jULY.-aUGUST 2025 OPERATION WHEAT DONATION – BACK AGAIN! With a new three-year commitment signed last September, VIVESCIA continues its support for Banques Alimentaires’ attempts to combat food insecurity. HIGHLIGHTS ARD AND GENOPOLE: DRIVING THE INDUSTRIALIZATION OF BIOTECHNOLOGIES IN FRANCE A strategic partnership to offer a joint support platform for players in the bioeconomy, industrial companies, biotech start-ups and academic laboratories, with the sole objective of supporting the emergence of a sovereign, competitive French industry. FRENCH BAKING SHINES INTERNATIONALLY THANKS TO THE PARIS BAKERY AND PATISSERIE SCHOOL (EBP) ! 9TH EDITION OF VIVESCIA’S SAFETY WEEK VIVESCIA AT THE SUSTAINABLE WHEAT INITIATIVE EUROPE SYMPOSIUM (AIBI¹) The Group was in Utrecht (Netherlands) alongside Grands Moulins de Paris and Délifrance to present the TRANSITIONS program and support the Sustainable Wheat Initiative and its manifesto, which sets out ambitions and lays the foundations for a low-carbon, more sustainable wheat–flour–bread value chain in Europe by 2030. DU 1ER JUIN AU 30 SEPTEMBRE 2025 OPÉRATION DON DE BLÉ REJOIGNEZ LE COLLECTIF VIVESCIA SOLIDAIRE EN OFFRANT VOTRE BLÉ SOLIDAIRES FIERS D’ÊTRE FIERS D’ÊTRE AGRICULTEURS TONNE DE BLÉ 1 KG DE FARINE 750 POUR FAIRE UN DON, FLASHEZ Formulaire disponible sur En savoir plus : contact.dondeble@vivescia.com C M J CM MJ CJ CMJ N VIVESCIA_AFFICHES_DON ble_agri_exe copie.pdf 1 20/05/2025 06:59 JE PRENDS EN COMPTE LA SÉCURITÉ DANS MES DÉCISIONS + + = SAFETY WEEK 2 > 6 JUIN 2025 ET RETROUVONS-NOUS AUTOUR D’UN JEU EN ÉQUIPE Plus d’informations sur MyVIVESCIA #WeCareVIVESCIA LA CULTURE JUSTE ROLL-OUT OF THE LINK SCHOOL FOR ALL EMPLOYEES An e-learning training course now accessible to all Group employees, designed to raise awareness of the scientific foundations of the sustainable transition, of climate/biodiversity/natural resource interactions and their impact on our societies, and to encourage action both within the company and in employees’ personal lives. From 21 to 24 July, the final of the Best International young bakers’ awards (MJBI) was held in São Paulo (Brazil) on the theme “Tradition meets innovation”. Our young talents, Sacha Sully, 20, BP bakery student at the EBP and apprentice at Pleincoeur, and Tom Nesci, 23, former student at the EBP and baker at Pleincoeur, won second place in the competition. AN UNPRECEDENTED EARLY START FOR THE 2025 HARVEST Overall satisfactory in terms of quality, but with highly variable yields. A harvest marked by strong contrasts, where regional averages often mask major local disparities. 1. AIBI : International Association of Plant Bakers. 57