Arnaud Lamy

PhD Student

Details

Lamy.jpg

Discipline(s)

Marketing, Management Sciences

Activities / CV

MY THESIS
Plant-based and animal-based foods in foodservice : Consumption trends and adaptation of the sector to the challenges of sustainable development
Summary of the thesis

ATTACHMENTS
Joint 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 ACTIVITIES

The 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 WORDS

Social representations; Chefs; Sustainable food; Place of meat in catering; Adaptation of the offer

LINKEDIN
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

Bénédicte Simon
Partnerships and Communication Manager
Send an email
+33 (0)4 26 20 71 85

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