{"id":4390,"date":"2024-09-11T13:29:32","date_gmt":"2024-09-11T11:29:32","guid":{"rendered":"https:\/\/fromagerie-lincet.net\/human-approach\/"},"modified":"2025-07-30T14:21:26","modified_gmt":"2025-07-30T12:21:26","slug":"human-approach","status":"publish","type":"page","link":"https:\/\/fromagerie-lincet.net\/en\/human-approach\/","title":{"rendered":"Human approach"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Highlighting people and the transmission of know-how<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Deux\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/figure>

Cultivating the versatility<\/strong> of our employees by sharing their individual expertise<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/figure>

Training<\/strong> and creating a taste for the cheese-making profession<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/figure>

Ensuring the safety <\/strong> and well-being <\/strong>of our employees in the workplace<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/figure>

Raising awareness and involving all staff in a continuous improvement process<\/strong><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/figure>

Listening to <\/strong>our employees and future recruits to better meet their expectations<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A social commitment<\/h2>

Professional integration is close to our hearts, which is one of the reasons why in 2018 we were certified by the Agefiph<\/strong> as meeting the legal requirements to employ people with disabilities.
We also use the ESAT in Sens<\/strong> for the employee communal garden maintenance, and for the purchase of office supplies.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Un\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Une\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The well-being of our teams<\/h2>

The company's primary goal is to give people a taste for the cheese-making profession<\/strong>, with a view to passing on our passion.
To ensure that know-how continues to be passed on, every employee benefits from around 12 hours of off-site training every year.<\/strong>
To alleviate the burden of a number of harsh physical tasks, we have chosen to invest in modern production tools, enabling us to improve gender parity and reduce drudgery.<\/strong><\/p>

Since January 2023, we have been implementing an innovative initiative for the well-being of our teams: daily warm-ups.<\/strong> Every morning, our employees at the Vaudes and Saligny sites get together for an energetic warm-up session.
These sessions are specially designed to be adapted to each job. Whether in manufacturing or packaging, each team is shown specific movements to efficiently prepare employees for their day's work.
The initiative has been so successful that some of our employees have turned into genuine in-house coaches. These relays help build motivation and energy within the team at the start of the day, ensuring a dynamic and supportive working environment.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tJoin us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Testimonial from a producer<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Un\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

INTERVIEW WITH FABIEN MILLARD, GAEC DES CORBI\u00c8RES (10), ONE OF OUR 59 PARTNER PRODUCERS.<\/strong>
350 hectares, 160 dairy cows, half of which are Swiss Brown, and the other half Prim'Holsteins, and a passion for working with animals that has been passed down for 4 generations… this is the daily life of the Gaec des Corbi\u00e8res, about 40 kilometers south of Troyes. Fabien Millard, with his 2 partners and 2 employees (including his father), produces one million 450 thousand litres of milk every year, sold to the Lincet dairy in Saligny near Sens (Yonne).
The farm is 69\u00a0km away from the dairy, but the same passion drives both entities: promoting this highly regarded local land!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00a0<\/p>

Fabien Millard, can you tell us about your farm?<\/h3>

Since 1999, our milk production has been dedicated to the Lincet dairy. Like 90% of the farms in the region, we do mixed farming: 180 hectares devoted exclusively to livestock feed (grass, alfalfa and maize), with the remainder dedicated to cereal production (wheat, barley, lentils, rapeseed, hemp) sold to cooperatives.<\/p>

What are the constraints involved in working exclusively with the Lincet dairy?<\/h3>

Beyond constraints, our work is in line with a charter that ensures a quality territorial identity and enables us to retain real added value. Our livestock farming meets the specifications of the Chaource PDO, which sets out the rules for both cheese-making and milk production. When it comes to feeding animals, for example, there are a number of rules to follow: 85% self-sufficiency in feed, 30% grass in rations all year round and compulsory grazing for 5 months.<\/p>

Why work exclusively for Lincet?<\/h3>

As well as being a family business, it has genuine consideration for our work in the field. It is a company with human values! It's not that common to find a company where you can talk directly to the boss! The latest generation is continuing the work of previous generations and with time, the bonds have become even stronger!<\/p>

What do you think of the launch of traditional milk in March?<\/h3>

Exploiting our production to the full with the launch of this new carton is an excellent move, which gives our milk a new identity. It will benefit everyone! Less milk loss means more profitable milk, and consumers can experience milk that's in tune with our local land, is tastier and is of greater nutritional quality! In economic terms, this new product will raise the average price of milk within six months, thus preventing the price of milk from falling in the event of another crisis!
A virtuous innovation designed to enhance the value of our day-to-day work: I can only be supportive!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLearn about our quality approach<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Highlighting people and the transmission of know-how Cultivating the versatility of our employees by sharing their individual expertise Training and creating a taste for the cheese-making profession Ensuring the safety and well-being of our employees in the workplace Raising awareness and involving all staff in a continuous improvement process Listening to our employees and future […]<\/p>\n","protected":false},"author":1,"featured_media":4079,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-4390","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/pages\/4390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/comments?post=4390"}],"version-history":[{"count":1,"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/pages\/4390\/revisions"}],"predecessor-version":[{"id":4391,"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/pages\/4390\/revisions\/4391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/media\/4079"}],"wp:attachment":[{"href":"https:\/\/fromagerie-lincet.net\/en\/wp-json\/wp\/v2\/media?parent=4390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}