Carrefour - 2017 Annual Report

C A R R E F O U R — 1 3 FOCUS ON FRESH PRODUCT JOBS Food quality, excellence in fresh products and raising awareness about nutrition lie at the heart of the expertise demonstrated by Carrefour’s food professionals. In Poland, China and Spain, Carrefour is developing “Fresh Products Academies” to train employees. These academies combine awareness of customer relations, management and leadership with technical expertise and the acquisition of specific knowledge about product characteristics and preservation, cutting and cooking techniques, for example. When associated with a professional certification, these trainings allow apprentices or experienced employees without a qualification to enhance their development. STRENGTHENING DIGITAL CULTURE Carrefour’s ambition to strengthen its omni-channel model requires the development of technical skills and increased employee awareness of the digital world. In France, for example, Carrefour has launched a “digital mentoring” initiative based on the sharing of skills. A “digital bus” also travels around the stores to spread a digital culture among employees. Stakeholders in the food transition Because they are in constant contact with all stakeholders – with suppliers and customers at the top of the list –, Carrefour employees are the leading facilitators of the food transition. Everywhere, this is about presenting the best offering by establishing a relationship of trust with producers and forging long-term partnerships to the benefit of all. Trained in various aspects of food quality, they are also best placed to raise customer awareness about eating better and to provide advice on choosing ingredients or preparing meals. To enable employees to fully play their role, Carrefour invests in training to develop their skills and support them in their careers. Starting in 2018, the number of people trained in fresh products in France will be doubled to strengthen teams’ know-how in terms of partnerships with local producers, selecting the best products or optimal production and manufacturing methods, and ensuring respect for environmental and social standards. The food professionals (fishmongers, butchers, bakers, delicatessen counter staff, etc.) are on the front lines when it comes to offering healthy, safe, quality food and satisfying consumers with their dexterity, creativity and sense of service.