PME+ Label rewards companies with very high level of ethics in their relations with all stakeholders (customers, suppliers, employees, partners, civil society, etc.). The label is based on a demanding specifications set, resulting from the ISO 26000 standard and refering to CSR (Social and Environmental Responsibility).
This label is demanding as it assesses the six pillars of a responsible company: implementing a CSR approach, quality of social dialogue, involvement in local life, respect for suppliers, environment preservation and intrinsic product quality (tasty, healthy and safe at the same time). Applying companies have to establish strategic move to place humans at core and therefore implement concrete and proven actions.
Five key steps are requested for PME+ Label. First, it checks the company eligibility to the label. Then, the management team is requested to carry out a CSR self-assessment. This step aims above all to evaluate the company commitment and involvement in the certification process. Third step is an audit conducted by ECOCERT organization, followed by an evaluation report on company’s actions on the six pillars mentioned above. In case of non-compliance, deviations are notified and followed by a corrective action plan. Once all conditions are met, the company is officially rewarded with PME+ Label. It will then be monitored and evaluated every year to encourage continued CSR efforts.
Independent or family companies only can qualify to PME+ Label. They can not be part of a cooperative or related to an investment fund or a global corporation. In addition, applying companies must be tax resident in France.
Pomone is proud to be one of 110 PME+ companies in France. Our family-owned company scored 88/100 in 2019. This high grade reflects every day actions taken to offer consumers products of excellence, always healthier and indulgent while complying with our commitments to our suppliers, territory and environment.
Pâtisserie is a complex and highly technical discipline - no space for amateurs! Since the 2000s, Olivier brings his...
> Learn moreThe first traditional pastry workshop was built in 1992, in the middle of the orchards in Champigné.
> Learn moreBaked and peeled apples, French toast (pain perdu)… we all have food that reminds us of our childhood! Our...
> Learn more