Caf is strengthening its commitment to inclusion with a new partnership since September 30 with Trèfle, an approved adapted company. This project, led by Ghyslain Morvan, president of Traiteur Grand for more than 20 years (150 employees), aims to promote the integration of workers with disabilities, who experience an unemployment rate twice the average.
Created in early 2024, Trèfle stands out as a disruptive player in the catering sector. Contrary to current trends in Food Tech, the company places people at the heart of its model by offering quality catering solutions for company employees. Trèfle combines solidarity commitment and economic performance, thus offering a significant alternative to companies keen to strengthen their social responsibility (CSR) policy.
Trèfle, approved as an “adapted company” since August 2, 2024, is committed to employing at least 55% of staff with disabilities, whether active or invisible. The objective is to adapt positions to allow each worker to flourish in their professional environment.
Currently, 14 catering points have been set up in Hérault and the Pyrénées-Orientales, with locations in companies such as
as Carte Noire and the Ibis hotels, and since September 30 with the Caf de Nîmes and soon other structures in Gard and Toulouse.
Matthieu Perrot and Ghyslain Morvan in front of the order terminal
Ghyslain Morvan explains that Trèfle is located between the classic company and the Esats and helps people find a socio-professional project (establishments and work support services). At Trèfle, 6% of people have a visible or invisible disability. They are led to the position that suits them best, between production, sales or logistics.
Matthieu Perrot, director of the Caf, explains: “Instead of connected fridges or vending machines, we offer fast food with homemade dishes, served by people with disabilities.” This initiative allows Caf du Gard employees, who until now did not have a catering offer, to order balanced meals for the value of a restaurant voucher, while being part of an ethical approach. A wide choice of prepared meals including 7 dishes per week, more than 250 recipes, salads, braised beef tagliatelle, chicken tikka, rougail sausages, mashed cod fillets, vegetable foccaccia…small appetites, desserts, drinks… dishes made in a central kitchen in Pézenas at Montblanc which respect allergies, religions…
An initiative that was well received, 45 dishes were sold on the first day. Payment is made by credit card or restaurant check. It costs around €9 for the dish.
Purchases are made at a terminal to streamline order taking.” Caf is delighted with this united partnership, which reflects its fundamental values and illustrates its commitment to the inclusion and social responsibility of organizations. This system is an extension of what CAF does regarding the accessibility of premises, the employment of people with disabilities or actions with associations. It therefore offers a healthy, quality and local catering service alongside the sports classes and sophrology workshops that it has set up for its staff.
A business model with invoicing deducted from the mandatory declaration of employment of a disabled worker, sales revenue and State participation for approval.
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