Promoting access to better food

Promoting acces to better food

Promoting acces to better food

It is our shared challenge on the planet and one of the ambitions at the heart of InVivo’s strategy: to help all of our stakeholders enhance their capacity to produce more and better, by means of a wide range of innovative solutions improving economic, social and environmental performance and optimising our own environmental footprint.

This ambition is expressed by three commitments :

  • Guaranteeing food quality and safety
  • Answer to new consumers expectations
  • Share our know-how

« Our challenge: to provide everyone with an adequate intake of calories and nutrients and to combat certain opposing excesses. »

InVivo and MacDonald's launch Agriprogress

InVivo and MacDonald's launch Agriprogress

InVivo and McDonald’s have announced the launch of an innovative digital platform designed to support farmers within the framework of a progress initiative for the various agricultural and agri-food sectors. For InVivo, this development is a perfect fit with its Fermes LEADER programme launched in 2017, which aims to assess the economic and environmental impact of new technological solutions offered to farmers, in order to accelerate their deployment and construct the agriculture of the future.

The Agriprogress platform will offer every farmer the opportunity of benefiting from relevant indicators, consolidated by sector or region, in addition to advice ready to be put into practice.

La Plucherie by InVivo: urban agriculture

La Plucherie by InVivo: urban agriculture

Accessing better quality food through products with real taste and subtlety is frequently a function of the proximity between the place it is grown and the retail location.

La Plucherie by InVivo is the first offering from the InVivo Food&Tech innovation laboratory. It offers micro-shoots, aromatic herbs and edible flowers with original, delicate or rare flavours full of character, grown for restaurant chefs. Thanks to an innovative system of local urban agriculture, all the plants are supplied alive or ultra-fresh and are not processed in any way. The name comes from the French word “pluches”, which in the culinary arts designates the fragile and delicate extremities of plants.

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