Le VIVESCIA Group, to which Grands Moulins de Paris belongs, is organizing “Les Céréalistes,” a unique event dedicated to field crops and innovation. Spanning 16 hectares in Somme-Vesle(51), the event will feature 20 themed workshops from June 3 to 6, 2024, with plant displays and 100 varieties on display, offering visitors an immersive journey into the heart of tomorrow’s agriculture.
A professional and educational event
“Les Céréalistes” is aimed atVIVESCIA farmers. The goal is to foster discussion about current and future agronomic challenges by offering agronomic workshops and opportunities for direct interaction with the Cooperative’s experts, industry representatives, and partners. What sets this event apart is that it brings together all of the VIVESCIA Group’s subsidiaries, from upstream to downstream, demonstrating a commitment to collectively advancing agriculture to meet the challenges of tomorrow.
Grands Moulins de Paris: Promoting the Art of Baking and Milling
Over the course of four days, Grands Moulins de Paris showcases its expertise in baking and milling. Participants can speak with our technical experts from our mills and R&D department to learn about the flour production process and the specific requirements needed to meet our customers’ various specifications.
The bakers of our Guild also take turns giving demonstrations in the bakery, while at the same time providing bread for lunch for all the participants in this major event.
Our customers meet the farmers
On Tuesday, June 4, about 30 people representing the agri-food industries we work with had the opportunity to tour the wheat trial fields and speak with farmers participating in the Transitions program. The Transitions program aims to support nearly 1,000 farmers by 2026 in transitioning to regenerative, productive agriculture that benefits the soil and biodiversity and is good for the planet and the climate.
In this context, we signed this agreement with Mademoiselle Desserts a three-year contract for the supply of flour made from Transitions wheat. Didier Boudy, President of Mademoiselle Desserts, and Pierre Garcia, CEO of Grands Moulins de Paris, alongside Christoph Büren, President of the VIVESCIA Group, and Valérie Frapier, Director of Communications and CSR for the VIVESCIA Group, are proud to further strengthen our commitment to sustainability in the bakery and pastry sector.
Our clients also had the opportunity to attend the scientific conference titled “Soil, Carbon, and Biodiversity: Potential Synergies on Farms”
On Wednesday, June 5, about 50 bakery customers had the opportunity to meet with VIVESCIA farmers and agronomists.
