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Leaders in Food Transition conferences series
Leaders in Food Transition conferences series
The Chair invites students and members of the Food business community to regular meetings with business leaders who will share with us the transition underway in their company and the new business issues (Purchasing, Supply Chain, Marketing, Finance, ...) that arise from it.
Strategic Marketing Director, INVIVO
What do we mean when we talk about a resilient agri-food system?
Where to go? The destination
How to go there? The path
Senior Advisor Ocean United Nations
Seaweed covers 71% of our planet and is without doubt the world’s largest unexploited resource
Seaweed accounts for less than 2% of our diet, yet it could feed the world tomorrow if we rethink our
food systems.
Seaweed has many potential applications that could have a major ecological and social impact.
Cecile Beliot-Zind
CEO, Bel Group
&
Charles Lottmann
Co-founder, NOUS Épiceries anti-gaspi
Why do we need to change the global food model?
How should companies put social responsibility at the heart of their business model?
How to engage and influence the whole company’s ecosystem in order to have more impact?
Carmen Dechêne
Group Sustainable Development Manager, AXEREAL
&
Quentin Paradowski
Group Talent Management Director, AXEREAL
- What kind of agriculture for tomorrow? ....
- How to accompany farmers in their transitions?
- How can Axereal show the way?
- What jobs, missions and skills are needed to do this?
Dominique ROQUES
Head of Naturals Strategy, FIRMENICH
Sourcing Natural ingredients for the perfume industry: heritage, luxury & conscious consumers.
Dealing with a 50 centuries heritage
From purchasing to sourcing
Luxury and sustainability
Yumi KOMURA-GOLEBIEWSKI
Department Manager chez Marubeni International (Europe)
"How to feed the world in 2050?"
What is the impact of the challenges on global agri-food trade?
How to find alternative protein sources to reduce dependence on current sources of feed and food?
Nicolas Bergerault
Founder & Owner, L'Atelier des Chefs
Nicolas Bergerault will address the crucial issue of power in the Food ecosystem:
Food Business, who is the boss?
L’atelier des Chefs, new generation of cookery classes, back in 2004
Food schizophrenia
Big trend towards better quality entrepreneurs in food
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?"
Eugénie will present how as consumers, we have power to influence what companies manufacture and sell. And this is even more true for the stakeholders of the food industry.
Let's discuss how changing consumption behaviors push food companies to innovate whilst always offering unforgettable tasting experiences.
Bastien Beaufort
Deputy Director, GUYAPI
Co-President, Slow Food Paris
"Slow Food, Fair trade and Analog Forestry: Rethinking the Value Chain with GUYAPI."
Analog Forestry: definition of a forest, the soils, and the roles of the ecosystems for the value chain
The Waranà Project in the Amazon rainforest: fair trade with indigenous people
Ecological and Gastronomical valorization of the value chains: the tools of the Slow Food movement
Charles Léonardi
VP Supply Chain, NESTLE France
"Nestlé Supply Chain: Force for Business Growth, Force for Good"
What is the mission of Supply Chain?
The winning combination: Data & Collaboration
How do we act For Sustainability in Supply Chain?
Fanny Bénard
Partner, BuyYourWay
"How to reinvent the Procurement Function to be more Responsible and Sustainable?"
Main CSR Risks are in the supply chain : how to identify them?
Mitigation: how to have an impact?
The Role of Procurement teams: Responsible Leaders for tomorrow?
Fausto Rotelli
External Relations Director, FERRERO
Christophe Bordin
CSR Director, FERRERO
Gourmandise4ever Strategy by FERRERO
King of sweet treats in the land of veggies: How to root a food positive mouvement free from guilt in a realm of healthiness at all stakes ?
Marie-Catherine Cerutti
Head of Marketing and Innovation Strategic Consultancy, IPSOS STRATEGY3
How much do you really know
about Gen Z?
Understand differences vs other generations, specificities
Build “personae” to embody the key profiles around the world
Gather insights on the “so what” for Food brands and marketers to adapt to this upcoming force
"During this presentation, we were able to learn more about the different generations and their differences. It was a disturbing presence in that as students born in the late '90s, we recognize ourselves in both the Millenials and Gen Z generation. This conference also introduced us to the similarities and differences between the different countries."
Inès AKPINAR
Student of Master in Management & member of the Food Business Challenges Chair
Dominique ROQUES
Head of Naturals Strategy, FIRMENICH
Sourcing Natural ingredients for the perfume industry: heritage, luxury & conscious consumers.
Dealing with a 50 centuries heritage
From purchasing to sourcing
Luxury and sustainability
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