GOING DEEPER VIVESCIA’S commitment to quality Commitments Objec琀椀ves Indicators at 30 June 2023 Achieve 100% of production sites with 100 % of sites certi昀椀ed (vs 87% in 2021- Guarantee food safety at every stage a certi昀椀ed food safety system by end of of produc琀椀on and develop con琀椀nuous 2022) 2023 improvement processes while an琀椀cipat- ing future challenges 48,800 quality analyses Developing the local economy & sharing know-how Commitments Objec琀椀ves Indicators at 30 June 2023 Drive a dynamic and inclusive economy Contribute to the local economy of rural Impact analysis study: in the Coopera琀椀ve’s territory areas 1,540 direct jobs created and 8,000 • Quantify the economic impact of the indirect and induced jobs (x5) Cooperative on its territory €610,000 in grants to new cooperative • Provide 昀椀nancial support to new members and young farmers cooperative partners and young farmers. • Develop partnerships with local stakeholders. Promote farming know-how, Châlons agricultural fair solidarity and cultural activities in the Nuits de Champagne Festival Cooperative’s territory. Montier-en-Der Festival Signature of a three-year partnership with Banques Alimentaires (association of French food banks) 65 tonnes of wheat donated to 46,000 bene昀椀ciaries in 2022-2023 Strengthen the posi琀椀ve impact of our Contribute to economic development 80 local initiatives (vs 61 in 2021-2022) French and interna琀椀onal produc琀椀on and support for the most vulnerable in facili琀椀es on local communi琀椀es the communities where our production sites are located in France and around the world. Share our knowledge and know-how, Pass on agronomic know-how to 1,050 farmers bene昀椀ted from advice contribu琀椀ng to the development of the farmers who are partners of our or awareness-raising programmes on entrepreneurship and the sustainability international malt houses and maize agronomic practices – Malteurop (vs 856 of agricultural professions processing plants. in 2021-2022) Pass on baking know-how thanks to the 276 apprentices at the Paris bakery and Paris Bakery and Pâtisserie School patisserie school (versus 286 in 2021- 2022) 125 adults retraining (versus 124 in 2021-2022) 253 continuing training courses per year (versus 238 in 2021-2022) Development of entrepreneurship 125 artisan bakers were helped to open a Help artisan bakers in France start a new new bakery business in France (vs 165 in business 2021-2022) Prospec琀椀ve planning Financial support for the GERMEA Be actively involved in developing new academic chair since 2021 knowledge about the farming industry in France over the next 5 years 6 publications including 4 in 2021-2022 75