Rethinking The Future of Food

Rethinking the Future of Food Webinars series

The Food 2.0 LAB Paris and ESSEC Business School invite world's leading food scholars, chefs, scientists and artists representing academia, NGOs, regulatory bodies, and food organizations, to redefine the scope of food and the meaning of food innovation through a series of seminars.


Our Distinguished speakers address the future of food across the short and longer term, looking at challenges and novel solutions for society, and making recommendations on research, innovation, education, and policy for a sustainable, healthy and culturally diverse future of food.

June 24th 2021 - 5.30pm to 7:00pm

Anne-Laure BLOCH

Chief Purchasing Officer - Grocery, Food and Beverage

at Galeries Lafayette


How Food & the New Food Culture Reshape

the Future of Global Department Stores


Department stores across Europe have been a major tourist destination thanks to their lengthy history, unique architecture, coupled with their myriad of brand selections. Now, more than ever, department stores offer an exploration of the world of food, innovative chefs and food designers. At Galeries Lafayette,

Anne-Laure Bloch and her team are at this forefront of emerging culinary trends dedicated to a clientele in constant search of new food experiences. Rethinking the future of department stores from the focal point of culinary innovations and new foods has created a challenge that ranges from the Instagramization of retail spaces to the design of “pop-up” events.

June 9th 2021 - 5.30pm to 7:00pm

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


Au sein d’une planète alimentaire de plus en plus ouverte et interconnectée, l’Afrique est longtemps apparue pour le grand public comme une terra incognita culinaire. Les dernières années ont pourtant modifié la donne. Du fourmillement de projets entrepreneuriaux mettant les cuisines et les produits africains au cœur de leur offre, à l’émergence de nouvelles figures gastronomiques et médiatiques attachées à promouvoir les plats et les commensalités africaines, le continent connaît aujourd’hui un véritable regain d’intérêt.

May 27th, 2021 - 5.00pm to 6.30pm

Dr. Ganesh BAGLER

Associate Professor, Center for Computational Biology, IIIT-Delhi


Computational Gastronomy:

A Data Science Approach to Food and Cuisine

February 2020


Richard RAMOS

French Congressman, Député Modem / Majorité Présidentielle,

Co-Président du groupe d’études de l’Assemblée Nationale

sur l’Industrie Agro-alimentaire face aux enjeux de l’alimentation


L’alimentation de demain : de la fourchette à la fourche - La perspective du législateur