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 program aiming to sustainably eradicate hazardous situations and actions (ETSCAF* safety training (300 managers trained) and 3,500 managerial safety visits since 2015). Thanks to this program accidents at work have been cut by 40% since 2015.
Our aim : divide by two the number of accidents by the end of 2021.
Our ambition : 0 accident !
Promoting good eating and sports habits
Rollout of the Grain de Forme fitness and wellbeing programme to promote positive dietary and physical activity habits. Over 800 hours of events have been offered to all the company's employees (head office and production facilities).
Events with nutritionists to promote a balanced diet, inter-site cycling challenges, dissemination of information and advice on how to eat a balanced diet.
A great success with 70% participation rate on average.
Demonstrating a supportive attitude
Since 2018, we implemented a salary rounding-down scheme on all the sites.
Each month, donations are made to four charities selected by our employees.
In 2020, 1,500€ have been given by our staff ! To support them, 1,000€ have been added by Jacquet Brossard.
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
• 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.
• Local roots
> 1rst private employer in Pithiviers, Langonnet and Clamecy area.
Ensure that our supply chain is responsible
• Responsible purchases
> 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.
• Origin of raw materials
> 100% French wheat flour.
> 100% rapeseed oil produced in France.
> 100% French sugar.
> 82% of our Jaquet's bread labeled "Origine France Garantie".
> Objectiv of 100% of eggs 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.
• Carbon impact
> 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.
> 100% of our packaging stem from recycled cardboard.
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.
> 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 in 2020.
> 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.
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
• Suger content
> 44% of pastry range have been sugar lowed in 2020.
> 2016 saw the launch of the first no-added-sugar sandwich bread for all the family. In 2020, Jacquet decided to switch all bread references to no-added-sugar. A first no-added-sugar burger bun has been launched.
> In 2021, 44% of bread range has switched to no-added-sugar.
• Salt content
> In 2020, 75% of our products had less than 1.1% of salt in their recipes. We aim 100% of the range to hit this figure by 2025.
• Fibre source
> In 2020, 89% of our pastry range was fibre sources. We aim 100% by 2025.
> 79% of bread range was fibre sources. We aim 100% by 2025.
> In 2020, 40% of pastry products were noted Nutri-Score C, 60% D. We aim to achieve 60% of C by 2025
> In 2020, 93% of bread products were noted Nutri-Score A or B. We aim 95% by 2025.
Limit the usage of controversial ingredients
• Palm oil-free
> In 2020, 70% of our pastry products were palm oil-free. Our aim is to hit 100% by 2025.
> All of our bread has been palm oil-free since 2011.
•Clean label - glucose-fructose syrup
> In 2020, 71% of pastry range were freed from glucose-fructose syrup. We aim 100% by 2025.
•Clean label - additives
> In 2020,40% of the bread range is additive-free.
Provide consumers with information and educate them
> Since 2020, the Nutri-Score appears on the packaging of all our products.
•Snack time guidelines and portions
> Portion guidelines/snack recommendations appear on the packaging of all of our cakes.