CSR commitments

In 2050, there will be 10 billions of us on earth. Our needs are increasing, and our resources decreasing. This is why, faced with the current social and environmental issues, like many other companies, J.C. DAVID is relentlessly working on committing itself to sustainable development.

Developing a perennial activity while preserving our environment. Promoting a responsible and quality consumption. Being a committed employer and economic actor


Quality-labels & distinctions

The company

The J.C. DAVID establishments are officially recognized as an eco-citizen company, with many social and environmental commitments.

The J.C. DAVID establishments are certified with the highest level of IFS Food (International Featured Standard), which guarantees an optimal food security.


The state-delivered label “Entreprise du Patrimoine Vivant” (“Living Heritage Company”) rewards the French know-how excellence. As guardian of an ancestral know-how, the J.C. DAVID establishments work to preserve the French gastronomic heritage.

Raw materials

The fish come from sustainable fishing grounds: mild herrings and tuna labelled “MSC” (Marine Stewardship Council), tuna ventresca labelled “Friends of the Sea”.

The oak wood feeding the traditional ovens comes from the sustainably managed ONF forests (National Forests Office).


The products

The J.C. DAVID mild herring fillets are the only ones to be certified Label Rouge (Red Label): officially superior. This superiority is proven by a quality the consumer can feel. It results from strict requirements and controls at each step of production: “from farm to fork,” in our case rather “from sea to plate.”

The Irish salmon and the ingredients of the mild herring terrine are labelled organic.


Because we are proud to be a responsible company, J.C. DAVID claims its commitment to the principles of sustainable development. For J.C. DAVID, economic profitability and social and environmental responsibilities complete each other.

Integrated into the company’s heart and personally seen to by management, our Corporate Social Responsibility (CSR) commitments have to adapt our activities. They define our priority challenges and the actions we must carry out in order to be socially fair, economically viable and respectful of the environment.

A governance and strategy organised to face the challenges of sustainable development

If you want to help us improve our environmental and social commitments, take our quiz to tell us what you think!

A sustainable consumption


Consuming sustainably relies on three aspects: buying better products, using them better, and making the best of them.

Buying better products, the one hand by selecting the products that have the smallest impact on the environment over their life cycle (from their production, to their distribution, their consumption)

  • Our mode of production consumes less resources, less energy and respects the biodiversity.
  • The logistics of our means of transport has been optimised to reduce our carbon footprint.

And on the other hand, by choosing products respectful of the working conditions of those who have participated in their production and realised according to loyal practices.

Using them better, means making a use of the products that limits their impacts on the environment. It is about avoiding food waste, and being mindful of energy waste.

Making the best of them, means optimising the life cycle of a product, either by reusing it, or by sending it to a recycling branch, namely through a relevant waste sorting.

As we are concerned to combine business with pleasure, our requirements make sure that each and every one of our clients is sustainably consuming thanks to our several commitments (responsible purchase, reduction of consumption, optimization etc.).

To learn more about the 4 good reasons to sort your waste, click here!

Report of sustainable development

The J.C. DAVID sustainable commitments in a few figures:

  • 46% of our fish come from sustainable fishing or farming.
  • 54% of the wood we use for smoking comes from a sustainable forest management labelled PEFC (Programme for the Endorsement of Forest Certification).
  • 41% of our waste is recycled through local branches.
  • 4 labels promote the quality of our products and of our regional know-how.
  • 268 tons of CO2 a year have been saved thanks to strengthening the maintenance of our refrigeration equipment and changing our packaging.

Source : Report of sustainable development 2015.

Passing down the regional know-how

Saveurs en’Or (Gold Flavours) is the collective label promoting and recommending our quality regional food products. The “Saveurs en’Or” products illustrate the richness of our regional food-processing know-how.

Côte d’Opale Gourmande (Gourmet Opal Coast) is a club that now brings together 18 high-end establishments in the catering and hotel businesses, as well as food professionals, located between Calais and Le Touquet. Our goal is to promote the image of the Opal Coast by its gastronomy.