The organic catering label: how to democratise a label that is barely used?
Dimanche 18 septembre 2022
From 12:00 to 13:00
N120
Roundtable – Responsible organic purchasing: understanding the risks to act in the field
Dimanche 18 septembre 2022
From 15:00 to 16:00
G61
War, shortage and solutions: what French alternatives to globalized ingredients and products?
Dimanche 18 septembre 2022
From 10:00 to 11:00
N120
Sustainable seafood supplies: which fish for tomorrow?
Lundi 19 septembre 2022
From 15:00 to 16:00
G61
Define a responsible purchasing strategy to transform the company and provide transparency for consumers
Lundi 19 septembre 2022
From 11:00 to 12:00
N120
Re-using containers: advantages, difficulties and solutions for the various actors in the sector
Lundi 19 septembre 2022
From 13:00 to 14:00
N120
Sustainability and compostable packaging: how to meet your targets
Lundi 19 septembre 2022
From 17:00 to 18:00
N120
Trend: plant proteins, the star of food design and innovation
Lundi 19 septembre 2022
From 14:00 to 15:00
M104
Innovate with sustainable organic ingredients: close-up on an offering that goes a step further
Lundi 19 septembre 2022
From 10:00 to 11:00
G61
Organic Ingredients Discovery Tour: meeting suppliers of organic+ ingredients
Lundi 19 septembre 2022
From 10:00 to 11:00
G61
Towards zero-deforestation cocoa: who will pay the price?
Lundi 19 septembre 2022
From 16:00 to 17:00
G61
Innovate with sustainable organic ingredients: close-up on the plant-based protein offering
Mardi 20 septembre 2022
From 10:00 to 11:00
G61
Organic Ingredients Discovery Tour: meeting plant-based organic ingredient suppliers
Mardi 20 septembre 2022
From 10:00 to 11:00
G61
How can organic manufacturers help their suppliers reduce their environmental impact?
Mardi 20 septembre 2022
From 10:00 to 11:00
N120
The trend of fermented foods: at the crossroads of naturalness, health and exoticism
Mardi 20 septembre 2022
From 12:00 to 13:00
M104