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.
MARCH 2022
March 23
Safari ANTROPIA x Food Business Challenges Chair
Social & Solidarity Food companies
Meeting with Les Marmites Volantes Feeding mouths with love at affordable prices while supporting a sustainable agricultural model and minimizing waste and C02 emissions. Responsible catering service from start to finish in restaurants and on delivery. Les Marmites Volantes has two restaurants in Montreuil and Paris and a catering service through tours on three-wheeled bikes. On the menu? Simple, good, organic lunches at low prices
and Refugee Food Festival The Refugee Food Festival is a travelling project that proposes to entrust the kitchens of restaurants to refugee chefs. Thanks to the universal power of cooking, the festivals have 3 main objectives: to change the way people look at refugee status, to offer a springboard to refugee chefs by facilitating their access to employment, and to introduce people to cuisines and flavors from elsewhere.
March 30
Workshop with BEL Group
Marketing Challenge Babybel "Once Upon a Supersnack...."
with Anne-Catherine Barret, Global Brand Strategy and Equity Director
and Sophie Mauret, CMO / Marketing Director - Business development - Innovation and Transformation
APRIL 2022
April 19
Webinar Leaders in Food Transition
"Packaging: how to deliver outstanding impacts on health, natural ecosystems and margin"
Jean Dussaix, Global Sustainable Sourcing Lead at SODEXO Group
April 12
Webinar Leaders in Food Transition
"Sourcing Natural Ingredients for the Perfume Industry - Heritage, Luxury and Conscious Consumer"
Dominiques Roques, Head of Naturals Purchasing, Innovation & Promotion at FIRMENICH
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
Webinar Leaders in Food Transition
"Packaging: how to deliver outstanding impacts on health, natural ecosystems and margin"
Jean Dussaix, Global Sustainable Sourcing Lead at SODEXO Group
April 12
Dominiques ROQUES, Head of Naturals Purchasing, Innovation & Promotion at FIRMENICH
"Sourcing Natural Ingredients for the Perfume Industry - Heritage, Luxury and Conscious Consumer" - April 12nd, 2022
Yumi KOMURA-GOLEBIEWSKI, Paris Food Department Manager, MARUBENI Corporation
How to feed the World in 2050?
March 15th, 2022
Nicolas BERGERAULT, Founder, L'ATELIER DES CHEFS
Food Business: Who is the Boss?
February 1st, 2022
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