How Covid is changing how and what we eat - a US case study

How Covid is changing how and what we eat - a US case study

20210407T180000

20210407T193000

https://ax.polytechnique.org//medias/image/3211486986390aba11f071.png

Covid has profoundly impacted our relationship to food: what we eat and how we eat. The isolation and sedentary lifestyle have transformed where, when, how and with whom we eat. Businesses have been impacted, for some in dramatic ways. We worry for our health, and wonder what’s the influence of what we eat.  Yet this crisis has also unleashed some very needed transformation that the food industry needed to go through, like addressing the global food demand and environmental challenges.  Taking the US as a case study, we will explore how Covid has impacted how and what we eat: the good and the bad. We will be looking at:The emergence of new Business Models, like ghost kitchens and virtual brandsThe redefinition of Health, and how we’ve coped with removing the social aspect of food and the constant fear for our healthThe acceleration of Technology and how it enables future ways of eating, like personalized nutritionThe rise of Environmental consciousness that (finally) became a top concern, in a country (and a world) facing more than ever environmental volatilityThis webinar features Julie Lehman and Delphine Cordié, who have a combined 35+years experience in the Food & Beverage industry. Their experiences range from Strategy to Innovation to Brand and Business management. They are considered as a Food & Beverage expert by their peers and will be sharing their unique insights.  Please use this link to subscribe : https://framaforms.org/how-covid-is-changing-how-and-what-we-eat-1616521690. A webinar link will be sent ahead of the conference.

https://ax.polytechnique.org/fr/event/how-covid-is-changing-how-and-what-we-eat-a-us-case-study/2021/04/07/1056