“Committed to producing more meat with less feed”

Within Groupe Grimaud they call it the ‘Natural Concept’, a generic approach to build a more sustainable business, tuning in to customers, consumers and societal demands. Hubbard’s ?managing director Olivier Rochard: “We embrace the vision of ‘Less Feed, More Meat’. There is no better way of promoting ?sustainable food production than through the most efficient and robust broilers.” When one speaks about Hubbard one speaks about Groupe Grimaud and vice versa. Both are interconnecte