SUPPORT TO VSBS & PROFESSIONAL INSERTION Supporting vulnerable people with their business projects in the Lyon region BACKGROUND MISSION FRANCE 67 million inhabitants France ■ ■ 9.3 million people below the poverty line ■ 1.88 million households receive the RSA benefit Source : INSEE Myanmar Vietnam Haiti Philippines Senegal Burkina Faso Guinea To g o Sierra Leone Cambodia Ghana 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. KEY FIGURES ZOOM Persons received Persons supported Incubated businesses in creating a business A 3-STAGE JOURNEY 2018 45 18 5 2019 43 10 7 Each project leader receives individual support from a member of the team and a volunteer Objectives end 2020 20 10 7 mentor (sponsor), who has created their This decrease in 2020 is chosen: it’s explained by a better selection of project leaders upstream. business or whose work involves business creation. The project leader’s journey consist of HIGHLIGHTS three stages. Start of the 4th intake A programme that benefits everyone The entrepreneurs in the first 3 intakes The benefits of this support are had projects in very different fields. threefold: Stage 1: support and guidance For the sake of greater efficiency, and • For vulnerable people: removal of Each project leader is met by a support officer in response to a local need, the team the obstacles to entrepreneurship, job who will follow them throughout their journey. has decided to refocus on sustainable training, business creation in a promising They can then be directed to partner organisa- catering projects. So it has revamped its sector. tions who can help them remove the obstacles training and support programme so as • For the region and its businesses: to their success: learning French, psycho- to, among other things, enable entrepre- outlets for local producers. logical support, housing assistance, emergency neurs to test their business for 4 months • For local residents: catering services funding, etc. after the initial 2 months’ training. Project offering healthy local food and inter- leaders, therefore, gain experience and cultural opportunities. funding to help them get established. OUTLOOK Stage 2: intensive training This involves two months of entrepreneurship training using appropriate methodology, Varied and determined groupwork, to encourage the sharing of experi- entrepreneurs Testing the business in real ences and develop promotional skills. This year, 10 project leaders are embarking conditions Specialist catering training is delivered by on an entrepreneurial adventure and offer After the two months’ initial training, experts, and field visits (to restaurateurs, a varied culinary journey: two Georgian the project leaders will be able to test suppliers, market gardeners, etc.) enable sisters who are passionate about cooking, their business in real conditions for students to experience the realities of the a Lebanese serial entrepreneur, an experi- 4 months, in premises suited to their profession. enced Franco-Cameroonian cook, a project: placement in a restaurant, on a The social and solidarity economy and young Frenchman keen to launch his raw specially provided stall, in their home sustainable development are an integral part of food concept, an Iranian psychologist in the case of a catering business or in the curriculum. who is retraining to set up a cultural Entrepreneurs du Monde’s Food Truck. café, a Syrian caterer who has led a very Visit our website to follow the “Flavours Stage 3: testing and launch of the business eventful life, an Italian who wants to and wings” Food Truck’s journey around The entrepreneur breathe new life into an old grocery store, the Lyon region and treat your taste tests their business a French woman with a cookery-themed buds to some new flavours. under real conditions, integration project for young refugees, and adjusts their concept, even a Chinese “fast good” outlet. continues their training and develops their network and PARTNERS outlets, thanks to support from their advisor and mentor- sponsor. Follow-up is offered after the ICI training based on the needs identified and the entrepreneur’s progress. MORE ABOUT This decrease in 2020 is explained by better Programme Manager > www.entrepreneursdumonde.org vetting of project leaders in advance. > [email protected] > ICI Head of the VSB/Employability Unit CONTACTS • Edited on 31 August 2020 • > [email protected] ON THE WEB.