oUR CONNecTIoNS TO oUR VaLUe CHAINS ANd REGIoNS C O M M I T M E N T S I N D I C AT O R S O B J E C T I V E S AT 3 0 J U N E 2 0 2 4 AT 3 0 J U N E 2 0 2 5 Pursue intra-group sourcing for Francine and coordinate the global brand social responsibility program Number of Cooperative members engaged in Club FRANCINE. — 318 310 % of Francine flour (Wheat, Fluide, Suprême) part of Club Francine 100 % of 2024 harvest 57 % 68 % C O M M I T M E N T S I N D I C AT O R S O B J E C T I V E S AT 3 0 J U N E 2 0 2 4 AT 3 0 J U N E 2 0 2 5 Guarantee food safety at every stage of production and develop continuous improvement processes while anticipating future challenges % of sites certified according to a food safety quality management system 100 % 100 % Meoqui malting plant underway 100 % From field to fork with Francine Quality Developing the local economy & sharing know-how 2. The Paris Bakery and Patisserie School 1. Results of a socio-economic impact study conducted in 2023 across the Cooperative’s territory (agricultural and industrial activities of the VIVESCIA Group) C O M M I T M E N T S I N D I C AT O R S A U 3 0 J U I N 2 0 2 4 A U 3 0 J U I N 2 0 2 5 Drive a positive and inclusive economy in the Cooperative’s territory Number of indirect jobs generated by VIVESCIA Group on the Cooperative’s territory. 8 000 emplois indirects et induits1 Étude menée en 2023 À renouveler tous les 3 à 5 ans Subsidies paid out to new cooperative members and young farmers 688 000 € 758 500 € Quantity of flour donated as part of the wheat donation in partnership with Banques Alimentaires 100 t 100 t ¼ des besoins des Banques Alimentaires en France Strengthen the positive impact of our French and international production facilities on local communities Number of charity initiatives implemented by the sites. 95 89 Number of charity initiatives implemented by the sites. Contribute to the development of entrepreneurship and the sustainability of agricultural professions Grands Moulins de Paris Passing on baking know-how at the EBP2 Number of apprentices trained in the year 313 353 Number of professionals who benefited from continuing professional training 460 704 Development of entrepreneurship Number of artisan bakers to receive support in starting a new business 125 116 Forward-looking — continued support for the GERMEA research chair (Groupe d’Études et de Recherches sur les Mutations de l’Entreprise Agricole), dedicated to new forms of agricultural production organization, in partnership with the cooperative groups Euralis and Terrena 73