Arnaud Lamy
Discipline(s)
Marketing, Management Sciences
Activities / CV
MY THESISPlant-based and animal-based foods in foodservice : Consumption trends and adaptation of the sector to the challenges of sustainable development
Summary of the thesisATTACHMENTSJoint Research Unit MOISA (Markets, Organizations, Institutions and Actors' Strategies) Agro | Montpellier SupAgro Institute, EDEG Doctoral School (Montpellier Doctoral School of Economics and Management)
BACKGROUND
- 2020 - today : PhD student at the Institut Paul Bocuse Research Center (CIFRE Convention) in management sciences under the supervision of Sandrine Costa (UMR MOISA - INRAE), Lucie SIRIEIX (UMR MOISA - The Agro | Montpellier SupAgro Institute) and Maxime Sebbane (Institut Paul Bocuse Research Center)
- 2019 - 2020: Design Engineer - INRAE, IFCE; UMR MOISA
- 2016 - 2018 : Master's degree in Social Sciences applied to Food - ISTHIA, University Toulouse 2- Jean Jaurès
- 2015 – 2016 : Degree in Sociology and Anthropology of Food - ISTHIA, University Toulouse 2- Jean Jaurès
- 2014 - 2015: Dietician Nutritionist, Dunkirk Hospital Center
- 2011 - 2013: Higher National Degree in Dietetics, Health Progress
Additional information
MY ACTIVITIESThe objective of my research is to better understand how chefs identify and perceive animal and plant products within sustainable food and culinary practices.
MY THESIS IN FEW WORDSSocial representations; Chefs; Sustainable food; Place of meat in catering; Adaptation of the offer
DETAILS
arnaud.lamy@institutpaulbocuse.com
Voir mon profil
Institut Paul Bocuse
Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
Contact
Raphaëlle Mouillefarine
Partnerships DevelopmentSend an email+33 (0)4 26 20 97 63