"AGEC law / 3R decree: reduce the environmental impact of your packaging": St Dalfour takes the CTCPA training course

Ana Pereira, R&D Manager at St Dalfour took our "Loi Agec / Décret 3R: réduire l'impact environnemental de vos emballages" blended learning course in June 2023.

"We'd like to thank you for organizing training sessions on these topical subjects, for listening to us and supporting us. It's very interesting to know what's going on, and this topic must be close to the hearts of the food industry."

Tell us about St Dalfour!

At St Dalfour, we make 100% fruit desserts with sugars extracted from fruit. We use no colorants, preservatives or additives.
All our products are made in France, in the southwest, south of Bordeaux. We export our products to over 90 countries worldwide.

Customer satisfaction is our top priority, and guides all our actions on a daily basis. At St Dalfour, we are also committed to integrating environmental issues into our overall approach.

What were your pre-training expectations?

As R&D manager, part of my job involves keeping an eye on regulations. For several years now, we've been hearing about the AGEC law and in particular the 3R Decree. As part of a global improvement initiative at St Dalfour, we wanted to acquire more knowledge on this subject, and this training course was a good way of achieving this. In particular, we were looking for a global understanding of the issues, the objectives, the adaptation within our structure and the avenues to improve / create internally.

What did you think of the training?

The training consists of 3h30 of virtual classes led by our packaging and sustainable development experts and 4h of e-learning.

I found the training very clear, dynamic and well constructed. It's an all-encompassing course that covers the different principles and issues involved. Beyond the regulatory aspects, we have concrete examples that help us understand and see how it applies in practice. Exercises related to our business help us move from theory to practice, and that's something we really appreciate.

As far as the pace of blended learning is concerned, I found that there was a good balance. The sessions are well spaced out, which allows us to be more flexible and adapt our schedule accordingly. The e-learning exercises after the virtual classes enable us to come back to certain notions covered during the virtual class and go into greater depth. Ideally, we'd like to have more time for discussion during the virtual classes!

We'd like to thank you for organizing training sessions on these topical subjects, for listening and for supporting us. It's very interesting to know what's going on, and this topic must be close to the hearts of the food industry.

How are you going to implement what you've learned?

I took the training and then transferred the information and knowledge acquired to the in-house teams. At the moment, we're still in the process of assimilating the AGEC law. We're currently working with General Management and the HSE manager, who recently joined the company, on how to translate these issues into our action plan.

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CONTACT ST DALFOUR : 

• Ana PEREIRA: a.pereira@stdalfour.fr


• Website


• Instagram - Facebook

CONTACT CTCPA : 

• Environment Department: auch@ctcpa.org


• Packaging department: bourg@ctcpa.org


• Service Formations : Valérie LE GOUEFF - contact.formation@ctcpa.org - 01 53 91 44 01

New sustainability requirements in the food sector are creating new societal challenges for companies. How can I meet environmental and technical criteria when choosing my packaging? How can I reduce my water and energy consumption while maintaining my level of performance? How can I combine health and pleasure in the formulation of my products? We have developed a range of skills and solutions that we can put at your disposal to help you achieve your goals. ecological and food transition. Contact us now!