{"id":34506,"date":"2023-06-20T07:00:23","date_gmt":"2023-06-20T03:00:23","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/yan-mayer-creator-manager-consumer-responsible\/"},"modified":"2023-06-20T07:00:23","modified_gmt":"2023-06-20T03:00:23","slug":"yan-mayer-creator-manager-consumer-responsible","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/yan-mayer-creator-manager-consumer-responsible\/","title":{"rendered":"Yan Mayer: Creator, manager, consumer… responsible!"},"content":{"rendered":"

At the age of 46, Yan Mayer is a determined and benevolent leader, committed and innovative. At the helm of Proxifresh, this man has dared to adapt and perform… in an agri-food sector that needs to meet the expectations of its country. The man talks about his career, his projects and his commitment to sustainability! <\/strong><\/em><\/p>\n

Delphine Raimond<\/em><\/p>\n

Higher education in France – in strategy, logistics and business management – and solid professional experience in mass retailing, then with IBL on his return to Mauritius, gave Yan the legitimacy to found Proxifresh, a home delivery fruit and vegetable company, in 2010.<\/p>\n

Boldness<\/h2>\n

The concept didn’t take, and Yan soon had to look for another niche to continue the adventure! His aplomb paid off, as he became the exclusive supplier to Pick n Pay, a South African ready-to-wear brand based in Mauritius. “I didn’t have the experience, but I had the drive! I called their bluff, and they agreed! Just as Proxifresh was getting off the ground, his customer was in decline. Resilient, Yan bounced back. He delivered to Winners, Super U, Intermart… and then created VegMe. “I wanted to distribute a brand of ready-to-eat fruit and vegetables that was healthy and clean, and above all offered traceability!” <\/p>\n

Yan’s business took off as volumes increased and he soon began to approach hotel groups. He then seized the surprising opportunity to extend Proxifresh to Rwanda, a small country in the throes of economic reconstruction, with fertile land and a climate conducive to agriculture. Today, Proxifresh has 175 employees in Mauritius and around a hundred in Rwanda. <\/p>\n

Diversification<\/h2>\n

Without ever abandoning its original philosophy – good food, local and international know-how – in 2022 Proxifresh developed a qualitative range of gourmet products, meats, cheeses, seafood… and in December took over L’\u00c9picerie, a brand present in Grand Baie, Tamarin and Flor\u00e9al. In addition to marketing fine products to local hotels and restaurants, Yan confides in me that he wants to make each address “the essential grocery store of tomorrow, a place that knows how to promote the origin, taste and quality of food… wherever it comes from!” For while the company offers seasonal local produce, it also showcases the incredible craftsmanship and farming know-how of small foreign entrepreneurs, importing cheeses, oils, oysters and more from France… <\/p>\n

The reason<\/h2>\n

Committed to providing consumers with healthy food, Proxifresh focuses on agro-ecologically grown products and their regular inspection for the presence of pesticides. Sustainable development is a priority for the manager. From solar panels to cardboard packaging, Yan is aiming for self-sufficiency in electricity, carbon neutrality and maximum waste reduction within the next few years. While unsaleables are transformed into juices, cut fruit, coulis, jams… others are redistributed by associations such as FoodWise, or given to farmers to feed their animals. <\/p>\n

Yan is a visionary manager, an example of an entrepreneur who is doing the country good!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

At the age of 46, Yan Mayer is a determined and benevolent leader, committed and innovative. At the helm of Proxifresh, this man has dared to adapt and perform… in an agri-food sector that needs to meet the expectations of its country. The man talks about his career, his projects and his commitment to sustainability! […]<\/p>\n","protected":false},"author":3,"featured_media":34507,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1769],"tags":[],"class_list":{"0":"post-34506","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-portrait-en"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=34506"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34506\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/34507"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=34506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=34506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=34506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}