Intro from Hannelore.
Dear colleagues Potatoholics,
It is Monday afternoon, November 25, as I write this. Exactly 1 more month and it is already Christmas. How this year has once again flown by. As I write this, I feel old. My parents used to say that time seems to go much faster when you get older. I fear they were right then...
Of course, it could also be that the year has flashed by because so much has happened again. Because once more we realised so many great things together.
2024 may not be remembered as a spectacular year in terms of big volume increases or the startup of new production lines. But it will hopefully be remembered as an important year in which solid foundations for the future were laid.
I am thinking here of our new management model, which will form the basis for our internationalisation plans and for the further strengthening of our Western European position. This is based on our ambition to be a global reference for retail and foodservice customers and by focusing on 3 value streams: creating customer value by offering market-relevant solutions, setting the standard with efficient processes and factories, and letting you, our collaborators, grow. These 3 value streams form
the pillars of our new, forwardlooking organisational structure and will support our further growth and ambitious plans.
This year also saw the start of works for the construction of AW4 in Wielsbeke. Our plans in France are becoming increasingly concrete and the permit has already been submitted. Steps have been taken in all sites to take our safety culture to the next level and RGA (Risk-Based Approach) workshops are taking place everywhere. The importance of our training and development culture is taking further shape thanks to the introduction of a campus at each site.
Based on our ambition to become an international player with three full-fledged hubs (Europe, Asia and North America), plans are in full swing for a first fries’ line in India that will hopefully be operational in 2026. And the ‘International Expansion’ team is currently focusing on our ‘American Dream’ and finishing their preliminary research so that we can very soon tie the knot on the most suitable location in the ‘Midwest’.
Next year, we would like to continue with the same momentum by continuing to focus on strengthening our organisation, further developing
our 3 value streams within Europe, realising our investment projects and expanding our plans in India and North America.
2024 was also a year of intense sadness for Agristo. The loss of our colleague Martijn touched us deeply. We will continue to remember him as a fantastic Potatoholic who left quite a legacy at Agristo. Martijn has built a strong ICT team and for the past seven years has helped build the solid foundations on which we can continue to grow in the years to come. We will never forget Martijn and continue to think of his family and loved ones and will carry the memories with us in everything we do, at home and abroad.
Finally, I would like to thank you very much for your dedication and enthusiasm over the past year. Without you, we certainly would not be where we are today. Together with you, we are ready for new challenges, adventures and successes. I hope to meet you all around the turn of the year to toast a safe, happy, healthy and successful New Year!
De Agristo Chef suggests...
Mash meets paella
Got your voucher? Then you’ve picked up a bag of our tasty garlic mash—smooth, flavorful, and ready to shine in your kitchen. But why just enjoy it as-is when you can try something new? Chef Lander, our in-house culinary expert (and Michelin star alum), has put together a recipe that transforms mash into something surprising.
Try out his paella-inspired dish. This recipe is simple to follow and guaranteed to turn dinnertime into something a bit more exciting. So grab your garlic mash, a pan, and let’s get started!
Instructions
Ingredients 4 pers.
• 3 shallots (diced)
• 2 cloves of garlic
• 3 bell peppers (roughly diced)
• 200g chorizo
• 500g clams
• 250g squid or pulpo
• 8 gamba or king prawns
• 1 tbsp (smoked) paprika
• 3g saffron
• 1 tin of canned tomatoes
• Cayenne or chili flakes to taste
• 200g frozen peas
• 500g mussels
• 1 bunch of parsley
• 200ml white wine (or chicken broth)
• Lemon wedges (optional for garnish)
1. Start with the proteins: Grill the drumsticks until they hit a core temperature of 74°C. Grill the gamba and pulpo, then set them aside.
2. Chorizo magic: Cook the chorizo on medium heat. It’ll release its own oils, so no need to add extra.
3. Add layers of flavor: Stir in the diced peppers, garlic, and shallots. Then mix in the smoked paprika and saffron.
4. Deglaze: Pour in the white wine and let the alcohol evaporate. (No wine or don’t want to use alcohol? Chicken broth works too.) Add the canned tomatoes and season with cayenne or chili flakes to taste. Let this cook for 8 minutes.
5. Seafood stock: Add the mussels and clams. They’ll release their juices, making a flavorful broth.
6. Fresh finish: Toss in the frozen peas for color and sweetness. Stir, taste, and adjust the seasoning if needed.
7. Bring it all together: Return the gamba, drumsticks, and pulpo to the pan. Let everything warm through for a few minutes.
To serve:
Spoon your mash onto plates or use it as a canapé base. Pile the vibrant paella mix on top, then finish with lemon wedges and a sprinkle of chopped parsley.
Enjoy!
With Chef Lander’s recipe, you’ve got a new way to enjoy mash that’s easy to make and packed with flavor.
A warm plate of comfort, inspired by sunny Spain, and made even better with a little Agristo magic. Bon appétit!
Welcome to the Agristo family.
Nazareth
Group
Tsegay
Tilburg
Wielsbeke
Ad Hagenaars Operator Inpak
Johnny Nguyen Operator vlokken
Ruben Serbanescu Terminaltrekker
Falery Rosa Logistiek medewerker
Bartosz Kawa Logistiek Operator
Lisanne de Wilt Quality Engineer Lucy Springer Procesingenieur productie
Andre Rombouts Manager Inpak
Joris van Fessem QC medewerker
Koen de haan L&D-advisoer
Thom van Loon Operator waterzuivering
Fred Bohlmeijer Manager HSE
Rene Ziedses des Plantes Teamleader TD
Vikas Raja Ploegchef inpak
Jean-francois Dath Operator Productie
Dylan Suckley Operator Productie
Ciprian Claudiu Farcas Inpakoperator
Danny De Clercq Manager Technische Dienst
Kiandro Deceuninck Operator Vlokken
Viktor Vanden Berghe Procesingenieur Productie
Maria Villaflor Operator Productie
Morad Tahiri Polyvalent Medewerker Productie
Jurgis Mabbe Logistiek Operator
Bradley Pannecoucke Logistiek Operator
Delphine De Clercq Teamleader
Bastien Biesemans Supply Chain Planner
Osei Tutu Kofi brobbey Logistiek Medewerker
Farida Nekkal Inpakoperator
Kristof Bonnarens Werkvoorbereider
Lhousseine Ouarane Logistiek Medewerker
Philippe Lecocqi Logistiek Medewerker
Alexis Coutant Inpakoperator
Agnieszka Szewczyk Inpakoperator
Samuel Essuman Operator Productie
Aurore Paul Inpakoperator
Wim Wannin Logistiek Medewerker
Ali Nid Lasri Inpakoperator
Kiara Kesteloot Aardappelkeurmeester
Stijn Rubbens Technical Trainer TD
Kamel Boughedada Technieker
Kilian Drubbel Unit Manager
Fadi Armia Inpakoperator
Georges Da Silva Operator productie
Mariana Agache Inpakoperator
Rabah Benlaribi Heftruckchauffeur Rework
Selim Derrar Rework Medewerker
Tom Igodt Rework Medewerker
Samir Afaryad afariad Technical Trainer TD
Siska Devreker Inpakoperator
Procesingenieur Aardappelontvangst en
Harelbeke
Florence Van Merris Internal Communication Officer
Mouhcine Sassane Inpakoperator
Merel Lefevre Procesingenieur inpak
Thibault Louncke Technieker
Joshua Sprague Heftruckchauffeur inpak
Purdy Bogaert Campus Lead
Ken jij nog een Potatoholic for life?
Farouk Hardan Logistiek medewerker
Jesse Vandenbussche
Nevenstromen
Jürgen Decock Logistiek Operator
Ivan Petre Inpakoperator
Garo Karabedian Aardappelkeurmeester
Operator Reiniging
Matteo Tylek Rework Medewerker
Abdeljalil Ouabba Rework Medewerker
Anthony Raimondi Rework Medewerker
Ruben Gomez QC Medewerker
Mohamed zin eddine Fradj Inpakoperator
Salah Si-ali Inpakoperator
Cindy Goncalves Inpakoperator
Benny Lauryssen Medewerker Milieu
Lanmai Partouns Operator Productie
Samia Seba Inpakoperator
Mathijs Tinel Aardappelkeurmeester
Yannick Alvès Logistiek medewerker
Mathieu Sigrist Aardappelkeurmeester
Mohamed Nouar Alliche Operator productie
Ahmed Hammad Medewerker Milieu
Andrei Culidiuc Operator Productie
Alexandre Leroy Operator Inpak
Barbara Pereira De Matos Inpakoperator
Leonard Cristecu Heftruckchauffeur Rework
Jordy Dewulf Aardappelkeurmeester
Lotte De Couvreur Utility Manager
Thierry Fillieux Aardappelkeurmeester
Nicolas De Bruycker Logistiek Operator
Soufyen Ben Ali Logistiek medewerker Ayman Bouhlali Logistiek Operator
Congratulations! Retired.
Geert Dhont Drystore Medewerker inpak en productie
Freddy Roels Verantwoordelijke technische dienst
Geert Dhont retired at the end of October after working with us in Nazareth from 16/04/2012 to 31/10/2024.He spent many years as a forklift driver in packaging. In early 2019, Geert transitioned to the supply chain, where he worked as a drystore employee.
Thank you, and enjoy your well-deserved retirement!
Patrick Roosen Koerman
Freddy Roels retired at the end of August after working from 18/03/2019 to 31/08/2024 as the utilities technical service manager. You were a pleasant and helpful colleague.
Thank you, and enjoy your well-deserved retirement!
Marnix Windels Ploegchef productie
Patrick, en tant que pionnier d’Agristo Nazareth, tu as énormément contribué. Tu as commencé comme opérateur, puis tu es devenu contrôleur, pour finalement terminer comme « collaborateur des terrains extérieurs », ton rôle préféré grâce à la liberté qu’il offrait. Tu as toujours fait plus que ce qu’on attendait de toi et tu n’as jamais reculé devant aucune tâche, même les plus sales. Tu ne te plaignais jamais (sauf une fois, à cause d’un chauffeur de pommes de terre).
Ton dévouement et ton humour vont nous manquer, tout comme tes e-mails sur les « kobbenetten ». Merci pour tout et profite bien de ta retraite bien méritée !
After more than 15 years of loyal service as a team leader at Agristo, Marnix had his last working day on November 11th.
He has been with us since the very beginning of the weekend team in Harelbeke in August 2008.
Marnix, thank you for everything you have meant to us and for your hard work over the years. We wish you much joy in the free time ahead. Enjoy your well-deserved retirement!
Willy Vermeire Manager TD
Wieb Jonkman Technieker
Willy retired on August 1st after an impressive career of no less than 42 years!
At Agristo, he made significant contributions twice: first in Nazareth (11/2004 - 03/2023) and later in Harelbeke as a technical manager (05/2018 - 07/2024).
Thank you for your dedication, Willy! Now, enjoy to the fullest!
You worked for more than 18.5 years at Agristo, and your colleagues appreciate your openness, technical expertise, and positive attitude. You were always ready with practical solutions and showed genuine interest in others. We also remember your love for travel and special moments, like your road trip through America.
On behalf of all your colleagues: thank you for your commitment and the great collaboration!
Ramon Autar Inpakoperator
Dear Ramon,
29 years ago, you started here in Tilburg. You’ve witnessed Agristo change, grow, and thrive, and you were an important part of that journey. You know how to tackle challenges, and with your determination and humor, we made work a little better together every time!
We wish you all the best. Enjoy your well-deserved retirement with your family. Thank you for everything!
Happy work anniversary.
Harelbeke
Didier Dewulf • 10 years of service
Group
Mattys Delporte • 10 years of service
Lies De Langhe • 10 years of service
Tilburg
Jasper van Oers • 10 years of service
Dennis Vera • 10 years of service
Hans van Hulzen • 10 years of service
Births.
Group
Odile • 04-06-2024 • daughter of Pieter Lapierre
Felix • 14-06-2024 • son of Perrine Descheemacker & James Tack
Théo • 14-06-2024 • son of Dieter Callewaert
Rosalie • 14-06-2024 • daughter of Thomas Van De Velde
Viktor • 14-06-2024 • son of Julie Haeck
Charles • 16-06-2024 • son of Michaël Godaert
Maurice • 16-06-2024 • son of Marlies Adams
Lucille • 14-07-2024 • daughter of Charlotte Lemahieu
Jules • 14-07-2024 • son of Eva Dehaene
Harelbeke
Sultan • 19-06-2024 • son of Mouhcine Sassane
Cyril • 16-08-2024 • son of Sander D’hoore
Tiago junior • 22-08-2024 • son of Tiago Lima
Louis • 16-09-2024 • son of Joke Vansteenkiste
Zayd • 19-11-2024 • son of Abdelghani Kasmi
Nazareth
Enas • 17-07-2024 • daughter of Lhassan Aram
Vincenzo • 04-10-2024 • son of Giovanni Waeytens
Kenza • 18-10-2024 • daughter of Sami El Amri
Wielsbeke
Nathon • 20-06-2024 • son of Brecht Cazasus
Anis • 05-07-2024 • son of Said Fadili
Kiany • 17-07-2024 • son of Miguel Gunst
Ines • 08-07-2024 • daughter of Youcef Ouldouali
Kawtar • 11-07-2024 • daughter of Abdel-Hamid Dib
Lou • 02-08-2024 • son of Bert Watteny
Leon • 21-09-2024 • son of Davy De Smet
Laetitia • 07-08-2024 • daughter of Kowal Ophélie
Oussaid • 29-10-2024 • son of Mohammed Hamra
Tilburg
Ranha • 30-07-2024 • daughter of Ishaq Daoudi
Yusra • 16-07-2024 • daughter of Mesut Ulger
Lina • 07-08-2024 • daughter of Yavuz Uguz
Imane • 03-08-2024 • daughter of Said Benhammou
Ovi • 13-10-2024 • son of Jael Sigarlaki
Maisaa • 22-10-2024 • daughter of Mohamed Bouayadi
In memoriam.
Remembering Martijn: A Manager, Mentor & Friend
It is with great warmth, gratitude and respect but also with a void and pain in our hearts that we want to honour and remember Martijn - our CIO, our colleague, and a source of inspiration
His story at Agristo began in 2015. Picture it: a container office, five IT people, and Martijn as the sixth. It may not have been the most glamorous start, but it turned out to be the start of something big.
In just nine years, he made our IT department not only a strategic hub within Agristo, but also a team that delivers world-class performance. Martijn set the bar high - for himself and for us. For him, ‘good enough’ was never enough; he always strived for the best solutions, driven by vision and passion for innovation.
However, Martijn was more than a visionary. He was a bridge builder, an inspiration and a mentor who made his team grow. He gave opportunities, encouraged and was ready with wisdom when needed. His drive to develop people reflected not only in his work, but also in how he fulfilled his role as a father. He proudly shared stories about his daughter Lize, and the joy she brought radiated from him.
Martijn’s human side was as strong as his professional side. Whether it was a good conversation, an IT music quiz, or a moment to celebrate successes together - Martijn was happy to be there.
‘Work hard, play hard’ was his mantra.
We will remember him as a leader with a heart, a colleague with an unparalleled passion for technology, and above all, a good colleague and friend. His absence leaves a void, but his legacy lives on in all he taught us.
Martijn, thank you for everything. Your love for people and technology will continue to inspire us to keep the bar high and make each other grow.
So close, no matter how far Couldn't be much more from the heart Forever trusting who we are And nothing else matters.
Department in the spotlight: L&D team (Agristo
Nazareth)
The new office building in Nazareth is impressive, but the enthusiasm of Khadija Ahalli, the L&D Campus Lead, is at least as catching. ‘L&D?’ we hear you thinking. What exactly is that? Although Learning & Development has only had a permanent place at Agristo for a few months, by now it is impossible to imagine our sites without it. Khadija talks about it with beaming eyes.
‘I have been a proud Potatoholic since April this year, and my three team members have also recently started in their roles. So, our team is still fresh, but with the growth Agristo is experiencing, a Learning & Development department was necessary. Two years ago, it was just a project and now each site has its own L&D team. It was a conscious decision to have our own team at each site. Although we are one company, each site has its own culture. With a local L&D team, we make sure that we closely match the unique atmosphere and needs of each site.’
Who are you?
‘Our team in Nazareth consists of three Technical Trainers and me as Campus Lead. We expect an additional Technical Trainer in 2025 and then, for now, we will be complete. We are the point of contact for any Potatoholic who wants to grow in their job or needs additional training.’
What are you doing?
‘Learning & Development’ literally means ‘Learning and Developing’, and that is exactly what we do! We develop training courses and training plans that match the specific needs within Agristo. Our Technical Trainers each focus on their own specific department - Packing, Production, Supply Chain and Technical Services. As Campus Lead, I keep the overview and research the training needs within the office functions in Nazareth. Our goal? To identify learning needs on the shop floor and respond accordingly. Sometimes we look for external training courses, sometimes we develop our own. This is how we contribute to the professional and personal growth of all Potatoholics. What we offer is very varied: think about upskill, videos, podcasts and e-learnings. We keep an eye on the latest trends, such as AI and virtual reality, and adapt our programmes accordingly. By constantly talking to colleagues, we understand what is really going on in the departments and develop training that responds accordingly. In this way, we ensure that everyone can show the best of themselves.
To work as efficiently as possible, we have set up the Agristo Academy. This is a kind of online catalogue in which we collect all our training offerings. This allows colleagues to access training courses that may be relevant to them. The Agristo Academy is already live in Wielsbeke. In mid-January it will also go live for Nazareth, Harelbeke and Group.’
What drives you?
‘The rapid growth of Agristo! Just think of the new sites in India, France and the US, the expansion in Wielsbeke, and the many new Potatoholics joining. This growth requires more knowledge and new skills, and therefore strong L&D teams. We are currently busy developing training content, and we are already seeing that L&D is of real value on the work floor. Through conversations with colleagues, we are gaining more and more insight into their needs. Since we ourselves are still in our familiarisation period, we quickly notice where the biggest challenges lie. That is why we have drawn up a clear roadmap with targets for 2025. I am proud to say that this roadmap is supported in Nazareth. We are immensely looking forward to getting started with this.’
What does the future look like for L&D at Agristo?
‘Our biggest challenge will be the international growth of Agristo. The different L&D teams want to work closely together, but in India, France and the US, we must consider different cultures and learning styles. From Nazareth, we will work closely with our new site in France from the start. In fact, this will also be a speciality factory, so the knowledge of our Nazareth colleagues will be very valuable for the new colleagues in Escaudoeuvres. Our aim is to share and maintain expertise between the different sites, without reinventing the wheel each time.
But for now, we are focusing on our current plants. We want to provide quick answers to the many learning needs that are already there, and together with our colleagues we are building an Agristo where everyone can continue to develop.’
People of Agristo.
Passion outside the workplace
Agristo is not only about potatoes, but also about the people who make our organisation run. In this edition of People by Agristo, we spotlight two colleagues who have a special hobby.
Erica Fernandez – Cleaner with rhythm.
When you walk through the corridors of Agristo Tilburg and see happy dance moves between cleaning rounds, you know Erica Fernandez is around. Originally from Colombia, Erica has been cleaning with a smile at Agristo for years. But her real passion? Dancing!
‘Dancing is in my blood,’ Erica explains with a beaming smile. ‘In Colombia, we dance at every opportunity, and I bring that energy to my work.’ Erica’s enthusiasm is contagious. ‘Sometimes colleagues spontaneously dance along. It makes cleaning a lot more fun!’
Whether it’s salsa, bachata or merengue, Erica brings life to the dance. Her moves are so fluid that even a mop seems suitable as a dance partner. A colleague once joked, ‘Erica, you bring not only cleaning but also joy to our building.’
Jeroen Romme – Master in glass and mirrors.
Jeroen Romme, a familiar face on the shop floor, has a very different but equally creative hobby: engraving. What started as a spontaneous inspiration grew into a passion in which he can express his creativity.
‘I once saw someone engraving a glass and thought: I can do that too. And honestly, I thought I could do it better,’ Jeroen says with a wink. His first experiments were on beer glasses, which he used to make original gifts for birthdays. But soon he went a step further.
‘After the glasses, I came up with the idea of engraving large glass plates and then mirrors. I really liked that, because it gives a unique effect.’ Meanwhile, Jeroen has already made two colleagues happy with personalised mirrors as gifts for their children. ‘I enjoy making something that touches people. It’s something that stays and is really mine.’
Keep dancing, keep creating, keep driven!
Proud of our colleagues
At Agristo, we believe there is a passion in everyone. Both inside and outside the workplace. Do you also have a fun hobby or a story you want to share? Let us know and who knows, maybe next time you will be in the spotlight of People by Agristo!
Puree always in top two
Purees remain a much-loved product in households. Agristo took a moment to investigate five of our biggest markets. What turns out? Puree almost always settles comfortably at spot 2, in the wake of golden fries. In France and Germany puree is even the favourite
Convenience can be found on the freezer shelf
From fresh puree to frozen puree: we believe we will charm people more and more with the convenience of frozen puree. Because today everyone is busy, busy, busy. Then you sooner end up with an easy-to-prepare and tasty product.
But taste as well remains a priority for consumers. If you had a look at our 2024 trends, you would see that people yearn for new taste experiences. Within puree, we respond to this evolution with our cheesy mash, root vegetables mash, minted pea mash and garlic mash. We will continue to capitalise on this trend: it is therefore planned that in the new facility in France - land of puree fanatics, including in restaurants - we will produce puree.
Did you know …
Did you know that at Nazareth we produce 12,500 tonnes of puree a year. On line 1, we create multiple mash varieties. The current volume of our garlic mash is 60 tonnes.
Voucher!
You can also enjoy our garlic mash, which we supply to our partner ICELAND in the UK. Every employee can pick up a free bag with this voucher. In Wielsbeke, you get your bag at the head office reception. In Nazareth, you order it through staff sales. In Harelbeke and Tilburg you get your bag at expedition.
Please note, this voucher is only valid until 30.06.2025.
One bag per employee • 750 gr.
Agristo achievements.
Over the past few months, Agristo has struck a chord internationally. From delicious creations to sustainability: our teams worked hard to make top products. And that has not gone unnoticed! So, we are very proud of these fine acknowledgements:
1 Success in the UK
Our mashed potatoes, sold under the Sainsbury’s brand, was rated one of the best options in the UK in a major comparative test. With an impressive score of 4 stars, our mashed potatoes were among the top 6 out of 29 products tested. The media coverage surrounding this recognition gives a nice boost to popularity and sales.
2 Triumph in Australia
On the other side of the world, too, our product caught the eye. Aldi Australia awarded our potato gratin the title ‘The Time Lord’ in the category for the best timesaving product at dinner. With more than 312 000 votes, our gratin was praised as a convenient and time-efficient choice for consumers.
3 Golden night at the British Frozen Food Awards
Agristo had a memorable evening at the British Frozen Food Awards, where we picked up no less than four awards, including two gold medals. Our Perfect Double Butter Mash and Luxury Southern Fried French Fries were recognised as Best New Potato Product, while the Luxury Honey Roast Parsnips earned us bronze for Best New Side. In foodservice, we won gold thanks to our partnership with Koffmann for SIDEWINDERS® fries as Best New Side dish. A heartfelt thank you to our R&D and production teams for their dedication and creativity!
4 Sustainability award for our efforts
Our commitment to sustainability was recognised by European Marketing Distribution, which presented Agristo with the Sustainability Award. This award recognises our ongoing commitment to environmentally friendly and sustainable practices. A well-deserved recognition for all our Potatoholics committed to a greener future.
With these awards, we continue to build on Agristo’s growth and success, and we showcase our potato products worldwide!
What goes on outside the Potatoverse?
Even beyond the workplace, our Potatoholics are often one team. From braving obstacle runs to learning about sustainability and sporting victories against neighbouring companies - there is always something happening outside the Potatoverse!
Jekri run
Plant update.
India 2.0
Meet the team
Jay Ashar currently leads Agristo India as Business Head, bringing over 22 years of experience in the food industry. He previously spent 16 years with Cargill India, working in various roles. Following a brief entrepreneurial venture, he also held a position at IFFCO UAE, focusing on bakery fats and ingredients. Since joining Agristo over a year ago, he has been instrumental in expanding the team.
The Agristo India core team now includes Niraj Nehra (CFO), Krishna Kumar Khandelwal (Project Head), Sanat Jha (Head of Operations & IT), Rajeev Vishnoi (HR & Corporate Affairs), Tarun Teja (Agro SCM Manager). The Agro team is led by Jochem Rovers, and together with Praneet Pathak and Pushpendra Engla, they are supporting farmers in Uttar Pradesh in growing Santana potatoes.
What’s up at Agristo India?
Picking up from where Stefanie & Mattys left in March 2024, the team is now moving on to the next and the most exciting phase of Agristo in India (AMPL) as well as Agristo’s global growth story. This exciting new phase consists of scaling up from potato flakes to French fries, while building the Agristo brand across all fronts— recruiting talent, engaging customers, and collaborating with local and regulatory bodies, vendors, suppliers, and financial partners.
Currently, alongside its operational potato flake line, the team is setting up an 8.5-ton-per-hour French fry line, with a target to launch by mid-2026. This ambitious project, named “UDAAN” (meaning “flight” in Hindi), will introduce the first French fry line in Uttar Pradesh, North India, a region home to 3% of the world’s population and the largest potato-growing state in India.
Fun fact: India ranks as the second-largest potato producer globally!
Agristo India directly employs 200 team members and supports over 200 farms across 700+ hectares in growing Santana potatoes under guided farming practices. While farming methods in India vary, Agristo’s support is enhancing productivity and efficiency, bringing new agricultural standards to the region.
Always keep learning
Just like the other plants, Agristo India organizes quarterly town-hall meetings to keep everyone in the loop and celebrate the amazing work the team is doing. These town-halls are a chance to share updates and recognize big achievements of the team. The team is dedicated to continuous learning and creating a safe, respectful workplace. With this strong focus on growth and safety, Agristo India is committed to ensuring everyone returns home safely each day. Their motto, therefore, is “Safety has no Holiday”, and employees regularly participate in training sessions to uphold these standards.
Team spirit
When it comes to team spirit, Agristo India knows how to unwind. In June 2024, while the plant was undergoing mid-year maintenance, the team gathered in Agra for a two-day offsite. This event also served as a kick-off for Project UDAAN and reinforced the Agristo Kompas for the entire team. The Agroteam wrapped up a successful 2024 season, harvesting close to 20,000 MT of Santana potatoes, and celebrated with a welldeserved break at Jim Corbett National Park. Although considered a smaller plant by Belgian standards, this initiative represents a significant leap in Agristo’s global growth! The team is currently working on debt-financing with top consulting partners like PwC and LTTS, backed by full support from Belgium’s teams and leaders. As of October 2024, Agristo India has secured most of the permits needed to begin construction—UDAAN is ready for take-off!
Strengthening safety culture at Nazareth site
As part of the We care for you project, they have taken an important step to further develop the safety culture at the Nazareth site. A daily meeting of shift managers, where colleagues from different departments come together, ensures that safety always remains top of mind. During these moments, they share experiences and best practices, which not only promotes cooperation but also strengthens everyone’s sense of responsibility for safety. This initiative not only helps them reduce the number of incidents, but also contributes to a safer, more productive and motivated team.
Harelbeke
At Agristo, growth and development are an important part of our firm values and compass. So in Harelbeke, we were proud to do our ‘we cultivate growth’ bit in recent months. Mouhcine and Ibrahim, two of our dedicated Potatoholics, started as interim cartoners, but have meanwhile progressed to packing operator. Their potential for Agristo, their commitment and motivation were quickly noticed. In a short interview, they share their experiences.
Ibrahim: ‘Last year I started as a temp at the cartonboard and after only a few months I got the chance to advance to an operator position. As an interim worker somewhere, you are always looking for a permanent contract. Now I feel more secure about my job and there is more stability. The contact with colleagues is also very nice, whereas as a temp you are more often working alone. Another thing that motivated me to stay at Agristo is the family atmosphere throughout the company and the confidence you are given to develop yourself professionally. Moreover, safety comes first here, which means that as an employee you actually feel
Tilburg
Recruitment campaigns
Since a few weeks, our Potatoholics can be admired not only physically on the plant, but also online and on posters in the Tilburg area! As in Belgium, many companies in the Netherlands are facing staff shortages (and Agristo Tilburg is no exception). A few of our Potatoholics have served as models for a recruitment campaign, entirely in Agristo colours, and the results are now visible. In addition to these campaigns, we also had a job day prior to the family day where candidates could get to know Agristo.
Fries van
As part of this boost to brand awareness in the region, we now also have an Agristo-style fries ‘van! We found a fries’ shop owner in the region willing to equip one of their trucks entirely in Agristo colours. For this transition, we did have to
safe during your job. You won’t find any other company like Agristo!’
Mouhcine: ‘The transition from interim to permanent employee was very interesting for me. I get along well with the packing chiefs and colleagues, and I feel very respected. What I like about Agristo is that it really invests in the employees’ improvement and experience. Moreover, everyone is open to offering help and answering questions, which as an interim worker was certainly welcome. I am very grateful that I was given the opportunity to take on more responsibilities. While before I was only at the cardboard, I am now responsible for machines and installations as an operator, which gives me great satisfaction. For temporary workers who would also like to progress to become permanent employees of Agristo, I recommend being patient, gaining some experience and getting to know the company well.
Finally, another big thanks to Carmen and Dimitri!’
switch brands, because an Agristo van without Agristo fries is obviously impossible. Fortunately, the conclusion of the tasting was unanimous; we have already used this fries van at various events, such as the family day, a retirement party and when more than 50 schoolchildren visited.
Traffic plan
Following the sites in Belgium, the traffic plan in Tilburg will also receive an upgrade, an external firm has already started replacing existing lines and installing new walking routes. Together with the new company clothing rolled out in November, this will increase visibility and safety on our outdoor site!
Wielsbeke: progress and adjustments expansion works
Expansion expedition:
The expansion of expedition is a first block that will be delivered in the project. This includes a 3rd high-rise building, additional loading docks and an ATLS (Automated Truck Loading System).
Completion was scheduled in early January, but due to some delay in building the sasses between high-rise and expedition, it is now scheduled mid-March 2025. Completion of the ATLS is scheduled for early quarter 2. The last conveyors will be installed in the high-rise in December. In expedition, the conveyors and the shuttle connecting the extension to the existing system have been installed and are being commissioned.
Good news: thanks to the successful completion of the WInDOw project, we can now move on to the next steps in the construction of High-rise 3!
Cooling of the high-rise will be started early January. This process involves keeping the temperature around 10°C for the first few weeks to dry the air.
Fact: drying is necessary to prevent floor insulation, concrete and machinery from freezing in the presence of moisture.
Expedition office: almost ready for use
The new office and associated space for our campus are in the final stages. Although there were delays due to painting and electrical installations, the building will be fully cleaned in early January. All IT facilities and furnishings will be installed mid-January, and we can then move into the new office early February.
Status of other projects on site
You may have already noticed that the works at the back have also started for the other departments. These works started in August after getting our licence.
Where are we now in these departments:
- Potato reception: The first concrete piles have been placed by the Valcke company despite some delay due to waterlogging. At the end of Q1, it is planned to start the racking structure for the bin warehouse.
At our supplier of the bins warehouse, Deprez, a test setup of the bins warehouse has been built, where they are already running tests. In December, we will run tests with potatoes. The aim is still to be ready to start operational tests by April 2026.
- Production: In October, Willy Naessens started work on the production building. In March/April, a block of the building will be ready to start installing machinery in the production hall.Again, the aim is to be ready to start operational testing by April 2026.
- Packing: Groundworks are underway, but the full construction schedule is still under coordination. Placement of the outer piles of the building is planned the 2nd week of December. As this involves high piles, a parameter will be demarcated during hoisting. We are doing this for the safety of the people around, in case a problem arises during lifting. This impact will be discussed with the operational departments. We are still mapping out whether we can organise bulk packing before April 2026 but for a final decision, we need some clarity in the construction planning.
- Drystore expedition: this is located next to the packing building and contains the loading docks and an automated buffer warehouse with space for 4000 pallets. The building will be erected after the construction of the packing building. When this can be delivered in not yet 100% clear but will not coincide with the operational testing of packing. We will equip the AW5 and AW6 areas with AGVs (Automated Guided Vehicles) so that we can test the automatic supply of foil and cardboard at the start of the tests.
- Water treatment: the UASB, aerobic plant and technical building are under construction. The aim is to be operational by the end of 2025 and start the process of reusing our water 100%.
Fact: machines are already placed during the erection of the buildings, just before the side panels or the roof are installed. This allows them to enter smoothly.
Agristo enters licensing phase in France
The preparation phase for the opening of our new facility in Escaudœuvres, France, is over. Agristo is submitting construction and environmental permits in the coming period (until July 2025) to convert the site of the former Tereos sugar refinery into a fully-fledged fries’ factory. We hope - subject to approval - to lay the first (new) bricks by mid-2025. This puts us on track to commission the facilities by mid-2027.
‘I am looking forward to the site in Escaudœuvres, which combines innovation, employment and local partnerships.’ –
Sylvain Bourdon,
Plant Manager
The project, christened Agrist’Hauts de France, received a warm welcome in Escaudœuvres. Dialogue with local residents and stakeholders during the public consultation (June-July 2024) resulted in valuable suggestions. The project’s first design images were presented in October and underline Agristo’s commitment to aesthetics and sustainability.
Harmony between functionality and sustainability
The designs emphasise the balance between modern functionality and respect for the environment. They use a mix of historical elements and new landscape accents, such as the
Safety = top priority! Safety always comes first at Agristo, and this is also clearly visible on the site in Wielsbeke. During the works, we celebrated an important milestone: 150 days without a workplace accident. This was celebrated with a treat: fries for all site collaborators.
Focus on safe working:
- SOS notifications: The biggest risk remains working at height (orange on the graph). We continue to pay extra attention to this and discuss it with our partners.
- Coordination meeting: every Wednesday, the works for the coming week are coordinated. Risks are identified and the best way to carry them out safely is decided.
- Site managers: Due to the size of the site, site managers have started to coordinate from Agristo. The aim is to have three site leaders each coordinating their own zone next year. As of today, Martinez and Kenny have already started.
Thank you to everyone for their commitment to achieving these milestones! Together, we continue to work towards a safe and successful working environment.
renaturalisation of the Rio Noir and the planting of numerous trees along Rue du Marais. Residents particularly appreciated the attention to visual harmony and environmentally friendly modifications.
In doing so, we remain true to our sustainability objectives. By locating ourselves on the existing industrial site, we ensure a smart redevelopment and contribute to ‘zero net artificial paving of land’. A win-win for everyone!
More French Potatoholics in 2025
We also want to take the first preliminary steps in recruitment. Besides economic growth, Agristo contributes to employment in the region. Already at the start of the plant, we expect to create 140 new jobs at an initial production capacity of 150,000 tonnes/year.
At full production capacity (300,000 tonnes/year), this will increase to 300 to 350 jobs. Multiple job openings will be initiated in the second half of 2025 to manage projects.
MyAgristo = Agristo in your pocket and your personal guide during your working day
Agristo is all about connection, both with our potatoes, products and with each other. That is why we are launching myAgristo at the end of January 2025, a brand-new platform specially designed to make your working day smoother and more enjoyable and to strengthen the connection with your colleagues. We may be growing into a large company with multiple offices worldwide, but connection among Potatoholics is and will remain essential.
Why is myAgristo important for you?
Our factories are the heart of Agristo, and you are an important link in our success. We know that not everyone has easy access to digital tools, and we want to do something about that. With myAgristo you get everything you need, in one simple app or via your computer:
• Always up to date: You receive quick and clear news that is important to you, such as updates on projects in the factory, important announcements, updates or new events.
• Instant access: With one click you can reach everything you need - from the production calendar to handy applications you use often or daily. MyAgristo is a hub connected to everything relevant to you.
• Stay connected: Birthdays, new colleagues and other fun facts come straight to you. This keeps you involved in what’s going on.
• Mobile and simple: you can use the app anytime, anywhere via your smartphone.
What does that mean for you?
Your working day becomes simpler and clearer. No more struggling to find information or hear the latest news. Everything is centralised in one place - convenient, fast and specially tailored to your job.
Together we make it a success!
As with Agristo itself, the same goes for myAgristo: the power is in collaboration. The more we use the platform, the better it works for everyone.
1. Super-simple: All your tools and info, instantly accessible.
2. Superfast: No wasted time, always up to date.
3. Super convenient: One app, available everywhere. MyAgristo develops with you and for you!
“MyAgristo will only be a success if we connect and communicate on it together, because the strength of the platform lies in our joint efforts.”
– Renée Caestecker, project manager MyAgristo
Fries of the future Agristo will know in advance what you want to eat
Evolve from reactive to proactive. We must have that mindset. Everywhere. Always. In every department. In the quarterly sessions, you have already heard how we want to move from a reactive to proactive safety culture. In product development they are making that same leap.
Creating new products? A collaboration between multiple actors. To take control of the future, some crucial pieces of the puzzle fell into place in 2024: team channel was born. A coalition of Product Management, Sales, Marketing and the Channel Managers with one goal: proactively offer the right products in the right markets with the right strategy.
So, aren’t we doing that today? Yes, we are. But we frequently act on gut feeling, or - often unsubstantiated - questions from a customer. Agristo makes every effort to fine-tune gut feeling requests with our own expertise and build them into a success story. Think of our garlic butter crunchies, a flavour bomb that recently hit the shelves of partner ICELAND.
Linking gut feeling to data
In the coming years, Agristo aims to launch products that it not only suspects but knows will attract consumers to chains and restaurants. A data-driven approach. We conducted market surveys, organised consumer panels, got market data from customers and conducted in-depth interviews with buyers. Our colleagues also went on a ‘food safari’ in Manchester. ‘We’re in the middle of it, learning what’s going on in the market. We look at seasoning,
packaging, paired ingredients, different flavour profiles and so on,’ says Marie Meguerba, International Product Manager.
Experimenting with the English ‘Our focus on the UK makes sense somewhere. It is both the most innovative and the best test market. What works in the UK we can often roll out to other regions in the longer term. Based on data and our knowledge, we will launch a concept more than a product. Customers will no longer approach us with questions, but we will offer ready-
made ranges with the right products that will be well received. Backed by a strong story.’
From product to concept range
So there is already a lot of info available and many opportunities in the market. Now it is time to make choices and set priorities. About ten concepts will be tested and 500 people questioned in online questionnaires. From these, a top 3 will be defined, which will be included in our product roadmap. Based on the results, we will launch the concept ranges of the future. ‘One of the 10 concepts of which we want to know concretely whether it needs development is, for example, seasoned röstis,’ Marie says. ‘Curious to see the result.’
Want to know what the next Agristo delicacies will be?
You can read the update in our next Fries of the Future.
‘On
food safari, we are in the middle of it. We learn what is going on in the market.’
- Marie Meguerba,
International Product Manager
The safety compass
Your guardian angel on your shoulder
In addition to our general compass, which includes our values, ambition, mission, purpose and guiding principles, we have developed a specific safety compass. This compass aims to ensure the safety of every collaborator. We briefly summarise the essence and importance of each principle.
1. Nothing is worth endangering yourself or others
We stress that no task is so important as to justify the risk of injury. Safety always takes priority, without compromise.
2. Talking safety, everyone’s in charge
Safety is a shared responsibility. Each of us has both the authority and the duty to report and address unsafe situations, regardless of role or function.
3. The only right thing to do is to address unsafe behaviour
A culture of openness is crucial. It is our collective responsibility to respectfully point out potentially dangerous behaviour to each other. Only by working together we can create a safe working environment.
4. We take time to take care
Haste should never come at the expense of safe working practices. By deliberately setting aside time for safety checks and procedures, we prevent accidents and build a caring work environment.
Our safety compass is separate from the general compass, but equally important. Safety is not an abstract concept, but something that touches our daily work and well-being. Together, we can build a culture of care and responsibility
Safety in good hands
David Kint coaches We Care For You
From one Belgian pride to another. Our new Group Safety Manager swapped chocolate for Agristo fries after five years of Barry Callebaut. In his new role, he is intensely involved in leadership and L&D projects. But you will mostly see him at work as coach of the We Care For You programme, which includes the Safety Compass.
Remember those baseline measurements that partner Samurai at Work conducted in all our sites early this year? That showed that most sites were still on the reactive step of the safety ladder. David wants to align all sites to take concrete steps towards level 3, the calculative mindset, by 2025. The end goal is to achieve a proactive safety culture within a few years. ‘In an ideal world, they tell me within four years that I can go,’ David says. ‘Then I hope everyone is living safety all the way. And that we act proactively.’
The Group Safety Manager already sees a lot of goodwill across sites. ‘The urgency is clear. People want to move forward and engage in dialogue. Many projects are already underway. However, these are often not connected. Creating clarity is therefore one of my main priorities. Everyone needs to know what the expectations are and what the concrete goals will be within the We Care For You programme.’
The end goal is to achieve a proactive safety culture.
Agristo in the land of the free fries
Agristo to America? That’s what we want. But where will we end up when we cross the Big Pond? We will decide at the end of December. It remains a neck-and-neck race between two attractive locations.
We had constructive discussions with city and state leaders in Grand Forks, North Dakota, and Stevens Point, Wisconsin, over the past year. With both locations, pristine green fields, we negotiated a letter of intent. Whereas in France it was an intensive search for a patch of (built-up) land, the search in The States proved wonderfully refreshing.
Widely supported project
Every location has charms and assets. And we were warmly welcomed everywhere. The construction of a fries’ factory appears to be a widely supported project in the two states. Agristo will make the final decision based on three main criteria: people, agronomy and supply chain. Zooming in on these criteria, the states alternately take the upper hand:
1. People
Looking at the human aspect, Wisconsin takes the lead. North Dakota is a relatively sparsely populated state: 800 000 people live there in an area six times larger than Belgium. We are also looking at the presence of typical Agristo profiles. Think operators and production staff. Wisconsin is known as the food manufacturing state of the United States. In Wisconsin, therefore, we even notice a surplus of appropriate and skilled profiles.
2. Agronomy
In both Wisconsin and North Dakota, we tested the potato varieties Fontane, Challenger and Innovator. Both achieved good results, but North Dakota scored better in terms of underwater weight and calibre. The available potato acreage there is also a lot larger. With a strong growth spurt, this means
that in Wisconsin we will have competitors, including the fries’ industry, in negotiations with growers.
3. Supply chain
The state of Wisconsin is a hub with a lot of traffic, or - in the trade vernacular - high supply chain density. North Dakota is sometimes called a flyover state: a state where there is little passage. This means we would often have empty trucks come in to transport our potatoes. And there are quite a lot of those. In that respect, Wisconsin is a logistically interesting option to supply our customers. Among other things, it is a strategic connection point between Canada and the US. No choice is 100% perfect, but Agristo is lucky enough to choose from 2 attractive projects. If we make the sum, we see that Wisconsin looks slightly more attractive in theory. Whether we take the plunge and whatever the choice will be, both governments showed commitment to working with us to make the project a success.
How much and when?
More concretely. Once a positive decision is made, we will communicate the timeline and target volumes from the end of the first quarter in 2025. The ambition is already to set up a plan that shows parallels with France. A flying start towards 300,000 tonnes annually, with the option to accelerate to 500,000 tonnes if all goes well. The first US Agristo products? Hopefully, the potential plant can be operational by summer 2028. After sufficient testing, we could fully launch in 2029. Exciting!
Farm to fork estafette
Seed potato house Meijer shoots from the beginning blocks.
Our chain has a lot of stakeholders. More than you think. In the farm to fork estafette, we take you through our entire chain. Even before our growers, it is the seed potato houses that do important work. Agristo works together with several seed potato houses, such as the Dutch Meijer Potato. The company has been active since 1920 and - like Agristo - is an international player in family hands. Their expertise? Refining potatoes. Meijer develops and searches new potato varieties that can be grown all over the world.
But what exactly are seed potatoes? And why can’t farmers simply put their own harvest potatoes back into the ground? Johan van der Stee, Commercial Director at Meijer Potato, guides us towards the classroom bench.
Johan van der Stee: ‘Seed potatoes meet stricter requirements than potatoes that are eventually used for chips or fries. Yes, it can basically be about the same potato. But potatoes for consumption are propagated just a bit longer. For example, the seed potatoes we use for Agristo are potatoes that have been propagated for an average of four years from a mini tuber. These seed potatoes are also checked several times for diseases and are given a quality label. For Agristo growers seed potatoes always carry an A label.’
When we work together openly, the path to success is assured.
Which varieties do Agristo growers typically use?
van der Stee: ‘We have been working together for about a decade. Lady Anna is the basis of the cooperation. We are also currently introducing the potato varieties Lady Forte and Lady Jane. Each variety needs its own approach and is refined differently. You have the fry varieties, that must be taller, the underwater weight must be good, sugars low, and the grower expects a high yield per hectare. Table varieties have a lower underwater weight than fry varieties, look visually beautiful and have a good flavour. This is more important than with fry varieties, because table varieties are not processed further. Finally, you have the chip varieties. In these varieties, the underwater weight is higher, and the shape is rounder.’
What are today’s challenges in the development of new varieties?
van der Stee: ‘You can’t ignore it: climatic conditions. This year, in north-western Europe, heavy rain in spring has caused a late start of the growing season. In other areas of the world, we see long periods of extreme drought. We are committed to developing climate-adaptive varieties that perform in both dry and wet weather. Every year we select 700,000 potential new varieties. After one year, 95% drop out. The survivors are tested in trial fields all over the world It is a big elimination race. The variety that remains must have added value for all players in the potato value chain. After 10 years, this results in a commercial variety.’
The climate in western Europe also differs from other potato regions such as India.
van der Stee: ‘That’s right. We are also working with Agristo in India. We have a special selection field there. Refining varieties in the Indian climate requires a completely different approach from here in Western Europe. In Europe, you ideally plant in April. The temperature rises and the days get longer. After July, the temperature starts to drop, and the days get shorter. We are talking about a growing season of about 120 days. In India, you see a different dynamic: a shorter growing season of 90 to 100 days that runs from November to February. It starts in the heat, moves on to a cold period and ends in the heat again. This is the exact opposite and that calls for different varieties.”
How do you see the future of potato growing? In which direction are we evolving?
van der Stee: “Companies and growers will increasingly specialise. We will monitor crops even more to add nutrients or apply crop protection at the right times. Good cooperation between all parties remains a necessity. If we cooperate openly, the road to success is assured.”
Time fries.
Agristo’s growth brings many challenges, including in terms of our systems and software. To make our processes and workflows future-proof, we already have numerous projects underway. Below you will find an overview of some of our biggest projects and their status.
Prodigi
The PRODIGI project aims to develop a uniform control system for all our production processes, from potato to pallet. In concrete terms, this means the introduction of a new MOM package (Momentum) within the potato reception, production and packing departments for fries, specialities and flakes. At the same time, we are replacing the current MOM system in the packing department.
With PRODIGI, Agristo is moving away from separate control systems per site and department and opting for one uniform platform that optimally supports growth.
WInDoW
Planning
In 2025, the starting shot will sound in Harelbeke! The first stage, the replacement of the MOM package in the packing department, is scheduled around April 2025. After a successful go-live, we will continue our course towards potato reception and production. We are taking this journey step by step and in close consultation with the plant.
The first production line to reach Full Plant Finish will be AW4 - the new line in Wielsbeke. This means AW4 will start immediately with the new MOM package from potato to pallet.
Know more?
Find out all about the PRODIGI project via this QR code
With the ‘WInDoW’ project, we are committed to developing and implementing new software for our warehouses. WInDoW therefore stands for ‘Warehousing, Innovations, Distribution flows & oWnership’. This new software will give us more control over logistics flows. This will give us more opportunities towards automation and optimisation.
Meanwhile, we are taking big steps in the project. After thorough testing and running more than 100 test scenarios, the new software was implemented in the warehouses in Wielsbeke at the beginning of December. From now on, the manual freezer, high-rise 1 & 2, and the flake warehouse work with the new software. This puts the roll-out of the project fully on track. Further progress will follow in the coming months. Then the other sites in Wielsbeke and later the other plants will also be covered.
Oneplan
The OnePlan project digitises the operational planning layers (i.e. master planning, production planning and packing planning) of our 4 plants. So, no more Excels, from now on we manage planning in one uniform SAP system! This allows us to digitally connect the 3 planning layers and we will be able to work and plan more efficiently.
This will also give more insights to other departments within the company, allowing colleagues to make faster and better decisions. For example, we will connect with Salesforce and in the future, we will connect our MOM system even more real time with the planning tool.
The new planning systems are already being used in Harelbeke and Wielsbeke. There, plants are also looking at the digital plan in Tableau and no longer in excels. Next up to make the switch
Know more?
Find out all about the WInDoW project via this QR code:
are Nazareth in January and Tilburg and Flakes (TB and WB) in April.
This digital switchover involves a lot of change, which requires a lot of attention from the users, the project team and the planning ‘viewers’. However, the efficiency and data connectivity we will gain from it over time are extremely important to make Agristo ready for a digital future! #Oneplan #Oneplant #Onefamily
Know more?
Find out all about the Oneplan-project via this QR-code:
New sustainability report
Sustainability more than ever in our DNA
What is our raison d’être?
We cultivate growth.
We cultivate growth. How do you translate that into a goal, a policy or concrete actions?
It goes beyond producing the tastiest frozen potato products. Much further. We want to grow and, thanks to our growth, contribute positively to the ecosystem we function in.
We want to become the global reference in the retail and foodservice sectors. True. But we will not sum up our results in a number: it must be the result of sustainable anchoring, a flow where we get people moving and evolving positively. Shouldn’t figures be achieved then? Sure, they do. Our impact is a measurable aspect in many areas. And that’s where Agristo has made great strides in recent years. The CO2 emissions on which we have a direct impact (scope 1 & 2 emissions) thus dropped by 33.8% compared to 2019. This puts us on track to meet our 2030 target - a 50% reduction.
A lot has also been achieved in terms of sustainable water consumption, renewable energy sources and long-term relationships with all our partners, from farmer and supplier to Potatoholic and end consumer.
Want to discover for yourself what Agristo has achieved over the past two years to evolve towards a more sustainable chain?
You can view our latest sustainability report via the QR code. Enjoy reading.
Some fun pictures.
Origami,
Is it a bird, is it a plane, .... Yes indeed, it’s a plane and not just one. In seven simple steps you will become the proud owner of our very own Flash/Agristo paper aeroplane. Cut, fold and throw this glider to unprecedented heights. Have fun crafting! 1 2 3 4 5 6 7 8
Fry me to the moon
Ho ho ho from Agristo
The holidays are coming, and we are getting ready for the season of the year. Watch and enjoy our Agristo Winter Video!