Our project consists of the modeling and duplication of solidarity bakeries in different territories from the first structures developed by Bou'Sol to respond to the problems identified. Indeed, through their territorial anchorage and their productive modalities, each solidarity bakery contributes to the emergence, structuring or consolidation of an organic ecosystem on the wheat flour bread sector while contributing to the development of inclusive jobs. => an ecosystem creating multiple values The project integrating different players in the wheat/flour/bread sector aims to provide a solution for the structuring of the wheat/flour/bread sector on collective catering by relying on a profession we master, the endorsement (the semi-industrial bakery with a artisanal production method and an issue of professional integration), while relying on a rise in the sector, upstream, in order to make our project of solidarity with people far from perennial employment more consistent with the values we defend, sharing and local anchoring. The business project can be summarised as follows: target = collective catering, product = organic bread made from local flour without chemical additives, method of production = artisanal technique with an inserating enterprise dimension, production modality = inclusive company intended to train and then accompany towards a sustainable employment of people excluded from the world of work ambition = making artisanal quality bread accessible for all and qualifying people to act on a job in tension, identified constraints = a higher rate of wheat protein to compensate for the improvers/fee of the consumer who must evolve (visual, taste)/price which must not be a brake for certain customer targets (e.g. charitable structures). => an objective = the change of scale The challenge of the Bou'Sol – Pain et Sharing project and more generally our response to the call for projects is to be able to develop and model the concept of solidarity bakeries. Engaged in a progressive dynamic and having passed a number of steps (study, incubation, structuring, testing) we must now go beyond these experimental phases of research and development in order to engage a dynamic of modelling and then diffusion/duplication on other territories (target: îl de France, Côte d’Azur, Occitanie – Midi Pyrenees, Brittany). Thus summarised, the operation is broken down into two very distinct and complementary actions, 1- The animation of the network of existing bakeries = This action consists of a time of modeling the concept of solidarity bakery: what are the elements of characteristics to respond to the issues mentioned above, what are the necessary skills and projections? The content of this phase aims to enable, the consolidation, the development of existing solidarity bakeries in commercial and economic terms (link with major operators of collective catering, definition and identification of profitability thresholds, vehicle fleets, the typology of products/productions …), identification and qualification of the issues involved in the deployment and/or consolidation of local supply systems (actors involved, mutual interests, cooperation charter/valorisation of responsible and ethical approaches of practices), qualification of the manufacturing process and the integration of people in situations of social inclusion (framework/tools/stakes of integration into a system of constant entry/output of skills) in this production scheme, the definition of the trade standards and skills/tasks necessary to complete the production/delivery cycle and the identification of complementary skills to be acquired in order to increase the professionalisation/employability of people on the path of integration, the identification of obstacles and springs related to the feminisation of the bakery profession (mostly male trade) as well as links with companies in the sector to create permanent job bridges. 2- The accompaniment of new projects (internal/external) = Post modeling and definition of a toolbox on the creation of a solidarity bakery, this second phase of the project aims to define the conditions for duplication/swarming of solidarity bakeries in other territories as well as the operational technical links between all bakeries (collaborative steering arrangements/common tools to use/mutualisation of skills); the standard specifications of a bakery incorporating the expectations/expectations of the project owner (skills, financial contributions, partnership integration in the target territory and in particular territorial food projects, link with the ecosystem/constraints vis-à-vis the ecosystem), the prospects of improving the overall performance of bakeries on CSR issues (energy performance and impact in terms of technical equipment and transport to reduce/rationalise the carbon footprint; integration into the logic of quality approach and certification on social criteria; definition and implementation of new actions to initi