To shape a world without plastics, it is essential to rethink our production and consumption patterns.
How did the Carrefour group s commitment to better food emerge, and how would you assess the actions taken in this regard?
It was during the first Earth Summit in 1992 that several people within the Group began thinking about a major issue: how can we encourage consumers to eat better? This led to several initiatives. An internal training school was set up for food trades such as butchery and baking. The organic age began at the same time. We started developing exclusive recipes like our round loaf of bread, which is still prepared today. We also realised that promoting high-quality products meant forging direct relationships with producers. This is how the Carrefour Quality Line was created, again in 1992, based on a three-way contract between the Group, producers and processors. This is also when the group decided to ban GMOs from its products, although
difficulties remain. The soya sold on our shelves contains no GMOs, but this virgin soya is difficult to import, especially from Brazil, the world s biggest exporter, where cultivation is unfortunately synonymous with deforestation.
How do you define the food transition? What are its drivers and guiding forces?
To summarise the food transition, I would say it consists of eating healthier, more ethically and without the use of plastic. It is a constantly changing process, where there are always faint signals we need to pick up. Despite our forward-planning policy, we were insufficiently prepared for the accelerating opposition to plastic and the wave of vegan food. That s why, while supporting the consumers effort to eat better, we know it will be