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With their millennial perspective, ESSEC students analyze and react to current challenges. They interact and exchange with professionals during various events such as visits, round tables or workshops.
--2024--
On more than 300 ha, Hectar is experimenting with value-added production workshops in regenerative agriculture, innovating with new ways of organizing work and testing tech solutions.
This afternoon enabled us to delve deeper into the fundamentals of regenerative agriculture - introsection individual and collective commitment.
May 2024
We welcomed Philippe Wibrotte, Head of Public Relations at CIVC - comité Interprofessionnel du vin de champagne (CIVC) for a masterclass dedicated to the world of Champagne. This event provided an opportunity to explore the subtleties of champagne production and the unique organization of the Comité.
April 2024
FOOD CONCEPT CREATIVE WORKSHOP
During the lastest edition of the ‘Food for Travellers’ creative workshop organized by the ESSEC Food Business Challenges Chair, students of more than 10 nationalities tackled challenges brought to them by our partners Vinci Airports, SSP Group plc and Altaréa.
This week-long workshop is a unique opportunity for Essec students to work on real projects combining mobility and food issues : Reinvent high-end table service in Orly 3 - Design a new mood-based F&B experience at London Gatwick Airport - Imagine a new F&B offer targeting travelers at Gare d’Austerlitz.
Yet, fulfilling the very specific needs of travelers in a highly constrained environment is a multidimensional challenge, in terms of operations, design, environment, cuisine, culture, nutrition, or public health.
LindedIn's Link - February 2024
How to manage the shop assortment in a context of strategic change for our customers? This is what we discovered when we visited the warehouses of our partner METRO.
We continued with a personal development workshop led by Anna Seror on the Quadrant tool. A very useful workshop for the future managers.
March 2024
--2023--
Store Visit "What are the specificities of merchandising for a store dedicated to professionals?"
Kitchen dedicated to professionals for testing "Purchasing process between a food supplyer and a buyer and hygiene quality department METRO and how the chef represents the customer"
Let's talk about green supply! Energy / Sustainable mobility of the company and its employees.
--2022--
The challenge: Two hours to understand the Babybel brand, its issues and constraints and to come up with a marketing plan to incorporate functional foods into their portfolio while maintaining the Babybel brand image as a playful and happy brand.
with Anne-Catherine Barret, Global Brand Strategy and Equity Director
and Sophie Mauret, CMO / Marketing Director - Business development - Innovation and Transformation
"We identified many learnings such as the main facets that drive a conscious consumer and how brands that are able to balance their image and combine factors like healthy and tasty or natural and innovative have a real advantage with consumers. Confronting our ideas as a team and giving priority to the quality of the ideas over the quantity allowed us to propose scenarios to the Bel Team" - Rishabh Singh
--2021--
How data could help to accelerate BEL CSR commitment?
Gaël DEMENET, Data & AI for Growth Director - BEL - (January 2021)
"Through the seminar with Gaël, we came across that as a successful food producer company, it is not only chased better food quality but also pay attention to education and poverty. To support this process, the use of multiple data is key. Moreover, the data could be used to assess the Foodprint and assist consumers with their waste sorting efforts."
Muqing LIN - Master in Management & FBC Chair
How to fasten innovation with our customers: New technologies that will help to better partner and create intimacy with customers.
Hanane LAMJAJ, Global Marketing Director - Biospringer By Lesaffre - (February 2021)
"We had the chance to discuss and reflect with Hanane on a real stake carried by Biospringer. It allowed us to understand the importance Biospringer places on creating strong and lasting relationships with its partners. We tried to find concrete technological solutions that could be implemented by Biospringer to enrich its CRM, which was very stimulating."
Benoît HERVIO - MSc in Hospitality Management & FBC Chair
How to develop a new strategy for a customer segment undergoing profound change: The case of baking and snacking sector.
Stéphane Bravais - Customer Business Manager Bakery and Fast Food Industry
Tonino Bianco - Warehouse Director Chambéry
(April 2021)
"Two experts, Stéphane and Tonino, showed how Metro expanding in this segment by adapting to new snacking trends in the French market. Another surprising element in the workshop was the restitution session to share innovative snacking concepts from diverse cuisines that was quite interesting to know."
Aditi GOENKA - Master in Management & FBC Chair
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