Agriculture & food division
For over 20 years, Com'Publics has been working with professional federations and companies in the sector of agriculture, food processing and, more broadly, the food industry.
TOPICS COVERED
Agriculture
Training
Sustainability
Ecological and energy transition
Animal welfare
Animal husbandry
Zoonosis
Societal acceptability
Consumer information
Labelling
Origin
Food education
Know-how
THE CLUBS
FRENCH BREAKFAST CLUB
Since 2014, the French breakfast Club has brought together professionals who are alerting the public authorities to the decline of breakfast: the artisan bread (Confédération nationale de la boulangerie, Chambre syndicale française de la levure), dairy (CNIEL, Syndilait) and fruit juice (Unijus) industries. By placing this issue at the heart of the Club’s concerns, the partners are making a commitment to equal opportunities for all by helping to educate the younger generations about healthy, balanced eating from the first meal of the day.
NEW FORMS OF EMPLOYMENT CLUB
Launched in April 2023, Club NFE aims to consolidate the use of new forms of employment (freelancing, freelance administration, auto-entrepreneurship) in order to take account of workers' new aspirations and make self-employment a real alternative to companies' recruitment difficulties. Together with its founding partners (Groupement des Hôtelleries et Restaurations de France, les Traiteurs de France, Brigad, Extracabra and FinStart), Club NFE wants to be part of this movement to diversify employment statuses and promote multi-activity.
ONE HEALTH
France for One Health, a brand new club co-hosted by nile and Com'Publics, promotes the creation of links between political and economic stakeholders in animal health, environmental health and human health. The think&do tank aims to inform and put forward proposals for developing One Health in France.
EXAMPLE OF A PROJECT LED BY THE AGRICULTURE & FOOD DIVISION
For 20 years, Com'Publics has been supporting the Comité interprofessionnel du Foie gras (CIFOG) and running the Club Vive le Foie Gras. This industry is one of the finest examples of French gastronomic excellence.
The objectives are to support the industry in aligning foie gras production standards with society's expectations, to define animal welfare criteria leading to the "Palmi G Confiance" approach and to help both upstream and downstream parts of the industry overcome the various avian influenza epizootics. In 2006, foie gras was recognised as a protected cultural and gastronomic heritage in France. The French Rural Code defines "foie gras" as the liver of a duck or goose specially fattened by force-feeding.