Our commitments

Nature Frais is AFAQ ISO 22000 certified and benefits from a HACCP plan

QUALITY AND INNOVATION

Guarantee the quality and the food safety throughout the food chain. Nature Frais is certified ISO 22000 since 2013 and products stemming from the organic farming since 2014.

A quality policy is established at all levels of the course of manufacturing, to guarantee a rigorous hygiene and secure foodstuffs :

  • • Implementation of Hazard Analysis Critical Control Point.
  • • Microbiological follow-up of finished products and pesticides on raw materials
  • • Follow-up of the cleaning daily and quality audit
  • • Follow-up of the traceability throughout the food chain.
  • • Regular training of the employees in good hygienic practice and the manufacturing
Nature frais is listening to the great chefs of the restaurant to offer them cuts of vegetablesand fresh fruits adapted to their expectations.

tuned to the requests customers

Production tools to be flexible and responsive to orders in time, and the combination of our manual skills and machines allow to create new forms or association of taste. Each year, new products are created in partnership with leading chefs, at the forefront of the evolution of taste and culinary trends.

Each year, new products are created in partnership with leading chefs, at the forefront of the evolution of taste and culinary trends.

Environmental commitment

RESPECT FOR THE WATER
                    The water consumption is mastered and waste water is treated naturally by the self-purifying functions of the aquatic ecosystem. That is, the water passes through a vegetal filter as in a marsh to come out clarified, thanks to the various present microorganisms in every stage.

RESPECT FOR THE WATER

The water consumption is mastered and waste water is treated naturally by the self-purifying functions of the aquatic ecosystem. That is, the water passes through a vegetal filter as in a marsh to come out clarified, thanks to the various present microorganisms in every stage.

RESPONSIBLE IMPACT
The use of chemicals is minimized in the cleaning of the workshops and replaced by physical processes. The heat generated by the refrigeration systems is captured to produce hot water.

RESPONSIBLE IMPACT

The use of chemicals is minimized in the cleaning of the workshops and replaced by physical processes. The heat generated by the refrigeration systems is captured to produce hot water.

ZERO WASTE
                    The objective is to have no negative impact on the environment: the coproduced are recycled in the animal feed and the packagings in selective sorting systems.

ZERO WASTE

The objective is to have no negative impact on the environment: the coproduced are recycled in the animal feed and the packagings in selective sorting systems.