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 04/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
Speakers to be confirmed
10:45am to 11:15am - What is well-being and naturalness in food?
  • Laurent REMOND, Co-founder Boréa
  • David BORREANI, Co-founder Boréa
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

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
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
Speakers to be confirmed
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?

  • Fuzia SMOUHI, General director of Union des Coopératives Cérévia
03:15pm to 3:45pm - Naturalness: Technical demonstrations in pastry
Speakers to be confirmed
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 of BOREA
  • Céline ROBERT, Responsable communication BOREA
04:45pm to 5:15pm - Naturalness: Technical demonstration in bakery
Speakers to be confirmed

 

SUNDAY 04/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
Speakers to be confirmed
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 of BOREA
  • David BORREANI, Co-founder of BOREA
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 of BOREA
  • David BORREANI, Co-founder of BOREA
12:00am à 02:00pm - Complicity: Technical demonstrations
Technical demonstrations in bakery, pastry and light and balanced restoration where our creations evoke pleasure, authenticity and conviviality
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
Speakers to be confirmed
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 of BOREA
  • David BORREANI, Co-founder of BOREA
03:15pm to 3:45pm - Complicity: Technical demonstrations in bakery
Speakers to be confirmed
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 of BOREA
  • David BORREANI, Co-fondateur Boréa
04:45pm to 5:15pm - Complicity: Technical demonstrations in pastry
Speakers to be confirmed

 

MONDAY 05/02 :

10:30am to 10:45am Borea/Well-being and health lab presentation
Speakers to be confirmed
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
11:30am to 12:00am - An eco-citizen baker: why?

How to reconcile productivity, entrepreneurship in bakery?

Eco-citizen for well-being and naturalness

  • Fabienne FRICOUT, BOREA Franchise
  • Laurent REMOND, Co-founder of BOREA
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
02:30pm to 02:45pm- Borea/Well-being and health lab presentation
Speakers to be confirmed
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 Fédération Française de la Franchise
  • Nicolas SIELLER, Dirigeant fondateur société SYNAPSY
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, Expert marché et ruban de la franchise
  • Laurent REMOND, Co-fondateur Boréa
  • Steeve BROUTIN, Dirigeant et co-fondateur Rapidle
04:45pm to 5:15pm -Sharing: technical demonstrations in bakery
Speakers to be confirmed

 

TUESDAY 06/02 :

10:30am to 10:45am - Borea/Well-being and health lab presentation
Speakers to be confirmed
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 of BOREA
  • David BORREANI, Co-founder of BOREA
  • Yvan FORICHER, Dirigeant 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 of BOREA
  • David BORREANI, Co-founder of BOREA
12:00am à 02:00pm - Practical demonstrations
Speakers to be confirmed
02:30pm to 02:45pm - Borea/Well-being and health lab presentation
Speakers to be confirmed
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 of BOREA
03:15pm to 3:45pm - Practical demonstrations
Speakers to be confirmed
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
Speakers to be confirmed

 

 

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PROGRAM

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DOWNLOAD THE PDF PROGRAM

 

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