Leaders in Food Transition

Leaders in Food Transition webinars 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.

These online webinars will be held on Tuesdays from 12:15 to 13:15.

April 19th, 2022

Jean DUSSAIX (E2001) -

Global Sustainable Sourcing Lead at SODEXO Group


"Packaging: how to deliver outstanding impacts on health, natural ecosystems and margin"

  • Global business case on Sodexo “packaging” category

  • Main levers used to deliver positive impacts

  • Impacts on health, natural ecosystems and margin

April 12nd, 2022

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


March 15th, 2022

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?


February 1st, 2022

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

June 16th, 2021

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.


June 1st, 2021

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


May 25, 2021

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?

May 11, 2021

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?

May 4, 2021

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 ?

April 6, 2021

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