement a wide range of customized solutions for our clients. And to help reduce waste, we provide them with practical tips to minimize waste.
And because it is important to support the next generation of artisan bakers, we partner with the Paris School of Baking and Pastry to train 250 young apprentices and 100 adults seeking career transitions each year.
Let’s work together for a healthier future
Our primary goal is to make our agricultural production more environmentally friendly. As a result, 100% of the wheat grains used in our mills will be stored without insecticides by the end of 2020. We will also produce organic flour made from French organic wheat at two of our mills by 2021.
Whenever possible, we prioritize sustainable methods of transporting wheat: by barge, by train, or through a pipeline that connects the wheat silo directly to the mill. And because what the Earth provides us is precious, 100% of the wheat grain from our mills is put to good use.
Finally, for our flours and miller’s mixes, the secondary packaging made of paper and cardboard is produced entirely from recycled materials.
Together, and with the enthusiasm that defines us, we are shaping the future of Grands Moulins de Paris and the world we live in!
