The CSR Summit puts you into the heart of the concerns of SIAL Paris and its ecosystem to meet the environmental and food challenges of tomorrow.
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Own the change!

CSR is at the heart of SIAL Paris's concerns, and this subject permeates every one of our actions (SIAL Talks, competitions, experiences at the show) to meet tomorrow's environmental and food challenges with unwavering determination.

Transparency is at the heart of our approach, as is the impact we can have on our ecosystems. SIAL Paris has established itself as the key event for catalysing the transformation of a more ethical, sustainable and socially responsible food industry by raising awareness, breaking down operational issues and, above all, setting an example.

Each Summit will be followed by a convivial and refreshing networking moment between speakers and participants.

Date and venue

Sunday 20 October 2024

2 pm - 5 pm

SIAL Paris - Hall 5A – Paris Nord Villepinte

Learn more

Admission requirements

To access the Summit CSR, you must be in possession of:

  • a SIAL Paris badge
  • a pass for the CSR Summit
Buy your badge

Fees

You can buy:

  • The complete Summits pack: €160 incl. VAT
  • The CSR Summit pass: €80 incl. VAT
Order your badge

FOOD PARADOXA

Food Paradoxa is a duo of two independent food experts: Diane Leroy and Stéphane Brunerie. Sharing a positive vision, they have created the first workshop-based trend book for companies in the food industry. Drawing on their complementary expertise, they work as a duo with food industry players on innovation and marketing issues. They are renowned for their interactive workshops and conferences on food transition issues. Each of them has more than 20 years of experience in the food industry. Diane Leroy has worked for more than 30 French and Global food brands on communication, marketing and innovation projects. She is also a Certified Professional Coach and one of the founders of "Elles sont food!", the community for women working in the food sector. Stéphane Brunerie was Marketing Director for St Michel and Bonne Maman brands. Today, he supports food industry players in marketing and innovation. He is also a conference speaker, and the founder of StripFood, a professional media outlet on food transition.
Visit their website