Stéphane Layani est intervenu à l'occasion de la Conférence de l'Union Mondiale des Marchés de Gros le 23 mai à Helsinki sur le sujet de la qualité dans les Marchés de Gros. Il a présenté ce qu'était la qualité au Marché International de Rungis dans son approvisionnement, ses infrastructures mais également dans le savoir-faire de ses opérateurs

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

2. 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)
WUWM Helsinki, May 2013
2

3. 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
WUWM Helsinki, May 2013
3

4. 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
WUWM Helsinki, May 2013
4

5. 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
WUWM Helsinki, May 2013
5

6. 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
WUWM Helsinki, May 2013
6

7. Quality in Supply Chain (2)
Organization of the supply chain
 Short food channels
 Seasonality
 Saving time, freshness and ripeness
WUWM Helsinki, May 2013
7

8. Quality in Supply Chain (3)
WUWM Helsinki, May 2013
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

9. Quality is a whole
We handle the quality at 3 levels:
 Supply chain
 Infrastructures
 Know-how
WUWM Helsinki, May 2013
9

10. Quality in the infrastructure (1):
the building architecture and its inner organization
WUWM Helsinki, May 2013
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

11. Quality in infrastructure (2)
V1P Building – Carcass meat:
How to combine hygiene and productivity in one
building with a physical market and processing units?
WUWM Helsinki, May 2013
11

12. Quality in infrastructure (3)
A4 building – Seafood products:
An architectural showroom for
high level technology
WUWM Helsinki, May 2013
12

13. Quality in infrastructure (4)
WUWM Helsinki, May 2013
13
F5C: A new wholesale concept improving logistics (the
first “drive” in Rungis) and marketability

14. Quality in infrastructure (5)
WUWM Helsinki, May 2013
14
C3: A recent chilled building combining process and
logistics activities

15. Quality in infrastructure (6):
Allowing to recover the wastes
WUWM Helsinki, May 2013
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

16. Quality is a whole
We handle the quality at 3 levels:
 Supply chain
 Infrastructures
 Know-how of WM managers and operators
WUWM Helsinki, May 2013
16

17. 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
WUWM Helsinki, May 2013
17

18. 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
WUWM Helsinki, May 2013
18

19. 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
WUWM Helsinki, May 2013
19

20. 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 Rungis
products
WUWM Helsinki, May 2013
20

21. Communicate Rungis Quality ( 1)
To get benefits from the quality
WUWM Helsinki, May 2013
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:

22. 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
WUWM Helsinki, May 2013
22

23. Communicate Rungis Quality (3)
WUWM Helsinki, May 2013
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

24. Communicate Rungis Quality (4)
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
WUWM Helsinki, May 2013
24

25. Communicate Rungis Quality (5)
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
WUWM Helsinki, May 2013
25

26. Communicate Rungis Quality (6)
City of Gastronomy
 Photo?
WUWM Helsinki, May 2013
26