100 000 packs of Francine flour distributed: 1/4 of French food banks’ annual requirements “Wheat Donation” Food drive: Working together to fight food insecurity For the third consecutive year, the partnership between VIVESCIA and the Banques Alimentaires food banks has aimed to support people facing food insecurity in our territory. VIVESCIA Group has set up a veritable chain of local solidarity: wheat is donated by the Cooperative’s members, collected, turned into flour by Grands Moulins de Paris, and delivered to local food banks by VIVESCIA Transport. In 2024, despite a difficult harvest, 76 tons of wheat were transformed into 100,000 packs of Francine flour (thanks to an additional contribution from Grands Moulins de Paris) and delivered to food banks and local associations across the North-east of France. A meaningful gesture, covering one quarter of the Food Banks’ annual national needs. Passing on baking know-how This is the mission of the Paris Bakery and Patisserie School (EBP), founded by Grands Moulins de Paris in 1929. Each year, it trains between 250 and 300 apprentices, as well as more than 450 professionals in continuing education. In 2024-2025, the success rate reached 97.60 % across all eight diplomas for 250 apprentice students. EBP was voted Best Bakery School and 3rd Best Pastry School by Le Figaro in 2025. 49