InVivo focuses on decarbonation

InVivo focuses on decarbonation and launches the Carbon Farming Unit, its dedicated activity

The InVivo group, which has been supporting the agricultural transition and the transformation of the French farm for more than ten years, now considers that agriculture is one of the key tools to face the challenge of global warming. While continuing to fulfill its prime mission of feeding the population, agriculture must, through its impact and weight on ecosystems, enable the development of carbon-neutral industries. In this context and the synergies created with Soufflet activities, the InVivo group is launching a new dedicated activity - the Carbon Farming Unit - to offer low-carbon agricultural raw materials to food manufacturers.

 

With Soufflet activities, InVivo accelerates its innovation and CSR strategy

InVivo's teams, working with farmers, have designed a tool to manage and evaluate the carbon footprint of agricultural raw materials, which makes it possible to market and promote significant volumes of low-carbon products (for example, the potential for low-carbon barley production over 24 months is 500,000 tons).

The group has the know-how to support farmers from the sourcing of agricultural data to market opportunities, while providing them with advice to increase their carbon sequestration in the soil. With this project, InVivo aims to become the leading European operator in carbon farming (agriculture with a reduced carbon footprint).

Expressed through an ingredient brand, this offer will give manufacturers the opportunity to issue products with a negative carbon footprint in their composition. Marketed in significant quantities, they will have a major impact on the overall carbon footprint of the agri-food industry's production chains, while positively engaging the consumer on climate issues and generating additional remuneration as incentives for the farmer.

"For agriculture, the challenge is twofold: we must increase production volumes to feed 10 billion human beings, while achieving carbon neutrality by 2050 to keep global warming below 1.5°C. We are now able to accelerate the third agricultural revolution and make our agriculture more productive and more virtuous, as long as we manage to widely deploy our initiatives. The successive crisis we have experienced in recent years confirm that the French farm still needs to increase its production capacity while developing more sustainable and profitable practices for all “, says Thierry Blandinières, CEO of InVivo.

Projection in volume :

• Barley: 24 months 500 kT of low carbon barley, full potential Ferme France at 2Mt
• Wheat: 24 months 2Mt of low carbon wheat, full farm potential France at 6Mt
• Corn: 24 months 500kt full potential Farm France at 2Mt

 

Good food, good planet, an ingredient brand at the service of decarbonation

In a nutshell, the project led by InVivo consists of integrating decarbonation into the various sectors in which the group operates: malt, wine and flour.

Translated through an ingredient brand, this decarbonation, affecting the entire production chain, will be highlighted on the final product.  By choosing this brand, manufacturers and consumers are taking part in a virtuous circle: they are directly financing the agricultural transition via the additional remuneration paid to farmers who adopt low carbon practices on their farms.

This ingredient brand could be used for:

• Malt produced from low-carbon barley: Good beer, Good planet
• Wine produced from a low-carbon vine: Good wine, Good planet
• Flour produced from low-carbon wheat: Good bread, Good planet

 

The example of malt – Good beer, Good planet

Some maltsters already produce part of their malt from low-carbon barley, mainly to meet a specific demand, known as the "niche market", of certain brewers. InVivo's objective is to scale up and make this market an industrial practice. Thanks to its expertise in trading, InVivo can source low-carbon barley, to qualify it using dedicated tools and calculation methods based on recognised standards and labels that have an impact on companies' carbon reporting, and to produce a sufficient volume of malt to help a world-class brewer distribute a low-carbon beer to the public.

Good beer, Good planet beer will:​

• the farmer to value a more sustainable production and to increase their income through the carbon incentive;
• the brewer to reduce their carbon emissions through their supply and to expand their sales potential by communicating on a sustainable ingredient brand;
• the consumer to choose a sustainable beer and to play their role as a consum’actor by supporting the ecological transition and a better remuneration of the farmer's work.