Growth of the organic market, red labels, local products, GMO-free, vegan, gluten-free, recyclable packaging, sustainability charters, public markets ... the food market and consumer expectations are in turmoil. How can these developments be transformed into opportunities for the food industry?
Growth of the organic market, red labels, local products, GMO-free, vegan, gluten-free, recyclable packaging, sustainability charters, public markets ... the food market and consumer expectations are in turmoil. How can these developments be transformed into opportunities for the food industry?
This MOOC will allow you to better meet these expectations regarding the sustainability of food products. He will present you with solid tools to structure your approaches around environmental performance and ecodesign. We will think about how to'' integrate these new parameters into your strategy and innovation processes. In addition to the presentation of structuring concepts, including Life Cycle Analysis, we will rely as much as possible on experts and feedback to understand the keys to the success of an eco-design process. Finally you will know how evaluate its benefits potentials, find support and Ffacilitate the engagement of your internal or external partners.
In the end, no ready-made recipe, but a set of elements and tools that will allow you to build the approach adapted to your structure and your market, and which will make you a player in the ongoing ecological and food transition!
