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GLOBALG.A.P. / GRASP
Reference of good agricultural practices (G.A.P.) recognized and applicable throughout the world. Global reference system.
It makes it possible to respond and guarantee maximum safety of food products, protection of the environment and health, safety and social protection of workers and animal welfare. It also makes it possible to establish effective standards and certification procedures.
GRASP: additional module to GLOBALG.A.P. relating to good social practices on certified agricultural operations.
GLOBALG.A.P. certification implements good agricultural practices for crop and livestock activities, animal welfare, resource conservation, environmental protection, and worker health and safety.
The GLOBALG.A.P. repository includes: good agricultural practices, traceability, analysis and control of contamination risks, health safety.
Organic Farming
Organic farming constitutes a mode of production which finds its originality in the use of cultivation and breeding practices concerned with respecting natural balances. Thus, it excludes the use of synthetic chemicals and GMOs and limits the use of inputs.
AGROÉCOLOGIE
PEI AGROGNON
17 partners united to implement agroecology in alloy production in the Centre-Val de Loire region to meet the challenges of farmers and the sector.
Sustain onion cultivation in the Centre-Val de Loire region, ensure the technical-economic viability of the model and preserve the existence of tools in the regional territory.
PADV Association
Cooperation movement (farmers, restaurateurs, distributors, territories, NGOs, foundations and agricultural development structures) to achieve the agricultural and food transition towards agroecology.
A transition which starts from regenerated soils and which places respect for living things as a driving force for profound transformation of agriculture, food, countryside, individuals and all the structures involved.
H.V.E.
High Environmental Value certification
It certifies the eco-responsible nature of an entire agricultural operation. Global and voluntary French approach on the part of farmers.
It is based on 4 performance indicators:
respect for biodiversity
crop protection
fertilization management
water resource management
It is regulated by the Ministry of Agriculture; this certification takes into account the improvement of the environmental record of agricultural operations and is obtained by following the rules of a progressive system on 3 levels allowing progress step by step.
Only level 3 allows you to obtain this certification.
“Agro-ecological” agriculture benchmark created by the State at the end of the Grenelle de l’environnement which is broken down into 3 levels of commitment for agricultural operations. it is not another label but the only agro-ecological label with a global approach at farm level and across all agricultural sectors.
LEVEL 1 = REGULATIONS (compliance with environmental regulations). LEVEL 2 = GOOD PRACTICES (adaptation of practices with low environmental impact – obligation of means). LEVEL 3 = PERFORMANCE (final HVE certification – individual or collective – obligation of results).
H.V.E IN BEAUCE VAL DE LOIRE
1 inter-sector collective 16 partners including France Allium. 5 agricultural sectors. 15,000 farms 800,000 hectares.
L’obtention d’un label RSE nécessite la réalisation d’une visite d’évaluation sur site par un organisme habilité qui rencontre à la fois la direction de l’entreprise, ses salariés mais également un échantillon de parties prenantes externes comme des clients, partenaires, fournisseurs, associations, collectivités.Selon le Ministère de la Transition écologique et solidaire, la responsabilité sociale des entreprises (RSE) est :
« Un concept dans lequel les entreprises intègrent les préoccupations sociales, environnementales, et économiques dans leurs activités et dans leurs interactions avec leurs parties prenantes sur une base volontaire ».
IFS FOOD
International Featured Standard
International Featured Standard est un référentiel d’audit, créé en 2003, qui certifie les fournisseurs d’aliments des marques de distributeurs.
Ce référentiel s’applique aux fournisseurs, à toutes les étapes de la transformation des aliments.
Il sert d’examen à la certification des systèmes pour garantir la sécurité des aliments et la qualité de production des aliments.
Il comprend 325 points précis sur la fabrication et le contrôle de l’aliment, le management de la qualité, l’HACCP, le bâtiment et la traçabilité.