Conférence de l'Union Mondiale des Marchés de Gros le 23 mai à Helsinki : la qualité dans les Marchés de Gros

WUWM
HELSINKI
MAY 23, 2013
Quality in wholesale markets
Stéphane LAYANI, CEO, Rungis Marché International
WUWM Helsinki, May 2013
1

Rungis,
a major tool to feed Paris area in fresh food products
234 hectares, only 6 km South of Paris
Optimum transportation connections
 2 major highways
 1 airport
 1 rail terminal inside the market (200.000 T/year, 20%
of F&V)
Consolidated turnover: 8 billions euros (2012)
1,200 companies with 12,000 staff
2.4 Mt/year for 18 millions final consumers (of
which 12 millions located in Paris area)
2

Rungis, an international model
 One of the major fresh food wholesale market
worldwide
 Increase of export products (10% of the consolidated
turnover)
 An incredible wide range of products and a
recognized quality
 An efficient and modern organization system
 A know-how and a worldwide benchmark available
for other wholesale markets
 40 years of consultancy services in more than 30
countries
3

Rungis, an history toward quality
 Quality have been shaped by history
 The major retail chains have
progressively dominated the
distribution of fresh food products
 Rungis answered by the segmentation
of its offer with higher quality, allowing
independent retailer to position on new
market segment from retail chains
4

Quality is a whole
We handle the quality at 3 levels:
 Supply chain
 Infrastructures
 Know-how
Communication allow us
to maximize commercial
benefits of the products
5

Quality in Supply Chain (1)
Rungis wholesalers established strong
relations with a wide range of suppliers:
 A steady relation with the French agriculture
sector
 Selected importations
 An incredible range of national and foreign
products concentrated in one market
 Origin and quality labels have increased
6

Organization of the supply chain
 Short food channels
 Seasonality
 Saving time, freshness and ripeness
7

8
A quality controlled by public services
 Products controlled and certified by veterinary
services present on the market
 Products loads controlled by fraud and custom
departments

Quality is a whole
 Supply chain
 Infrastructures
 Know-how
9

Quality in the infrastructure (1):
the building architecture and its inner organization
10
Buildings are designed for:
 Efficiency and productivity of its users
 The right renting cost in a competitive
environment
 Profitability for the management company
 Flexibility for an optimum use on a long term
basis, adequate for different type of activities
 A know-how recognized worldwide: Rungis
Consultant

Quality in infrastructure (2)
V1P Building – Carcass meat:
How to combine hygiene and productivity in one
building with a physical market and processing units?
11

A4 building – Seafood products:
An architectural showroom for
high level technology
12

13
F5C: A new wholesale concept improving logistics (the
first “drive” in Rungis) and marketability

14
C3: A recent chilled building combining process and
logistics activities

Quality in infrastructure (6):
Allowing to recover the wastes
15
Investments realized in Rungis allow to sort
wastes :
 To recycle packaging waste of our market and of the
area (60,000T /year)
 To valorize organic waste with methanogenesis
 Other wastes burnt for the urban heating in the
market, in the nearby hotels, domestic housing and
airport… almost 200,000 MWH/year

Quality is a whole
 Supply chain
 Infrastructures
 Know-how of WM managers and operators
16

Quality in the know-how of operators (1)
Invest in the future
Rungis platform hosts:
 A professional training center for the staff
 A training center for apprentices fishmongers
 Educating companies’ managers in partnership
with the HEC Paris International Business School
 Project of a training program for the fruits &
vegetables wholesalers
17

Quality in the know-how of the management company (3):
Environmental quality
Toward a green market:
 Rail in development
 Mutualized transports
 Decrease and valuation of wastes
 Buildings insulation & Organic products building
 Urban heating
 Electricity saving
 Project of hosting hybrid and electric vehicles
18

Quality in the know-how of the management company (4):
Market safety
More than 200 persons are in charge of safety
and risk prevention on Rungis Market
 Police and gendarmerie
 Firefighters
 Market security department
 Controlled access of entries
 Purchasing with a buyer card
 Video Surveillance
19

Quality is a whole
 Supply chain
 Infrastructures
 Know-how
 Communication allow us to maximize
commercial benefits of the Rungis
products
20

Communicate Rungis Quality ( 1)
To get benefits from the quality
21
 Communications in the 5 sectors all the year
long
 Animations to attract new customers
 Development and marketing support of the
international Rungis Brand
 The supply chain analysis, the infrastructure
optimization and our know-how are made
available for others markets with Rungis
Consultant Department.
The market is cluster and an excellence
pole, we should communicate it:

Communicate Rungis Quality (2)
Customers are the quality ambassadors
Every year is developed a
button for the
professionals buying in
Rungis:
Restaurants and retailers
are able to stick it on their
front display
22

23
Quality produce are certified by adequate
procedures driven by operators
 Certifications, Labels, Trade Marks
 Valoration of origins
 Valoration of products from sustainable and
organic agriculture

to valorize the expertise
Fruits & vegetables wholesalers physical market
reference: The “F&V Excellence” targets :
 To get an offer adequate to upstream and downstream
 To allow the access to competitive markets (quality and
price)
 To enhance the product and to innovate
The “F&V Excellence” will include :
 A professional charter
 A Good Practice Referential
 A framework of audits and procedures
 A file update procedure
24

City of Gastronomy
 In 2010, the gastronomic meal of the French have
been recognized the Representative List
of the Intangible Cultural Heritage of Humanity
 For this recognition is planned a network of Cities
of Gastronomy in France lead by Paris Rungis
 A 2017 project: beside cultural and educational
objectives, the project will host a food companies
incubator and a Market of Culinary Treasures
25

City of Gastronomy
 Photo?
26

Conférence de l'Union Mondiale des Marchés de Gros le 23 mai à Helsinki : la qualité dans les Marchés de Gros

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