Endowment Fund EKIP

The Endowment Fund Ekip was created by Ekip – The Equipment Suppliers of Taste – in March 2014

The current Board of Directors:

President: Gerard Brochoire

Treasurer Serge Valadou

Secretary : Luc Boulet

 

Purpose of the Endowment Fund Ekip :

Support and organize any action of general interest in the following areas:

• • Supporting businesses in understanding and disseminating innovation and technological development, particularly those in the food service equipment sector.

• • Promotion and dissemination of French culture through the food industry in emerging countries

• • Conducting solidarity and humanitarian actions related to the professions ofEkip

Means of action:

To achieve its purpose, the Fund intends to:

• • Support any public or private organization à Non-profit, in connection with its object of general interest

• • Select, monitor and evaluate programs or projects occurring in the areas of activity provided for by its purpose

• • To collect, by all means, from all partners, individuals or companies, the funds, assets and rights necessary for the implementation and support of actions falling within its purpose

• • Carry out or support any demonstration or event related to its purpose

• • Organize or participate in exhibitions, conferences, events or programs contributing to the achievement of its object.

• • Award grants to project leaders targeted by its purpose, rewarding innovative actions in the food industry,

• • Promote public awareness actions in the areas covered by its purpose

• • Create a national observatory and think tank on the dissemination of new technologies in the food industry

• • Coordinate and implement skills-based volunteering by the Founder's employees

• • To implement any action of general interest corresponding to its mission.

The actions of the Endowment Fund Ekip

Conferences and research

• Symposium on bread crispness
• Study on the misting of dough pieces
• Symposium on sourdough
• Translation of a book by an Italian sourdough specialist M.Gobetti
• ANR research funding on lactic acid bacteria/yeast synergies (publication in an international journal)
• Literature review on γ-aminobutyric acid (GABA) and acrylamide by Idexlab
• Symposium: Breads of the Future, Future of Bread
• A report on innovation in baking
• Symposium “Discovering the Breads of the World”
• Support for the creation of a recipe software for breads from around the world
• Support for a Cereal Valley symposium on gluten
• Funding for analyses of old barley varieties for the Triticum association
• Funding for a study on the nutritional value of an old bread-making method
• Funding for a comparative study of dividers
• Co-financing of research on preservation by lacto-fermentation
• Co-financing of the "Wheat of the Heart" project. Development of an automated container for recycling unsold bread.

Humanitarian and social

• Publishing a guide on reducing waste in bakeries with Farinez-vous
• Support from a baker whose oven had burned down
• Loans to individuals to develop their business in the food service sector in developing countries via a Babyloan microcredit fund
• Guide to creating a social integration bakery
• Funding for distance learning for disadvantaged youth with a local mission in the Rhône region
• Co-financing of a bakery in a refugee camp in Qaracosh, Iraq, via the St. Irenaeus Foundation
• Funding for bakery training for an Iraqi asylum seeker
• Participation in equipping a bakery in a vocational high school in Burkina Faso
• Funding for research on local cereals in Senegal
• Organizing a fundraising event for Ukraine at the Europain trade fair in January 2022
• Contribution of equipment and cash for the start of bakery training activities at the Ukrainian orphanage
• Grant for the CPCBP NGO school in Benin. Classes began in summer 2025.
• Grant for the SOS Children's Village school in Goma (DRC). Classes began in April 2025.

Bread culture

• Organizing a bakery-pastry shop establishment competition for apprentices for three consecutive years
• Creation of a photo exhibition about the baguette
• Co-financing of a participatory workshop for the construction of a communal wood-fired oven in Entraygues
• Co-financing of baking equipment for the association "The world within reach of bread"
• Co-financing of the renovation of the bread oven at the Izieu deportation memorial
• Support for the publication of Marc Dewalque's book "Levains"
• Support for the publication of the book Bread and Freedom
• Initiation of the digital space project dedicated to the baguette. Launched on 24/11/22 by Google Arts & Crafts
• Publishing a comic book about the experiences of young migrants in the bakery industry