Our CSR approach: acting for a sustainable future

At Nouryla, responsibility is not a slogan: it is an operational discipline embedded in our processes. A single Trappes (78) site, 21 employees, HVE potato sourcing within 250 km of Paris, 100% French-origin flour from Grands Moulins de Paris, waste valorization and production water recycling: an overview of our concrete and documented commitments.

Responsible sourcing: short-circuit as the priority

Our sourcing strategy rests on a clear principle: prioritize France and short-circuit supply. For our Kroustis potatoes, we work primarily with French producers located within 250 km of Paris, committed to an HVE (High Environmental Value) approach. For Noblépis bakery, we rely on Grands Moulins de Paris, our historical French partner who supplies us with 100% French-origin flour.

• Potatoes < 250 km from Paris as priority: French producers in short-circuit, HVE
• Holland / Belgium safety network: to compensate for seasonality while respecting our specifications
• 100% French-origin flour: Grands Moulins de Paris, stable partner of Noblépis bakery
• Big bag = unique identifier: downstream traceability from field to customer delivery slip

This proximity logic is not a marketing argument: it directly conditions the freshness of our products, the responsiveness of our supply chain and the quality of relationships with our producers.

« We only communicate what we can prove. The ISO 9001 / 14001 / 22000 trajectory is in progress, not obtained. The < 250 km short-circuit, on the other hand, is already in place. That is the difference between a posture and a commitment. »

Environment: recycled water, valorized waste, optimized routes

We have recently installed a water treatment plant at our Trappes site: it recycles production water and reduces our water footprint. On the waste side, potato residues are collected in dedicated bins for valorization: no raw material is wasted.

On the logistics side, our internal Île-de-France fleet consists of 5 vehicles under 3,5 tonnes, operated by 5 drivers and their manager. Routes are palletized by zone (Paris vs Rest of Île-de-France) to minimize loading time and mileage. For future national flows, we will rely on our STEF partner, leader in temperature-controlled fresh transport.

Social: 21 employees, improving QWL through production smoothing

Nouryla is above all a human team of 21 employees gathered on the Trappes site: 6 bakers, 3 fries operators, 5 drivers and their manager, 1 maintenance technician and the customer service team. A size that allows real proximity and a fine knowledge of the trade.

As part of our Cap 2026 plan, we are working on production smoothing: the goal is to reduce overproduction peaks and improve quality of work life for the teams. It is concrete, it is documented, it is in progress.

Food safety and ongoing ISO trajectory

Our CSR commitment finally goes through food safety: HACCP strictly applied with critical control points (CCPs) on each line, regular laboratory controls, replacement of shell eggs with liquid eggs in bakery. And we have engaged in an ISO 9001 (quality), 14001 (environment) and 22000 (food safety) trajectory: in progress, not yet obtained. We will communicate it clearly the day these certifications are in hand.