Upcoming Events
The Food Business Challenges Chair organizes events for the students, the Chair's partners and the Food Business community at large such as visits, workshops, conferences, debates, etc.
These events aim to promote collective thinking on the challenges of the future of food and the transition of food systems.
JUNE 2021
June 15th
Opening of the registration round for 2021-22
Recruitment & Application for the Food Business Challenges Chair
PREVIOUS EVENTS
Webinars Series
Anne-Laure BLOCH, Head of Buying & Offer - Grocery Food and Beverage, GALERIES LAFAYETTE
How Food & the New Food Culture Reshape the Future of Global Department Stores
June 24th, 2021
Loïc DABLE, Chef et entrepreneur, Loïc Dablé est à la tête du restaurant Migrations à Abidjan et est le co-fondateur du projet Panaf.
Quand l’Afrique s’éveillera : le renouveau actuel des cuisines africaines
June 9th, 2021
Pr. Ganesh BAGLER, Associate Professor, IIIT Delhi
Computational Gastronomy: A Data Science Approach to Food and Cuisine
May 26th, 2021
L’alimentation de demain : de la fourchette à la fourche - La perspective du législateur
February 2020
Webinars Series
Leaders in Food Transition
Eugénie FONTUGNE, Business Development Manager Europe for Confectionery and Chocolate, FIRMENICH
Conscious Consumer: How our food choices influence companies' innovation and the development of their product portfolio?
June 15th, 2021
Bastien BEAUFORT, Deputy Director, GUYAPI
Co-President, Slow Food Paris
Slow Food, Fair trade and Analog Forestry: Rethinking the Value Chain with GUYAPI
June 1st, 2021
Charles LEONARDI, VP Supply Chain, NESTLE
Nestlé Supply Chain: Force for Business Growth, Force for Good
May 25th 2021
Fanny BENARD, Associate Director, BuyYourWay
How to reinvent the Procurement Function to be more Responsible and Sustainable?
May 11st, 2021
Fausto ROTELLI, External Relations Director, FERRERO
Gourmandise4ever Strategy by FERRERO
May 4th, 2021
Marie-Catherine CERUTTI, Head of Marketing and Innovation Strategic Consultancy, IPSOS STRATEGY3
How much do you really know about Gen Z?
April 6th, 2021
METRO - How to develop a new strategy for a customer segment undergoing profound change: The case of baking and snacking sector
April 2021
Lesaffre - How to fasten innovation with our customers: New technologies that will help to better partner and create intimacy with customers
February 2021
Bel - How data could help to accelerate BEL CSR commitment?
January 2021
The leading School of culinary arts and hotel management, Le Cordon Bleu, is hosting a 3-day culinary workshop on the theme of "Innovation, creativity and design for the restaurant industry" with the students of the Chair and their own students chefs and pastry chefs. This project aims to combine the skills and knowledge of business school and culinary arts students.
Mixed teams will confront each other to create a concept of itinerant restaurant including a "signature" menu which will be presented to a jury.
June 2021
Round Table #1
How can a restaurant create a true customer experience?
With:
Jean Valfort, Founder & CEO Panorama Group and Devor
Michel Bonadies, President, Bonadies Hospitality
André Terrail, Chairman, La Tour d'Argent
June 2021