Paris, October 10th, 2024
servair, member of gategroup, the world leader in airline catering and deferred dining, partners with the company “C’est Qui Le Patron?”.
“C’est Qui Le Patron?” or “La marque du consommateur” is a cooperative society of collective interest in the agri-food sector that allows consumers to take control of their purchasing decisions by buying 100% French products, ensuring fair remuneration for producers, and adhering to fair trade principles!
A step towards food sovereignty
With more than 200,000 liters of UHT* milk consumed per year, servair commits to “C’est Qui Le Patron?”. This partnership allows:
- Consumption of 100% French products,
- Distribution of 43% of the sale price back to producers, and support for over 300 farming families from Bresse, Centre, and the Loire Valley.
- Work was also done with producers in grazing (minimum 4 months guarantee and 10 ares* minimum per cow) and feed (guaranteed without GMOs!).
This initiative goes further, as the brand “C’est Qui Le Patron?” allocates 100% of its profits to solidarity or environmental projects supporting producers, taking up to 5% of the sale price.
What’s next?
The collaboration with servair began with UHT milk, but “C’est Qui Le Patron?” has created over 18 products.
We have taken the steps with “C’est qui le patron?” France will have to import milk from 2027 to cover its needs. Every year a very large number of farms close without taking over because of financial balance. It seemed right to us to work on a better valuation directly with dairy farmers. We started with UHT milk with the teams “C’est qui le patron?” and we will continue to work on other French sectors step by step (apple juice, egg products) to support our producers and ensure healthy and sustainable supplies for servair and its customers in the years to come.
Hugo SOUCHET, Director of food & supply chain purchasing
A vision already rooted at servair
servair created its Studio Culinaire in 2009, bringing together Michelin-starred chefs and industry experts: Guy Martin, Régis Marcon, Anne-Sophie Pic, Michel Roth, Corporate Chef François Adamski, and sous-vide cooking expert Bruno Goussault.
In 2022, the members of the Studio Culinaire servair jointly developed and signed a “Manifesto for Committed and Sustainable Cuisine” This Manifesto expresses their sustainable vision of cuisine and its contribution to society.
servair also relies on the four pillars of its CSR (Corporate Social Responsibility) approach, dedicating one to “ensure a healthy and safe offering in various food activities” with its charter “Make Eat Better.” This charter is a concrete expression of servair’s commitment to catering, aimed at promoting responsible and sustainable food products, including “Made in Local.”
*Ares: area of grassland.
*UHT: sterilization by high temperature rise for a very short time.
