Our eating habits are changing. This is having a profound effect on our production and supply methods. 

We are making solid commitments to increasing the availability of fresh produce, using local supply chains, expanding our range of organic products, managing quality by selling Carrefour own-brand products, gradually providing our employees with training in relation to these issues and protecting the planet's biodiversity by encouraging responsible practices.

Every ten years, the equivalent of one whole French département of workable land disappears in France⁽¹⁾ (over-cultivation, excessive irrigation, chemical inputs, repeated passage of heavy farming machinery, pollution, etc.).
Source: France and its countryside: 2025 – 2050. Better product quality

The frontiers between physical stores and e-commerce are becoming blurred. The food transition also involves factoring these new practices into the way in which we get hold of our products, whether we purchase them from stores, pick them up from a drive outlet or have them delivered, everywhere and all the time

Producers, manufacturers, employees, elected representatives, charities, NGOs and consumers – everybody is driving the food transition. We all have the power to take action and change things.

This is why we are working on strengthening partnerships between our employees, start-up companies, charities and NGOs – to focus our strengths on effecting change.

But this is also why we are committed to supporting changes in consumer behaviour. Because the consumer is central to the food transition: they need to learn about seasonality and find out more about the need to reduce waste and food wastage. 

Every year, Europe on its own throws away enough food to feed 1 billion people – that's the equivalent of all the people throughout the world suffering from malnutrition.
Source: European Commission / FAO