Achieving a sustainable food system requires a better understanding of the challenges faced by all stakeholders from farm to table. That is why, since last year, Grands Moulins de Paris has been organizing “Routes des Blés” events in various regions of France. These events offer an opportunity to discover everything that happens in the stages leading up to the supply of our flour…
From March 26 to 29, 2022, we attended Europain—the leading trade show for bakery and pastry professionals in France and around the world—after a few years’ absence. This year, the show is focusing on “French Bakery” and showcasing French expertise. …
We are very excited to see you at Europain, at the Parc des Expositions – Porte de Versailles in Paris, from March 26 to 29, 2022: the leading trade show for bakery and pastry professionals in France and around the world! This year, the show is focusing on “French Bakery” or …
At the 2022 International Agricultural Show, the VIVESCIA Cooperative Group and the French Federation of Food Banks signed a three-year partnership agreement aimed at meeting the annual Francine flour needs of food-insecure populations in the regions served by the VIVESCIA Cooperative, …
Paris, March 1, 2022 – Pioneers in signing the industry’s first three-year contract in 2012, McDonald’s France and its partners in the wheat supply chain—the Valfrance, Boisseaux, and Puiseaux cooperatives, as well as Grands Moulins de Paris and BIMBO QSR—will return for the 2022 International Agricultural Show …
Established over a year ago, the Confrérie des Boulangers Grands Moulins de Paris is the name given to the community of 60 expert technicians working in various roles within the company and at the Paris School of Baking and Pastry. Why was the Confrérie created? The strength of Grands Moulins de …
With a donation of 11,000 packages of Francine flour to the Marne Food Bank As the holiday season approaches, the association “Les Agriculteurs ont du Cœur!”—with support from the VIVESCIA Cooperative Group, its milling company —Grands Moulins de Paris—and SOLAAL, is donating 11 tons of Francine flour, …
Our Commitment to a Sustainable Future 86% of French people have high expectations regarding information about the products they buy*, and 89% say they prefer products from their region**. That is why we have implemented a number of initiatives to reduce our environmental footprint, as outlined in our “A TABLE!” initiative. …
Launched three years ago by the Human Resources Department at Grands Moulins de Paris, the Managerial Excellence Program was established to enable several high-potential managers to pursue an 18-month degree program. The goal is to equip them with the skills needed to become leaders of tomorrow. The program is delivered …
As part of our initiative for more responsible food practices, called “A TABLE,” we have been working for several years to source higher-quality eggs that better respect animal welfare. Free-range eggs: an important issue for consumers For several years now, consumers have become increasingly concerned about …