At Jacquet Brossard, we want our growth to be based on both economic performance and respect for people and the environment.
Our values of progress, perseverance, and cooperation guide us in our Corporate Social Responsibility (CSR) strategy, which for us is both a process of ongoing improvement and a driver of economic performance.
This strategy bears the name ÉPI (meaning “ear of wheat” in French), and we want to use it to make our employees proud of their company, showcase the work of our farmers, and satisfy our consumers, by making better and better products. We want to progress every single day, in close collaboration with our stakeholders, because by working together, we will achieve our objectives.
Encouraging our co-workers to flourish
Encouraging our co-workers to flourish first and foremost involves safeguarding their health and safety on a day-to-day basis, but it is also about contributing to their wellbeing, training and development; as well as sharing a common culture, and of course making them proud to work at Jacquet Brossard.
Ensuring that our teams stay safe
• Rollout of the Sécurité 365 programme aiming to sustainably eradicate hazardous situations and actions.
• ETSCAF* safety training (300 managers trained) and 3,500 managerial safety visits since 2015.
• Accidents at work have been cut by 40% since 2015
Promoting good eating habits
• Rollout of the Grain de Forme fitness and wellbeing programme to promote positive dietary and physical activity habits.
• Events aimed at all the company's employees (head office and the production facilities).
• At least one event per site per year, over 200 hours of events. E.g.: events with nutritionists to promote a balanced diet, inter-site cycling challenges, dissemination of information and advice on how to eat a balanced diet.
• 70% participation rate on average.
Demonstrating a supportive attitude
• Implementation of a salary rounding-down scheme on all the sites (four charities selected) / €150 per month donated. Scheduled to be rolled out on all of our sites during 2019.
• Since 2013, we have taken part in the Odyssea charity race, the funds raised are donated to breast cancer research > 800 runners.
• Product donations to charities: one million loaves of bread and cakes donated in 2018.
Production that respects people and the earth
We work to conserve our resources and safeguard our relationships with our partners in order to ensure a profitable future for everyone, and we do this by working on the entire value chain: ethical purchasing, product production, logistics and transport.
Develop our local and agricultural roots
• 60% of our flour comes from wheat grown by farmers from our co-op.
• 9,500 hectares of wheat, i.e. 700 farms in Auvergne, have a direct outlet for their produce.
- Three-year multi-year contracts and minimum guaranteed prices for our farmers.
- Rollout of a Jacquet farm good growing and storage charter.
Ensure that our supply chain is responsible
• We have signed the Responsible Supplier Relationships Charter:
• 10 responsible purchasing practices commitments made to suppliers
• An in-house ethical charter signed by all of our buyers to ensure that our supplier practices are transparent and sustainable
• 2018 figures:
>100% French wheat flour
>100% rapeseed oil produced in France >100% French sugar
• 100% of eggs will be cage-free by 2025.
Reduce the impact of our business
• 10% energy saving since 2015, the equivalent of the annual usage of 1,700 households in France
• 90% of the waste generated by our sites is recycled or recovered
• We sort waste at our Parisian head office. 1.5 tonnes of waste recycled in 2018, making for 1.4 tonnes of CO² not released into the environment (= 50 journeys round the Paris ring road).
• Reduce the CO² impact of our fleet of trucks: the equivalent of 86t of CO² saved each year by optimising truck workflow and fill rate.
• Rollout of a mobility plan at the Paris head office to encourage employees to travel in a more eco-friendly way.
Demonstrate that we act ethically and openly
• We have signed the Global Compact: the company undertakes to comply with and promote the 10 key principles on human rights, labour, the environment and anti-corruption.
• CSR self-assessment questionnaire: we have signed up to Valorise and Ecovadis, two CSR self-assessment questionnaire platforms designed to simplify the transmission of CSR information between clients and suppliers.
• We have rolled out a code of conduct to provide a framework for everyone's behaviour in the company (discrimination, corruption…).
>50% of employees trained.
Innovation to offer the best of our know-how to consumers
Innovation enables us to offer consumers quality products that are even better suited to their expectations, whether in terms of the ingredients or optimal nutritional value. Innovation also guides us in our quest to improve our practices, and notably to encourage sensible and supervised consumption of our products.
Improve our products' nutritional content
• In January 2016, Brossard was the first commercial bakery brand to sign a PNNS charter nutritional progress commitment (PNNS stands for National Nutrition and Health Programme).
• 26% less sugar in the family size and individual brownies (choc chip and chocolate hazelnut) between 2014 and 2016.
• 60% reduction in saturated fatty acids in the Classique and Chocolat noir Savane family range, and in fruit cakes, and the Cake à l'Anglaise, between 2014-2016.
• 9 % increase in fibre on average in our cakes by late 2018.
• Continual improvement of our recipes.
• 70% of the range will be a source of fibre.
• 100% of the range to hit a figure of 1.2% salt, i.e. 1.8kg of salt per 100kg of flour (in line with the recommendations made by ANSES **).
No added sugar
• 2016 saw the launch of the first no-added-sugar sandwich bread for all the family.
• Five sandwich bread product lines: small loaf, large loaf and crustless bread.
Limit the usage of controversial ingredients
• All of our bread has been palm oil-free since 2011.
• Savane Le Classique and chocolat noir have been palm oil-free since 2014.
• 880% of the Brossard range is palm oil-free.
> Our aim is to hit 100% palm oil-free.
• Work on reducing/eliminating additives.
>36% of the bread range is additive-free.
• No hydrogenated fats
• Removal of glucose-fructose syrup:
50% of the Brossard range is glucose-fructose syrup-free / Target > 80% by 2020.
Provide consumers with information and educate them
Snack time guidelines and portions
• Individual 30g portion or portion guidelines appear on the packaging of all of our cakes.
• Balanced snack time recommendations appear on all of our cakes.
• Marketing and communication good practice charter:
> No advertising on children's screens
> Parents always present when the child receives a message from the brand
> The brand never directly addresses children (no use of informal, child-friendly language)
> We encourage a healthy lifestyle, and sensible and supervised consumption of our products.