CLINTON GARCIA, COCOA PRODUCER AND PIERRE ABI HAILA, CRAFT CHOCOLATIER VALRHONA PARTNERS SINCE 2013 - BELIZE
Together, bettergood becomes SUSTAINABILITY REPORT 2019 © Riot House Production This year, we wanted to pay tribute to the men and women who work every day to ensure Valrhona is making a positive impact both within its business and beyond. You will find their observations and accounts of their endeavors dotted throughout the pages of this report.
The Valrhona CSR Team Carole, Julia & Alice
live long live long live long live long COCOA ENVIRONMENT GASTRONOMY TOGETHER
Thanks to Véronique H., Jean-François, Julien, Marianie, Cédric, Stéphane, Benjamin, Clinton, Pierre A, Pierre C, Elisande, Claude, Sébastien, Eloïse, Mathieu, Mickaël, Yves, Guillaume S, Samuel, Claudie, Pierre M, Christel, Raphaële, Franck, Benoît, Sylvain, Véronique Z, Armelle, Bassa, Mélissa, Alexis, Philippe, Thierry, Claire, Agathe, Agustina, Maria, Sandra, Eugenio, Rafaëlla, Fiona, Antonin, Véronique H., Guillaume L, Nathalie, Zeyneb, Frédéric, Mathilde, Nicolas, Benjamin, Joël, Claire, Aurélie R, Catherine, Lucile, Sylvie, Florian, Lauranne, Johan, Aurélie M, Tom, Léa, Muriel, Marina and Clémentine.
2 CONTENTS
5 live long COCOA
15 live long 22 ENVIRONMENT live long GASTRONOMY 30 live long TOGETHER
3 Editorial
Clémentine Alzial CEO AT VALRHONA
year, and they labor with company using a “triple the same energy and bottom line”: people, resources - so why should planet, profit. These three they earn less? We had elements must be given to make a commitment equal priority in all our and compensate them decision-making, as each for these unfair losses by one is as important as the Together, good becomes guaranteeing a minimum other. People, the planet better. We want to foster price, whatever the state of and profit can never be a collective movement the market. dissociated from one that unites everyone in Another of the things another. I always abide the cocoa, chocolate and which make me proud by the conviction that our gastronomy industries of Valrhona is that we business’ sustainability around the move towards set ourselves ambitious is what will enable us to a fair, sustainable cocoa goals because this is the make a positive impact. sector and gastronomy only way to effect real In my eyes, it is in all world which does good change in the face of these small successes, and tastes great. This is our current climatic and all these small steps that Valrhona’s mission and it environmental crises. Our the beauty of our work acts as our guiding star commitment to carbon lies. What could be more every day – as well as neutrality throughout motivating than getting motivating me personally! our value chain, from up every morning to work One of the things which plantation to plate, is proof for a company of which make me proud of of our ambition. I am proud, alongside Valrhona is its support One other thing which people – from suppliers for cocoa producers. In makes me proud of to employees and Ivory Coast, for example, Valrhona is that we are customers – I love to be producers’ livelihoods a B Corp™ company. around? depend on speculation Thanks to our successful on cocoa on the global business model, we will commodity markets. Yet be able to have a positive the producers’ crop is impact on society and the the same from year to environment. We steer the
4 About the Group Savencia
alrhona has been part of the Savencia Saveurs & Spécialités Group V since 1984, and belongs specifically to the Savencia Gourmet division. The Savencia Group has two entities: A number of premium sweet gastronomy brands form part of the Food Service Premium division, including Valrhona, Weiss, República del Cacao, Chocolatree, Valrhona Signature, Sosa and Norohy. SAVENCIA FROMAGE SAVENCIA GOURMET FRO & DAIRY which focuses which offers very high NCIA MA VE GE SA ENCIA G & on cheese and dairy quality food specialties AV OU S R D specialties, with brands based around three M A I E R T in France such as Caprice activities: Food Service Y des Dieux and Elle & Vire. Premium, supermarkets, and shops & online sales.
The Group, which is SAVENCIA’S CSR APPROACH based in 30 countries IS BASED ON FOUR KEY AREAS and sells its products in FOR PROGRESS: PRODUCTS; over 120, has always been INGREDIENTS AND MATERIALS; determined to stay true THE PLANET; AND PEOPLE. to its founding values and its goal of “Leading the way to better food”. TRADE TNE Savencia is committed Providing healthy, PAR RS Co-developing S to its responsibilities and responsible food that ER PR sustainable M O to meeting tomorrow’s tastes delicious U D agricultural sectors S U N C challenges, which is why E O R the group launched its C S
“Oxygen” CSR strategy
in 2018. The program’s
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ambition is to combine E
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meaning and company V
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success, working with P
Fostering well-being N
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T partners and innovating and a supportive for a better world. our environmental environment in the C IV TY impact workplace IL SOCIE
5 About Valrhona
WE WANT TO FOSTER s a partner to chefs A COLLECTIVE A since 1922, we at MOVEMENT Valrhona believe that, together, we can imagine the best of chocolate. By joining forces with Valrhona, you contribute to creating a more sustainable cocoa sector. Together:
To shift the momentum And a gastronomy towards a fair and world which sustainable does good and cocoa sector tastes great.
The Chocolaterie L’École Valrhona is du Vivarais opened and the Coupe The Fondation is founded by Albéric du Monde de la Pâtisserie Valrhona Guironnet. is co-founded is created
1922 1947 1989 1997 2006 2013
The Valrhona The first long-term The Cité du brand is born partnerships with Chocolat producers are signed is opened
6 IN FIGURES
862 5 employees, subsidiaries and including 48 in commercial offices: the United States, New-York, Tokyo, 2 38 in Japan, Hong Kong, Milan, chocolate factories 23 in Spain and 15 Barcelona in Tain l’Hermitage in Italy
18,208 Our products are sold cocoa producers in in 85 countries 16 countries 0.13% of all the cocoa bought around the world 40,000 customers: chocolatiers & pastry chefs, hotels 4 & restaurants, selected Écoles Valrhona: outlets and distributors Tain, New York, Tokyo, Paris
Valrhona becomes a joint shareholder in the Millot Valrhona commits Valrhona plantation in Madagascar and to becoming carbon becomes a B launches its Live Long initiative neutral by 2025 Corp™
2015 2016 2017 2018 2019 2020
Launch of the Cacao Price compensation Valrhona’s mission Forest project scheme comes into “together, good becomes force in Ivory Coast better” is launched
7 Together, good becomes better our mission
At Valrhona, we want to foster a collective movement that unites everyone in the cocoa, chocolate and gastronomy industries around the move towards a fair and sustainable cocoa sector and gastronomy which does good and tastes great.
THE CHALLENGES alrhona is by your side WE FACE ARE: V to create increasingly fair and sustainable cocoa and chocolate. We are leading multiple, multi- faceted actions as part of Developing the cocoa and Better connecting the the Live Long program. chocolate sectors upstream cocoa and gastronomy These actions need to be and downstream. sectors. more visible, and we will Upstream, the major Forging links between never be able to change challenge is improving cocoa upstream and the game on our own. production conditions, both downstream parts of It is our clients, artisans, for producers (in terms of the supply stream and chocolatiers, pastry chefs, income, living conditions securing cooperation chefs and bakers who work and human rights) and for between different daily to promote fairer the environment (protecting players are ways of both consumption habits. They forests). Downstream, changes creating chocolate that have the power to drive are needed to foster a more benefits everyone, and a change with us. responsible gastronomy which is “conscious” cuisine that not only delicious and beautiful, does good and tastes but also healthier, more great. transparent, and respectful of people and the planet.
8 Being B CorpTM means Valrhona is much more than having a certification, it is a philosophy TM embraced by more than 3,200 companies worldwide, including B Corp nearly a hundred in France. We are very proud to be part of it.
We are proud to have been a B CorpTM-certified company since January 2020. This label rewards socially and environmentally committed businesses.
WHAT IS THE B CORPTM A CERTIFICATION THAT OUR EFFORTS HAVE CERTIFICATION? EMBODIES OUR LONG- ONLY JUST BEGUN The B CorpTM label is a leading STANDING COMMITMENT Armed with this label and, corporate certification which While we are proud of this most importantly, our belief uses a demanding audit to recent recognition, our in our mission that “together, identify companies which sustainable approach has been good becomes better,” set themselves high social an integral part of our culture we fully intend to continue and environmental standards and DNA for many years. down this path. as part of their continuous We also had our company’s In future, we want to go improvement efforts. Articles of Association even further in limiting Specifically, this certification changed to include concepts our environmental impact recognizes businesses that required by B CorpTM. They and helping our customers seek not only to be the best in commit our managers and implement more responsible the world but the best for the employees to taking social and practices. Here are some world too. environmental consequences examples: To obtain the label, companies into account in all their day-to- are assessed in five areas: day decisions. Environment: our objective is governance, workers, to make our chocolate factory customers, community and carbon-neutral by the end of the environment. Businesses 2020 and our entire value chain must get a score of 80 or more carbon-neutral by 2025, from the at the end of their assessment plantation to the plate. to be certified as a B CorpTM. We scored 88.3 points. Customers: We want to get them involved and offer tools and training that will guide them towards a cuisine which is more respectful of people and the planet.
9 Our approach to quality, certifications and ethics
OUR RESULTS FOR 2019
OUR CUSTOMER SERVICES We are proud to have always 32% 62% placed customer relations of Valrhona employees of Valrhona employees at the heart of our quality have received ethics have received assurance work. Our stance training, including 93% GDPR training informs everything from the of our managers (General Data design of our sustainable Protection Regulation) products and services, right through to our After Sales department.
FOR SEVERAL YEARS NOW, WE HAVE BEEN MONITORING CERTAIN INDICATORS TO ENSURE WE PROVIDE A HIGH-QUALITY SERVICE:
BY Our 72-hour 2025 Average BY response rate: response time: 2025 78% 82% 3.4 3 days in 2019 days in 2019
CUSTOMER SERVICE IS AT THE HEART OF VALRHONA’S APPROACH TO QUALITY. IN 2019, WE HAD:
4.32 0.96 BY 2025 BY regulatory claims food safety claims (ALREADY REACHED) 2025 for every 1,000 tons for every 1,000 tons of products sold < 1.74 of products sold < 1.03
10 OUR APPROACH TO QUALITY A CERTIFIED ORGANIC ETHICAL GOVERNANCE ASSURANCE & FAIRTRADE RANGE To ensure ethical principles In addition to the care with Every day, we strive to use are respected, the Savencia which our producers and our sustainability strategy, our Group has adopted a code of sourcers select our cocoa, purchasing practices and our conduct and a set of ethical we also guarantee our product design to overcome guidelines, both of which customers quality products the cocoa sector’s challenges. Valrhona adheres to. As such, thanks to a number of well- For us, one way of doing this our company follows a Group regarded certifications and has been to develop our policy around corporate quality assurance systems. product range by launching an governance, regulations, It is with this aim in mind organic Fairtrade range in 2016 information management, that we renew our FSSC (AB and Max Havelaar labels). conflicts of interest, fraud and 22000 certification every We are also constantly working corruption prevention, intra- year as an affirmation of to improve the environmental Group relations and relations our commitment to food practices that go into growing with shareholders, partners, safety management. To all our cocoa, whatever its competitors and local ensure the highest sensory origin, for the benefit of all communities. Whistleblowing quality of our products, we our producers. This range is an essential part of keeping conduct physical, chemical of certified chocolates also everyone safe and is open to and sensory analyses on all enables our customers to any employee who believes batches of our cocoa. More respond to growing demand that the Group’s ethics are not than 25 external experts for organic and Fairtrade being adhered to. Staff can run taste tests on our beans products without losing any approach their line managers every day, guaranteeing the of the outstanding quality and, where necessary, consistency of our chocolates’ and flavor for which Valrhona Savencia’s Compliance different aromatic profiles. is famous. The range now Department. Over 300 batches are includes four products: analyzed every year. Andoa Noire 70% - single origin Peru Oriado 60% - Peru and Dominican Republic Grand Cru blend Andoa Lactée 39% - single origin Peru Waina 35%
Our certifications
B CorpTM Food safety Great Safety (since 2020) (FSSC 22000 Place to Work (Authorized Economic since 2006) (since 2010) Operator since 2015)
Corporate Social Environment Energy Management Health & safety Responsibility (ISO 14001 (ISO 50001 (OHSAS 18001 (ISO 26000 since 2011) since 2005) since 2015) since 2004)
11 12 Editorial
Carole Seignovert HEAD OF CSR AT VALRHONA
2019 will go following the collapse in lack qualifications or down as a crucial commodity prices. training. year for CSR CSR is also a source of Last but not least, at Valrhona. innovation. The ComeBac by securing B CorpTM As awareness project emerged in certification in January of social and response to the question 2020, we joined a environmental issues of how to get rid of our community of companies grows around the world, packaging. In 2021, the committed to doing Valrhona is accelerating Lyon region in France will the best they can for its “Green Revolution”. serve as a testbed for a the world! In the first instance, new initiative in which we We are proud of the putting our mission down will deliver chocolate to progress we have made, in writing helped us to customers in containers but we remain aware of amplify our sustainable that are then recovered, the ongoing need to take approach. It enabled washed and reused. collective action both us to embed our CSR Our collaboration with within the company and objectives in the heart of L’École Valrhona’s Claire with our stakeholders. the company’s strategy Heitzler has been a real This is why we created and monitor how source of inspiration the Valrhona Foundation, effectively we are meeting for customers who which aims to increase our triple bottom line. want to get involved our impact in the worlds Financial criteria are no in our work, as was of cocoa and gastronomy longer the only standards beautifully illustrated by by getting our customers, analyzed monthly by the publication of our suppliers and other the company, as social Reflective Pastry Chef’s committed players and environmental Guide! involved. performance are taken By expanding the Graines For more information into account too. de Pâtissier program or to unite with us in a Our mission also in collaboration with shared commitment, enabled us to make our the Écoles de la 2ème get in touch! first strong statement Chance network and [email protected] about our commitments. training centers, we As our first focus, we have reaffirmed our selected our financial determination to have a support for cocoa positive impact on the producers in Ivory Coast lives of young people who
13 live long COCOA
Creating a fair and sustainable cocoa sector
People who care about the cocoa sector’s social and environmental challenges are taking action, and it is precisely this which guarantees more and more positive changes for producers.
14 WHAT WOULD WE LIKE TO ACHIEVE FOR THE COCOA INDUSTRY? OUR OUR 2019 OBJECTIVES RESULTS FOR 2025
Goal Make sure reached 100% our cocoa beans PROTECTING THE of our cocoa beans are ENVIRONMENT can be traced back to the producer 100% traceable to the producer
17% 100% of our cocoa beans of our cocoa beans can be traced back to will be traced back IMPROVING LIVING individual plots to individual plots CONDITIONS by 2021 81% 100% of producer of countries to countries were be visited at visited on at least least once every one occasion over calendar year Once again, this year we have the calendar year by 2020 marshalled our forces and focused our energies and At least actions on our key ambitions. 93% of our cocoa 90% purchases are of our cocoa made as part of purchases will be partnerships with a made as part of minimum term of partnerships with a three years minimum term of three years by the end of 2020
We work with 16 COUNTRIES, 14 of which are covered Support by a long-term partnership 100% of our producers in adopting agroforestry techniques by 2025
Our partnerships have an average term duration of 7 YEARS
15 Partnerships
n 2019, we bought 0.13% Today, 93% of our Iof all the world’s cocoa purchases are made as from 18,208 producers in part of partnerships with 16 countries. a minimum term of three years. Given that our target We will keep working to was 90% by 2020, we have build partnerships that exceeded our goal a year reflect the true value ahead of time. However, we inherent to terroirs and have opted not to raise this producers’ expert skills, objective, as it sometimes and to support community takes several years to build development projects. new partnerships with suppliers. It is important to This year, we developed we continue devoting a lot partnerships in 14 countries of our sourcing expertise with an average term to exploring new terroirs duration of 7 years. We have and meeting new producer reiterated our mutual trust organizations. in three countries, Brazil, the Dominican Republic and Haiti, and we are signing a new partnership in Ecuador. OUR OBJECTIVES FOR 2020
Goal reached
90% of our purchases 16 are made as part Countries of partnerships with a minimum term 0.13% 18,208 of three years. of global cocoa Producers production
16 Traceability
raceability allows Valrhona plot, so we can ensure our Tto guarantee the origin cocoa beans never come from of 100% of its cocoa right protected forests or national back to the producer, and the parks. company has set itself the goal of 100% traceability to the This level of traceability is a individual plot by 2021. significant part of being We will use geolocation and a transparent business. polygon mapping to achieve This year marked a new this. As well as helping us milestone for Valrhona with know who our producers are, the launch of an interactive this initiative will also allow map of our partners. The map us to implement our Forests is publicly accessible to all on and Agroforestry policy more our website and allows users effectively, particularly as to learn more about each of regards the fight against our partners, our relationship deforestation. with them, our actions and joint impact and the products In collaboration with our created with their cocoa. partner cooperative, all our Discover it for yourself at producers in Ivory Coast have partners.valrhona.com/en. now been geolocated and mapped. This makes our cocoa increasingly traceable right back to the individual
100% of our producers in Ivory Coast have been geolocated and mapped
17 Our Community Support Projects
istening to and understanding producers’ and their families’ needs and supporting L communities’ and partners’ development are integral to our sourcing work. These two approaches are embedded into how we define, monitor and implement projects. 2019 was another very eventful year.
chefs, chocolatiers and aim was to enable people to restaurateurs). access healthcare more easily AN EXAMPLE: To ensure the project’s and closer to home. In 2019, MADAGASCAR sustainability, an association solar panels were installed was set up so that a bank to improve sterilization account could be created procedures for medical By Véronique for receiving rent payments. equipment following on from Huchedé, These moderate rents a recommendation by the Cocoa Sourcing are intended as a way of chief medical officer, who Manager instilling a duty of care coordinates and oversees the and responsibility for the center’s work. As part of our long- properties among residents. NUMBER standing relationship, Funds are primarily allocated OF CONSULTATIONS in 2014 Valrhona and to repair and maintenance Millot agreed to launch a operations. A management PER YEAR major project to rebuild committee made up of seven the village of Andzavibe, members meets monthly to 2017 2018 2019 ensuring 45 families’ safety make sure community life and improving their living runs smoothly by drafting conditions in the process. internal regulations and 2,394 2,357 2,452 This project was finished ensuring compliance, in 2019 and the village implementing maintenance was inaugurated in May schedules and prioritizing that year. All the project’s repairs. As the organization stakeholders came together is embedded in the village’s for the occasion, including structure, families are able Our impact assessment the local tradespeople who to contribute to long-term has demonstrated that led construction, Millot staff, improvements to living this healthcare center can families, 25 specially invited conditions. handle a large number of Valrhona employees and A basic healthcare center consultations, and that only more than 20 committed was another part of this 6% of cases require support Valrhona customers project, and was very quickly from a more formal medical (among them pastry built in November 2015. Its setting.
18 ACCESS TO EDUCATION
Valrhona guarantees it will do everything in its power to combat child labor. With its Child Labor Statement, Valrhona has committed to supporting access to education by funding school building programs among other things. We are also contributing to sector-wide efforts to eradicate child labor through the International Cocoa Initiative.
AN EXAMPLE: 2019 saw the completion of was $178,308.77 (USD). The GHANA two projects, as well as financial high school was inaugurated support via the Valrhona on Wednesday, August 28 Foundation from some new during a ceremony whose By Cédric Robin, donors. These were: attendees included numerous Sourcer DFNI Magazine, which producers, their families and donated the money it raised two patrons: DFNI representative at its London charity gala on Amanda Félix and pastry chef Since 2017, Valrhona and April 5, 2019 François Granger. FEDCO have carried out a far- The Cœur Gourmand Atwereboanda Primary School reaching program to improve Association donated all the has also been renovated for educational conditions in their proceeds from a dinner held its six grades of students, with eight sourcing communities. in Tain l’Hermitage on May 19, most work concentrating on the This program benefits producer 2019, as part of its La Conche floor, roof and toilets, as part of families’ (and their neighbors’) event a project totaling $32,215.13 children. The aim is that all And pastry chef François (USD). The renovated school 4,882 children get access Granger now welcomes 323 students. to good school conditions. 1,408 students (registered This allowed building work at In 2020, the program will in January 2020) have Atwereboanda high school continue by setting up a benefitted from an improved to be completed. The project primary school in Bosomtwe, educational setting since created space for six classrooms, renovating the flooring at the program was launched. a staff room, a computer room, Wassa Nkran primary school In total, three schools have six toilets and a newly drilled and carrying out other projects already been rebuilt and well. The schools’ current identified in the prioritization another two renovated, 208 students (registered in plan draw up with local providing 23 classrooms for January 2020) will all benefit as authorities and the Ghanaian three communities! a result. The construction budget Ministry of Education.
19 Action to improve producers’ income
iven the diversity of task. However, this reinforces Gthe countries we work our commitment to setting in and the types of data guaranteed minimum available, defining and incomes through our long- assessing what constitutes term partnerships – thus a fair income for cocoa allowing producers to better producers is a very complex plan for the future.
IN IVORY COAST
Farmer income is A minimum price was guaranteed to 47% higher thanks to our 1,209 compensation premium producers in 2019
Since 2019: 100% CERTIFIED cocoa is traceable Fairtrade from the farm Rainforest Alliance and UTZ.
20 AN EXAMPLE: IVORY COAST
By Stéphane Sabourin, Sourcer
Since 2014, we have been In 2019: working with Ecookim Union 1,209 producers received member cooperative CAPEDIG a compensation premium in the world’s top cocoa Farmers receive 47% more producing country, Ivory Coast. income for cocoa bought All plots were mapped out in by Valrhona thanks to the 2019, so 100% of our cocoa compensation premium is traceable from the farm. It program is also Fairtrade, Rainforest 100% of the premium goes Alliance and UTZ certified. to producers
Under supervision from the We have, of course, upheld Ivorian government, the this commitment for the Café Cacao Council sets a 2019/2020 harvest. minimum guaranteed price for producers each year. Following a sharp fall in market prices in 2016, in 2017 Ivorian producers lost 36% of their cocoa revenue. For the second year in a row, Valrhona compensated its producers for this shortfall by maintaining the highest minimum price since 2012, 1,100 FCFA per kg. Currently, we pay 47% more than the guaranteed minimum price and ensure the money goes directly to Ivorian producers. This system is verified by an independent firm, JLB Expertise, which approves and checks the distribution process of this premium on the ground.
21 supplier 16countries
HAITI
FECCANO
JAMAICA
JCFA
BELIZE DOMINICAN Maya Mountain Cacao REPUBLIC
MEXICO Conacado
Comercializadora de Semillas Aldama GRENADA
ECUADOR Grenada Cocoa Association Osella VENEZUELA PERU Cacao San José Cooperativa Norandino
BRAZIL
M. Libânio Agricola SA
22 partner countries 14 (except Bali and Togo)
Interactive map https://partners. valrhona.com/en/map/
IVORY COAST
ECOOKIM/CAPEDIG
GHANA
FEDCO
TOGO
BALI
MADAGASCAR
Société Millot
SÃO TOMÉ AND PRÍNCIPE
SATOCAO
23 Protecting Forests in All Their Biodiversity
e know that, in W tropical regions, the farming of crops like cocoa is one of the main causes of deforestation and biodiversity loss. This environmental degradation not only contributes to climate change, but also jeopardizes our producers’ and supply chain’s future. This is why we must ensure producer countries’ environmental heritage is preserved and work with our cocoa-growing partners to promote responsible agriculture.
We are committed to protecting forests in the 16 countries where we MARIANIE FICIEN, source cocoa. It is thanks to cocoa producer in this commitment (which is Haiti: embedded in our Forests My cocoa trees’ yield has improved and Agroforestry policy) that considerably thanks to the we were able to become regeneration work. My farm members of the Cocoa and now serves an example, Forests Initiative. It also as the results we have got have helps us to carry out many reassured other cocoa farmers, projects around the world to who now also want to get the develop a more sustainable benefits of the program on growing model. their plots (…). My new income makes it possible to pay the children’s school fees and feed them properly, which is a relief for me.
24 Results at the end of 2019 RESULTS AT THE END OF 2019
An advisory service made AN EXAMPLE: up of an agricultural engineer, HAITI 3 technicians, 28 By Julien Desmedt, link producers Sourcer this has an impact on their (called “brigadiers”) productivity - and families’ and 40 master incomes with it. This multi- grafters works In 2017, together with its disciplinary approach intends on the ground partner Feccano (Fédération to intensify ecological diversity des Coopératives Cacaoyères and will, of course, include du Nord) and French inter- cocoa, as well as other crops national NGO Agronomes et such as fruit (mango, avocado, Vétérinaires Sans Frontières breadfruit and so on) or 147 (www.avsf.org), Valrhona vegetables (taro, yams, cassava plots and over decided to launch a project and more) which contribute to 125 producers to regenerate mixed-crop families’ food security! gardens (“jardins créoles” or agricultural plots) for the Moreover, the project is being period up to 2020. backed up by participative social and economic research, This project emerged out of our which will provide precise 12,000 work to identify priority actions information about the cocoa plants were grown that would bolster Feccano financial impact on grower and distributed and its member-producers’ families’ income. To date, sustainability. This project also gardens taking part in the aims to demonstrate that project have seen a 40% garden regeneration (which increase in productivity. Final includes tree pruning, grafting, results are expected by the 6,000 replanting, new food crops, end of 2020. kg of compost has composting, nurseries and been produced and distributed so on) is one of the solutions that can be implemented on a local, regional and national level to revitalize and sustain traditional cocoa-based agroforestry systems in Haiti. 200 The cocoa trees in the mixed- liters of organic fertilizer have been crop gardens are aging and produced and distributed
25 The objective for phase two of the project (2020- 2022) is to carry out a full-scale test in the Dominican Republic, which will consist of: CACAO FOREST: INNOVATING TOGETHER Promoting TO CREATE THE Furthering innovations the to producer SUSTAINABLE COCOA cooperatives OF THE FUTURE development of sustainable and agricultural agroforestry technicians (objective: systems in the to reach 300 farmers). By Pierre Costet, Dominican Republic. sensory analysis and cocoa expert Supporting transition Strengthening across the entire other The aim of the Cacao Forest Dominican sector agricultural by developing a project is to use agroforestry produce sectors policy in favor of principles to invent associated with sustainable cocoa- cocoa. sustainable ways of growing growing. Convincing cocoa that protect people as many people and the environment. as possible Cacao Forest is a pioneering as to why agroforestry systems initiative bringing together are beneficial to farmers, businesses, cocoa-growing. researchers, consumers and NGOs. With our Further to this, a feasibility study is now underway producers, we are creating to duplicate the Cacao Forest scheme in other new agroforestry methods countries and West Africa in particular. for cocoa farming that improve rural communities’ resilience, diversify producers’ incomes, protect the environment and increase farm productivity. We are utilizing our shared expertise to find just the right balance of cocoa trees and other plant species that will provide optimal results for producers and the environment. During phase one, between 2017 and 2019, the project focused on prototyping 10,000 other plants). growing models with The other major focus areas Dominican producers: were communications Four growing prototypes and new market were rolled out on 36 plots opportunities for cocoa- with 23 growers (utilizing based agroforestry systems’ 4,819 cocoa trees and over produce.
26 LOOKING TOWARDS 2021
As part of its commitment to CFI, Valrhona will carry out the following actions in Ivory Coast and Ghana by the end of 2021:
GUARANTEE GEOLOCATE TRAIN the cocoa we and map all producers in source is 100% plots Good Agricultural traceable Practices
THE COCOA AND CONDUCT deforestation risk FORESTS INITIATIVE assessments in all direct supply areas SUPPORT farm renovation By Julia Holiday, CSR project manager
Since May 2018, Valrhona has We achieved our first and Environmental Practices. been a signatory to the Cocoa traceability objective in late 3,565 producers in Ivory Coast and Forests Initiative (CFI), 2018 and, today, 100% of were trained in 2018 while, in which commits chocolate our cocoa is traced from 2019, our Ghanaian partner and cocoa companies, the producer. All plots were FEDCO trained 861 producers. governments and NGOs to geolocated in 2019 thanks to For more information eradicating deforestation and the commitment of our Ivorian about our CFI action plans promoting forest protection partner ECOOKIM/CAPEDIG. and our global forests and and restoration in the cocoa Geolocation and mapping agroforestry policy, please visit sector. The initiative is led by have enabled us to confirm www.valrhona.com. the world’s two biggest cocoa that none of our producers producing countries, Ghana are located in Ivory Coast’s and Ivory Coast, with support protected forests. from IDH (the Sustainable The same approach is Trade Initiative) and the World underway in Ghana and will be Cocoa Foundation (WCF). The finalized in late 2020. To date, CFI’s work is based around we have mapped 1,328 farms three central themes. These in Ghana belonging to are 1) forest protection and 760 producers. restoration; 2) sustainable As part of our long-term production and farmers’ partnerships and our CFI livelihoods; and 3) community commitments, we also engagement and social support producers’ training inclusion. around Good Agricultural
27 live long ENVIRONMENT
Becoming carbon neutral by 2025
Since there is no greater risk than standing still, we firmly believe that we will succeed in reducing our footprint thanks to the hard work of every one of our partners.
ELISANDE BOURRY, Security & Environment Manager
From growing cocoa to chocolate distribution and manufacture, every part of our value chain has environmental consequences which we, as a business, are committed to minimizing. OUR ENVIRONMENTAL CHALLENGES OUR OUR 2019 GOALS CARBON NEUTRALITY RESULTS FOR 2025
ENERGY
less TRANSPORT 57% less 60% greenhouse greenhouse gas gas emissions emissions as compared WATER (Scopes 1 & 2) as compared with 2013 with 2013
WASTE 90% 100% of waste recycled of waste recycled ECODESIGN
69% 79% As early as 2005, we became aware of our energy of our energy mix comes from mix comes from of the importance of managing renewables renewables our impact on the environment, and we voluntarily implemented an ISO 14001 certification strategy that guarantees our environmental 79% 85% of our packaging of our packaging is management system is of the is recyclable recyclable highest quality. We conducted our first carbon footprint report in 2013 so that we could get an idea of our Scope 1, 2 and 3 emissions (see 75% 100% text box on opposite page) of new products of our new and fine-tune our initiatives. In 2015, meet our ecodesign products are criteria set to meet our given that energy consumption ecodesign criteria accounted for a large part of scopes by the end of 2020 1 and 2 of our carbon footprint, we naturally decided to pursue 11% reduction 50% reduction ISO 50001 energy management in the amount in the amount of certification. In 2018, we updated of waste we produce waste we produce our carbon footprint to measure since 2013 compared to 2013 our actions’ impact and refresh our data. Goal reached 51% less water used Our environmental policy sets compared to 2013 50% less out the company’s overarching water and energy used compared to 2013 ambitions for the protection 31% reduction in our total energy we want our business to offer consumption the environment. As well as since 2013 ensuring our site met the latest environmental regulations, Goal 30% reduction reached 30% reduction the policy included specific in CO2 emissions linked in CO emissions actions around, for example, 2 to air travel linked to air travel compared to 2013 employee transportation, waste since 2013 management, water and energy savings, and ecodesigning Valrhona products. 29 Carbon Neutrality Taking action to combat climate change
By Elisande Bourry, Security & Environment Manager
alrhona’s Carbon of the company’s overall in our value chain, we are V Footprint Report emissions are due to cocoa committed to fighting carried out in 2018 revealed cultivation, in large part deforestation and educating that the company’s overall because of deforestation our producers about the greenhouse gas emissions practices used to clear best agricultural practices. were as high as 191,000 t land for new cocoa trees.
CO2e. Around two-thirds To reduce the impact early
EQUIVALENT SCOPES EMISSION AREAS DISTRIBUTION TONS OF CO2
1 Direct emissions from 2,635 1% chocolate-making activities 2 Indirect emissions from 117 0% electricity purchases 3.1 Cocoa purchases 127,668 67% 3.2 Other purchases 30,737 16% 3.3 Capital goods 249 0% 3.4 Upstream transport 4,746 2% 3.5 Waste generated on site 115 0% 3.6 Business travel 3,230 2% 3.7 Commuting 2,869 1% 3.9 Downstream transport 14,044 7% 3.10 Downstream processing 126 0% 3.11 Use of products 3,006 2% 3.12 Final stage in product life cycles 1,951 1% TOTAL 191,494 100%
30 Electrical Scope 3 Scope 2 network
Scope 1
GREENHOUSE Boiler
GAS EMISSIONS Urban Industrial district Biomass process Fuel heating Refrigerant A business’s greenhouse leaks Unscheduled business-related Scheduled Waste gas emissions can be measured transport business (between customers- transport directly or indirectly using “scopes”: home-work)
Purchases of foods, services and Transport of supplies SCOPE 1 SCOPE 3 goods upstream and downstream
Scope 1 includes Scope 3 includes all greenhouse gas other greenhouse emissions resulting from gas emissions which the burning of fossil are not directly fuels such as gas, oil and related to product coal as a direct result of manufacturing, but product manufacturing. to other stages in the product life cycle (such as supplies, transport, SCOPE 2 usage, end of life and so on). This makes up Scope 2 covers the largest share of the greenhouse gas company’s emissions. emissions related to the energy consumption (electricity, heat or steam) needed for manufacturing a product.
LOOKING TOWARDS 2025 OUR TARGET IS CARBON NEUTRALITY.
Valrhona is gradually working towards this aim by setting itself a series of complementary objectives.
REDUCTION TARGETS NEUTRALITY RESULTS (2°C trajectory) OBJECTIVES
57% reduction in 60% reduction in 2025 Carbon neutral SCOPE 2019 compared compared with 2013 by 2020. Offsetting:1 AND actions 2 undertaken by different people involved in a business to compensate for the amount of carbon producedwith 2013in a single place Through offsetting Insetting: actions undertaken within the cocoa supply chain and its ecosystems to compensate for the amount of carbon produced 188,000 tons of Two-thirds reduction Carbon neutral SCOPE 3 CO2 in 201831 in emissions in 2025 by 2025. compared with 2018 Through insetting
31 Energy Being an exemplary manufacturer
THROUGH OUR ENERGY CONSUMPTION
e currently own two 50001 certification for the W chocolate factories: last four years. This acts The Dodet site on the as a guarantee that each outskirts of Tain l’Hermitage will manage its energy and the historic Guironnet use efficiently. To improve site in the town center. our energy consumption Our environmental plan management, in 2017 we covers these sites, as well installed a new energy as L’École Valrhona, our monitoring tool based on boutique, and the Cité du data mining technology Chocolat. We closely monitor with help from our partner our energy usage in each Métron. This makes it of these different facilities. easier to control our energy We are pursuing two key usage and identify where strategies to reduce our optimization is needed. environmental impact. Our work in this area covers One is cutting down our every one of our major carbon footprint; the other energy expenditures and is reducing our energy is guided by our long-term consumption, while also energy plan. promoting alternative energy sources. Both sites at Tain l’Hermitage have had ISO
LOOKING TOWARDS A 2025 OUR OBJECTIVE 50% 79% IS TWOFOLD. REDUCTION OF OUR ENERGY MIX in our energy TO COME FROM consumption as renewables compared with 2013
32 OUR PROGRESS IN 2019
69% OF OUR ENERGY MIX COMES FROM RENEWABLES Valrhona has spent several years 19 GWh of our electricity came from re- looking at how it manages its newables, rather than nuclear or fossil refrigeration needs, because this fuel-based sources. highly energy-intensive process accounts for 30% of the factory’s energy consumption. A refrigeration 31% LESS distribution network has been in ENERGY USED place for the past two years. Our compared to 2013: It now takes objective is to both streamline and 1.78 KWh of energy to produce 1kg of centralize our refrigeration capacities chocolate, as opposed to 2.58 KWh over the medium term. As such, all in 2013. our refrigeration has been centralized since 2019, and a significant share of 57% LESS our former refrigerating equipment GREENHOUSE GAS is no longer needed. Centralized EMISSIONS - (Scopes 1 & 2) refrigeration has enabled us to reduce compared to 2013: Making 1kg our energy consumption by 26%. of chocolate now generates
As part of the same drive, we are 0.19kg of CO2, as opposed to optimizing the quantity and type of 0.42kg in 2013. refrigerants we use on site, which is helping us to radically reduce our Scope 1 carbon footprint.
As well as reducing our energy consumption, we are looking at MATHIEU BOSELLI, where our energy comes from and are Maintenance promoting renewable sources. For the and Energy team last three years, 100% of our electricity has been supplied by certified In 2019, we acquired two new purchases of hydroelectric power. refrigeration units with an energy By purchasing guarantee of origin performance coefficient of 7. They may not seem like much from the outside, certificates, we are helping to finance but they use a rather innovative the renewable energy sector. refrigeration technology which isn’t In 2019, we made the choice to source found everywhere and which has our energy from a dam located less successfully replaced our old chilling than 15km from our production sites. facilities. These units will cover almost the entire chocolate factory and our stocks of ingredients. So what’s new? In short, there are two essential developments. These new facilities will enable us to make a big leap forward in terms of energy savings and the refrigerant used inside has no impact on global warming because its compression is oil-free and the fluid has no heating power.
33 Transport Reducing the impact
OF OUR TRAVEL AND PRODUCT TRANSPORTATION
EMPLOYEES’ BICYCLE MILEAGE ALLOWANCE
By Catherine Riffard, HR manager
To limit its direct emissions, allowance to encourage our Valrhona has also drawn employees to get around up a transportation policy sustainably by commuting designed to reduce to work by bike. greenhouse gas emissions associated with staff commutes. In 2018, we launched a Company Travel Plan and rolled out an app (“Klaxit”) to promote car- sharing as a way of accessing the Tain l’Hermitage site. We also encourage our staff to walk or cycle whenever In total, our staff cycled they can. A fleet of ten
“Valrhona Bikes” have been 5,200KM provided to make it easier PREVENTING to get between the Dodet and Guironnet sites. Staff 580KG have made 5,000km worth of CO2 from being released of environmentally friendly into the atmosphere. journeys since the bikes were introduced. In 2019, we introduced a mileage
34 AIR FREIGHT: A GREAT SUCCESS FOR VALRHONA JAPAN
By Mickaël Bulidon and Samuel Corre, Logistics France and Japan
Our logistics teams in France percentage of goods delivered and Japan are working by plane to our Japanese hand in hand to reduce the subsidiary fell from 10% to amount of goods shipped 3.7% over the course of a year. by air freight to Japan to a And for the first time in several bare minimum. This work has years, no air freight to Japan paid off handsomely, as the was needed in October 2019.
FRET21: EMBEDDING THE IMPACT OF TRANSPORT INTO OUR STRATEGY
By Yves Saint-Cast and Guillaume Sempere, Transport Team at Valrhona
We are very proud to by at least 5%. Valrhona has announce that Valrhona already launched seven committed to the initiatives to reduce its FRET21 initiative in emissions and is targeting a November 2019. Launched reduction of 7% (or 640 tons by AUTF and ADEME in 2016, of CO2 per year). FRET21 aims to encourage These seven actions include companies to better embed rolling out: transport’s impact within their A hub in Dubai to reduce the sustainable development number of air deliveries in strategy. This voluntary the area approach is recognized Electric vehicle deliveries and supported by public in Paris authorities, which is a real New, significantly lighter plus for the business. Valrhona plastic pallets for our air is also proud to be the shipments initiative’s first member to At the end of our three-year propose actions to reduce its commitment to this initiative, greenhouse gas emissions we will know exactly how linked to its air shipping. many tons of CO2 we will have Each company signs an saved. Watch this space in agreement with ADEME 2022! to roll out actions that will reduce its transport-related greenhouse gas emissions
35 Water Reducing our environmental impact
BY USING LESS WATER
OUR TWO MAIN WATER SOURCES
By Eloïse Delorme, safety & environment coordinator
Valrhona is working hard linked its water metering to limit the environmental to its energy monitoring impact and pollution it efforts in 2018. Valrhona generates and the energy reduced its groundwater it consumes as it makes consumption by 53% or its chocolates. We are now 200,000m3 compared devoting particular attention to 2013 by optimizing to our water usage, with the its facilities. Particular specific objective of cutting attention was also paid to our 2013 consumption rates reducing municipal water in half by 2025. Valrhona consumption, which fell by sources its industrial water 17% compared to 2013. from two main places: municipal water and groundwater. Municipal water is mainly used for cleaning, while groundwater is used for industrial processes. To manage its water consumption and to measure its usage more accurately, Valrhona
36 Waste 100% waste recovery
Recovering s a business that uses WE ARE REDUCING by-products A raw ingredients to make OUR WASTE BY chocolate, we are making Reducing business every effort to limit the waste amount of waste we produce The Fight and improve the ways we Against recycle and recover. Our target Food Waste for 2025: recover 100% of our 3 waste, while cutting in half MAJOR the amount we generate as ACTIONS compared to 2013.
RECOVERING from its own sites, to limit unsold stock a second chance BY-PRODUCTS the amount of transport its by including it in our Les Cocoa shells are one of the chocolate waste requires. Cabossés range, by donating it main pre-production waste to charities such as the Restos products at Valrhona. In 2019, du Coeur food banks, and by 790 tons of waste shell were selling it or giving it away to produced, with 1,800 tons of employees over Christmas and waste being generated overall. New Year. These shells are currently repurposed for use as mulch, THE FIGHT AGAINST fertilizer or flavoring, but by FOOD WASTE 2021 they will serve as fuel Valrhona is working hard in a biomass boiler. In 2019, to perfect its production we generated 340 tons of processes, improve its stock chocolate waste, most of management, and fine-tune which went on to be reused its sales forecasts so that it can for animal feed. Since 2017, produce just the right amount Valrhona has utilized its links of chocolate as efficiently as with a factory in Albon, 15km possible. We are also giving
37 REDUCING BUSINESS CLAUDE ROSSIGNOL WASTE Safety & Environment As far as its industrial Coordinator processes are concerned, Valrhona has focused Bearing in mind the relative particularly closely on limiting inflexibility of the waste recovery the amount of packaging sector, we needed to isolate it uses, having set itself the certain types of waste much specific objective of ensuring more accurately but also to 85% of its boxes, wrappers keep on transforming other and so on are recyclable by waste that we were already 2025, while also reducing sorting successfully. Our waste packaging weight. In 2019, recovery contractors wanted to we put together a working pick up our waste in compacted group with company “ball” form, but we were not in employees and recycling a position to offer this, which is service providers to tackle why we sought to install some the difficulties inherent to compressors on our two sites. recycling plastic materials. To bring the project to fruition, we decided to form a working This cross-departmental group group and the Club des Trieurs has given us the chance to de Choc was born. We would purchase two compressors so like to thank each site’s cleaning that we can isolate plastics by services for their involvement. type, reduce their volume and At present, we have two sign up to a material recovery compressors on the Guironnet contract. We collected 21 tons site (for colored plastics, of materials for recovery in transparent plastics, Kraft 2019. This action supports paper bags, Kraft paper sheets both our environmental and and plastic trays) and another social commitments as these on the Dodet site (for colored compressors are operated by trays and plastics). Another staff who are being supported very interesting aspect of the to stay in employment. project is that it has created two Valrhona has also launched new roles for people requiring ongoing campaigns to raise employment support, with help employee awareness around from the HR and the Health recycling and sorting waste. departments. We would like In 2019, we launched the to thank everyone for their Club des Trieurs de Choc (or involvement. I am very proud to “Sorters Dream Team”) so that have taken part in this project we can keep monitoring our and in the Club des Trieurs de recycling channels and get Choc, which will meet again in our staff involved in all 2020 to keep finding solutions. our different approaches.
38 OUR RESULTS FOR 2019
90% 11% reduction of our waste in our waste (1609 tons) production in 2019 recovered compared to 2013.
LOOKING TOWARDS 2025
SÉBASTIEN VALETTE Coordinator To achieve at EAP Nettoyage our target of recovering In fact, the compressor simply presses Kraft paper to reduce its 100% volume. This creates a much smaller of our waste, ball, which we then put in the waste while cutting compactors ready for recycling. One person mans the compressor. IN HALF the amount 20m3 of plastic bagging can be we generate compressed into an 80kg ball. as compared to 2013.
39 Ecodesign Providing products
WITH EVER GREATER POSITIVE IMPACT FOR OUR CUSTOMERS
ECODESIGNING OUR PACKAGING AND RECIPES
By Claudie Bochard and Pierre Martinet, packaging and product R&D team
Our stakeholders judge 100% of our new products our products’ quality and will meet these ecodesign sustainability by their criteria. In 2019, this ingredients and recipes – was the case for 75% of LOOKING but also by the packaging our new products. Two TOWARDS and materials they use. developments did not 2020 Valrhona is working to meet the criteria this year ensure its products have because one included an environmental design a biscuit, significantly that completely lives up increasing the number of to customer expectations ingredients in the recipe, while also reducing our and the other simply didn’t impact on the planet and apply them. In 2020, we its natural resources. will work to make our 100% We do this by ecodesigning verification process more of our new products our packaging and our robust so that we achieve must meet recipes whenever a new our 100% target. We our ecodesign criteria. product is being developed. will also look at how our Our marketing, R&D and ecodesign approach will purchasing teams must develop in the future as we 85% ensure that a certain reach our initial deadline. of our packaging number of criteria are met must be recyclable. for each new development. Our goal is that by 2020,
40 In terms of our existing projects around recyclable products, several projects flexible plastics. By taking were launched to improve our part in this initiative, packaging’s recyclability in we hope to make our 2019. Our teams are currently chocolate couverture bags working on changes to our trays suitable for recycling. In (used for chocolate bonbons) addition, our teams have and our tubs (for pralinés) so worked to set up an internal that they become recyclable in system of reusable containers line with the French recycling for the repackaging of guidelines that are set to be chocolate bonbons into gift extended by 2022. Changes boxes, thereby avoiding any to cardboard inserts used for intermediate disposable packaging chocolate bonbons packaging. Lastly, we have are also underway. several projects under development around bulk Furthermore, we are making sales, both with partners and a bid in a CITEO call for at our Tain l’Hermitage store.
OUR RESULTS FOR 2019
1,493 79% tons of packaging of our packaging is consumed recyclable 75% of new products meet our ecodesign criteria
41 In terms of our recipes, lecithin, colorants and In 2019, flavorings are currently Valrhona trained a undergoing a variety further 12 people of tests. These projects in packaging and are still ongoing, so we will undoubtedly have product ecodesign. more information to A total of 67 of the most share with you about relevant people from them in the next the marketing, R&D, sustainability report. purchasing and quality teams have now been trained by Valrhona since the ecodesign policy was launched in 2017. For the company, this establishes clear guidelines for our innovation and product development processes. In addition, 82 people were trained in nutrition and healthy eating habits during online training from the Savencia Group.
42 COMEBAC PROJECT RETHINKING OUR PACKAGING VIA A CIRCULAR ECONOMY APPROACH
By Alice Dux, CSR project manager
We have long wanted to we then collect, clean and make a positive impact return to service. We will start on the environment at testing this idea with a few Valrhona. One issue that Lyon-based customers in we still have to tackle is the coming months to figure the waste that we leave in out how well it fits into their our customers’ kitchens daily lives. due to our packaging and In August 2019, ComeBac was shipping boxes, as we are successfully selected as part well aware of the space of ADEME’s call for ecodesign and time they take up. That projects in Auvergne Rhône- is why in 2019, a group of Alpes. ADEME is the French Valrhona employees who government’s “Agency for had come to the conviction Ecological Transition” and it that single-use materials works on all fronts to mobilize are an environmental citizens, economic operators absurdity decided to look and regions around the goal into the issue and rethink our of achieving a resource- packaging in terms of circular efficient, low-carbon, fairer economy principles. Our one and more harmonious objective was to improve our society. We are delighted that customers’ experience by ADEME has chosen to fund taking full responsibility for our project and that we will our waste. This is how the benefit from its support. ComeBac project emerged. The idea is to eliminate disposable packaging and deliver Valrhona chocolate to our customers in reusable containers, which
43 live long GASTRONOMY
Supporting our customers in creating a gastronomy that does good and tastes great.
Our Live Long Gastronomy commitment stems from Valrhona’s desire to actively support food professions, ensuring their future and promoting their global outreach. We aim to foster learning and inspire the pastry chefs of tomorrow by drawing on our expertise and passing on our knowledge, particularly through training programs for young people.
44 OUR GASTRONOMY CHALLENGES
GENDER THE ENVIRONMENT HEALTH EQUALITY
Culinary professions occupy This is no longer the only sustainable approach. a singular place in our challenge the food industry At Valrhona, we believe it is shared heritage and they has to face up to, however, our responsibility to support need to be protected for because it also has a gastronomy professionals future generations. Younger fundamental role to play in through this transition, and generations are less attracted the ecological and climate this is also the purpose of to these professions, hence crisis we are all experiencing. the Live Long initiative’s why we think it is important In fact, gastronomy is Gastronomy objective. to provide them with an affected by all the modern introduction. Valrhona has a world’s most pressing role to play in giving young issues, including health, people the chance to explore the environment, culture, a sector in need of recruits education and society, so and fresh talent. it is vital it adopts a more
OUR RESULTS OUR FOR 2019 OBJECTIVES FOR 2020
14 16,000 young people started people trained by a CAP qualification at l’École Valrhona the end of the Graines Support de Pâtissier program 100 (that is 37% of the people through participants) 4 the Graines de classes of students Pâtissier project in have graduated from 2020 the Graines de Pâtissier 7 program (in Valence, former Graines de Pâtissier Lyon, Paris and Lille) students received their CAP qualification in June 2019
6 38 gastronomy projects young people have have been led by our followed the Graines de subsidiaries Pâtissier program
45 L’École Valrhona’s Commitment INVOLVING THE ÉCOLE VALRHONA CAMPUSES IN OUR SUSTAINABLE ENDEAVORS
OUR APPROACH TO CSR AT L’ÉCOLE
Before helping our customers chefs visited chef Laurent to improve their sustainable Petit’s restaurant in Annecy impact, it was clear we to draw inspiration from his first needed to get L’École commitment and focus on Valrhona involved. In July local ingredients, as well 2019, we held a seminar with as Chocolatree, where they our pastry chefs from all over discovered the latest advances the world which took as its in natural colorants. Finally, in theme “Committed Écoles, September, we conducted a Sustainable Pastry”. Each CSR audit at the École in Tain pastry chef had to present a l’Hermitage to identify current creation during a session with best practice and areas for inventions including vegan improvement. desserts, new ingredients, eco-friendly tips and alternative cooking techniques. Our
46 L’ÉCOLE VALRHONA X seasonal pastries. Of course, experience with recipes that CLAIRE HEITZLER: it’s not about giving readers respect both their ingredients THINKING a set of guidelines they can and the seasons. REFLECTIVELY FOR A systematically apply. It’s about MORE ETHICAL PASTRY empowering each individual to absorb this philosophy in a way that suits their own hopes, By Alexis Humeau beliefs, and business. It’s about at l’École Valrhona pastry, confectionery, and dessert professionals getting into the habit of meeting their local In 2019, L’École Valrhona producers and sourcing quality Nature is a huge part of our celebrated its 30th anniversary. ingredients. A 130-page guide toolkit, we have to respect it and For three decades, it has emerged out of this reflective give it the space it needs without attempting to dominate it. devoted its passion, innovation process, and it was designed to Claire Heitzler, Pastry chef. and excellence to the pursuit serve as a collection of initiatives of creative, responsible cuisine. and new encounters bringing Chefs get a real advantage if Its commitment to pastry that us into greater harmony with they know the products and both tastes and looks delicious the planet. A captivating journey ingredients they are using, has found the perfect outlet in a across France and beyond to where they come from and, unique collaboration with pastry meet producers passionate about most importantly, the growers chef Claire Heitzler, who is known what they do and committed who have produced them. It for her commitment to seasonal to a vision for agriculture that makes food meaningful, it evokes and high-quality products. respects the planet and prizes memories, and it tells a story. So what was the aim of our joint quality. A gallery of passionate Thierry Bridron, Executive Pastry venture? To open up different experts who, in their own unique Chef at L’École Valrhona, Paris- ways of thinking about way, teach us how to respect Versailles, France sustainable, positive impact, nature. An immersive creative
MASTERING professionals through its L’École making or cookery), the training CHOCOLATE: Valrhona, so that new generations aims to give participants a better TRAINING NEW can gain the knowledge and skills understanding and grasp of GENERATIONS TO they need. Our aim is to promote chocolate as an ingredient. As HELP THEM FIND pastry and chocolate professions, such, it includes an introduction EMPLOYMENT and to raise young generations’ to chocolate tasting and awareness of them during chocolate-related ingredients training sessions. This way, we can (sugars, dairy products and guarantee chocolatiers’ long- texturizing agents); basic and By Philippe Givre term future by supporting major advanced skills in pastry- and at l’École Valrhona training providers. chocolate-making (ganache, In 2018, this ambition fueled praliné fillings and confectionery); the creation of the “Mastering artistic works in chocolate; Today, our artisan clients are Chocolate” training course, led plated desserts; and many other finding it increasingly difficult by the Tain l’Hermitage Lycée applications. to find young people with solid Hôtelier hospitality school The first cohort sponsored by chocolatier’s training. There is and pastry chefs from L’École world pastry champion Bastien now a disparity between the level Valrhona. Designed for a dozen Girard graduated in 2019 and expected by the CAP qualification young people with an initial 100% of its members have gone and the level expected by diploma (either a CAP or BTM) on to find work in the industry. professionals. In light of this, linked to the food service (such The second cohort will graduate Valrhona would like to support as pastry-making, chocolate- in June 2020.
47 Commitment to gastronomy professions
LA CONCHE: THE FIRST SYMPOSIUM DEDICATED TO THE ROLE OF THE CHOCOLATIER
By Alexis Humeau at l’École Valrhona
La Conche precision, reliability and Jacques Bertrand and pastry is the first staff well-being, and they chef at La Maison Pic Éric chocolate also discussed “smart” Verbauwhede offered a very symposium techniques, sharing their fine menu, the proceeds of its kind expertise with La Conche’s from which went to Frédéric to be held attendees. Many other very Bau’s Cœur Gourmand at Tain hot topics were touched organization. €7,000 were l’Hermitage, and it was upon, including color raised in one evening for hosted by L’École Valrhona and colorants, chocolate our project supporting on 19 and 20 May 2019. regulations, pastry trends, Ghanaian children’s Over the course of two and ganache textures and education. Backed by days of discussions, several blends. the Valrhona Foundation, speakers - all experts in their It served not just as a great this cause is destined to field - came together to talk opportunity for dialogue, fund infrastructures and a in a friendly atmosphere. but for mutual support preschool in Ghana, as part Renowned chocolatiers and relaxation too. On the of a project led by Valrhona Fabrice Gillotte and Vincent evening of Sunday May sourcer Cédric Robin. Guerlais were invited to 19, La Conche’s attendees La Conche has proved a share their experience and met for a gastronomic hit among professionals career story. These two fundraising dinner. The from its very first iteration. talented but unassuming region’s renowned wine- Nearly 70 participants, professionals accepted La grower Michel Chapoutier among them chocolatiers, Conche’s invitation to talk offered his hospitality in the confectioners and pastry about a theme which has form of his home, kitchen chefs, signed up and came become central to makers’ brigade and wines, while not just from all over France lives, namely mechanization. several renowned chefs but from Belgium and According to Gillotte and including double-Michelin- Spain too. Guerlais, mechanization starred chef at Les Cèdres promotes innovation, (Granges les Beaumont)
48 PARTNERSHIP WITH JIKEI SCHOOLS IN JAPAN
By Sylvain Jouhaud, at the Cité du Chocolat
We have a long-standing agreement with a group of “Jikei” schools which train pastry chefs in Japan. Together, we organize for groups of students to travel to France for two days of training in pastry- and chocolate- making. The schedule includes workshops at the Cité du Chocolat and pastry- making courses with the École Gourmet and Frédéric Bau. In 2019, 199 Japanese students were trained at Tain l’Hermitage.
In 2019, 199 Japanese students were trained at Tain l’Hermitage
49 Competitions: Promoting gastronomy
s a way of showcasing culinary world’s calendar. A culinary professions, Another of the events Valrhona contributes to Valrhona holds annually is renowned global events that C3, or the Chocolate Chef bring culinary skills to a wider Competition. This gives top audience. Since 1989, Valrhona pastry chefs the chance to go has been a founding member head-to-head, using a flagship of the Pastry World Cup event Valrhona product as their that takes place every year central ingredient. at SIRHA (The International Hospitality and Food Service Trade Fair). The continental pre-selection competitions are also major dates in the
FOUNDING MEMBER since 1989 of the Pastry World Cup event that takes place every year at SIRHA
50 GRAINES DE PÂTISSIER: creating a more inclusive gastronomy industry
By Véronique Zehnacker, Valrhona intrapreneur
The Graines de Pâtissier project was initiated and led by Véronique, a Valrhona employee, as part of our intrapreneurship program. She was inspired to act when she learnt two things: First, more than half our baker and pastry chef clients struggle to recruit staff; and second, 25% of young people in France are unemployed. Graines de Pâtissier’s ambition is to meet this double challenge head-on using Valrhona’s expert knowledge and standing in the culinary world. This program is a partnership with apprentice training centers and associations for young people. We provide a three-month program for young people aged 16 to 25.
Once the group of highly motivated candidates has been selected, they enter an exploration phase that includes pastry-making workshops, workplace skills training and job interview roleplay, among other activities. They then undertake a four-week internship to help them decide whether this is the career for them and if they should enroll for a CAP, an entry-level professional qualification. The aim here is that, by the end of the program, the young participants feel confident that they want to enter the profession and are ready to complete a year-long “CAP Pâtissier” qualification at an apprentice training center.
Over the past three years, 61 young people have taken part in the program, 11 of whom have got their CAP and 12 are working up to graduation. In 2019, it took place in four cities (Valence, Lyon, Paris and Lille). We even formed a partnership with the Lille École de la Deuxième Chance so that we can offer young people even more in-depth support. LOOKING By rewarding young people who have worked to achieve their career TOWARDS goals, we sincerely hope to help our profession find the new recruits 2020 it needs. 37% of the young people involved in the Graines de Pâtissier project go on to start a CAP professional training course. As our objective is to reach more than 100 people through the project by 2020, we plan to roll out the program in REACH MORE THAN six new cities (Clermont-Ferrand, Marseille, Bastia, Liévin, Moulins and Essonne) as well as the original four, in 100 partnership with the Écoles de la Deuxième Chance and people through training centers (or CFAs) in each one. the project
51 LiveGastronomy Long projects led by our subsidiaries
INSPIRANDO UNA VOCACIÓN PROJECT IN SPAIN In 2019, Valrhona Spain continued its commitment to the Raíces Foundation’s Cocina Conciencia program, which aims to get L’ECOLE MAKES disadvantaged young people A COMMITMENT IN JAPAN PROJECT WITH COULEURS into work through professional In Tokyo, L’École Valrhona DE CHINE gastronomy training. The team has set up a number of The Valrhona China team opted to had supported the program initiatives to improve its run its Christmas 2019 campaign in 2018 thanks to Inspirando environmental footprint. Over in partnership with the Couleurs una vocación, a scheme which the last three years, they have de Chine association. They chose donated €1 for every sale from avoided printing 3,500 recipe to work in the same way as the the Inspiration range, raising booklets. Since 2018, they head office’s Christmas campaign nearly €12,000. In 2019, they have introduced the use of for our education project in decided to continue supporting reusable cups, banishing the Ghana by donating 10 yuan to the program financially to the disposable variety to the past, the association for every 3kg bag tune of €3,000, but also to and they have also banned all of Pure Origin Grands Crus sold. engage in a new way by setting single-use plastic items. They However, they chose to focus on up two pastry training courses monitor and reduce their water a more local project, as Couleurs for its young people led by consumption needed to clean de Chine runs projects to support École Valrhona chef Sandra laboratories. They transport education of minorities in the Ornelas and customer Eugenio all the items they need for Danian region. Moral. They plan to go even demonstrations in reusable further in 2020 by offering our crates, rather than disposable customers the opportunity to cardboard boxes. Last but welcome young trainees into not least, they communicate their establishments. about all the actions they carry out at L’École in order to raise customers’ awareness when they take part in courses.
52 ISABELO PROJECT RESPONSIBLE DEMOS IN SOUTH AFRICA AND A PLANTATION TRIP Our Middle East and Africa team IN ASIA-PACIFIC has decided to invest in the In 2019, our Asia-Pacific team Isabelo project founded by chef worked exceptionally hard to Margot Jense in South Africa make its pastry demonstrations in 2009. The project’s aim is to environmentally friendly. 2019 saw provide food for elementary school eight demos in five cities: students who arrive for the day Hong-Kong, Singapore, Seoul, CUOCHI PER UN GIORNO with an empty stomach. It was our Sydney and Melbourne. A total of FESTIVAL IN ITALY local partner, Wild Peacock, which 725 customers took part. The team In October 2019, for the first time suggested we join this adventure made sure to banish all disposable Valrhona Italy partnered with the because its managing director, plastic tableware items, including Cuochi per un giorno (Chef for a Ross Baker, had been impressed glasses, plates, cutlery and bottles. day) event in Modena. by the project and wanted to get They also used recycled trays the luxury brands he distributes and eco-friendly and recyclable This festival is dedicated to involved. goodies. These events were children and gives them the also an opportunity to present chance to learn to cook alongside Our initial approach was to Valrhona’s approach to CSR. internationally renowned chefs. create a custom chocolate for the The team also chose to invest Over two days there were several project. We were able to develop the plantation visit to Bali they workshops in which more than a unique chocolate whose cocoa organized in August 2019 with 6,800 children were able to flavor is simultaneously intense the same ethos, ensuring no smell, touch, weigh, measure, and harmonious, but also gets disposable plastic water bottles knead, mix, shape and cook as close as possible to real taste were used throughout the trip. A food. The festival’s philosophy of the African terroir as part CSR workshop was held for the is not competitive, rather the of an exceedingly pleasurable customers in attendance to raise little chefs are there to learn experience. But the most their awareness of what they can and have fun. This way they important part of this work was implement back in their own discover how to eat well and that Wild Peacock decided to give businesses. Finally, CO2 emissions have a healthy relationship €2 for every kilo of the Isabelo from participants’ air travel were with food. The funds raised couverture sold to the Isabelo offset through reforestation during the event are donated project. This is our contribution to projects in partnership with to Mission Bambini, which future generations, and we are very Reforest’action. runs 1,600 projects supporting proud to be part of this adventure. children in 75 countries. Its spirit is perfectly in keeping with Valrhona’s own, and most particularly with our CSR policy’s approach to supporting culinary aspirations. Valrhona Italy chose to partner with Cuochi per un giorno by inviting two pastry chefs, Gino Fabbri and Lucca Cantarin, to lead two workshops with the children, as well as by gifting chocolate to the participants.
53 live long TOGETHER
Providing the impetus for a collective movement
Valrhona is, above all else, the story of its people. Beyond our status as a chocolate company, our strength lies in the ties we forge between producers, employees and customers. These ties, which we continue to reinforce every single day, help cocoa producers improve their livelihoods and enable our customers to unleash their creativity in an ever-more sustainable way.
54 THE CHALLENGES LINKED TO OUR STAKEHOLDER ECOSYSTEM
EMPLOYEES SUPPLIERS CUSTOMERS LOCAL COMMUNITIES
A responsible company to and share perspectives own sustainable practices. cannot exist without its with all Valrhona’s employees, Our commitment to stakeholders being involved in so that we can use various working collaboratively with and consulted on its strategic training, mobility and stakeholders has been an direction and its vision. This inclusion programs as a way essential part of our efforts to is why Valrhona is committed of meeting our objectives secure B CorpTM certification. to establishing regular, around development and We have devoted particularly quality dialogue with all its quality of life at work. close attention to this aspect stakeholders, so that together, Finally, because our of our work throughout our we can build a sustainable responsibility does not end at history, and we hope to shine company that is a great place our own doorstep, we work a light on this via the B Corp to work both in and with. We to help our customers and label. are particularly keen to listen suppliers put in place their
TARGETS AND RESULTS
Our aim is for 2% of employees 100% trained in CSR through of employees to have ecodesign training a CSR objective by the end of 2020.
78% 100% of employees think of our sales team that Valrhona is a great have received CSR training place to work
55 Our stakeholder ecosystem
alrhona will only fulfill each turn. We create regular communities, cocoa V its aims if it uses co- moments for dialogue with producers and consumers development and synergy- our different stakeholders. An independent survey for based approaches to create This includes: at residents living near our and roll out its strategy Annual satisfaction surveys production sites alongside the company’s for employees, customers Regular catch-ups every major stakeholders. We and suppliers year with NGOs and involve these stakeholders Working sessions held professional bodies in every stage of our value at various points in the chain, taking into account year with our customers, their expectations and our distributors and suppliers professional objectives at Focus groups with local
Government Drôme local authority, local elected representatives, administrations of cocoa-producing countries
Competitors B2B & B2C Customers Media Barry Callebaut, Felchlin, Pastry Chefs, Chocolatiers, General public, Guittard, etc. Bakers, Caterers, Hotels, local people, Restaurants, Ice Cream professionals, etc. Makers, etc. Other Savencia Group Consumers Employees Businesses Weiss, República del Cacao, Sosa, Chocolatree, etc.
Professional Research Centers Partners CIRAD, CIAT Shared Workforce, Suppliers Stakeholders Temporary Workers Cocoa, as well as other Savencia suppliers Future Écoles ISARA, AgroParisTech, Generations Local Communities EM Lyon CCI Drôme (FR), C-Cap (US), Fondation Certification Bodies Raices (ES), Galvin’s Professional Fair Trade - Max Chance (UK), Shanghai Associations Havelaar, Ecocert, etc. Young Bakers (CN), etc. Relais Desserts, Michelin
Associations & NGOs World Cocoa Foundation, Mighty Earth, AVSF, etc.
56 VISITING THE PLANTATION: MEETING OUR STAKEHOLDERS
In 2019, we once again organized a visit to a plantation in Madagascar, giving employees and customers the chance to visit the cocoa fields and meet our producers. What made this trip special was that the participants were able to discover in detail the sustainability actions the Millot plantation teams carry out on site as part of their QTR (Quality Traceability Responsibility) policy. Once they had returned, our employees also led a workshop during Sustainable Development Week to explain to other employees precisely what is being done in this area. Since 2013, 233 partner customers and 153 employees have gone to meet our producers. They have looked at their profession differently ever since, changing the way they do their job. In 2019, another plantation trip took place. This one was in Bali and was destined for our customers in the Asia-Pacific region. Our Hong Kong subsidiary’s teams worked tirelessly to make this journey as environmentally friendly as possible by using tree planting as a means of offsetting the carbon emissions from participants’ air travel and equipping every attendee with a bottle, so that they did not use plastic or paper cups. Finally, this trip was also an opportunity to organize a reflective session with our customers focusing on the best responsible gastronomy practices for their business. Well done to the APAC team for this achievement!
JOËL BOYER-PERREIRA a Valrhona customer who took part in the 2019 Madagascar plantation trip
“It was a rare opportunity and a privilege for us to take part in the trip to Madagascar in 2019. I came to improve my knowledge and to get a stronger idea of what cocoa is, how it is grown and how it is processed. Once we met them and visited the plantations, we got a better understanding of how influential producers’ personal involvement is,. It’s not just a job, it’s a real vocation. The actions underway to try find the best ways to improve living conditions for those working in cocoa are proof that responsibility is genuinely being taken.”
After traveling to the Millot plantation. Joël shared his experience with his customers through a 4-month exhibition entitled Discovering Chocolate. It gave him the chance to express the emotions he felt in Madagascar. He regularly talks to his customers about projects taking place in producer countries.
57 Employees The people who drive our company By Catherine Riffard, HR manager
ur employees’ health Because we are keenly Oand safety is a major aware of the difficulties issue for Valrhona. Our our employees may face, in company is changing, 2019 we chose to carry out evolving and reorganizing several assessments related so that it can perform better to physical health, mental and adapt to the market health and safety, so that and its customers. But these we could better understand changes can sometimes the issues and, most feel disorientating and importantly, find rapid and frightening. appropriate solutions.
862 employees
have permanent 93% contracts 435 women 6% have fixed-term contracts men have work experience 427
1% contracts PERMANENT PERCENTAGE BY AGE CONTRACTS GPTW feedback under-25s 7% 52% are men rate 13% 25-30 48% are women 67% 20% 31-35 17% 36-40 12% 41-45 11% 46-50 11% 51-55 Number of collective Satisfaction rate 8% 56-60 agreements signed (GPTW survey) 1% over-60s 8 78% Hires Senior 107 employment rate Leavers 10.80% 66 Number of Absenteeism part-time rate employees 4.43% 44 We have therefore updated our our strengths and areas for psychosocial risk assessment, improvement and to define which was carried out for the our roadmap for 2020: first time in 2016. Manager safety leadership This assessment measures training both psychosocial risks and our Celebrating successes employees’ health, identifying Revising the behavioral safety first and foremost the risk inspection system factors to which our employees Implementing security are exposed: routines within all departments In summary, 28% of our employees are exposed to Finally, we carried out the chronic stress (compared with Great Place to Work survey as 32% in 2016) but disparities we do every year. This survey are significant. Workload enabled us to substantiate has decreased since the last previous assessments. assessment, but collaboration between departments has deteriorated, task management is not fluid and the impression that people from different departments aren’t treated the same way has sparked a sense of injustice. Severity rate for workplace accidents The assessment’s results have 0.56 enabled us to draw up a cross- departmental action plan that Number of lost-time responds to company-wide accidents issues, as well as local action plans via which each manager 20 has been able to share outcomes with his or her teams Number of behavioral and find solutions together. safety visits conducted Following an increase in 1,056 workplace accidents in 2019, we launched a survey into Frequency rate for all employees’ perception workplace accidents of our safety culture. This survey enabled us to identify 14.4
59 A COMPANY-WIDE POLICY CALLED “FEELING GOOD AT WORK” EMERGED OUT OF THESE THREE ASSESSMENTS.
32 major projects have been identified and will be carried out within three years.
These projects are structured around
5 KEY AREAS: SIMPLER Actions around task management, workload and personal communication
SAFER Work focusing on safety MORE RELAXED Actions around fair treatment, transparent pay HEALTHIER and mobility Actions around Feeling good policies disability, seniors, the fight against MSD and at sedentary lifestyles work
MORE MEANINGFUL Actions around sharing the company’s vision and strategic direction
Simultaneously, we risk prevention sessions, are continuing to raise which looked closely at employee awareness commuting to work, and during Health and Safety a workshop on preventing Week, a series of events we sexist behavior. have conducted for the last seven years. Given that society and During International the environment in which Health and Safety Week we live are changing, we in May 2019, we ran risk wanted to make gender prevention workshops for equality and the fight all our employees. against sexist behavior In total, nearly a major focus for our 500 employees were preventative work in 2019. able to take part in road
60 A joint steering committee made up of union partners, Percentage of Percentage of the employees, manager-level employees trained overall training plan volunteers and members made up of QSE training 78.40% of the Health and Human 29.76% Resources team has been set up. The project focused Average number of Percentage of on four areas: assessment training hours per employees who have (i.e.: are there problems in the company?); awareness- employee received CSR training raising and communication; 22.19 2% parenthood; and making a company agreement.
The assessment showed that some of our employees were at times subjected to (often unintentional) sexist behavior. Awareness-raising workshops about sexist behavior were set up as part of Health and Safety Week and a booklet was distributed to all employees. 60% of our managers also received training in 2019, and this is ongoing in 2020.
At the same time, the parenting project highlighted the difficulties faced by young parents who work for our company. Actions will be implemented in 2020.
Lastly, we obtained a score of 93 out of 100 on the gender equality index. Actions will be implemented in 2020.
61 AN ENVIRONMENTALLY FRIENDLY SEMINAR
As is the case every year, our manager’s seminar was held in May. We wanted the 2019 edition to be environmentally friendly.
All CO2 emissions linked OUR CORPORATE to employees’ travel to the VISION SHOWCASED seminar were offset with AT VALRHONA DAY help from Reforest’Action. Participants were provided with bottles to avoid the Our corporate day for all use of disposable cups. employees, Valrhona Day, Vegetarian meals were also falls in May. In 2019, offered over the three days we took advantage of the and the speakers were occasion to help our entire selected for their sustainable workforce to adopt our commitments. corporate vision. Everyone broke into groups of around ten people and played a board game created specially for the occasion by the Drôme-based company Kaperli.
62 SUSTAINABLE DEVELOPMENT WEEK 2019
Valrhona’s Sustainable Development Week happens in early June. As is the case every year, numerous workshops on sustainable development issues were held throughout the week: An energy transition workshop with the Negawatt Institute An event in which the people who attended the A REVERSE ADVENT 2019 plantation trip to CALENDAR FOR 2019 Madagascar shared their experiences and introduced us to the CSR initiatives In December, 602kg of happening on site food was collected from A workshop with a employees in the form nutritionist about responsible of a reverse Advent calendar cooking and given to the Restaurants A reuse workshop with the du Cœur soup kitchen Tremplin recycling center in in Tournon-sur-Rhône. Tournon-sur-Rhône This idea was proposed Several DIY workshops in by Aurélie, one of our which employees Muriel employees. and Marina shared their knowledge of making household products and home cosmetics.
63 Suppliers
HUMAN RIGHTS WORK 100% WITH OUR SUPPLIERS CONTINUES of food and packaging material suppliers have signed our charter. By Mathilde Mazzella, purchasing manager (non-cocoa)
As a raw materials buyer, by this initiative. We have continuous improvement Valrhona’s main concern is therefore brought together around practices, countries to get to know its supply all our suppliers involved of origin and/or processing chains as well as possible. in each sector to present and to get a 360° view of any In 2018, with help from the results, provide them new suppliers and products. a third party, we initiated with the content and We are making mutual a risk mapping project make a collective decision commitments with our focusing on human and about the actions to be suppliers by signing our environmental rights in implemented in 2019 and Responsible Purchasing two specific sectors:citrus 2020. One of the objectives Charter (which is available fruit in Spain and vanilla of this study was to gain a to view on our website). in Madagascar. These two shared vision, become aware The charter describes the sectors are associated with of our strengths and work commitments we expect our some of our tier two and tier together on our areas for suppliers working outside three supplier purchases. improvement, something the cocoa industry to make This means that the which has already been around labor rights, ethics, products we buy from them achieved! environmental protection, are processed to different In 2019, the purchasing risk management and food degrees (for example department decided safety. extracted, cut up, and to construct a multi- packaged). This work made criteria assessment tool it possible to identify all risks covering human rights and their likelihood and and environmental risks to analyze our purchasing for its supply chains and procurement practices. (specifically food materials We are committed to and packaging). This was rolling out action plans for designed to help it both the major risks identified define an action plan for
64 A CSR DAY WITH OUR SUPPLIERS
In September 2019, Valrhona invited its 16 industrial suppliers to discuss the environmental issues related to our business sectors.
VALRHONA USED THIS MEETING TO PRESENT ITS MAJOR ENVIRONMENTAL COMMITMENTS:
Carbon Waste Energy and water Neutrality reduction consumption
Round table discussions made it possible to identify areas which could be improved during future projects.
We go further when we work together!
65 Customers
IN 2019 A CHARITABLE CHRISTMAS CAMPAIGN
By Claire Gaussorgues and Benjamin Abadie, marketing and sales teams 54 employees donated their time to local communities Spearheaded by our involved in one of our marketing team, a projects to support cocoa- community-oriented producing communities. Christmas campaign took The idea was simple: For €406,575 place between September each 3kg bag of Pure Origin donated throughout and December 2019 in Grands Crus sold, €1 was the year support of our project to donated to the project. In improve school conditions in total, €160,000 was raised Ghana. The operation’s aim for the project. Many thanks contributed to this charitable was to get our customers to all our customers who endeavor. Local communities
By Bassa Passas, communities develop. from scratch. Valrhona facilitator at the Valrhona encourages employees now lead two- Cité du Chocolat mentoring as a great way hour Akadi workshops with for our employees to actively young migrants. Valrhona has made share their skills and donate Employees can also hold commitments to the local their time. Valrhona grants introductory chocolate region so that our expert each employee a day out workshops for children at the skills and values have as big of every year to work on Lyon Institute of Hematology an impact as they can on different projects. Bassa, and Pediatric Oncology or our neighbors. This means a Valrhona staff member, get involved in the Magic the Cité du Chocolat and used hers to develop Akadi, Christmas campaign, which employees work on projects a project designed to show aims to raise funds for promoting the closer ties, young people that it is easy various non-profits. social interaction and skills to eat healthily and tastily exchanges that will help and cook their own meals
66 Valrhona Foundation A forward-looking fund
MAKING AN EVER-GREATER PROJECTS POSITIVE IMPACT FUNDED BY THE VALRHONA FOUNDATION
By Carole Seignovert, A project to improve school Head of CSR and conditions in Ghana President of the Cacao Forest Valrhona Foundation 3 Graines de Pâtissier n 2019, the Valrhona IFoundation was created to allow all our stakeholders to invest with us in issues that affect us all. This new fund will help to keep Valrhona’s work running over the long term and to finance multiple gastronomy- and cocoa- related projects. The one and only objective behind this initiative is to make our impact all the greater. Our commitment to imagining the best of chocolate for tomorrow cannot be achieved without the support of our partners and our entire ecosystem. We need your help to promote responsibility and sustainability in the cocoa sector and in the gastronomy world. The Valrhona Foundation’s three funded projects focus on improving school conditions in Ghana; Cacao Forest; and Graines de Pâtissier.
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VALRHONA 26600 Tain l’Hermitage - France Tel.: +33(4) 75 09 26 38 [email protected] Photo credits: Riot House Production, Ginko, Tom Lans, Michelin Wildbee, Pierre Ollier, Gradient Picture, Adrienne Surprenant – Collectif Item, Jérôme Bryon, Tristan Parry, Philippe Barret, Jérôme Bryon, Item, Tristan Surprenant – Collectif Picture, Adrienne Lans, Michelin Wildbee, Pierre Ollier, Gradient Tom credits: Riot House Production, Ginko, Photo www.valrhona.com Different A Piccoli, De Brachet, Léa Photography, Balired Zehnacker, Véronique Delmarty, Jean bambini, per cucina di Nazionale Festival - giorno un per Cuochi Duval, Goff,Le Pauline Thomas design: PatteBlanche Story, Jean Drieu. Graphic