With Système U, we conceptualized and launched a new school to train students to work in the food industry: the École de la Nouvelle Alimentation (the School of New Food) opened its doors in September 2020.
To tackle the shortage of food professionals in the retail sector through an initial training program.
The food industry is under pressure: Companies are looking to hire employees but are experiencing significant recruitment difficulties, most often stemming from a lack of candidates and well-trained individuals. Meanwhile, the French government introduced the Professional Future law allowing companies to open their own training centers and push back the maximum age of apprenticeship to 30 years. It was in this context that Système U reached out to Possible Future: to respond to the shortage of candidates by creating a modern training program that meets the aspirations of its candidates.
An innovative training program to develop tomorrow’s butchers, supporting them on their journey from orientation to apprenticeship all the way to their professional life.
We created the École de la Nouvelle Alimentation, a network of four Apprenticeship Training Centers (or CFAs, in France), to train future food-industry professionals. The school was launched in September 2020 with four CAP Butcher pilot programs. In September 2021, the school opened up to all food-industry professions. There are several aims at the heart of our mission:
Respond to the new expectations of apprentices and consumers
During our exploration phase, we dug deep into the image problem that food-industry professions, and their associated training programs, have. While these businesses have been reinventing themselves for years in order to adapt to changes in consumption, training programs have struggled to keep up with the same level of transformation. Both in terms of content and form, they don’t quite meet the expectations of candidates and their communities to overcome prejudices and make these professions truly attractive career paths. This tension is perfectly illustrated by the butcher’s trade. The profession suffers from a negative image, even though it can potentially bring meaning to the professional lives of a number of candidates, and it is positioned at the heart of today’s food issues. Despite its potential, the CAP Butcher program has been slow to follow trends and has not been updated since 2010.
We wanted to take the opportunity to modernize and rehabilitate the image people have of the profession via the École de la Nouvelle Alimentation, by bringing both the content and the form up to date:
Make training accessible
In order to offer training that is geographically close to trainees, we built the École de la Nouvelle Alimentation as a network of institutes throughout the different regions of France. The courses are thus split between the institutes and a network of local experts:
Guarantee professional development in one’s trade and beyond
Vocational training is often perceived as a “dead end,” offering few prospects for development and fulfillment, yet these issues are essential in the orientation of young people. To guarantee their development, the initial training program has been designed according to the existing continuing education program at U, in order to guarantee the continuity of one’s education. The training also focuses on the discovery of other food-industry professions, as well as those of management. This diversity allows each apprentice to progress to positions of responsibility, or to alternative paths, should they wish to do so.
interviewscarried out with butchers, apprentices, companies, and trainers to build our training program
CFApartners in 4 regions of France to provide training
applicationsreceived to do the CAP
apprenticesfor the start of the 2020 school year