• Helps vulnerable populations (homeless individuals, children, the elderly...) while promoting sustainability.

• Provides workshops and tours -> teaches sustainable practices -> raise awareness for the society.

• Uses composting, rainwater collection, renewable energy -> minimize environmental impact.

• Uses volunteering and donation sources -> minimize operational costs.

• Can be replicated in other cities and suburbs across France.

• Unique positioning combining environmental and social goals, setting it apart from competitors focused on just one aspect (ex: Le Bocal Local's focus on food waste, Deux Bouts on employment).

• Offers an inclusive, educational approach, similar to La Cuvée des Écolos, but broader in audience (not just students).

  2. WEAKNESSES:

• Financial stability may fluctuate without consistent funding due to the dependence on donations and volunteers.

• Securing space for community garden in urban areas can be challenging.

• Managing multiple gardens and ensuring fresh produce distributrions require strong coordination (the networking and the relationship with distributors).

• Permits and local regulations could slow down the expansion.

• Less established than competitors like Le Bocal Local and Les Jardins Partagés, who already have strong local networks and recognition.

• Lack of diversification in revenue streams compared to some competitors exploring product transformation (ex: Le Bocal Local's preserves/juices).

  
  

  3. OPPORTUNITIES:

• Rising interest in sustainability since more and more individuals, businesses and governments are prioritizing eco-friendly initatives.

• Companies with CSR programs may offer sponsorships or fundings.

• France and the EU offer financial support for sustainable agriculture and social projects.

• Educational institutions may support or integrate the project into their sustainability programs.

• Digital platforms for volunteer coordination, crowdfunding, and educational content could boost engagement.

• Potential for collaboration or partnership with similar initiatives like Les Jardins Partagés or Deux Bouts to strengthen impact and share best practices.

• Differentiation through integration of all 3 pillars - environmental, social, and educational, which is not fully unified in any single competitor.

4. THREATS:

• Many sustainability and social projects compete for limited grants and donations.

• Extreme weather conditions could affect crop yields and operations.

• Sustaining long-term volunteer interest and participation can be difficult.

• If the economy weakens, donations and funding may decline.

• Overlapping missions with local initiatives may lead to redundancy or difficulty in standing out without strong branding.

• New projects from competitors could expand into your territory (ex: if Le Bocal Local or Deux Bouts expand their activities to Bordeaux city center).

  
  

• Transparent and ethical leadership focused on sustainable development and social inclusion.

• Clear structure of responsibility, guided by community values and social impact goals.

• Strategic use of volunteers and donations, ensuring accountability and community engagement.

2. Human Rights

• Promotes equal access to fresh, healthy food for vulnerable groups: homeless individuals, children, elderly, and people with disabilities.

• Encourages dignity and autonomy through participation in sustainable farming and educational activities.

• Inclusive volunteerism and employment practices.

3. Labour Practices

• Offers volunteering and training opportunities that promote work-life balance and skill-building.

• Aims to provide safe, inclusive, and supportive environments in gardens and workshops.

• Could be expanded to offer reintegration pathways into the job market (social farming, green jobs, etc.).

4. The Environment

• Focus on organic farming, composting, rainwater harvesting, and use of renewable energy.

• Educates the public on energy conservation, CO₂ reduction, and biodiversity protection.

• Reduces food waste through direct distribution of harvested goods.

5. Fair Operating Practices

• Ensures ethical and transparent operations through community-driven decision-making.

• Encourages responsible partnerships with local suppliers, donors, and institutions.

• Could develop a resilience plan for long-term impact (e.g. Business Continuity Plan, risk management for gardens).

6. Consumer Issues

• Educates consumers (and beneficiaries) about healthy eating, food origins, and sustainable choices.

• Provides high-quality, safe, and organic produce to people who often lack access to such food.

• Open communication with community stakeholders.

7. Community Involvement and Development

• Directly supports local communities through food distribution and urban greening.

• Promotes youth education, environmental awareness, and intergenerational connections.

• Boosts local culture by involving schools, senior homes, social centers, etc.

Location: Pessac

La Cuvée des Écolos is a food solidarity association based at the University Bordeaux-Montaigne in Pessac. We primarily support students by promoting access to healthy food through peasant and agroecological practices.

« L'association a pour volonté d'initier et d'installer durablement des projets et des actions engagées pour l'environnement. Ces derniers temps, nous œuvrons principalement autour des thématiques de l'alimentation durable et de la solidarité alimentaire. »

The association aims to initiate and sustainably establish projects and actions committed to the environment. Recently, we have been working primarily on the themes of sustainable food and food solidarity.

Their actions:

·      There are doing a free solidarity market for students every Friday

·      “Jardin de la Cuvée”: Friendly purpose, offering opportunities for meeting, sharing, and relaxation, an educational purpose with the discovery of permaculture principles, and a nourishing purpose to support our food aid system.

·      Workshops and activities related to Environmental Education and Sustainable Development (EESD), inspired by popular education practices.

·      The organization of farm weekends once a month, in collaboration with a network of small-scale farmers located in the Gironde area.

Financial Activity:

Like many other non-profit associations, financial activities are not part of the model, relying instead on grants and donations. This approach aligns with the mission to support vulnerable people without requiring any financial contribution from them.

Profit (2023): 33.201€

Human Resources: Volunteering

Communication Tools:

•      A well-thought-out and embraced artistic direction

•      A domain hosting new email addresses

•      A functional website (https://la-cuvee.odoo.com)

•      A newsletter distribution tool

•      A Linktree to facilitate the sharing of our activities.

•      Social Media (Instagram)

Legal: Loi du 1er juillet 1901 relative au contrat d'association – “L'association est la convention par laquelle deux ou plusieurs personnes mettent en commun, d'une façon permanente, leurs connaissances ou leur activité dans un but autre que de partager des bénéfices. Elle est régie, quant à sa validité, par les principes généraux du droit applicables aux contrats et obligations.”

An association is an agreement in which two or more people permanently pool their knowledge or activities for a purpose other than sharing profits. Its validity is governed by the general principles of law applicable to contracts and obligations.

Their Partners: Local Organic supermarkets (So Bio Le Haillan, So Bio Pessac),Université Bordeaux Montaigne, Bordeaux Métropole, Département de la Gironde, Le Crous, Crédit Mutuel du Sud-Ouest, La CAF, etc.

• Core team members: founders, project managers, us

• Volunteers and staff: Farmers, educators, logistic coordinators, chefs, social workers

• Beneficiaries: Homeless individuals, children, elderly, people with disabilities, children, families

• Donors and sponsors: individuals and organisations supporting funding

EXTERNAL STAKEHOLDERS:

• Government and municipalities: for permits, we require support in urban planning

• Educational institutes: schools and universities for student body involvement

• F&B industry: restaurants, organic markets and sustainable brands for future collaborations

• Environmental agencies: for certifications and guidance

An association is an agreement in which two or more people permanently pool their knowledge or activities for a purpose other than sharing profits. Its validity is governed by the general principles of law applicable to contracts and obligations.

It is known that a fruit tree usually produces more than its owner can consume, so they wondered why not share it.

Details of the association's actions:

• Interventions at private homes to maintain existing vegetable gardens and fruit trees.

• Creation of cultivation/pedagogical areas for fruits and vegetables on land provided by municipalities.

• Harvesting surplus produce from vegetable gardens and fruit trees.

• Redistribution of surplus as-is to local food associations.

• Processing surplus based on the condition of the harvested fruits and vegetables (jars, preserves, fresh soups, fresh juices...).

• Donation or sale of processed fruits and vegetables.

• Any other action aligned with sustainable and responsible development, including social and professional integration and intergenerational connections.

Le Bocal Local is a non-profit association created by Stéphanie Dartigue, aimed at reducing food waste and promoting social inclusion. After a year of project development and meetings with social economy stakeholders, the association was officially launched. The goal is to achieve ACI (Atelier Chantier d'Insertion) certification.

In 2013, Stéphanie Dartigue received the Agenda 21 Trophy from the Gironde General Council, confirming the project's legitimacy. In 2014, the project was selected by the Aquitaine Regional Council as part of its Social Innovation Call for Projects.

Currently, the association focuses on funding the "anti-waste" cannery project.

Key initiatives include:

• Solidarity gleaning: Collecting surplus produce from gardens and orchards.

• Surplus redistribution: Distributing fresh produce to local food associations.

• Transformation: Processing surplus into jars, preserves, soups, and juices (ongoing project).

• Potaginage(c): Designing and managing community gardens for municipalities and institutions.

• T.R.A.C.E.: Supporting local authorities in agricultural management to supply collective catering.

Le Bocal Local aims to promote sustainable local economic development by enhancing food capacity through responsible and diversified practices.

Missions:

• Provide housing for people in severe difficulty.

• Support professional integration for those furthest from employment.

• Promote sustainable, organic, and community-based agriculture.

Their missions in details:

• Location: Vayres, by the Dordogne

• Farm: Deux Bouts - Agroforestry market gardening workshop (ACI), organic certified

• Size: 2 ha, including 2000 m² of greenhouses

• Production: 30+ vegetable varieties per year, 200 fruit trees (planted in 2021, first harvest in 2025)

• Biodiversity: Restoring biological corridors to support wildlife

• Harvest: Handpicked, ripe, preserving flavor and nutrition

• Sales: On-site, Wednesdays, Fridays, Saturdays (10 am - 1 pm)

"By the end of 2025, expand our community garden and farm-to-table initiatives to 10 cities across France, providing fresh, organic produce to at least 2,000 vulnerable individuals (homeless, elderly, children, and people with disabilities), while hosting 100 educational workshops on sustainable practices, composting, and renewable energy."

• Finalize association statutes and register under 1901 law

• Open bank account

• Assign roles: President, Treasurer, Secretary etc ...

Goal: Get official, open funding & sign partnerships

2. Pilot Project – Bordeaux

• Secure a small plot (with city or partners)

• Launch 1 community garden

• Start food distribution to 1–2 vulnerable groups

• Organize first workshops

Goal: Test the model, take photos, collect feedback

3. Find Partners & Funds

• Contact local businesses, schools, and grant programs

• Prepare a sponsor kit

• Ask for donations (money, tools, seeds, volunteers)

Goal: Secure minimum resources to run smoothly

4. Visibility & Social Media

• Launch Instagram and share progress

• Post photos, impact stats, testimonials

• Plan a public launch event

Goal: Grow support, build credibility

5. Track Impact

• Measure KPI's: kg of food, people helped, workshops held

• Write a short annual impact report

Goal: Show results to attract more funding