Food Innovation & Transition Expert.
She puts her skills at the disposal of the private and public actors of this ecosystem to anticipate and accompany the transition and food innovation to develop their strategy. It thus brings its creative and innovative vision in a rapidly changing sector in order to imagine the organization of tomorrow's food.
Sandrine is involved in the following institutions:
President of l’ObObs (French Observatory of Obesity)
Mentor at Toaster Lab (Vitagora)
MassChallenge Switzerland (Genève)
Teacher and trainer in business school
Member of SYRPA (Union of agri-communicants) and the Scientific Council of the City of Gastronomy.
After devoting more than twenty years to communication and marketing, Sandrine wanted to return to her first love: food in the broad sense. At the beginning of the 2010s, the short circuits became obvious, the start-ups began to be interested in the food of the future and the consumers were in search of new modes of consumption. Her personal story has made her realize the importance of consuming differently for a "sustainable and responsible diet".
For the last 10 years, she has been supporting institutions and brands in the "food transition" for a more sustainable diet and innovation. Her activities as a teacher, speaker and mentor allow her to transmit as much as to learn.
Seeking innovation is paramount. It is always necessary to explore fields and learn from our mistakes and successes. Her activity as a teacher, speaker and mentor allows her to transmit as much as to learn.
the food transition
the societal impacts of changes in diet,
local power supply / short circuits, motor of city centers,
the evolution of the identity of the organic market,
reducing carbohydrates, sugars in the diet,
food blockchain, traceability,
the experiential dimension of the brand with a broad focus on the shift of the brand / consumer power ratio (consumer commitment: co-construction, co-innovation ...)