Promoting healthy and sustainable food in food aid

“Eating better also means living better. Quality food assistance strengthens the dignity, health,

and autonomy of the people receiving support.” — Croix-Rouge française

In France, many people experiencing food insecurity struggle to access fresh, balanced, and high-quality products. To address this public health issue, the French Red Cross is launching a structured program aimed at improving the nutritional quality of distributed food baskets while developing sustainable supply chains that are more respectful of the environment and local communities.

Thanks to the support of its partners, including the Michelin Corporate Foundation, three project managers will be deployed in the Auvergne-Rhône-Alpes, Grand Est, and Occitanie regions to support the 230 local food aid units.

Their mission: to strengthen the skills of volunteers, structure short supply chains with committed producers, and diversify the food offerings in accordance with the recommendations of the National Nutrition and Health Program (PNNS).

In parallel, a logistics study will explore solutions for pooling storage and distribution resources to optimize available resources. This comprehensive approach aims to tangibly improve the nutritional balance of the food baskets, reduce the program’s carbon footprint, and preserve the dignity of those receiving assistance by offering them more varied, fresher food tailored to their needs.

This pilot project will serve as a model for nationwide implementation.

Key figures  

• • • 86,641 people supported across the 3 regions in 2024 

• • • 289,620 food baskets distributed in 230 support units, aiming to cover 50% of the nutritional needs of each person received during the support period