APPROACH TO SUSTAINABLE DEVELOPMENT
HEALTHY FOOD FROM field TO PLATE
3]
SUMMARY EDITOR’S LETTER p4 WHO ARE WE ? p5 HIGHLIGHTS p6 ECONOMICALLY RESPONSIBLE
p10
• A sustainable family model • Our mission «Healthy food from Field to Plate» • Sharing our commitment • Commit to collective progress
THE PLEASURE OF HEALTHY FOOD
p18
• Providing good products • From healthy ingredients • Committed R&D • Combining flavour, health and accessibility
BUILT ON RESPECTFUL HUMAN RELATIONS
p24
• With our key suppliers • With our multiple internal professionals • Where everyone is involved • Health and Well-being at work: a priority • A lasting relationship with our customers and consumers
MANUFACTURING PRODUCTS ETHICALLY p32 • Selecting raw materials • Reducing the impact of manufacturing on the environment • Minimizing the impact of freight • Including customers and consumers
COMMITTED TO LOCAL DEVELOPMENT
p40
• Prioritising «Made in France» • Local milk collection • Sponsoring local sports • Territorial projects
AN INNOVATIVE VISION OF THE FUTURE
p46
• Protecting nature and biodiversity • Working for healthier food • Our other projects for the future
GLOSSARY p52 CONTACTS P53
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EDITOR’S LETTER The 2013-2014 approach to sustainable development is testament to the identity of our unique family business. Triballat Noyal has been built on strong values: • Respect for tradition, nature and people • The quality of the raw materials and a love of good products, • A real social commitment to increasingly ethical and responsible production and marketing • A business plan with commitments that have long been regarded as «special» and are now known as «sustainable». In 2013, the company evaluated its approach in light of the global standard for Corporate Social Responsibility: ISO 26000. AFAQ/AFNOR awarded us the confirmed level rewarding our previous choices and further motivating our desire for progress. We already knew how committed our teams are on topics such as the development of good healthy products, respect for resources, participative management... This analysis now gives us an independent overview of our strengths and weaknesses. This easier to read account of our approach is more in line with the ISO 26000 standard in the points covered. We especially wanted to give a voice to those who build relationships with us. In our opinion these partners are the best witnesses of what we are. Being an involved company commits us in many ways. Internally and externally, we strive to create desire: the desire to participate collectively, the desire to progress, the desire to innovate, the desire to produce and consume better, with pleasure. Our teams and I hope you enjoy finding out about our approach on this site or by simply downloading the report. nourrirsainement.com Olivier Clanchin
2013
WHO ARE WE?
5]
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2013-2014 HIGHLIGHTS OVER € 6 000 INVESTED PER EMPLOYEE
over the last 5 years to improve health, safety and comfort at work.
1ST BUSINESS
in the food industry recognized for its
CSR APPROACH This year, AFNOR awarded us the «confirmed» level to recognise the commitment and maturity of our approach to sustainable development.
1%
OF THE
TURNOVER of our Vrai brand is donated to support sustainable agriculture and biodiversity.
OVER
1 million
KWH/year,
the equivalent of the electricity consumption of more than 280 homes.
FRENCH STREAM
PREFERRED
7]
Better care for our cows using ESSENTIAL OILS, a successful trial thanks to the work
done a group of ADAGE 35 farmers! Real ethical, economical and practical satisfaction and of course a real improvement for animal welfare.
HEMP trend channel Launch of 2 « DÉLICE
DE CHANVRE » ORGANIC HEMP DESSERTS
by Sojade.
100% FRENCH
From a hemp industry, set up with local stakeholders.
52 AWARD WINNING PRODUCTS IN 5 YEARS Cow’s milk, goat’s milk, sheep’s milk, plant-based alternatives ... we are absolutely committed to offer products that are as good for your health as for your taste buds!
90%
OF OUR
INGREDIENTS ARE FRENCH
8] TRIBALLAT NOYAL
SUPPORTS OVER
70
clubs
and sporting events in Brittany and France.
Olga Triballat INSTITUTE We created an endowment fund to support projects and research into nutrition and sustainable food.
co-founding an
INDUSTRIAL ECOLOGY GROUP GROUP in the VitrĂŠ region (Brittany)
RECOMMENDED BY
50
HIVES installed on the meadows of our Ille & Vilaine organic milk producers. And within 2 years,
100 MORE.
9]
PARTICIPATION IN THE STEERING COMMITTEE
of the french Ministry of Agriculture’s
ECOLOGICAL TRANSPORTATION for our goods: BY SHIP for our products exported to
2017 national Ambition Bio plan. a program that aims to double the organic farmland associated with continued and sustainable development of consumption. It covers all branches of organic farming
Spain and Portugal:
– 112 000 km/year LESS THAN BY TRUCK
– 20 tons/year LESS CO2 EMISSION
BY RAIL to transport raw material between
-10% CO2/KM
some of our workshops.
Triballat Noyal is one of the companies volunteering for
ENVIRONMENTAL LABELLING of consumer goods. national
OBJECTIVE:
-20% in 2016
Wind turbine on the Sojasun production site - Ch창teaubourg (Brittany)
11]
1 ECONOMICALLY RESPONSIBLE TRIBALLAT NOYAL A family business and a pioneer of sustainable development since the 1970s, we choose this corporate culture from the very start. It is the basis of our participative management. Triballat Noyal has strong values, we listen to and respect the needs of breeders, farmers, consumers and nature. With the ongoing goal of limiting our environmental impact, we are committed to
social, economic, ecological and collective progress.
12]
A SUSTAINABLE FAMILY MODEL Sustainability of business and jobs before short-term profitability is a one of the company’s strategic choices. The Triballat Noyal economic model stands out unquestionably through its approach to performance. Keeping capital within the business allows independent decisions about medium-term strategic choices.
This independence and family values are our roots and our identity.
Since 2014, our Vrai brand has asserted this values on its logo: « The familyowned dairy »
IN SHORT A family BUSINESS founded in 1951 with THE GREATEST RESPECT FOR LIFE, whether PLANT, ANIMAL or HUMAN...
ISO 26000 APPROACH
assessed as « confirmed» level for Triballat SAS!
13]
COMPANY MISSION «HEALTHY FOOD FROM field TO PLATE» For Triballat Noyal, «healthy food from field to plate» is a natural consequence of our strong values that represent us and that we share with our partners: respect, solidarity and involvement.
These pillars of our ethical charter are part of the managers’ objectives in all our company departments. They are spread throughout the company by our participative
management approach and the spirit of continuous company improvement.
14]
SHARING OUR COMMITMENT Building relationships means you learn faster, innovate faster and understand your partners better. We have set up numerous meetings and means of communications to explain our commitments and to better understand the people around us. … WITH CONSUMERS
… WITH OUR CLIENTS
… WITH OUR CO-WORKERS
• customer service located in our headquarters in Noyal-sur-Vilaine, France.
• A partnership charter to affirm our values.
• A business magazine
• Transparent and open brand websites, responsible advertising, protection of personal information.
• R egular discussions, site visits, visits to producers and a joint product development to ensure a «win-win» partnership throughout the year.
• A magazine on best practices, • Strong management involvement with the works council to help every person to develop in the workplace, • An intranet site, • E xchanges within teams and between teams, set up by the participative management system, to facilitate mutual understanding and innovation in the field.
The sojasun.com website
15]
Jeremy, Anne-Lise and Jean-Pierre Pages, sheep milk producers (48)
… WITH OUR MILK PRODUCERS
… WITH OUR SOYA SUPPLIERS
… WITH REGIONAL AUTHORITIES
• Regular visits to their farms by our teams
• A n a n n u a l v i s i t t o e a c h organisation by our teams.
• A commitment to many local community projects,
• A n i n v i t a t i o n t o v i s i t t h e manufacturing plant once a year,
• Random audits of farms to ensure that practices are in accordance with our specifications.
• A n ongoing commitment to s c h o o l s , f re n c h a n d l o c a l associations, research centres, and our neighbours.
• Discussion meetings on medium term production prospects • Active collaboration on community projects.
• 4 soya quality control steps from the field and to the workshop. • Work with research institutes for the best quality non-GMO soya.
«
Every year, the Triballat Noyal management defines the topics that everyone, regardless of their job, is asked to act on.
In 2013, we focused our efforts on topics that are dear to us: FOOD AND ENERGY WASTE.
»
16]
COMMIT TO COLLECTIVE PROGRESS Since our inception, we have actively participated in important french national and European projects connected with our business. For example, Triballat Noyal co-workers have been key participants in: • writing organic farming regulations • creating quality standards for soya drinks, • promoting the protection label for traditional french cheeses (PDO) • supporting research and regulatory progress in the field of nutrition. • creating an ethical French agrofuel industry.
17]
Sustainable development, a long-standing part of Triballat Noyal.
19]
2 THE PLEASURE OF HEALTHY FOOD To delight your taste buds, we are developing new products and improving existing ones for even more naturalness and taste.
For your health, we are actively involved on many levels.
Raising awareness as much as possible about the advantages of organic and plant-based proteins is a priority. Organic is of course our favourite field. Nevertheless, we are committed to defending the PDO labels and the development of the GMO-free soya industry... We have a real passion for traditional French cheeses.  
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PROVIDING GOOD PRODUCTS We have chosen to produce what we love and we want to do it well:
We ardently defend quality GMOfree Soya.
Our organic milk desserts are awarded annually at the General Agricultural Awards
Based on traditional knowledge: we have a real a passion for cheese (PDO, Petit Billy, Merzer, Petit Breton).
CHEESES
IN SHORT
10
awards/ year
On average, over the last few years.
21]
FROM HEALTHY INGREDIENTS With requirements exceeding the standards set, Triballat Noyal innovates to meet new consumer expectations and makes the nutritional quality of its products one of its key objectives. STRICT INDUSTRIAL REQUIREMENTS Triballat Noyal has very strict requirements in order to maintain food safety. Four of our sites are certified as meeting one or more food safety standards. IFS and BRC for quality control and food safety, SIP for safety in the GMO-free sector. These checks on certain sites allow the quality and safety procedures of the entire group to be continuously improved.
SOYA, A LONG STORY
ORGANIC FARMING WITH A CAPITAL O AND A CAPITAL F
Soya is one of the best sources of plant-based protein: it contains 40% protein and is the only one to contain the 8 essential amino acids in sufficient quantity.
Growing fruits and vegetables or breeding animals in compliance with OF regulations requires a holistic approach from improving soil fertility to considering animal welfare. So many things come together to provide products that are good for your health and your taste buds!
At Triballat Noyal, soya has been very important to us for nearly 30 years. A visionary idea at the time, it has made its mark and now almost 1 in 2 soya products sold in supermarkets is a Sojasun product!
Since the 1970s, Triballat Noyal has been actively involved in Organic Farming regulations.
Health professionals recommend balancing our food intake, in particular by eating as much plantbased proteins as those of animal origin, to:
It’s no surprise then that in 2013, 43% of the products we sold were from organic farming.
• ensure that our diet has a positive effect on our health; • r educe the environmental footprint of our diet.
IN SHORT Plant-based alternatives represent Involved in organic agriculture since the 70s, we actively
PARTICIPATED IN O.F. REGULATIONS in France and now in Europe.
RICE
66 %
of our sales
SOYA HEMP
2013
22]
COMMITTED R&D Since 2012, our Research and Development teams have been creating new products and improving existing ones working with our nutrition doctor. The objectives are: • Lower levels of sugar or salt • I mproving the quality of fats: We strive to offer products with a good balance of fats, sources of polyunsaturated fatty acids including Omega 3 (soya products, «Délice de Chanvre» hemp desserts). • The supply of increasingly natural products: In line with regulations, our organic products contain no artificial flavours, only natural or organic flavours.
Expertise that we are gradually rolling out to all of our products.
IN SHORT IS
RECOMmeNDED BY
2013
TESTIMONIAL GWENAËLE JOUBREL, NUTRITION DOCTOR AT TRIBALLAT NOYAL.
«
In 2013, we decided to improve the Sojasun Natural drink by adding calcium to make it equivalent to a dairy product (120 mg/100 ml). Why? Because all the studies carried out in France show that many people don’t consume enough calcium. As Sojasun Natural is usually consumed as a replacement for or alternating with milk of animal origin, a source of calcium, it seems important that our products contribute to the same nutrient intake as the products they’re replacing or alternating with, as well as providing the specific nutritional benefits of soya. The calcium fortification of Sojasun nature drink gives it a nutritional advantage without adding sugar or flavours to the formulation.
»
23]
COMBINING FLAVOUR, HEALTH AND ACCESSIBILITY MAKING FOOD DIVERSITY ACCESSIBLE Food diversity allows a balanced intake of essential nutrients as well as allowing you to vary your menu. Triballat Noyal is backing diversity by working on a variety of animal milks (cow, goat, sheep) and exploring the plant-based
alternatives (soya, rice, hemp ...) Triballat Noyal is choosing to open up access to healthy products.
personal beliefs (vegetarianism, veganism ...) are finding solutions in our products.
Many consumers motivated by specific nutritional needs (intolerances, allergies ...) or
MEET CONSUMERS IN THEIR PLACES OF CONSUMPTION Offering organic or plant-based options in shops as well as in eating venues such as cafeterias, hospitals or workplace canteens, allows us to reach the greatest number of people.
In addition to offering products on these networks, we have lots of initiatives to educate consumers on the value of organic or plantbased protein in the diet.
TESTIMONIAL SOPHIE, HUGO’S MUM (CONSUMER E-MAIL)
«
My first time ... Well actually my son’s first time ... He was a just under 2 years old... We didn’t know what to feed him ... And yes it’s not always easy to have a little boy who’s allergic to cow’s milk protein... No yoghurt, no dairy desserts... How can you give him a sweet treat after meals? Then I discovered you, he discovered you and he’s as happy as I am... Your chocolate soya dessert (obviously his favourite), as well as vanilla and caramel flan have added to and varied his meals. It’s lasted 4 years now and I can’t see it stopping soon... In any case I owe you a great big thank you!
»
Sandrine, Romain Maurel producers of sheep’s milk, and their children
25]
3 BUILT ON RESPECTFUL HUMAN RELATIONS For Triballat Noyal, respect in working relationships starts with a participative managerial policy based on sharing and called «Energies Nouvelles». Access to training for our employees and combating discrimination in recruitment are priorities. Triballat Noyal is also committed to an inclusive and transparent partnership with local suppliers. Getting to know each other creates a bond of trust over time, firmly establishing that people are the company’s greatest asset.
Sojasun production site - Châteaubourg: A. Lucas Chopin - T. Lengagne - P. Souvestre
26]
WITH OUR KEY SUPPLIERS WORKING CLOSELY WITH OUR PRODUCERS IS ESSENTIAL Our cow, goat and sheep milk producers are close to our workshops to encourage and maintain relationships. KNOW EACH OTHER WELL AND TALK FREELY: What are the market opportunities? What are the medium term needs of the business?... A host of questions raised with mutual trust and transparency.
«
WORKING IN CLOSE COLLABORATION: Every year we visit all our soya suppliers: together we audit compliance with the specifications in place, which includes quality and environmental protection. 2 of our technicians are fully dedicated to monitoring our dairy producers. Always available to listen to them, we offer specific support to those thinking about converting to organic farming: briefings, technical training days and the advisory technicians to help along the way.
REGULAR MEETINGS: Our producers welcome our employees, our clients and our partners to visit their premises to find out about their practices and businesses. They are familiar with Triballat Noyal too, they are regularly invited to our local briefings or workshop visits. A partnership based on trusting relationships, transparency and sharing the same ecological values.
With Triballat Noyal I met industry with a human face, which lives in harmony, without imposed rules, with mutual trust and sharing the same constraints.
»
Xavier Aigoui, producer of sheep milk for Vrai
focus ON… le bonheur est dans le vrai For a long time we’ve been committed to telling the story of Triballat Noyal and its organic producers: stories of families, women and men.
The book «le bonheur est dans le vrai» is neither a manual nor a retrospective: it’s a living testimony of people in tune with nature, the very foundation of our Vrai brand.
See our online version at nourrirsainement.com
photographe: Gwénaël Saliou
Which is why, armed with a camera, we travelled the length and breadth of France to meet them.
27]
WITH OUR HIGHLY SKILLED EMPLOYEED T R I B A L L AT N OYA L I S AG A I N S T A L L F O R M S OF DISCRIMINATION IN RECRUITMENT.
schools; reintegration bodies; Rennes correctional centre) to contribute to a better return to work.
Everyone responsible for human resources and our subcontractors sign an ethical charter of nondiscrimination. This benchmark charter allows the integration of new employees selected for their skills and values they bring to the company.
• An agreement was signed with the employment centre in 2012 to experiment with new methods of recruitment by simulating work situations without using CVs.
Triballat Noyal encourages integration by working with various employment organisations in the area:
• S ince 2010, training meetings are organized in partnership with ASCAPE 35, which helps with reintegration of managerial staff looking for work.»
• We have long formed partnerships with integration organisations (CAP employment; local teams;
TESTIMONIAL
IN SHORT
MARIE FLORE PAILLARDON, MANPOWER BUSINESS OFFICER, VITRÉ AND CHATEAUBOURG BRANCHES.
«
Triballat noyal conducted an audit at the Châteaubourg Manpower agency in May 2013: they looked at our recruitment process and evaluation tools for temporary workers. The goal was better integration and reduced turnover. Triballat noyal is well known as a company it’s nice to work for, both in terms of the conditions and the nature of the tasks assigned.
»
OVER
6 000
€ invested PER EMPLOYEE
over the last 5 years to improve health, safety and comfort at work.
28]
WHERE EVERYONE IS INVOLVED PARTICIPATIVE MANAGEMENT... ... is a type of management that tends to maximize staff collaboration. The participative management at Triballat Noyal since 1998, known as «Energies Nouvelles», means three things that we are passionate about: • p roviding everyone with the opportunity to express themselves; • working together (collectively) and in a friendly atmosphere; • d eveloping a mindset of continuous improvement.
focus on… The Energies Nouvelles challenge Every two years, the challenge rewards the best projects and the best teams! Success is shared: there is only one grand prize, but several medals (Gold, Silver and Bronze) for projects that have proven themselves. A good project at Triballat Noyal is a project that brings results and also a project that has sparked involvement, exchange of opinions and collaboration for the teams. The team that won the grand prize in 2012 was able to attend the Tour de France time trials as VIPs in Sojasun team cars!
An approach that is consistent with our values and our commitments: our aim is to make our company a place everyone can be their best...
IN SHORT Employee well being is our priority:
1998
implementation of
participative management
29]
HEALTH & WELL BEING AT WORK: A PRIORITY Close contact between the works council and the management can make employees’ work/life balance easier: sports and wellbeing at work services have been made available to them.
Our employees are offered weekly yoga classes. They are run by one of our employees. Our company crèche has been running for over 10 years now, peace of mind making life easier for our employees who are young parents.
Yogasun, the Triballat Noyal employee yoga team.
Because the health and safety of our employees is a major concern, 32 studies carried out by inter n ergonomists and occupational medecine has resulted in adjustments in 16 priority workstations. There has been a company cycling club for over thirty years and it also welcomes retired staff so they can maintain their health and their social ties.
Coccinelle, the inter-company crèche.
focus on… ergonomics at Sojasun In 2013, we set up a Listening Group to support our employees who are going through difficult times whether professionally or personally.
Objective: Generally improving the workstation to limit the weight of loads handled by taking into account: • The amount of movement; • Carrying ingredients; • Working posture; • The logical flow of different weights. Results: A compact production line without heavy lifting: • 3 times less picking up bags and carrying weights; • 4 times less movement; • 90% less bending.
Before the study
After the study
30]
Members of the Listening Group
TESTIMONIAL CATHERINE, 5th from the left, and members of the listening group, AN EMPLOYEE AND MEMBER OF THE LISTENING GROUP FOR EMPLOYEES EXPERIENCING DIFFICULT TIMES.
«
I’m already a first aider at work and I work quite closely with my colleagues because of my position on Sojasun reception. But you can easily miss that a colleague isn’t doing so well if you’re busy with day to day activities. It is to avoid this that I naturally agreed to join the listening group when it was created. We’re trained to understand our role and limitations. Then we make ourselves available for employees who reach out to us. We’re not there to give advice: listening and sharing are often enough to help people to resolve certain situations. This listening and this support can only be established in a relationship of complete trust that depends on absolute respect for confidentiality. Even during our meetings between group members, our conversations are always totally confidential, an essential condition for the listening group to be able to do its job properly. We’ve supported about ten people so far. In the future we’re going to make sure that 100% of Triballat noyal staff know that we’re there if they need us.
»
31]
A LASTING RELATIONSHIP WITH OUR CUSTOMERS AND CONSUMERS We have established longstanding relationships with our customers who know the company and its beliefs. We answer their questions on sustainable development and discuss common issues for improvement.
They are regularly invited to visit our company, to meet our team and the farmers who supply us with milk. In 2013, we wrote a collaborative charter to formalise our values and beliefs in our terms and conditions.
Our approach is globally recognized by our customers and by rating sites like Notéo that regularly reward us for sustainable development.
Focus on… « Advisory » customer service The needs and demands of consumers are changing: we’re seeing more and more allergies, intolerances, new consumption patterns (vegetarianism, etc.), a need to control what we eat (requests for information on the origin of foods and food safety...). This is why it’s so important that our Nutrition and Quality experts and our customer service team work so closely together. We provide you with accurate and relevant answers through the diversity of our products and using our expertise in nutrition and health.
IN SHORT In response to consumer concerns, our nutrition
and quality experts work closely with our customer service team. contact@triballat.com
33]
4 MANUFACTURING PRODUCTS ETHICALLY Committing to production that respects the land and respects Man means actively protecting and promoting the organic sector ... but not only that. It means developing the French plant-based and non-GMO sectors. It means actively developing sustainable solutions respecting biodiversity and more environmentally friendly farming practices. Waste recovery and developing green energy are a permanent activity. Our teams raise awareness of the impact of food and spread the idea of ethical eating.
34]
SELECTING RAW MATERIALS WE’VE BEEN ORGANIC SINCE IT STARTED!
WE BELIEVE IN FRENCH NONGMO SOYA BASED FOOD!
30 year of believing in organic, 30 years of helping to put together the Organic Farming regulations, improving its reliability, protecting those who believe in this model and build our cows, goat and sheep milk sector, and obviously our soya sector too.
Sourcing French soya for 19 years doesn’t just happen overnight! Regulations require a contamination level below 0.1%, but we set ourselves a limit 10 times lower at a detection threshold of 0.01%. We set ourselves an obligation to achieve results to ensure the absence of GMOs. It’s a real challenge, which is possible thanks to a lot of background work with our suppliers and secured by a 4 step check: in the fields, at harvest time, in the trucks and finally at our production site based in Châteaubourg.
These efforts are the price to pay to ensure the impeccable quality of this key ingredient. WE ARE WORKING FOR SUSTAINABLE AGRICULTURE! Being consistent in a commitment to sustainable development means making progress internally as well as getting involved outside the company. We dedicate 1% of the turnover from our Vrai brand to practical promotion of biodiversity and sustainable agricultural practices in partnership with our farmers and environmental groups.
Our entire chain is certified by an independent certification body.
TESTIMONIAL DANIEL NICOLLES, ORGANIC MILK PRODUCER IN NORMANDY
«
In 1991, I took part in developing the national organic farming specifications. 52 meetings in 1 year! It was a real commitment! Triballat noyal knows how to get on the same level as the farmers and made it easier for me to have discussions, leading to ideas and improvements, like having the cows in calf in the winter because they lactate better then. In addition, the company provides a price list one year in advance, which means you can make forecasts.
»
35]
OUR NON-GMO SOYA PRODUCERS
Focus on… «Carbon footprint» day on farms. In 2013, we held a greenhouse gas emissions awareness day with our Lozère sheep milk producers. During this discussion, we identified tools for everyone to be able to analyse their own operations. And of course, we discussed possible actions to limit their impact. The result: 45% of them worked out their carbon footprint and discussed solutions together in terms of animals, food and diesel.
IN SHORT A controlled French soya industry because we know our suppliers.
«NON GMO» safety and traceability
GUARANTEE
36]
REDUCING THE IMPACT OF MANUFACTURING ON THE ENVIRONMENT The renewable energy challenge is continuing in the company. Over the last 3 years, the wind turbine and solar panels have provided over 1 million KWh/year equivalent to the electricity consumption of more than 280 homes. We are currently working on a joint biogas project planned for 2016: transforming the waste from a dozen manufacturers should provide the equivalent of 1 year of gas consumption for 1200 French households. Production is expected to reach 2 million m3 of biomethane which is 2.2 million litres of petrol or 30,000 car journeys around the earth! Triballat Noyal is co-developing a measurement tool to improve the use of environmental resources.
MODERATE AND REDUCE THE USE OF CLEANING PRODUCTS AS MUCH AS POSSIBLE We have always cleaned our machines with products that meet the organic farming standards including for our conventional products. And since 2012, Triballat Noyal has substituted substances that are hazardous to its employees (health, irritation, allergies).
LIMIT AND RECYCLE WASTE Triballat Noyal continues to make progress in waste recovery. This steady progress is owed directly to our teams’ dedication and hard work. Those responsible for waste reprocessing have implemented many projects since 2010. Our employees have enabled a 12% decrease of our waste and a 25% in what we send to landfill (Source of data: Noyal-surVilaine, Châteaubourg, Petit Billy, Châteaugiron 2010-2013) despite a 5% increase in our business. Over the last 5 years, Triballat Noyal has invested more than 8 million Euros on facilities to reduce its environmental impact. This represents over 9000 € per employee.
«
37] With the involvement and participation of our employees, WE HAVE
REDUCED OUR WASTE BY 12% DESPITE A 5% INCREASE IN OUR BUSINESS
»
Focus on… Sojasun, a workshop that’s all fired up! After 15 years of loyal service, the 2 gas boilers on the Sojasun site require a lot of renovation and maintenance work. This presented an opportunity to rethink the choice of energy source, to pursue renewable energy. The chosen solution is wood, for many reasons: • The proximity of the resource: several forest areas are located within 80 to 100 km of the site. It’s a way to contribute to new recovery opportunities for this sector in decline due to the paper market which has been in crisis since the massive increase in paperless documents. • The renewability of the resource and therefore the carbon neutral footprint. • Stable prices over time with an average increase of 1 to 2% per year. • creation of local jobs: 2 full-time equivalents taken on The construction project is underway and commissioning is scheduled for 2015... When economic and environmental choices meet, it’s an opportunity to push our beliefs and values that bit further.
IN SHORT
€
8 millions
INVESTED over the last 5 years in systems to reduce environmental impact.
over
1 million
KWh/year, the equivalent of the electricity consumption of more than 280 homes.
38]
MINIMIZING THE IMPACT OF freight The Triballat Noyal desire to provide as many people as possible with healthy food involves transporting its products throughout France and parts of Europe. Through a lot of initiatives on fuel, eco-safe driving, equipment and journey planning, we managed to reduce our CO2 impact per kilometre by 10%. This decrease is set to continue and Triballat Noyal’s goal is to reach 20% by 2016.
IN SHORT Focus on‌ sustainable modes of transport: all at sea!
10%
-
CO2/KM
In 2013 Triballat Noyal sent 89% of its tonnage by road, 11% by sea. In 2014 Triballat Noyal will triple the volume by sea to 32% of its freight volume. 80% of parcels to Spain will be transported by sea with the aim of reaching 100% in a few years. For 2014, that will mean 100,000 km not travelled by truck, or in other words 35,000 litres of fuel saved. We hope to go even further and find alternatives to meet the standard of other countries such as Italy: rail is one possibility. Our ambition is to carry out over 50% of our transport by alternatives to trucks on the road network. To find out more, view the video on our site.
Objective :
-20% in 2016
39]
INCLUDING CUSTOMERS AND CONSUMERS Raising awareness Triballat Noyal is developing several projects to increase consumer awareness about the key points of food impact. The educational objectives include the concept of indirect impact at every stage of the life cycle. The variety of potential environmental impacts: on air, water and biodiversity. Policy levers in consumption.
Greenhouse effect
Water
Biodiversity
Natural resources
Focus on… activities to raise consumer awareness Bees are the most important agricultural pollinators on the planet. Yet every year, they disappear in their millions. We are alerting people to this disaster, which could lead us to our doom. In March 2013, each school canteen ordering Vrai products received a kit to raise awareness about the link between food, the environment and biodiversity. Teachers in these primary schools and their pupils have been able to use these educational materials to talk about the issue. We distributed 1,500 kits, which we hope will help educate future generations to respect the environment and biodiversity...
Focus on… a site to understand the environmental impact of products Our involvement in implementing environmental labelling nationwide was an opportunity to put 4 of our products to the test. The goal is to make this information publicly available, we even dedicated a website to it. So don’t hesitate to consult it at www.triballat.fr!
41]
5 COMMITTED TO LOCAL DEVELOPMENT Triballat Noyal is a human-sized company that knows its land and its farmers. We encourage geographic clustering of different participants in the production chain. Respect for traditional knowledge and labels is a definite commitment for us. We support projects in areas such as health, environment and solidarity. How? • Through raising awareness, directly with consumers in cafeterias, staff canteens, etc. • B y engaging in projects to support organic farming and industrial ecology...
42]
PRIORITISING «MADE IN FRANCE» At Triballat Noyal, out of 100 kg of ingredients purchased, over 90 kg are «MADE IN FRANCE».
FRENCH STREAM
PREFERRED
TESTIMONIAL PASCAL VIEVILLE, HEAD OF La bergerie PRODUCTION SITE
TESTIMONIAL PIERRE-YVES TANVET, HEAD OF PROCUREMENT AND SUPPLIES AT TRIBALLAT NOYAL
«
Our priority is to buy local. When this is not possible regionally, we turn to the French market, and if necessary we look internationally. For products that don’t exist in France, we strive to uphold the Triballat Noyal values and, where possible, try to work with suppliers labelled «eco-social or fairtrade». In addition to the price-quality relationship, our priority is to buy within the European Union, then other countries. At Triballat Noyal, «Made in France» goes beyond the issue of purchasing and supply. We manufacture, we transform raw materials and certain ingredients in our workshops in France. We have integrated the manufacture of organic fruit preparations, for better control and quality.
»
«
Triballat Noyal has collected and processed organic sheep’s milk in Lozere since 1998. With a steady stream of new products, the old workshop was too narrow to handle the increased volume. It was an opportunity for «La Bergerie» to move into new premises a few miles away, in a larger building and there’s more... Completely eco-designed, the site has been equipped with a view to saving energy: heat pumps, solar panels, etc. In the constant desire for proximity, it is located close to our farmers, who now number over 24, compared with 4 in 1998. Jobs created through confidence in us.
»
IN SHORT
90%
OF OUR INGREDIENTS ARE FRENCH
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LOCAL MILK COLLECTION Our raw materials are mostly of French origin. And we encourage this approach by focusing on the production of our dairy products and cheeses in traditional production areas.
This explains the average size of our manufacturing facilities, some teams are only made up of 8 people. This guarantees that these skills are kept alive and we play our part in preserving local specialities.
And that’s the whole spirit of our company: a human size, intimate knowledge of the land and the farmers, and the collective desire to sustain everybody’s work.
The ability to produce while respecting traditional skills results in a taste quality specific to the area, recognized by PDO labels.
IN SHORT All our milk manufacturing sites have
THEIR OWN milk collections* * Except Montauban de Bretagne, which is 45km away .
15 WORKSHOPS close by ILLE-ET-VILAINE
x131
BREEDERS
OF WHICH
46
x8
CAHAGNES
organic
BREEDERS
x26
x40
organic
BOISSEY
8
OF WHICH
2
BREEDERS
SITES
organic
x19
BREEDERS
BREEDERS
ST-AVÉ
x6
x2
CHÂTILLON-SUR-CHER
ALL organic
BREEDERS organic
PORNIC
BREEDERS
VILLELA-GRAND
x5
BREEDERS
LA TIEULE
organic
x30
BREEDERS
MURCIA (ESPAGNE)
FIDENZA (ITALIE)
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Sponsoring local SPORTS True to its community approach Triballat Noyal has always supported local sports clubs and national events such as athletics, basketball, running, football, marathons, hiking, handball and more.
And for years it has sponsored an amateur cycling team created by Alain Heulot that has now become professional and even participated in the Tour de France 3 times in 2011, 2012 and 2013. Top level sport exists because amateur clubs shape the talent of tomorrow.
IN SHORT TRIBALLAT NOYAL SUPPORTS
70
OVER
clubs
and sporting events in Brittany and nationally in France.
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TERRITORIAL PROJECTS Our company, or our production sites, are sometimes too small to carry out large-scale activities in their region. Triballat Noyal joins up with other companies, schools and public authorities... WITH SCHOOLS
WITH LOCAL BUSINESSES
WITH PUBLIC AUTHORITIES
Triballat Noyal is involved in schools and colleges (INSA, CFPPA in Le Rheu ...) working with students on current topics such as the link between food and health, CSR and organic farming.
Triballat Noyal, several companies in the Vitré area and the local councils have founded an industrial ecology group to work together on landrelated issues such as energy and waste management.
Triballat Noyal is actively involved in Ambition Bio 2017 with four french ministries: National Education, Health, Finance and Agriculture. Objectives: to double the number of organic producers and farmland in France and double the consumption of organic products.
TESTIMONIAL ANTONIN VERGÈS, MINISTRY OF SUSTAINABLE DEVELOPMENT AND ENERGY / GENERAL COMMISSION FOR SUSTAINABLE DEVELOPMENT, DEPARTMENT FOR THE ECONOMY, EVALUATION AND INTEGRATION OF SUSTAINABLE DEVELOPMENT IN PUBLIC POLICY
«
Between July 2011 and July 2012, in accordance with the Grenelle 2 act, a voluntary national trial of environmental labelling was organized. The Triballat Noyal company participated with enthusiasm. The products it used to test the quantification of the main environmental impacts (greenhouse gas emissions, emissions into the water and the air) measured over their life cycle, as well as the communication of this information to consumers, were as follows: organic cow’s milk yoghurt (Vrai and Tante Hélène brands), tonyu soya drinks (Sojasun and Sojade brands) and fresh organic soya desserts (Sojade brand). To communicate and explain the results to consumers, Triballat Noyal showed great inventiveness with distributing stores and online education. Thanks to the initiative and the participation of companies like Triballat Noyal, the national trial has identified the main areas to work on to eventually have a standardised national environmental labelling system.
»
IN SHORT
Co-founding an
INDUSTRIAL ECOLOGY GROUP in the Vitré region (Brittanny).
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6 AN INNOVATIVE VISION OF THE FUTURE In the future, Triballat Noyal wants to rise to the challenge of good, healthy nutrition, accessible to as many people as possible. We demonstrate a strong commitment to energy efficient farming that respects biodiversity. We are involved in many projects to improve the organic food sector.
We pursue our objective to dedicate food to a lasting health. 
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PROTECTING NATURE AND BIODIVERSITY We are continuing to support the transition towards more energyefficient forms of agriculture that are more respectful of biodiversity: in fact, this year the Vrai brand joined the 1% for the Planet club.
Founded in 2002, this movement brings together responsible companies from around the world, all concer ned with environmental protection. Each brand participating commits to handing over at least 1% of its annual turnover: this will be donated to environmental organizations that carry out operations to protect nature.
for biodiversity
A dozen projects have been set up to protect nature and biodiversity. More information on www.vrai.fr
IN SHORT 1% OF TURNOVER
It’s from this perspective that Triballat Noyal pledged its support to the Adage 35 projects, an association of producers committed to sustainable farming practices. (see focus on next page) and the eco-pollination project: installing beehives on the meadows of our organic milk producers’ sites.
ECO-POLLINATION PROJECT
150 HIVES
at our Ille & Vilaine organic milk producers within 2 years.
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Focus on… Looking after our cows better with essential oils, an astonishing yet effective approach! a project carried out as part of 1% for the Planet A group of farmers, in search of independence and alternatives to antibiotics that they found increasingly ineffective, focused in 2008 on the use of essential oils in cattle to prevent certain infections. It was the start of training and trials in farms and in the laboratory (ISAE). The initial results were conclusive, they all now use essential oils as their first choice and over half no longer use antibiotics to treat clinical mastitis in their cows. These pioneers of bovine aromatherapy are also more than happy in terms of:
• ethics, • economics «at 2-5 Euros per treatment, it’s worth trying before antibiotics», • practicality «10 drops on the spine morning and evening for seven days and that’s it!» • a nimal welfare and the independence they have: «what I like most with essential oils is that you’re in control of the treatment. With antibiotics, you inject, you separate the milk and you wait praying that it gets better. With the oils, you spot the symptoms of mastitis, you choose the protocol, you adapt it depending on the results».
The cows seem to have quickly got used to these gentle methods «They seem to like it! And plus, there’s no need to bother penning them in or annoying them with an injection». Some feel there is a «lower recurrence». Aromatic treatments now extend well beyond mastitis (limping, diarrhoea, coughs, reproductive issues ...). Today, the results are very satisfactory from the point of view of the farmers who are reclaiming the health of their herds, and they see their cows differently, because they can treat the cause of more diseases. However they are waiting for «scientists» to take ownership of the work carried out, recognize the results, and be able to explain them.
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WORKING FOR HEALTHIER FOOD In 2013, Triballat Noyal founded the Olga Triballat institute with the aim of putting food to work for sustainable health. By sustainable health we mean human health, of course, but also the health of our planet, as an intrinsic link to good sustainable health for us and future generations. This endowment fund seeks to understand the impact of plant-based food and organic farming on human health and the planet. The institute also aims to circulate the knowledge acquired to make it easier to apply it in everyday life. 3 main tasks were defined to reach this goal: • Support research; • Disseminate knowledge; • Act in the field. To carry out these tasks, the Institute has established a multidisciplinary scientific advisory board whose role is to start thinking about the general direction to take and to study the project application files.
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Focus on… The Institute’s scientific committee To carry out these tasks, the Institute has established a multidisciplinary scientific advisory board whose role is to start thinking about the general direction to take and to study the project application files. Véronique Coxam, Research Director at INRA in ClermontFerrand, bone metabolism specialist and member of the Anses «Human Nutrition» committee. Michel Krempf, endocrinologist, researcher at CRNH in Nantes. Jean-Michel Lecerf, endocrinologist, head of nutrition at the Institut Pasteur in Lille. Patrick Tounian, paediatric nutritionist, chief of paediatric gastroenterology and nutrition, AP-HP Hôpital Armand Trousseau in Paris. Corinne Bitaud, doctor in agronomy. + 2 Olga Institute representatives. Find out more on our website www.institut-olgatriballat.org
IN SHORT The Olga Triballat institute supports
6 projects
• 3 REGIONAL ACTIVITIES to promote
knowledge and nutritional practices with a wider audience
• 3 RESEARCH PROJECTS on food and nutrition.
Find out more soon on our website:
www.institut-olgatriballat.org
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OUR OTHER PROJECTS FOR THE FUTURE Land and agricultural skills are constantly changing. Triballat Noyal wants to support the movement towards farming that combines tradition and innovation. We participate in organic production improvement projects and in particular ÂŤsustainable organic businessÂť (the union of organic processing companies): we are working on integrating sustainability criteria in organic businesses.
Triballat Noyal is one of the members of the Contemporary Culinary Centre that opened its doors in April 2013. The centre, based in Rennes, is a platform for joint innovation for new culinary uses.
The company also participated in the development the Eco-hemp Space, which aims to revitalize the hemp industry in Ille & Vilaine, a historical site that at one time produced hemp that was used to make boat sails.
In other words, they invent the food of tomorrow!
Times change and nowadays the plant is used as an insulator or a delicious dessert.
Organic products manufacturing site - Noyal sur Vilaine (Brittanny)
IN SHORT A HEMP INDUSTRY
100
% FRENCH,
implemented local stakeholders.
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Glossary SATURATED FAT ACID
ECO-DESIGN
A saturated fatty acid is a component of fats. It is found in dairy products, meats and also plant-based fats. It represents an important source of energy. Current recommendations are to limit the intake of saturated fatty acids to maintain normal cholesterol levels.
Eco-design takes environmental features and the principles of sustainable development into account when designing a product, from the raw materials to end of its life via the manufacturing process, logistics, distribution and use.
ENVIRONMENTAL LABELLING Environmental labelling is an approach adopted by the Grenelle de l’Environnement. It aims to educate consumers about the environmental impact (water, climate, air, biodiversity) of consumer goods.
ORGANIC FARMING Organic farming is a method of agricultural production that respects the environment and animal welfare. It replaces fertilizer and chemical treatments with natural products and is subject to specific European regulations. Organic farming is also an official sign of quality.
INDUSTRIAL ECOLOGY Industrial ecology is an innovative approach that seeks to minimize the loss of material in the process of consumption and production. Industrial ecology looks at how natural ecosystems work to recreate an organization in industry characterized by optimal management of resources and a high rate of recycling of the material and of energy.
RENEWABLE ENERGIES
An agrofuel is a fuel produced from organic and renewable materials.
Renewable energies are very long-term inexhaustible primary energies, derived directly from regular or constant natural phenomena, related to the energy of the sun, the earth or gravity. The main renewable energies are hydroelectric, wind, solar, biomass energy, geothermal and marine energy.
AOC: APPELLATION D’ORIGINE CONTRÔLÉE
MANURE
AGROFUEL
The term AOC is an official French sign of quality that signifies a product where all the stages of production are carried out using the know-how of a geographic area.
AOP: APPELLATION D’ORIGINE PROTÉGÉE The term AOP is the European name for the designation of origin. It protects the name of a product in all Member States of the European Union.
BIOGAS Biogas is a combustible gas composed of methane (65%) and carbon dioxide (35%). It comes from the fermentation of animal and/or plantbased organic material in the absence of oxygen and is a renewable energy.
BIOMETHANE Biomethane is the result of an advanced purification of biogas. It has similar chemical properties to natural gas.
WOOD BOILER A renewable energy source, wood is a material that has good energy efficiency. Wood boilers, fed with logs, pellets or chips, can be used to heat a home or building instead of heating methods based on fossil fuels such as gas or oil or using electricity. This heating method saves energy (as it is more efficient than other methods), reduces greenhouse gas emissions, protects our natural environment and encourages the use of a widely available fuel.
ECO-DRIVING (OR ECO-CITIZEN DRIVING) Driving a car based on fuel economy adapted to current engines, impacting on fuel consumption, the environment and safety. It consists essentially in running the engine at low revs and driving smoothly at a steady speed, avoiding the acceleration and hard braking as much as possible.
Fertilizer or manure added to the soil to improve growth.
PARTICIPATIVE MANAGEMENT Participative management aims to involve all employees in company decision making to encourage innovation and motivation. Teamwork, cooperation and shared responsibilities are required, the manager tends to take on a role of network facilitator. This type of management tends to maximize staff collaboration.
GMO: GENETICALLY MODIFIED ORGANISM GMOs are living organisms whose genetic makeup has been altered by man to give them new properties. The techniques used overcome the «species barrier» and create organisms that have never existed in nature.
AMBITION BIO PLAN A program that aims to double the organic farmland associated with continued and sustainable development of consumption. It covers all branches of organic farming.
CORPORATE SOCIAL RESPONSIBILITY The concept of CSR (Corporate Social Responsibility) consists of applying the concept of sustainable development to companies. According to the European Commission, it refers to a «concept whereby companies integrate environmental, economic and social concerns in their activities».
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CONTACT DETAILS
2, rue Julien Neveu BP 93106 35531 NOYAL SUR VILAINE CEDEX France contactRSE@triballat.com Tel.: 00 33 2 99 04 11 11 Fax: 00 33 2 99 04 17 44 Head of Sustainable Development: Jean Marc Lévêque
SAS with a capital of 5,000,000 EUROS Rennes Company Register B 709 200 307 SIRET: 709200307 00011 APE main activity code: 1051 A Intercommunity VAT no.: FR 23 709 200 307 Publication Director: Olivier CLANCHIN Production Agence Durable
Photo credits: Gwenaël Saliou, Franck Juery, Fotolia, Shutterstock, Getty Images, Aalin Meyre, Bruno Rébillard, Charlotte Stanquic, Caroline Croixmarie
APPROACH TO sUSTAINABLE DEVELOPMENT 2014 EDITION