Carrefour - 2017 Annual Report

C A R R E F O U R — 2 7 Promoting awareness and training for quality A lthough consumers are increasingly conscious of the impact food has on their health and wellbeing, they sometimes lack the keys to make this part of their daily lives. Carrefour intends to bolster its support for customers, through awareness campaigns and by placing an emphasis on employee training. Awareness campaigns How can we eat better to stay healthy? How should we choose products? How do we cook them? How can we afford healthy food on a small budget? Carrefour offers concrete answers to all of these questions in store, on its e-commerce sites and via an increased presence on social media. Numerous initiatives have been implemented in all countries where the Group operates, such as nutrition coaching sessions for customers in hypermarket departments in Belgium, offered in partnership with a mutual health organisation. In Poland, the third edition of the “ ABC Zdrowego Żywienia ” educational programme, designed in conjunction with the Warsaw University of Life Sciences, raises children’s awareness of health, healthy food and nutrition. In Spain, the Caravana de la salud is travelling around the major towns and cities to encourage consumers to pay attention to nutrition and balanced diet. In China, the “One Store, One School, One Farm” programme continues to be rolled out with the aim of raising schoolchildren’s awareness of the importance of nutrition, food safety and reducing food waste. Better trained teams Improving product quality, strengthening excellence in fresh products and raising awareness of nutrition lie at the heart of Carrefour’s commitments, bolstered in all countries by staff training. In France, for example, the number of employees trained in food professions will be doubled by 2018, and numerous training courses in organic farming are being rolled out to support the Group’s ambition in this area. In Poland, the in-house academy Smak Kariery (“the taste of a career”) provides employee training on the products sold in store. Between theoretical study and practical training in the laboratory or adjoining hypermarket, all teams are set to be trained by the end of 2018. This initiative also helps employees to gain a professional qualification and trains apprentices in pastry or butchery skills. In China, the Carrefour China Fresh School trains more than 10,000 employees each year in food safety and nutrition. In Spain, Carrefour has launched the Fresh Products Academy, an innovative programme to increase the professionalism of teams working with fresh products in the country. A collective effort to tackle food waste Carrefour is mobilising its employees, suppliers and customers with a comprehensive plan to tackle waste. The aim is to reduce food waste by 50% by 2025 (compared with 2016). This initiative includes work to professionalise and raise the everyday awareness of the teams in stores and warehouses.