Fisheries Areas Network

Good Practice Project

A social enterprise that places local fish in school canteens

A social joint venture between the Red Cross and a local fish auction helps the unemployed into work while securing a place to process undervalued local seafood.


Seventy percent of seafood sold at the fish auction in Grau d’Agde, southeast France, is exported. To promote local consumption, this joint venture, “Terre et Mer”, has been launched to process fresh, local seafood into ready-to-cook products and ready-made meals. It is a social enterprise that also advocates inclusion for the unemployed by collaborating with the Red Cross to offer work to marginalised citizens under the supervision of a Production Manager and a Development Manager. The frozen food is supplied to local schools and retirement homes, while fresh production is sold to the general local public. The project includes a third component, that of associating seafood products and organic vegetable farming through a common trademark.

The project does not compete with fishmongers or local distribution channels but responds to consumer demand for ready-made meals while encouraging locals to eat seafood caught nearby. Through its operations, Terre et Mer adds value to less-known species that are hard to sell, as well as helping the unemployed to gain work experience and skills in the processing workshop, set up in the fish auction.

  • Social enterprise created with a complete fish processing workshop
  • 7 new jobs created (5 previously unemployed people under the supervision of a Production Manager and a Development Manager)
  • 60 tonnes of fresh seafood expected to be processed annually by 2021

This project led to the creation of the first “social inclusion” seafood processing company in the French region of Occitanie. Given its easily transferable statutes and operating procedures, the company can offer an interesting business model for other areas where consumption of locally caught fish is low and unemployment rates are high. Additionally, organisations, such as the Red Cross are present in most of EU Member States and can be key partners for this type of project.

Lessons & contribution to CLLD objectives: 
  • Lessons: It’s crucial to foresee adequate time for each step of the project. It takes time to become operational, both administratively (e.g. developing the company statutes, registering a trademark, reaching health and safety standards) and technically (e.g. securing the right equipment, materials etc.).
  • Contribution to CLLD objective: adding value, creating jobs and promoting innovation at all stages of the fisheries supply chain


Total project cost €42 934
FLAG grant €42 934
  • EU contribution (EMFF): €21 467
  • Public contribution (regional): €21 467
Beneficiary contribution €10 734

Project information

Timeframe of implementation From Jan 2020
Sea Basins
Type of area


SAS Terre et Mer


Contact details

FLAG Contacts

Ms. Beatrice Pary
+33 4 67 74 61 60
Publication date: 
PDF Version