{"id":8511,"date":"2016-04-26T21:42:50","date_gmt":"2016-04-26T21:42:50","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2016\/04\/26\/qui-va-crear-le-pain-des-fleurs-entrevista-a-didier-perreol-fundador-d-ekibio-euro-nat\/"},"modified":"2018-02-02T12:19:40","modified_gmt":"2018-02-02T10:19:40","slug":"qui-va-crear-le-pain-des-fleurs-entrevista-a-didier-perreol-fundador-d-ekibio-euro-nat","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2016\/04\/26\/qui-va-crear-le-pain-des-fleurs-entrevista-a-didier-perreol-fundador-d-ekibio-euro-nat\/","title":{"rendered":"Qui va crear Le Pain des Fleurs? Entrevista a Didier Perreol, fundador d&#8217;Ekibio, Euro-Nat"},"content":{"rendered":"<p><strong>Didier Perreol&nbsp;<\/strong>(Ard\u00e8che, Fran\u00e7a), 1958, fill d\u2019un granger lligat a la terra, sap que l&#8217;alimentaci\u00f3 ecol\u00f2gica \u00e9s el primer pas per a la cura de la salut, el medi ambient, el desenvolupament hum\u00e0 i la biodiversitat. Amb 22 anys obre 4 botigues d&#8217;alimentaci\u00f3 ecol\u00f2gica quan ning\u00fa apostava per aix\u00f2.<\/p>\n<p>El 1988, funda la companyia <strong><a href=\"http:\/\/www.ekibio.fr\/\" target=\"_blank\">Ekibio, Euro-Nat<\/a><\/strong>, convertint-la en un referent mundial, creant nou empreses amb m\u00e9s de 200 empleats, dedicades al 100% a la producci\u00f3 d&#8217;aliments ecol\u00f2gics, sent la seva prioritat la responsabilitat social.<\/p>\n<p>  <!--more-->  <\/p>\n<p><span style=\"color: #c0c0c0;\"><strong>Bio Eco Actual<br \/><\/strong><\/span><strong>\u00c9s l&#8217;alimentaci\u00f3 ecol\u00f2gica font d&#8217;una economia sana i que pot alimentar el m\u00f3n sense destruir-lo?<\/strong><\/p>\n<p><span style=\"color: #c0c0c0;\"><strong>Didier Perreol<br \/><\/strong><\/span>L&#8217;agricultura org\u00e0nica o ecol\u00f2gica \u00e9s essencial per salvar la biodiversitat del planeta, protegir el medi ambient i la humanitat. Des de fa poc, la situaci\u00f3 ha canviat: els sectors que denuncien els greuges s\u00f3n cada vegada m\u00e9s escoltats, els esc\u00e0ndols alimentaris, la <strong>COP21<\/strong>, han posat en marxa un despertar de la consci\u00e8ncia de la gent. El vincle entre manca de salut i \u00abmenjar escombraries\u00bb est\u00e0 cient\u00edficament demostrat.<\/p>\n<p>El repte d&#8217;avui per alimentar el planeta intel\u00b7ligentment? Anar cap a una economia sana que cre\u00ef valor sense negociar els seus valors, i pugui alimentar el planeta sense destruir-lo. Un comer\u00e7 just i solidari, productes sans i innovadors on cadasc\u00fa pugui trobar alhora el plaer de cuinar i de menjar, la nutrici\u00f3 i la salut, i la possibilitat d&#8217;assumir les seves responsabilitats.<\/p>\n<p>Per a aix\u00f2, \u00e9s necessari fomentar els sectors, ajudar els agricultors bio, tenir transpar\u00e8ncia amb els consumidors &#8230;<\/p>\n<blockquote><p>El nostre paper no \u00e9s nom\u00e9s contribuir a aquesta consci\u00e8ncia amb &nbsp;activitats socials el m\u00e9s sanes i responsables possible cap els homes i el medi ambient, sin\u00f3 tamb\u00e9 difondre-les i actuar di\u00e0riament com ho fem amb&nbsp; la<em><strong> <a href=\"http:\/\/fondation-ekibio.com\/\" target=\"_blank\">Fundaci\u00f3 Ekibio<\/a><\/strong><\/em>.<\/p><\/blockquote>\n<p><strong>L&#8217;any 1989 descobreixes la Quinoa &#8220;el gra sagrat dels Inques&#8221; i comences a implantar-la a Europa creant una sinergia de Comer\u00e7 Just entre Bol\u00edvia i Fran\u00e7a. Explica&#8217;ns com va succeir.&nbsp;<\/strong><\/p>\n<p>La trobada amb la quinoa va ser m\u00e0gica. Una llavor sagrada, que em va captivar immediatament durant una fira el 1989, i la interrelaci\u00f3 amb una agricultora boliviana. La decisi\u00f3 es va prendre molt r\u00e0pidament: la quinoa seria LA LLAVOR de <em>Primeal<\/em>, primera marca de la societat <em>Euro-Nat \/ Ekibio.<\/em> Els inicis van ser dif\u00edcils, creaci\u00f3 d&#8217;un sector bio i equitatiu, creaci\u00f3 d&#8217;una filial &#8220;Jatariy&#8221; &#8230; avui s\u00f3n m\u00e9s de 1000 tones les que arriben cada any a Fran\u00e7a per ser condicionades i transformades en les nostres \u00faltimes innovacions&#8230;<\/p>\n<p><strong>Un any despr\u00e9s sorgeix el &#8220;miracle&#8221; i llances al mercat &#8220;Le Pain des Fleurs\u201d.<\/strong><\/p>\n<p><strong><i><\/i><\/strong><em>Le Pain des Fleurs&nbsp;<\/em>\u00e9s una hist\u00f2ria de encontres singulars. En primer lloc entre un pag\u00e8s apassionat per la seva flor de fajol i un industrial: el projecte PDF va n\u00e9ixer aix\u00ed. Els incentius per innovar i donar tota la seva noblesa a aquest producte ens van permetre escriure una nova p\u00e0gina i portar al mercat una oferta de qualitat.<\/p>\n<p><strong>L&#8217;any 2009 v\u00e0reu rebre quatre premis vinculats al desenvolupament sostenible en les teves empreses, com s&#8217;aplica la sostenibilitat en elles?<\/strong><\/p>\n<p>El Grup&nbsp;<em>Ekibio&nbsp;<\/em>viu i reivindica des de la seva creaci\u00f3 el 1988 el seu comprom\u00eds<em><strong> Bio-\u00e8tic, Bio-Eco-l\u00f2gic, Bio Empresa Sostenible<\/strong><\/em> per la millora continua de les seves activitats i la seva gesti\u00f3 global RSE. Una voluntat d&#8217;anar m\u00e9s enll\u00e0 de la normativa, m\u00e9s enll\u00e0 del que \u00e9s convencional, m\u00e9s enll\u00e0 de l&#8217;experi\u00e8ncia, per tal de participar, d&#8217;afavorir una economia sostenible i responsable: edificis sostenibles, energies renovables, comer\u00e7 just i solidari, selecci\u00f3 dels residus, energia verda, innovacions eco concebudes&#8230; posant especial atenci\u00f3 al benestar dels nostres treballadors: restaurant ecol\u00f2gic, institut de bellesa bio, coach salut&#8230; I la <em>Fundaci\u00f3 Ekibio<\/em> per anar m\u00e9s lluny en les nostres accions sostenibles.<\/p>\n<p><strong>Quin consell ens donaries a tots nosaltres referent al nostre dia a dia?<\/strong><\/p>\n<p>Una alimentaci\u00f3 sana, provinent d&#8217;una agricultura ecol\u00f2gica respectuosa amb el medi ambient \u00e9s vital per a tots: homes, dones, nens, planeta&#8230;<\/p>\n<blockquote><p>Cada gest, cada decisi\u00f3 t\u00e9 un impacte i pot contribuir a una economia justa i solid\u00e0ria: consumir sa \u00e9s tamb\u00e9 evitar el malbaratament i tornar a l&#8217;essencial&#8230;<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Didier Perreol&nbsp;(Ard&egrave;che, Fran&ccedil;a), 1958, fill d&rsquo;un granger lligat a la terra, sap que l&rsquo;alimentaci&oacute; ecol&ograve;gica &eacute;s el primer pas per a la cura de la salut, el medi ambient, el desenvolupament hum&agrave; i la biodiversitat. Amb 22 anys obre 4 botigues d&rsquo;alimentaci&oacute; ecol&ograve;gica quan ning&uacute; apostava per aix&ograve;. El 1988, funda la companyia Ekibio, Euro-Nat, [&hellip;]<\/p>\n","protected":false},"author":419,"featured_media":8509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[],"class_list":["post-8511","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Qui va crear Le Pain des Fleurs? 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