SUPPORT TO VSBS & PROFESSIONAL INSERTION

Supporting vulnerable people with their business projects in the Lyon region

BACKGROUND MISSION 67 million inhabitants France ■ ■ 9.3 million people below the poverty line ■ 1.88 million households receive the RSA benefit Source : INSEE Senegal Guinea To g o Sierra Leone

A vulnerable population on our Enabling sustainable inclusion doorstep and meeting regional needs The shortage of jobs in France is hitting In 2018, Entrepreneurs du Monde the most vulnerable particularly hard, created the ICI (Incubation Creation especially single parents and refugees: Inclusion) project in Lyon to promote 40% of the former live below the poverty the lasting socio-economic inclusion of line and 40% of the latter are among the people who are vulnerable or on the MILLENNIUM GOALS long-term unemployed. For them, entre- verge of poverty. preneurship can be a springboard to The team helps them to set up inclusion. But, in general, half of businesses businesses that meet one of the region’s do not survive any longer than 5 years. It needs: sustainable catering. This support is, therefore, becoming absolutely vital to in a growing market gives entrepreneurs provide these vulnerable project leaders a real chance of success and viability. with increased support to give them every possible opportunity to keep their businesses going. METHODOLOGY SUPPORT

RANIA Syrian, aspiring caterer in Lyon

I am Syrian. My husband, children Training and support Towards viability and potential spin-off and I had to flee Project leaders are welcomed and are As with all the programmes it creates our country. helped to remove the obstacles to their and incubates, Entrepreneurs du Monde In Syria, I worked as an account manager integration, in partnership with local is structuring and supporting the ICI for an airline. I’ve not been able to get an public and private organisations. programme to help it become auton- equivalent job in France. So I’m adapting: ​​ Those who have realistic business omous in every aspect. The team’s main I’m starting a catering business. projects receive support: they are aim is to ensure that it achieves financial I participated in ICI training and it gave me confidence: I learned a lot about management, individually monitored by a volunteer viability. It is looking into what is the most the business context, rules and work culture mentor and take part in training appropriate type of legal structure and in France. The team also helped me get provided by the team or by experts exploring self-financing opportunities. my first contracts with companies! (business strategy, accounting, law, If the results of this first programme in I’m making good progress in formalising my insurance, etc.). The others are directed France are positive, Entrepreneurs du business and I look forward to instilling a love of towards our local partners, who are Monde will extend its model to other Syrian cuisine among the gastronomes of Lyon! better able to meet their needs. regions and open the door to the creation of businesses in other promising sectors. • Edited on 31 August 2020 vetting ofproject leadersinadvance. This decrease in2020isexplained by better identified andtheentrepreneur’s progress. offered aftertheICItrainingbasedon theneeds sponsor. Follow-up is advisor andmentor- fromsupport their outlets, thanksto their network and training and develops continues their adjusts theirconcept, under real conditions, tests theirbusiness The entrepreneur Stage 3: testing and launch of the business the curriculum. sustainable development are of anintegralpart The socialandsolidarityeconomy and profession. students toexperiencetherealities ofthe suppliers, market gardeners, enable etc.) experts, andfieldvisits(torestaurateurs, Specialist catering training is delivered by ences anddevelop promotional skills. groupwork training usingappropriate methodology, This involves two monthsofentrepreneurship Stage 2: intensive training funding, etc. logical support, housing assistance, emergency to theirsuccess: learningFrench, psycho tions whocanhelpthemremove theobstacles They can then be directed organisa to partner who willfollow themthroughout theirjourney. Each project officer leader is met by asupport Stage 1: and guidance support three stages. creation. The project leader’s journey consistof business orwhosework involves business mentor (sponsor), who has created their from amemberoftheteamandvolunteer Each project leaderreceives individualsupport A 3-STAGE JOURNEY ZOOM , toencouragethesharingofexperi • - - - PARTNERS OUTLOOK HIGHLIGHTS This decreasein2020ischosen: it’s explained by abetterselectionofprojectleadersupstream. KEY FIGURES even aChinese “fast good” outlet. integration project for young refugees, and a French woman with a cookery-themed breathe new life store, intoanoldgrocery eventful life, an Italian who wants to café, aSyriancaterer whohasledavery who is retraining to set up a cultural food concept, an Iranian psychologist young Frenchman keen to launch his raw enced Franco-Cameroonian cook, a a Lebaneseserialentrepreneur, anexperi sisters whoare passionate about cooking, journey:a variedculinary two Georgian on anentrepreneurial adventure andoffer This year, 10 project leaders are embarking entrepreneurs Varied and determined funding tohelpthemgetestablished. leaders, therefore, gain experience and after the initial 2months’ training. Project neurs to test their business for 4 months to, among otherthings, enableentrepre programme training andsupport soas catering projects. Soithasrevamped its has decidedtorefocus onsustainable in response toalocalneed, theteam For the sake ofgreater efficiency, and had projects different invery fields. The entrepreneurs inthe first3intakes of the 4t Start Objectives end2020 CONTACTS > Head of the VSB/Employability Unit > Programme Manager 2018 2019 [email protected] [email protected] h intake Persons received 20 43 45 - - in creatingabusiness cultural opportunities. offering healthy localfood andinter- • outlets for localproducers. • sector. training, business creation in a promising the obstacles to entrepreneurship, job • threefold: areThe benefitsofthissupport A programme that benefits everyone buds tosomenew flavours. the Lyon region and treat your taste and wings”Food Truck’s journey around Visit ourwebsite tofollow the “Flavours Entrepreneurs duMonde’s Food Truck. in thecaseofacateringbusinessor specially provided stall, in their home project: placementinarestaurant, ona 4 months, inpremises suitedtotheir their businessinreal conditionsfor the project leaderswillbeabletotest After the two months’initialtraining, conditions Testing the business in real Persons supported For local residents: catering services For vulnerablepeople: removal of For the region and its businesses: 10 18 10 ON THE WEB > >

ICI www.entrepreneursdumonde.org

Incubated businesses MORE ABOUT 7 7 5