Promoting and sustaining employment
Job creation is a permanent concern for our group; local employment is a major challenge for sustaining production faithful to its origins for over a century. By choosing traditional fishing and shipping areas that are known for their food expertise, the Gendreau Group has become a major player in the economic legacy of the west coast through its sites in Saint-Gilles-Croix-de-Vie, Binic and Boulogne-sur-Mer.
580 employees in the Group in 2019.
Our quality guarantees
Transparency and food safety are a daily commitment:
- A food safety policy with high level IFS certification for 2 of our sites
- Total product traceability upstream and downstream with demanding specifications for our supplier partners
- Integration of the National Nutrition and Health Programme (PNNS) requirements in our product development and La Cuisine d’Océane’s commitment to NutriScore (96% of the range has an A or B score).
Recognised quality labels
Quality labels
International Food Standard
National Nutrition and Health Programme
Pavillon France, the flag representing support for the French fishing industry
1st gratins, 1st ambient salads et 1st organic ambient ready meals
1st Label Rouge for a wild fish
Innovation
The Gendreau Group invests in ambitious annual innovation programmes for both recipes and new packaging, constantly responding to changing consumer habits.
« We innovate on a daily basis both with our retail partners for their brands and for all our national brands. »
- In 2001, 1st Label Rouge for a wild fish: the sardine
- 1st gratins, 1st salads et 1st organic ready meals in the grocery sectione
Many sources of innovation :
- Development teams with their market and competition analysis
- Sales teams thanks to their direct contact with customers and their vision of the market
- Consumers through our direct links with them: letters, emails, social media, consultations, surveys, etc.
- All the staff through their dynamic energy in developing ideas
Sustainable development
Preserving the environment and its resources is a priority for the Group. This is represented by:
- A deep involvement in local life: participation in local events, support for local charities including the SNSM (national sea rescue organisation) and Secours Populaire Français (fighting poverty and discrimination)
- Support for the local fishing industry through the Valorem partnership
- Protection and management of resources through organic and MSC labels
- Recycling and repurposing waste generated by the business
Resource conservation
and sustainable fishing
A water saving
progamme
Better
waste repurposing
Community-based partnerships
2013
“Fiers de nos Sardines” (Proud of our sardines)
1st community product in partnership with the fishermen of Saint-Gilles-Croix-de-Vie and the SNSM (national sea rescue organisation).
Objectives:
- Ensure that the traditional sardine expertise in Saint-Gilles-Croix-de-Vie remains a sustainable part of the coastal economy
- Perpetuate and maintain activity at the Saint-Gilles-Croix-de-Vie port
- Support for a charity: the SNSM (national sea rescue organisation)
2018
“Nos Sardinières ont du cœur” (Our sardine canners wear their hearts on their sleeve) : the adventure continues with the Secours Populaire Français (fighting poverty and discrimination). An initiative from the Gendreau sardine cannery workers.
Act, with a €0.15 donation to Secours Populaire Français by the Gendreau cannery for every tin sold.
Support for a French company and French manufacturing.
Donate, by entrusting this product to the Secours Populaire Français donation teams.
€5,000 raised for the Secours Populaire Français in 2019
2020
Petit Pierre: supporting the SNSM
A product to support the first sea rescue station,
the SHN (organisation rescuing people and ships) was founded in 1825 in Boulogne-sur-Mer.
