Avsnitt
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In this episode of Food for Thought, Bryn discusses the subtleties with CEO of The Food Institute, Brian Choi.
Brian speaks about the food industry trends and consumer behavior over the years.
The food industry is at a crossroads so what choices do we have to make?
Time-stamped show notes
00:00 ➡️ 04:30: industry news
04:30 ➡️ 21:15: exclusive interview of Brian Choi, CEO of The Food Institute
21:15 ➡️ 24:24: industry news
This episode features:
Brian Choi: https://www.linkedin.com/in/brian-choi-cfa-6bb94551/
Valuable resources
The Food Insitute: https://foodinstitute.com/
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Website: https://bit.ly/3EZdl38 -
In this episode Bryn Lucas talks to highly regarded Nutritionist and CEO of NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION, Beatrice de Reynal about the way the food industry tackles the target of net zero and the elephant in the room, namely, how do you make non meat versions of food taste like their meat counterpart Time-stamped show notes00:00 ➡️ 01:08: introduction01:08 ➡️ 04:05: industry news04:05 ➡️ 20:50: exclusive interview of Beatrice de Reynal, Nutritionist and CEO of NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION20:50 ➡️ 23:19: industry news This episode features: Beatrice de Reynal: https://www.linkedin.com/in/beatrice-de-reynal-1709187/?originalSubdomain=frValuable resources NUTRIMARKETING INNOVATION ALIMENTAIRE & COMMUNICATION: https://nutrimarketing.eu/ 🎙 Support this podcast Subscribe 🔔Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐) 🍋 To learn more about the latest trends in food, follow SIAL Paris: Facebook: https://bit.ly/3JIbnYuLinkedin: https://bit.ly/3EUd5T7Instagram: https://bit.ly/3qSiNzLTwitter: https://bit.ly/3JLUGv7Website: https://bit.ly/3EZdl38
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Saknas det avsnitt?
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In this episode of Food for Thought, we concentrate on Australasia as Neil Cole talks to Anastasia Nishnianidze, Trade and Investment Commissioner, UK and Ireland at Australian Trade and Investment Commission, while David Addison catches up on some of the latest news from the industry and SIAL 2022.
Time-stamped show notes
00:00 ➡️ 01:05: introduction
01:05 ➡️ 13:25: exclusive interview of Anastasia Nishnianidze, Trade and Investment Commissioner, UK and Ireland at Australian Trade and Investment Commission
13:25 ➡️ 18:26: industry news
This episode features:
Anastasia Nishnianidze: https://www.linkedin.com/in/anastasianish/?originalSubdomain=au
Valuable resources
Austrade, Australian Government: https://www.austrade.gov.au/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
"Everybody is the main actor: restaurants, chefs, industries, producers, farmers, everyone! The world has already changed; it's up to us to catch up!" An enthusiast for circular gastronomy, Mauro Colagreco explains what it means and how it has vast benefits for the industry. In an exclusive interview with David Addison, the Michelin-starred chef and patron of SIAL Paris 2022 shared his thoughts and actions to transform our relationship with food and nature.
Time-stamped show notes
00:00 ➡️ 01:00: introduction
01:00 ➡️ 04:00: industry news
04:00 ➡️ 15:45: exclusive interview of Mauro Colagreco, Renowned starred chef, Patron of SIAL Paris 2022
15:45 ➡️ 23:57: industry news
This episode features:
Mauro Colagreco: https://www.linkedin.com/in/mauro-colagreco-73791723/
Valuable resources
Mirazur Restaurant: https://www.mirazur.fr/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
In this edition of Food for Thought, the SIAL Podcast, host David Addison looks at the latest European food industry news and market trends, and speaks to Emeline Fellus Director, FReSH and Member of the Extended Leadership Group about sustainability and how attitudes are changing towards it.
Time-stamped show notes
00:00 ➡️ 04:15: industry news
04:15 ➡️ 13:10: exclusive interview of Emeline Fellus, Director, FReSH and Member of the Extended Leadership Group
13:10 ➡️ 23:42: industry news
This episode features:
Emeline Fellus: https://www.linkedin.com/in/emelinefellus/
Emeline Fellus is Director of Food Reform for Sustainability and Health (FReSH) - a key project of the Food and Agriculture Pathway of the World Business Council for Sustainable Development (WBCSD), aiming to deliver healthy and sustainable diets to all, produced responsibly and within planetary boundaries. She helped launch and was recently Interim Director of One Planet Business for Biodiversity (OP2B), another WBCSD project aiming to scale up regenerative agriculture to protect biodiversity. She is also a member of WBCSD’s Extended Leadership Group.
Prior to joining WBCSD, Mrs Fellus worked with the Sustainable Agriculture Initiative (SAI) Platform for 14 years. She helped build the organization, which grew from 3 founding companies to nearly 100 members. In SAI Platform, Mrs Fellus endorsed several roles including Head of Learning and Implementation, and Deputy General Manager.
Before joining SAI Platform, Mrs Fellus worked for 2 years as Associate Economic Affairs Officer at the Economics and Trade Branch (ETB) of the United Nations Environment Programme (UNEP).
Emeline Fellus is an agronomist, with specialization in natural resources’ economics and politics.
She is Co-Chair of the Demand Generation Alliance (DGA).
Valuable resources
Food Reform for Sustainability and Health (FReSH): https://www.wbcsd.org/Programs/Food-and-Nature/Food-Land-Use/FReSH
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
How to improve the client experience using design? What are the main challenges for restaurant owners? In this 4th edition of Food for Thought, our host David Addison interviews Tiziano Vudafieri, leading architect at Vudafieri Saverino Partners and Hippolyte Vautrin, Restaurant Entrepreneur about the importance of design in the food industry.
Time-stamped show notes
00:00 ➡️ 06:23: industry news
06:23 ➡️ 13:34: exclusive interview of Hippolyte Vautrin, Restaurant entrepreneur
13:34 ➡️ 24:05: exclusive interview of Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners
24:05 ➡️ 29:41: industry news
This episode features:
Hippolyte Vautrin, Restaurant Entrepreneur
Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners, he started his career in Milan opening his Vudafieri-Saverino Partners studio in 1984 specialized in architecture, interior design, retail, hotels and catering. Since 2019, he has been one of the founding members of Røst, a contemporary Italian bistro
Vudafieri Saverino: https://www.vudafierisaverino.it/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
How to manage Food & Beverage to create value? How to provide consumers with solutions?In this episode, Ian Di Tullio, Chief Commercial Officer South Europe in charge of Guest Services at Accor presents solutions to make F&B a creator of value for companies and proposes solutions to the hospitality industry about how the hospitality industry is reinventing food and beverage to diversify the model. Some of the topics discussed: environment, value creation, Food and Beverage and many others… Time-stamped show notes00:00 ➡️ 3:20:general news3:20 ➡️ 23:00: exclusive interview of Ian Di Tullio, SVP of Guest Services at Accor23:00 ➡️ 29:44: general newsThis episode features: Ian Di Tullio, Chief Commercial Officer South Europe, in charge of Guest Services at Accor: https://www.linkedin.com/in/ianditullio/?locale=fr_FRAs Commercial Director, Marketing Specialist, but also co-CEO, Ian Di Tullio has a strong experience and shares with us his knowledge of the hospitality industry with exclusive insights in the F&B. .Valuable resourcesAccor: https://group.accor.com/en🎙 Support this podcastSubscribe 🔔Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)🍋 To learn more about the latest trends in food, follow SIAL Paris:Facebook: https://bit.ly/3JIbnYuLinkedin: https://bit.ly/3EUd5T7Instagram: https://bit.ly/3qSiNzLTwitter: https://bit.ly/3JLUGv7Website: https://bit.ly/3EZdl38
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In a world where the access to food is limited and food insecurity increases, the waste of food must be well managed to reduce it. With his strong experience in the hospitality industry, Jean-François Archambault, General Director and Founder of La Tablée des Chefs, shares with us his vision of food waste, his experiences and the solutions he proposes to manage food waste.
Time-stamped show notes
00:00 ➡️ 03:05: general news
03:05 ➡️24:45: exclusive interview of Jean-François Archambault, General Director and Founder of La Tablée des Chefs
24:45 ➡️ 32:12: general news
This episode features:
Jean-François Archambault, General Director and Founder of La Tablée des Chefs: https://www.linkedin.com/in/jean-francois-archambault-59312312/?originalSubdomain=ca
As Regional Sales Director at the well-known Fairmont Hotel in Canada, Jean-François decided to create his own company: La Tablée des Chefs. Jean-François has a strong experience in sales, marketing and management.
A lot of his collaborators and employees could testify to his generosity, professionalism and his management skills.
Valuable resources
La Tablée des Chefs: https://www.tableedeschefs.fr/
🎙 Support this podcast
Subscribe 🔔
Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)
🍋 To learn more about the latest trends in food, follow SIAL Paris:
Facebook: https://bit.ly/3JIbnYu
Linkedin: https://bit.ly/3EUd5T7
Instagram: https://bit.ly/3qSiNzL
Twitter: https://bit.ly/3JLUGv7
Website: https://bit.ly/3EZdl38 -
What are the biggest Brexit challenges for the food sector? How is the food industry dealing with the impacts of Covid-19? Consumer concerns and behaviors have shifted with Brexit and since the beginning of the pandemic. Despite all this, almost every international food player is interested in the European market, its distribution channels, and its technological capabilities. In this episode, David O’Neill highlights the strengths of the European agri-food marketTime-stamped show notes00:00 ➡️ 01:05: introduction01:05 ➡️ 04:30: general news04:30 ➡️ 15:50: exclusive interview of David O’Neill, CEO of ESMA15:50 ➡️ 18:40: general newsThis episode features: David O’Neill, CEO of ESMA: https://www.linkedin.com/in/david-o-neill-0841b511/As a senior manager for the past 35 years, David successfully managed a wide portfolio of blue-chip National and International Brands. He worked with Nestle across the UK, Ireland and Switzerland for over 20 years, he was Managing Director of Stafford Lynch Sales & Marketing for 7 years, and Managing Director of SHS Sales & Marketing Ireland for 8 years. David O’Neill has been a member of ESMA for the past 18 years.Valuable resourcesEsma: https://esma.org/🎙 Support this podcastSubscribe 🔔Did you enjoy this episode? If so, please leave a short review and a rating ( ⭐⭐⭐⭐⭐)🍋 To learn more about the latest trends in food, follow SIAL Paris:Facebook: https://bit.ly/3JIbnYuLinkedin: https://bit.ly/3EUd5T7Instagram: https://bit.ly/3qSiNzLTwitter: https://bit.ly/3JLUGv7Website: https://bit.ly/3EZdl38
