Well-being and Health Lab

 

This new Lab will bring together all the solutions to satisfy today’s consumers who are mindful of their wellbeing and keen to enjoy a balanced diet.

Addressing health, quality and authenticity, the Lab will propose a varied programme including practical demonstrations and expert workshops on the themes of bakery, viennoiserie, pastry and light and well-balanced catering. 

Co-produced with Borea, number one network of bakeries focused on wellbeing and naturalness.

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David Borréani, the “man of know-how” and Laurent Rémond, the “man of communication”, co-Founders of the Boréa brand are happy to have been chosen by Europain to co-produce the Well-Being and Naturality Lab. 

At Borea we have the intimate belief that we can create everyday products that are simple and healthy. We are the first network of well-being and health bakeries, and we’ll be happy to share our values and know-how with the bakery industry professionals.

 

Laurent ESTEBE, editor-in-chief of the magazine Honoré Le Mag, will moderate all expert workshops of the well-being and health lab.

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CONFIRMED THEMES: Click on + to unroll the list

SATURDAY 03/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
10:45am to 11:15am - What is well-being and naturalness in food?
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
11:30am to 12:00am - Light and well-balanced catering: source of well-being?

The health benefits of a balanced diet

The benefits of bread for health

  • Frédéric Lalos ("Meilleur Ouvrier de France", LE QUARTIER DU PAIN)
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
12:00am to 02:00pm - Naturalness: Technical demonstrations
Practical demonstrations in bakery, pastry and light and balanced catering where the careful selection of our raw materials and the use of seasonal products are in the spotlight
  • David BORREANI, Co-fondateur BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA
  • Davy DUCHER, Catering Manager BOREA 
  • Florent LAVENU, Technical Organizer BOREA
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
  • David BORREANI, Co-founder BOREA
  • Laurent REMOND, Co-founder BOREA
02:45pm to 03:15pm  - Why "reasoned and controlled farming”? 

What is "Culture Raisonnée Contrôlée" (reasoned and controlled farming)?

What guarantee of quality?

What benefits for the consumer?

  • Fouzhia SMOUHI, General Director of Union des Coopératives Cérévia
  • Laurent REMOND, Co-founder BOREA
03:15pm to 3:45pm - Naturalness: Technical demonstrations in pastry
  • David BORREANI, Co-founder BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA
04:00pm to 4:30pm - Who are the “Millenials”?

What is their consumption  behavior?

How to satisfy the "millenial"?

  • Louis-Adrien CABRERA, Millenial
  • Laurent REMOND, Co-founder BOREA
  • Céline ROBERT, Communications Manager BOREA
04:45pm to 5:15pm - Naturalness: Technical demonstration in bakery
  • Florent LAVENU, Technical Organizer BOREA 
  • David BORREANI, Co-founder BOREA

 

SUNDAY 04/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
10:45am to 11:15am - What is naturalness in bakery?

CRC, bio, agri-ethics, labels,etc.: a multitude of terms that confuse the consumer's mind

Focus on theses different labels in bakery

  • Laurent REMOND, Co-founder BOREA
  • Ludovic BRINDEJONC, General Director Agri-éthique
  • Olivier DESEIGNE, Director of the "Moulins de Brasseuil"
11:30am to 12:00am -“Hibernation” in pastry: source of well-being and naturalness?

What is hibernation?

Why use it?

What are the benefits in terms of quality and safety for the consumer?

  • Laurent REMOND, Co-founder BOREA
  • Sophie GUYENNON, Communications Manager Hengel Industrie
12:00am à 02:00pm - Complicity: Technical demonstrations
Technical demonstrations in bakery, pastry and light and balanced snacking where our creations evoke pleasure, authenticity and conviviality
  • David BORREANI, Co-founder BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA
  • Davy DUCHER, Catering Manager BOREA 
  • Florent LAVENU, Technical Organizer BOREA
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
02:45pm to 03:15pm - What food consumption trends for today and tomorrow?

The well-being of the entrepreneur thanks to a 360° support: communication, layout and equipment of the store, financing, etc.

  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
  • François BLOUIN, Founder & Director of Food Service Vision
03:15pm to 3:45pm - Complicity: Technical demonstrations in bakery
  • Florent LAVENU, Technical Organizer  BOREA
  • David BORREANI, Co-founder BOREA
04:00pm to 4:30pm -  Who is the customer of the future?

What new relationship between the baker and his client?

Towards a search of proximity

Word of consumers, looking for authenticity

  • Laurent REMOND, Co-founder BOREA
04:45pm to 5:15pm - Complicity: Technical demonstrations in pastry
  • David BORREANI, Co-founder BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA

 

MONDAY 05/02 :

10:30am to 10:45am Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
10:45am to 11:15am Well-being and naturalness in bakery: which opportunities in franchise or network?

What is a franchise? What is a network?

What are the advantages and disadvantages for a contractor?

How can the business model of franchising promote well-being and naturalness in bakery?

  • Laurent REMOND, Co-founder of BOREA
  • Rémy DE BALMANN, Lawyer and member of Collège des Experts de la Fédération Française
  • Michel BOUREL, Président of the French Federation of the Franchise and Founder and Director of the CAVAVIN network
11:30am to 12:00am - An eco-citizen baker: why?

How to reconcile productivity, entrepreneurship in bakery?

Eco-citizen for well-being and naturalness

  • Claude DANIEL, Société MB PACK
  • Laurent REMOND, Co-founder BOREA
  • Marie-Odile FONDEUR, GL Events Europain Director
  • Lionel PATUREL, President of "La Toile du Boulanger"
  • Raphaël OLCZYK, BOREA Franchised (training)
12:00am to 02:00pm - Integrity: Technical demonstrations
Technical demonstrations in bakery, pastry and light and balanced catering where our creations are part of an eco-citizen approach
  • David BORREANI, Co-founder BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA
  • Davy DUCHER, Catering Manager BOREA
  • Florent LAVENU, Technical Manager BOREA
02:30pm to 02:45pm- Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
02:45pm to 03:15pm - Which support for a baker nowadays?

The well-being of the entrepreneur thanks to a 360° support: communication, layout and equipment of the store, financing, etc.

  • Julien LHOSPITALIER, BOREA space planner
  • Laurent REMOND, Co-founder of BOREA
  • Lise FERCOCQ, Event projet manager for BOREA and member of the French Federation of the Franchise
  • Nicolas SIELLER, Founder Director of SYNAPSY
  • Rose-Marie MOINS, Development, Animation & Promotion Director of the French Federation of the Franchise
  • Charlotte BOISSON, Market Expert of the franchise
04:00pm to 4:30pm - Does digital promote eco-citizenship in bakery?

The digital against food waste and general waste

The digital in favor of a better relationship between food, health and well-being

Digital for more transparency and traceability

  • Charlotte BOISSON, Market Expert of the franchise
  • Laurent REMOND, Co-founder BOREA
  • Steeve BROUTIN, Director & co-founder Rapidle
  • Magalie CAUFMAN, Operations Director of Food Service Vision
04:45pm to 5:15pm -Sharing: technical demonstrations in bakery
  • David BORREANI, Co-founder BOREA
  • Hadvin LEVASSEUR, Chief Executive BOREA

 

TUESDAY 06/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
10:45am to 11:15am - Well-being and quality: why training?

Training, source of well-being for bakers-confectioners

Training for the benefit of product quality

What training programmes today in France?

  • Katia WOLFF, Project manager, training specialist for BOREA
  • Hadvin LEVASSEUR, BOREA Executive
  • Laurent REMOND, Co-founder BOREA
  • Yvon FORICHER, Director of Moulins FORICHER
11:30am to 12:00am - Well-being and quality: why apprenticeship?

Towards a revolution of learning in France

Learning for the well-being and naturalness of bakery

  • Hadvin LEVASSEUR, BOREA Executive
  • Laurent REMOND, Co-founder BOREA
12:00am à 02:00pm - Practical demonstrations
 
  • Hadvin LEVASSEUR, BOREA executive
  • Florent LAVENU, Technical Organizer BOREA
  • Davy DUCHER, Catering Manager BOREA
  • David BORREANI, Co-founder BOREA
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
  • Laurent REMOND, Co-founder BOREA
  • David BORREANI, Co-founder BOREA
02:45pm to 03:15pm - Well-being and naturalness: an opportunity in foreign countries?

What is the place of well-being and naturalness in international food?

How is naturalness approached and perceived abroad?

  • Laurent REMOND, Co-founder BOREA
  • Lionel VILLEPONTOUX, Industrial DIrector of "GRANDS MOULINS DE DAKAR"
  • Pascal PHILIBERT, Director of Philibert Savours
03:15pm to 3:45pm - Practical demonstrations
  • Florent LAVENU, Technical Organizer BOREA
  • David BORREANI, Co-founder BOREA
04:00pm to 4:30pm - What vision of well-being and naturalness for women in the bakery sector?

Testimonials and feedback from bakery and entrepreneur women

Their relationship to well-being and naturalness in bakery

Speakers to be confirmed

04:45pm to 5:15pm - Sharing: Technical demonstrations in bakery
  • Hadvin LEVASSEUR, BOREA Executive
  • David BORREANI, Co-founder BOREA

 

 

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PROGRAM

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DOWNLOAD THE PDF PROGRAM

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