Our publications
What actions should be put in place to address professional developments in the food industry?
Factory of the future, robotization and automation, marketing 4.0, innovation management, new food uses, “consum’actors”… The agri-food sector and the hotel and catering industry are evolving to meet health, environmental and economic challenges . The revolution is made by integrating more and more technologies: robotics, artificial intelligence, new foods. It affects production – agriculture, processing, […]
High Turnover: A Good or Bad Sign?
“Turnover is characterized by the renewal of employees within a company over a period of 1 year.” In France, it is between 5 and 15% on average. Be careful though, a turnover above the average is not necessarily bad. And a low renewal rate is not always a good sign. High turnover can be due […]
Food sovereignty: what situation and evolution for French agriculture?
Animated by : Alain SAVARY (Iridos Consulting, Ex-CEO Axema) Philippe CARASTAMATIS (Head of the Agricultural Division – Leaderia) Participants: Alexandra BORDES (John Deere Communications Manager) Philippe CARRE (Ex-CEO Maïsadour Group) Hubert DUNANT (Director of Transformation and Strategy, Axereal) Pierre-Olivier ERIC (Ex CEO Sofragrain) Jean-Michel JUILLET (Digital Marketing Director France Patàpain) Ludovic PELLETIER (CEO Krone France) […]
Professional vocation: myth or reality?
Coming from the religious domain, the professional vocation has entered the world of work, it is an increasingly significant concept among young people. “A vocation is to have a passion for your profession”, a quote from Stendhal! What is it in reality? Depending on each person’s background or career circumstances, work can be experienced for […]
