Sustainable food: 3 questions for Claire Maingon, director of commitments at Sofiprotéol

Claire Maingon is the Director of Commitments at Sofiprotéol, Avril’s subsidiary and investment fund. She explains how each investment is guided by the Group’s mission to produce sustainable food at all stages of the value chain in this interview.

 What is sustainable food, and what is Sofiprotéol’s approach to achieving this goal?

Sustainable food is healthy food,  food that is good for human health. It is food produced with respect for the planet and biodiversity. It requires little water and raw materials and emits few greenhouse gases.

Finally, it must be financially accessible to all. At Sofiprotéol, we are very attentive to ensuring that the companies in which we invest respect this balance.

The uniqueness of our model is a major asset in this respect. We do not pay dividends to our shareholders, and we reinvest our profits in the sector. Rather than seeking short-term profitability, our objective is to support companies and regions over the long term.

Beyond your role as an investor, how do you support companies in the transition to more sustainable food?

Our close relationship with the companies allows us to build a cohesive whole with them, between production, collection, primary processing and secondary processing. We also work hard to ensure that sustainable food is accompanied by fair pay for producers and the sustainability of the sector. In addition to our role as an investor, we manage the French Oilseed Strategic Action Fund (FASO) on behalf of the oil and protein sector organizations. Through this fund, we finance innovative research projects aimed at improving the competitiveness of production and developing outlets in these sectors.

How do you connect your activities to Avril’s purpose, “Serving the Earth”?

 “Serving the Earth” is a very good representation of what we are about. It’s about contributing to the evolution of agricultural practices and preserving natural resources, in order to provide as many people as possible with food that is healthy and environmentally friendly. The majority of the companies we work with are innovating to develop healthier products. They are committed to an ESG approach, notably through the establishment of greenhouse gas assessments and related activities, and the particular attention paid to jobs in their region.

We are also working on a code of ethics, which integrates the notions of sustainable and responsible performance. This includes a social commitment to consumers, Sofiprotéol‘s commitment to the regions and to employment, and an environmental commitment to the planet and the climate: all the criteria for sustainable food.