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

  • 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

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

  • 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


How to feed the World in 2050?

March 15th, 2022

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

Co-President, Slow Food Paris

Slow Food, Fair trade and Analog Forestry: Rethinking the Value Chain with GUYAPI

June 1st, 2021

Nestlé Supply Chain: Force for Business Growth, Force for Good

May 25th 2021

How to reinvent the Procurement Function to be more Responsible and Sustainable?

May 11st, 2021

Gourmandise4ever Strategy by FERRERO

May 4th, 2021

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


  • Success Story #1

Oriane SENTIS

Smartvrac Founder, smart gravity bins for retail stores

Avril 2021

  • Round Table #1

How can a restaurant create a true customer experience?

With:


June 2021