Since 2021, Saveurs Commerce has been engaged for the recognition of the professionals of the fruit and vegetable sector and to register the profession on the list of eligible craft trades. “Many catering professionals are now recognized as such. In recent years, the fresh produce sector has evolved so much, offering a variety of prepared vegetables such as fresh cuts or fruit baskets, that it deserves a place on this list just as much as the others,” explains Sandrine Choux, general delegate of Saveurs Commerce.
This recognition would add value to this lesser-known profession and
its know-how. “Today, the main challenge of our approach is to attract young people to our trade. Highlighting the artisanal dimension is a good way of achieving this. We want to give it meaning and show that the profession of fresh produce retailer is actually far removed from the prejudices attributed to it. Being a greengrocer is just not a hard job that involves carrying heavy loads and getting up early in the morning. There is a whole artistic dimension to this fascinating profession. Preparing buffets, fruit brochettes or aperitif platters is just as rewarding as making cheese platters or cakes. You can vary the pleasures in so many ways with fruit and vegetables.”
In an attempt to gain recognition for fruit and vegetable professionals as artisans, Saveurs Commerce started writing to Alain Griset, the French minister for small and medium-sized enterprises, who had requested the professionals’ opinion on the matter. The survey was particularly well received by the 4,000 greengrocers who responded, proof that the subject arouses a great deal of interest. As a result, Sandrine Choux presented the case to the company's management team last week.
“The meeting went well and we hope to receive a positive response shortly. If this is the case, the French Council of State could be asked to amend the decree so that the sector can be included on this list. Today, fruit and vegetables are all the rage. They're good for your health and processing them is a way to reduce food waste. We are therefore pretty confident that we will be successful, and we hope to receive some good news by the end of the year.”
For more information:
Marie Daniel
Saveurs Commerce
mariedaniel@saveurs-commerce.fr
www.saveurs-commerce.fr