ALIMENTATION & BIEN-ETRE

Transcription

1 COLLOQUE CONFERENCE CONVEGNO ALIMENTATION & BIEN-ETRE FOOD & WELLBEING ALIMENTAZIONE & BENESSERE Regards Croisés, Regard Moderne Multidisciplinary Approaches and a Modern Paradigm Visioni a Confronto, Visione Moderna Sciences et cultures au service de l innovation alimentaire Sciences and cultures to support food innovation Scienze e culture al servizio dell'innovazione alimentare Colloque parrainé par : Jeudi 18 Juin 2015 Salle Manzoni Palazzo delle Stelline

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3 COMITE SCIENTIFIQUE SCIENTIFIC COMMITEE COMITATO SCIENTIFICO M. Loïc Bienassis Biographie Agrégé d histoire, est chargé de mission au sein de l Institut Européen d Histoire et des Cultures de l Alimentation (IEHCA), basé à Tours. Parallèlement aux projets dont il a la charge au sein de l IEHCA, Loïc Bienassis conduit des recherches en histoire de l alimentation autour de la notion de patrimoine culinaire en particulier et travaille à des publications destinées au grand public (Reflets de France, Albin Michel, 2013/French Regional Food, Frances Lincoln, 2014). Biography Researcher and historian with the European Institute of the History and Culture of Food (IEHCA, Institut Européen d'histoire et des Cultures de L'Alimentation) based in Tours, France. His research area is the history of food, with focus on the concept of culinary heritage. He has also written books for the general public, including French Regional Food, co-authored with Joel Robuchon and published by Frances Lincoln, London, Biografia Loïc BIENASSIS è storico e ricercatore all'istituto Europeo di Storia e Culture dell Alimentazione (IEHCA) dell'università di Tours. Oltre ai progetti di cui è responsabile per l'iehca, Loïc BIENASSIS conduce ricerche in storia dell'alimentazione incentrate sulla nozione di patrimonio culinario. È inoltre autore di saggi destinati al grande pubblico (Reflets de France, Albin Michel, 2013/French Regional Food, Frances Lincoln, 2014). regard moderne» Page 3

4 Dr. Abalo Chango Biographie Enseignant-chercheur, professeur de génomique nutritionnelle et bioinformatique appliquée à l Institut Polytechnique Lasalle Beauvais.Il a créé et animé de 2006 à 2010 l Unité de Recherche Expression des Gènes et Régulation Epigénétique par l Aliment (EGEAL). Ses recherches portent sur l'approche de génomique du métabolisme des vitamines-b (folates, ) des composés bioactifs (polyphénols,..) et des contaminants alimentaires (mycotoxines, néoformés, métaux lourds, ). L objectif de ses travaux est de comprendre les interactions complexes entre ces composés alimentaires, le génome et la susceptibilité à des maladies dans les populations à risque et dans les phases précoces de la vie. Il assure depuis 2012 la direction du département des Sciences de la Nutrition et Santé de l Institut: un département actif dans l enseignement, la formation, la recherche, la valorisation et transfert technologique dans les domaines de la nutrition, alimentation et santé. Biography Professor of Nutrigenomics and Applied Bioinformatics at the Institut Polytechnique LaSalle Beauvais in France. He established the EGEAL research team on food and epigenetic regulation of gene expression in 2006 and directed it through His main research is focused on the genomics approach of folate-mediated one-carbon metabolism. The major aim of his research is to understand the complex interactions between dietary components (B-vitamins, bioactives), food contaminants (mycotoxins, neo-formed molecules, heavy metals) and the susceptibility to birth defects and chronic diseases of at-risk populations that are pregnant women and children. Since 2012, he has headed the LaSalle Beauvais Department of Nutrition and Health Sciences, a department active in teaching, research and technology transfers in the areas of nutrition, food and health Biografia Abalo Chango è docente e ricercatore, professore di Genomica nutrizionale e bioinformatica applicata all'istituto politecnico LaSalle Beauvais. Ha creato e condotto dal 2006 al 2010 l'unità di ricerca Espressione genica e regolazione epigenetica dell'alimento (EGEAL). Le sue ricerche sono impostate sull'approccio genomico al metabolismo delle vitamine B (come ad es. i folati), dei composti bioattivi (polifenoli et al.) e dei contaminanti alimentari (micotossine, neoformati, metalli pesanti, ecc.). L'obiettivo di questi lavori è comprendere le interazioni complesse tra composti alimentari, genoma e predisposizione a malattie specifiche, nelle popolazioni a rischio e nella prime fasi della vita. Dal 2012 è direttore del dipartimento di Scienze della nutrizione e della salute dell'istituto. Il dipartimento si dedica attivamente all'insegnamento, alla formazione, alla ricerca, alla valorizzazione e all'insegnamento delle tecnologie nei settori della nutrizione, dell'alimentazione e della salute. regard moderne» Page 4

5 Pr. Jean-Pierre Corbeau Biographie Professeur émérite de sociologie de l'alimentation à l'université François Rabelais est cofondateur de l'institut Français du Goût et du Comité de Recherche "Anthropologie et sociologie de l'alimentation" à l'aislf. Secrétaire de l'iehca, il est membre qualifié du Conseil National de l'alimentation, des comités scientifiques du GROS et de l'ocha. Auteur, coauteur ou responsable de plus d'une dizaine d'ouvrages et d'une centaine d'articles sur l'alimentation, ses études portent sur l'éducation alimentaire, les sociabilités et le plaisir alimentaire chez les enfants, les adolescents et les personnes âgées. Il étudie les fonctions symboliques des aliments. Biography Professor emeritus of the Sociology of Food at the University of Tours, is co-founder of the Institut Français du Goût and of the Research Committee on the Anthropology and Sociology of Food at the AISLF. He serves as Executive Secretary of the European Institute of the History and Culture of Food (IEHCA), and is a member of the French National Food Council and serves on the scientific committees of the GROS (discussion group on obesity) and the OCHA (observatory of dietary habits). He has authored, co-authored or edited over ten books and a hundred articles on food. He has investigated the symbolic functions of food, and his research covers food education, and food sociability and pleasure among children, adolescents and the elderly. Biografia Professore emerito di sociologia dell'alimentazione all'università François Rabelais, è cofondatore dell'institut Français du Goût et del Comitato di ricerca "Antropologia e sociologia dell'alimentazione" dell'aislf (Associazione internazionale dei sociologi di lingua francese). Segretario dell'iehca, è membro del Consiglio nazionale dell'alimentazione, dei comitati scientifici del GROS (Gruppo di riflessione sull'obesità e il sovrappeso) e dell'ocha (Osservatorio Cniel delle abitudini alimentari). È autore, coautore o curatore di oltre une decina di saggi e di un centinaio di articoli sull'alimentazione. I suoi studi vertono sull'educazione alimentare, le sociabilità e il piacere alimentare di bambini, adolescenti e anziani, nonché sulle funzioni simboliche degli alimenti. regard moderne» Page 5

6 Mme Agnès Giboreau Biographie Spécialiste en évaluation sensorielle et du comportement du consommateur. Docteur-ingénieur en sciences des aliments, titulaire d un DEA de psychologie cognitive, elle est Directrice de la Recherche de l Institut Paul Bocuse. Elle est membre fondateur et co-animatrice de Sensolier, groupe de travail industrie/recherche sur la sensorialité. Elle enseigne dans plusieurs Masters universitaires et a publié de nombreux articles. Biography Specialized in the sensory and behavioral evaluation of consumers. She holds a PhD in Food Sciences and a graduate degree in Cognitive Psychology, and is a Research Director at Institut Paul Bocuse. She is a founding member and codirector of Sensolier, a joint academic and industry research initiative sensorality. She teaches in several Masters programs and has published numerous articles. Biografia Agnès Giboreau è specializzata in analisi sensoriale e comportamento dei consumatori. Ingegnere, ricercatrice in Scienza degli alimenti e titolare di un dottorato in psicologia cognitiva, dirige il dipartimento di Ricerca dell'istituto Paul Bocuse. È membro fondatore e coanimatrice di Sensolier, un gruppo di lavoro industria-ricerca sulla sensorialità. Insegna in numerosi Master universitari e ha pubblicato numerosi articoli. regard moderne» Page 6

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8 M. François Guillon Biographie HEC, il aime et pratique depuis longtemps le management, la gestion de terrain, la découverte par l enquête, la construction en commun de solutions, l accouchement des esprits, la formation et le conseil. En 1978, alors qu'il était Professeur-Assistant du Groupe HEC, il prend, aux Grands Moulins de Paris, la responsabilité du développement européen de la chaîne de boulangeries restaurants Vie de France, puis, dans le Groupe SODEXO, la responsabilité de développement de chaînes grand public au Moyen-Orient et aux Etats-Unis. En 1984 il revient en France et ouvre une consultance en stratégie et marketing alimentaires. Il sert des clients de tous les métiers de l alimentaire. De 1991 à 2007, il est simultanément Responsable de l enseignement de la stratégie et du marketing alimentaire au Conservatoire national des arts et métiers à Paris. En 2001, il devient enseignant-chercheur de l Institut Polytechnique LaSalle Beauvais. Il y dirige le Mastère Spécialisé «Management, Restauration, Santé, Bien-être». En 2007, l Institut lui confie la Chaire de Marketing Alimentaire et Ethique. Il a présidé pendant dix ans l association IREMAS (Institut pour la recherche en marketing de l alimentation santé). Depuis 2014, il préside ALIM50+, une association professionnelle ayant pour objet d imaginer et d accompagner l avenir de l alimentation des Seniors. Biography He holds an MBA from HEC Paris, and has been active in administration, field management, surveys, collaborative solution building, teaching and consulting. In 1978, while an assistant professor with HEC Group, he was in charge of European development projects for the milling and baking group Grands Moulins de Paris, and then, with Sodexo, developed and managed new concepts of public commercial restaurant and bakery shops in the Middle East and the USA. He returned to France in 1984 and opened a consulting firm specialized in food strategy and marketing. From 1991 to 2007, he was Associate Professor of Food Economics and Marketing at Conservatoire National des Arts et Métiers in Paris. In 2001 he joined the faculty of Institut Polytechnique LaSalle Beauvais as associate professor, where he directed the masters program in Management, Catering, Health and Wellbeing. In 2007, he was appointed to the Food Marketing and Ethics Teaching and Research Chair. For a decade, he was Chair of the IREMAS association (Institute for Research in Food Health Marketing). Since 2014, he has been president of ALIM50+, a professional association with members from academia and industry to promote research into future food developments for seniors. regard moderne» Page 8

9 Biografia Diplomato dell'hec di Parigi, nutre per il management una passione che mette in pratica da molti anni, insieme alla gestione sul campo, la scoperta attraverso l'inchiesta, la costruzione comune di soluzioni, la maieutica, la formazione e la consulenza. Nel 1978 lascia il posto di Docente-assistente presso il Gruppo HEC per raggiungere i Grands Moulins de Paris, che gli affidano lo sviluppo europeo della catena di fornai e ristoratori Vie de France, per poi incaricarlo dello sviluppo delle catene SODEXO per il grande pubblico in Medio Oriente e negli Stati Uniti. Nel 1984 torna in Francia e lancia un'attività di consulenza in strategia e marketing alimentari, collaborando con aziende che rappresentano tutti i mestieri del settore. Dal 1991 al 2007 aggiunge alla sua attività di consulenza il ruolo di Responsabile didattico in Strategia e marketing alimentare allo CNAM (Conservatorio nazionale di arti e mestieri di Parigi). Nel 2001 diventa docentericercatore all'istituto politecnico LaSalle Beauvais, dove dirige il Master di II livello in "Management, Ristorazione, Salute, Benessere". Nel 2007, l'istituto gli conferisce la cattedra di Marketing alimentare e etico. È stato per dieci anni Presidente dell'associazione IREMAS (Istituto per la ricerca in marketing dell'alimentazione salutare). Dal 2004 è Presidente dell'alim50+, un'associazione professionale che si propone di immaginare e accompagnare il futuro dell'alimentazione della terza età. regard moderne» Page 9

10 M. Olivier Rollin Biographie Géographe de formation, ancien consultant en ingénierie touristique et en marketing territorial, Olivier Rollin est aujourd hui en charge du développement au sein l Institut Européen d Histoire et des Cultures de l Alimentation. Il intervient notamment dans divers projets de valorisation du patrimoine alimentaire et gastronomique des territoires. Biography Olivier Rollin's academic background is in Geography. He has worked as a consultant in tourism engineering and territorial marketing, and is currently the head of development at the European Institute of the History and Culture of Food (IEHCA, Institut Européen d'histoire et des Cultures de L'Alimentation), which is affiliated with the University of Tours. He has been involved in numerous projects designed to preserve and market the culinary and gastronomic heritage of specific territories. Biografia formazione, ex consulente in ingegneria turistica e marketing territoriale, Olivier Rollin è responsabile dello Sviluppo presso l'istituto Europeo di Storia e Culture dell Alimentazione. La sua attività comprende numerosi progetti di valorizzazione del patrimonio alimentare e gastronomico regionale regard moderne» Page 10

11 M. Hassan Younes Biographie Hassan YOUNES, titulaire d un Doctorat d'université en Nutrition Humaine, est habilité à diriger des recherches en Nutrition Humaine. Son parcours l a mené de l université d Auvergne où il était enseignant-chercheur en nutrition humaine au cabinet Nutralis où il était Consultant en transfert technologique en Nutrition, Alimentation et Santé, puis à l Institut Polytechnique LaSalle Beauvais en tant que Directeur du département Sciences de la Nutrition et santé, puis d Enseignant- Chercheur en Nutrition Humaine et de Responsable de la cellule de recherche clinique en Nutrition. Ses centres d'intérêt au niveau de l enseignement couvrent la physiologie et la physiopathologie, la nutrition humaine et maladies associées. Dans le domaine de la recherche, il se concentre sur les fibres alimentaires et leurs implications dans l'homéostasie de différents métabolismes ainsi que dans la prévention et la prise en charge des pathologies physiologiques et métaboliques. Biography Hassan Younes holds a PhD in Human Nutrition and is an accredited research director in the discipline. He has taught at the University of Auvergne and served as a consultant at Nutralis, a consulting firm, in the area of technology transfers in Nutrition, Food and Health. At LaSalle Beauvais, he has served as head of the Department of Nutrition and Health Sciences, professor of Human Nutrition, and head of the Nutrition Clinical Research group. His areas of academic interest include physiology and physiopathology, human nutrition, and associated pathologies. His research focuses on dietary fiber and its role in the homeostasis of metabolic processes, and in the prevention and treatment of physiologicaland metabolic pathologies. Biografia Hassan YOUNES è titolare di un dottorato universitario in Nutrizione umana, materia che è anche il suo campo di ricerca. Il suo percorso è iniziato all'università dell'alvernia, dove è stato docente-ricercatore in nutrizione umana. In seguito raggiunge la società Nutralis come Consulente in trasferimento tecnologico in Nutrizione, Alimentazione e Salute, per poi integrare l'istituto politecnico LaSalle Beauvais in qualità di Direttore del dipartimento di Scienze della nutrizione e salute, e infine come docente-ricercatore in Nutrizione umana e Responsabile della divisione di Ricerca clinica in Nutrizione. I suoi centri d'interesse pedagogici includono la fisiologia e la fisiopatologia, la nutrizione umana e le malattie ad essa correlate. Le sue ricerche sono incentrate sulle fibre alimentari e la loro implicazione nell'omeostasi dei vari metabolismi, nonché sulla prevenzione e trattamento delle patologie fisiologiche e metaboliche. regard moderne» Page 11

12 PROGRAMME (FR) Matin - Approches scientifiques multidisciplinaires 08:45 Enregistrement des participants et café d accueil 09:30 Accueil de la Conférence Philippe Choquet, Directeur général de Institut Polytechnique (Beauvais, Fr.) 09:35 Ouverture Charlotte Dufour, Nutritionniste, Division de la Nutrition, FAO, (Rome, It.) 09:45 L intérêt es liens entre alimentation et bienêtre Jean-Pierre Corbeau, professeur émérite, Université François Rabelais (Tours, Fr.) 10:05 Session 1 Individu, biologie, aliment et bien-être Modérée par Abalo Chango, enseignant-chercheur, LaSalle Beauvais L'alimentation participe-t-elle au bien-être? Réalités, enjeux et contradictions (Réflexions physiologiques et sanitaires) Jean-Michel Lecerf, Chef du Service de Nutrition, Institut Pasteur (Lille, Fr.) Wellbeing also means not suffering from food-related illnesses: A state of the art of dietary technological tools Rick Weiss, Président, Fondateur & Ingénieur en chef Bien-être, Viocare, Inc. (USA) 10:55 Session 2 Le contexte du repas et le bien-être : environnement et rituel Modérée par Erminio Monteleone, Professeur associé, Université de Florence (It.) The use of plating and presentation to increase healthy eating Debra Zellner, Professeur de Psychologie à l Université d Etat de Montclair (USA) Using culinary and hospitality know-how to increase the pleasure of meals Agnès Giboreau, Directrice de la Recherche de l Institut Paul Bocuse (Lyon, Fr.) 11:50 Pause 12:05 Session 3 Les représentations historiques et sociologiques du bienmanger / bien-être Modérée par Loïc Bienassis, Chargé de mission IEHCA (Tours, Fr.) Bien manger pour bien être : nourriture et santé du Moyen Âge au début de l'ère industrielle Antonella Campanini, Professeur-Assistant, Université des Sciences Gastronomiques (Pollenzo/Bra, It.) Consommation de produits régionaux et bien-être alimentaire : pratiques et représentations de jeunes retraités Karen Montagne et Frédéric Précigout, Sociologues de l alimentation, EA 6294, L Équipe Alimentation (LÉA), Université François Rabelais (Tours, Fr.) regard moderne» Page 12

13 PROGRAMME (FR) Après-midi - De la science à l innovation alimentaire 12:55 Lunch-buffet 14:00 Synthèses et conclusion de la matinée - Présentation des tables rondes François Guillon, enseignantchercheur, Institut Polytechnique Lasalle Beauvais, Coordinateur du colloque 14:20 1 ère table ronde Modérée par François Guillon, enseignantchercheur, LaSalle Beauvais (Fr.) Alimentation, bien-être et nouveaux produits alimentaires Un panel d universitaires et de professionnels dont Claire Meunier (Coca-Cola) et Jean-Pierre Williot (Université François Rabelais Tours) 15:10 Pause 15:50 2 ème table ronde Modérée par Olivier Rollin, Chargé du développement, IEHCA (Tours, Fr.) Alimentation, bien-être, nouveaux produits, services et art de vivre Un panel d universitaires et de professionnels dont: Christophe Château (Bonduelle), Eugenio Mailler (Slow Food) et Samuel Vals (Epicurium) 17:00 Synthèses du colloque Par le Professeur Albert Capatti, Université de Pavie regard moderne» Page 13

14 PROGRAM (GB) Morning Multidisciplinary scientific approaches 08:45 Registration and welcome coffee 09:30 Introduction to conference Philippe Choquet, Director, Institut Polytechnique LaSalle (Beauvais, Fr.) 09:35 Opening speech Charlotte Dufour, Nutritionist, Nutrition Division, FAO, (Rome, It.) 09:45 The importance of linkages between food and wellbeing Jean-Pierre Corbeau, Professor Emeritus, University of Tours (Fr.) 10:05 Session 1 Individuals, biology, food and wellbeing Moderator: Abalo Chango, Professor of Nutrigenomics and Applied bioinformatics, LaSalle Beauvais How does food contribute to wellbeing? Realities, implications and contradictions (Physiological and health considerations) Jean-Michel Lecerf, Head of Department of Nutrition, Institut Pasteur de Lille (Fr.) Wellbeing also means not suffering from food-related illnesses: A state of the art of dietary technological tools Rick Weiss, President, Founder & Chief Wellness Engineer of Viocare, Inc. (USA) 10:55 Session 2 The context of meals and wellbeing: environment and ritual Moderator: Erminio Monteleone, Associate Professor, University of Florence (It.) The use of plating and presentation to increase healthy eating Debra Zellner, Professor of Psychology, Montclair State University (USA) Using culinary and hospitality know-how to increase the pleasure of meals Agnès Giboreau, Director of Research at the Paul Bocuse Center for Food and Hospitality Research (Lyon, Fr.) 11:50 Break 12:05 Session 3 Historical and sociological representations of eating well and wellbeing Moderator: Loic Bienassis, Head of Policy and Projects, IEHCA (Tours, Fr.) Eating well for wellbeing: food and health from the Middle Ages to the start of the Industrial Age Antonella Campanini, Assistant Professor, University of Gastronomic Sciences (Pollenzo/Bra, It.) Consumption of regional products and nutritional wellbeing: practices and representations of recent retirees Karen Montagne and Frédéric Précigout, Food Sociologists, EA 6294, L Équipe Alimentation, Université François Rabelais (U. of Tours, Fr.) regard moderne» Page 14

15 PROGRAM (GB) Afternoon From science to food innovation 12:55 Lunch-buffet 2:00 Summary of the morning's proceedings. Introduction to the round table discussions François Guillon, Associate Professor, Institut Polytechnique LaSalle Beauvais, Coordinator of the conference 2:20 1st round table Moderator: François Guillon, Associate Professor, LaSalle Beauvais (Fr.) Nutrition, wellbeing, and new food products : Seeds, emerging and developed A panel of academics and industry professionals, incl. Claire Meunier (Coca-Cola) and Jean-Pierre Williot (Université François Rabelais Tours) 3:10 Break 3:50 2nd round table Moderator: Olivier Rollin, Head of Development, IEHCA (Tours, Fr.) Food, wellbeing, new products and services, and the art de vivre: Seeds, emerging and developed A panel of academics and industry professionals, incl. Christophe Château (Bonduelle), Eugenio Mailler (Slow Food) and Samuel Vals (Epicurium) 5:00 Conference wrap-up Prof. Alberto Capatti, University of Pavia regard moderne» Page 15

16 PROGRAMMA (IT) Mattino - Approcci scientifici multidisciplinari 08:45 Registrazione dei partecipanti e caffè di benvenuto 09:30 Accoglienza della conferenza Philippe Choquet, Direttore generale, Istituto Politecnico LaSalle (Beauvais, Fr.) 09:35 Apertura Charlotte Dufour, Nutritionista, Divisione Nutrizione, FAO, (Roma It.) 09:45 L'interesse delle relazioni tra alimentazione e benessere Jean-Pierre Corbeau, professore emerito, Università François Rabelais (Tours, Fr.) 10:05 1a sessione Individuo, biologia, alimenti e benessere Moderatore: Abalo Chango, docentericercatore, LaSalle Beauvais Come l'alimentazione partecipa al benessere? Realtà, sfide e contraddizioni (riflessioni fisiologiche e sanitarie). Jean-Michel Lecerf, Primario del servizio di nutrizione, Istituto Pasteur (Lille, Fr.) Star bene significa anche non soffrire di malattie alimentari: Lo stato dell'arte degli strumenti tecnologici in dietetica Rick Weiss, Presidente, fondatore e ingegnere capo Benessere, Viocare, Inc. (USA 10:55 2a sessione Il contesto del pasto e il benessere: ambito e rituale Moderatore: Erminio Monteleone, Professore associato, Università di Firenze (It.) Il ricorso all'impiattamento e alla presentazione per incoraggiare il mangiar sano Debra Zellner, Professore di Psicologia all'università di Stato di Montclair (USA) Migliorare il piacere dei pasti attraverso le buone pratiche della gastronomia e dell'ospitalità Agnès Giboreau, Direttrice di Ricerca dell'istituto Paul Bocuse (Lyon, Fr.) 11:50 Pausa 12:05 3a sessione Le rappresentazioni storiche e sociologiche del mangiar benebenessere Moderatore: Loïc Bienassis, Responsabile IEHCA (Tours, Fr.) Mangiar bene per star bene: cibo e salute dal Medio Evo all'inizio dell'era industriale Antonella Campanini, Docente-assistente, Università degli Studi di Scienze Gastronomiche (Pollenzo/Bra, It.) Consumo di prodotti regionali e benessere alimentare: pratiche e rappresentazioni dei neopensionati. Karen Montagne et Frédéric Précigout, Sociologia dell'alimentazione, EA 6294, L Équipe Alimentation (LÉA), Università François Rabelais (Tours, Fr.) regard moderne» Page 16

17 PROGRAMMA (IT) Pomeriggio - Dalla scienza all'innovazione alimentare 12:55 Pranzo-buffet 14:00 Sintesi e conclusione della mattina - Presentazione delle tavole rotonde François Guillon, docentericercatore, Istituto Politecnico LaSalle Beauvais, Coordinatore del convengo 14:20 1 a tavola rotonda Moderatore: François Guillon, docente-ricercatore, LaSalle Beauvais (Fr.) Alimentazione, benessere e nuovi prodotti alimentari Panel di relatori del mondo professionale e universitario, tra cui Claire Meunier (Coca-Cola) e Jean- Pierre Williot (Università François Rabelais Tours) 15:10 Pausa 15:50 2 a tavola rotonda Moderatore: Olivier Rollin, Responsabile dello sviluppo IEHCA (Tours, Fr.) Alimentazione, benessere e nuovi prodotti, servizi, stile di vita Panel di relatori del mondo professionale e universitario, tra cui Christophe Château (Bonduelle), Eugenio Mailler (Slow Food) e Samuel Vals (Epicurium) 17:00 Sintesi del convegno Professor Alberto Capatti, Università di Pavia regard moderne» Page 17

18 INTERVENANTS ET ABSTRACTS SPEAKERS AND ABSTRACTS RELATORI E ABSTRACT M. Philippe Choquet Director, Institut Polytechnique LaSalle (Beauvais, Fr.) Biographie Directeur général de l Institut Polytechnique LaSalle Beauvais depuis Ingénieur diplômé de LaSalle Beauvais en 1987, Philippe Choquet complète sa formation l année suivante par le MBA d HEC Paris avec spécialisation en stratégie internationale à la London Business School. Il débute sa carrière en Espagne dans le secteur semencier de 1989 à 1992, puis travaille dans le conseil en stratégie pendant sept ans chez PERI-G. Nommé directeur général de l Institut supérieur d agriculture de Beauvais en 1999, il pilote la fusion avec l Institut de géologie Albert-de-Lapparent pour constituer l Institut polytechnique LaSalle Beauvais. Très impliqué à l international, il a été successivement vice-président puis président de l ICA European Association of Life Sciences Universities de 2008 à 2011, président de GCHERA, Association mondiale des universités en agriculture de 2009 à 2013, puis viceprésident depuis 2007 de l International Association of LaSalle Universities. Biography Director of Institut Polytechnique LaSalle Beauvais since An engineering graduate of LaSalle Beauvais in 1987, Philippe Choquet earned an MBA the following year from HEC Paris, with a specialization in international strategy at London Business School. He began his career in Spain in the seeds sector, from 1989 to 1992, and then spent seven years in strategic consulting with PERI-G. After appointment as director of Institut Supérieur d'agriculture de Beauvais in 1999, he managed the merger with Institut de Géologie Albert-de-Lapparent, to form Institut polytechnique LaSalle Beauvais. He is highly involved in international educational organizations, and has served as vice president and then president of ICA European Association of Life Science Universities from 2008 to 2011; President of GCHERA, the Global Confederation of Higher Education Associations for the Agricultural and Life Sciences, ; and vice president, since 2007, of the International Association of LaSalle Universities.. regard moderne» Page 18

19 Biografia Direttore generale dell'istituto Politecnico LaSalle (Beauvais, Fr.) dal 1999 Dopo la laurea in ingegneria a LaSalle Beauvais nel 1987, Philippe Choquet completa il suo percorso formativo con un MBA della Haute École de Commerce di Parigi, e si specializza in strategia internazionale alla London Business School. Inizia la carriera in Spagna nel settore delle sementi agricole tra il 1989 e il 1992, poi lavora per sette anni come consulente strategico da PERI-G. Nominato Direttore generale dell'istituto Superiore di Agricultura di Beauvais nel 1999, ne coordina la fusione con l'istituto di Geologia Albert-de-Lapparent per costituire l'istituto Politecnico LaSalle Beauvais. Nella sua attività in contesto internazionale, è stato vicepresidente dell'ica European Association of Life Sciences Universities dal 2008 al 2011 e presidente della GCHERA, Associazione mondiale delle facoltà di agricoltura, dal 2009 al È vice-presidente dal 2007 dell International Association of LaSalle Universities. regard moderne» Page 19

20 Mme Charlotte Dufour Charlotte Dufour, Nutritionist, Nutrition Division, FAO, (Rome, It.) Biographie Spécialiste des liens entre l agriculture, l alimentation et la santé, Charlotte Dufour travaille à l Organisation des Nations Unies pour l Alimentation et l Agriculture (FAO). Elle a travaillé avec Action Contre la Faim et le Groupe Urgence Réhabilitation Développement (URD) avant de rejoindre la FAO en 2005 en tant que conseillère en nutrition auprès du Ministère de l Agriculture en Afghanistan. Elle travaille au siège de la FAO depuis 2010, où elle se consacre aux liens entre agriculture et alimentation et santé, via des actions de plaidoyer politique, de formation et d appui aux programmes de terrain en Afrique et ailleurs. Elle est diplômée de l Université d Oxford et de la London School of Hygiene and Tropical Medicine. Biography Specialized in the links between food production and human nutrition, Charlotte Dufour works in the UN Food and Agriculture Organization nutrition policies and programmes team. She started working with Action Against Hunger and Groupe Urgence Réhabilitation Développement (URD) before joining FAO as Food Security and Nutrition Advisor to the Ministry of Agriculture in Afghanistan in Since 2010, she works in FAO s headquarters nutrition division in Rome, and works on promoting agriculture, nutrition and health linkages through advocacy, training and field programme support. She holds a Ba from Oxford University and a MSc. from the London School of Hygiene and Tropical Medicine. Biografia Specialista delle relazioni tra agricoltura, alimentazione e salute, Charlotte Dufour lavora all'organizzazione delle Nazioni Unite per l'alimentazione e l'agricoltura (FAO). Ha lavorato con Azione Contro la Fame e per il gruppo Urgenza Riabilitazione Sviluppo (URD) prima di raggiungere la FAO nel 2005, come consulente in nutrizione presso il Ministero dell'agricoltura in Afghanistan. Lavora presso la sede della FAO dal 2010, dove si dedica alle relazioni tra agricoltura, alimentazione e salute tramite azioni di promozione, formazione e sostegno dei programmi condotti sul campo in Africa e nel mondo. Si è laureata all Università di Oxford ed ha conseguito un master alla London School of Hygiene and Tropical Medicine. regard moderne» Page 20

21 In order to set the scene to the day's discussion, Charlotte Dufour will provide an overview of the nutrition situation in the world, emphasising the persistence of undernutrition and micro-nutrient deficiencies and the rising levels of overweight and obesity. She will also describe how diets are changing as the world's population increasingly lives in urban areas and are better connected to markets through globalisation. She will propose insights as to how different types of malnutrition and changes in diets relate to human well-being, and argue that while the linkages between diets, nutrition and well-being can differ between countries or cultures, food is fundamental to well-being worldwide. Charlotte Dufour posera le contexte global des discussions en présentant la situation nutritionnelle dans le monde, mettant en avant la co-existence de sous-nutrition, de carences en micro-nutriments et d'une obésité de plus en plus répandue. Elle décrira comment les régimes alimentaires évoluent avec la mondialisation des échanges et l'urbanisation des populations à travers le monde. Elle proposera des réflexions sur les liens entre les différents types de malnutrition, les changements alimentaires et le bien-être, arguant que même si la nature de ces liens peuvent être différents d'un pays ou d'une culture à l'autre, l'alimentation est un élément fondamental du bien-être humain partout dans le monde. regard moderne» Page 21

22 Pr. Jean-Pierre Corbeau Emeritus Professor at the Université François Rabelais, Tours The importance of linkages between "food" and "well-being" The topic of food and well-being can be interpreted in a variety of ways. The reality of food is an all-encompassing whole; it has multiple dimensions, e.g., biological, symbolic and economic; it can be analyzed as an area for social reproduction or construction; it signifies a sense of belonging or desire for distinction. The notion of "well-being" carries connotations of a comfortable position in society; it is embedded in "happiness" a word that similarly has multiple meanings; it points to a quality of life, not simply physical but also emotional; it evokes pleasant bodily and sensory experiences; and ultimately, it is amenable to analysis under the more academic concepts of identity balance and self-esteem. Paradoxically, connecting the two terms makes it possible to clarify both, and to develop scenarios that can be of interest not only to decision-makers in the public policy and economic spheres, but also to ourselves as eaters. We begin with the first link between food and "well-being": we must eat to survive, as "being" precedes "well-being." We underscore the danger of reducing food and well-being to their biological and nutritional dimension, seeing only a medical issue on the one hand, and conflating well-being and its related properties with some kind of "health package". On the other hand, we also point out the dangers of any reading of "well-being" that ignores the distinctions between "sensorial emotion" connected with the sense of taste, and "the pleasures of food", thereby confining the eater to a compulsive process of fattening. The importance of the linkages between food and "well-being" emerges when we analyze what "eating" signifies; when we consider cultural transmission of repertories (edible, culinary, gastronomical), their transgression, and playful innovations when one takes into account the forms of communication embedded in sharing, the complexity of perceived pleasure (in the organoleptic emotion where the eater's and the product's stories/histories intersect), and the imaginaries that each food carries. In particular, this includes the needs of urban eaters for "trust" and "reassurance" regarding the food they take into their bodies; in addition to the traditional signs of quality and health, they want to capture the producers' know-how; they want to eat or drink countryside landscapes; they want to re-experience what they have already known there, or imagine what they will find. regard moderne» Page 22

23 L intérêt des liens entre «alimentation» et «bien être» Alimentation et «bien-être» donnent lieu à de multiples interprétations. Le «fait alimentaire est total», il mobilise plusieurs dimensions allant du biologique au symbolique, en passant par l économique, dans le même temps qu il souhaite reproduire ou créer, signifier une appartenance ou un désir de distinction. La notion de «bien-être» renvoie à une position sociale confortable ; elle s imbrique dans le «bonheur» -lui-même polysémique- ; elle signifie une qualité de vie, pas seulement matérielle mais aussi affective ; elle évoque des sensations corporelles et sensorielles plaisantes, pour, in fine, participer à la notion plus sociologique d équilibre identitaire et d estime de soi. Paradoxalement, la mise en lien des deux termes permet leur éclaircissement et la matérialisation de scénarios susceptibles d intéresser des acteurs politiques, économiques et, bien sûr, en premier lieu, les mangeurs que nous sommes tous. Nous évoquerons d abord le premier lien entre l alimentation et le «bien-être», celui qui nous oblige à manger pour être, avant d être bien! Nous soulignerons alors le danger de réduire l alimentation et le bien-être à leur seule dimension biologique et nutritionnelle, de médicaliser la première en confondant les produits dérivés du second avec une simple «offre» santé. A l inverse nous pointerons aussi les dangers d un «bien-être» qui confondrait trop rapidement «émotion gustative» et «plaisir alimentaire» et qui «enfermerait» le mangeur dans un gavage fatal. L intérêt des liens entre alimentation et «bien-être» émerge lorsque l on comprend ce que manger veut dire, que l on envisage les transmissions identitaires des répertoires du mangeable, du culinaire et du gastronomique, leur transgression et les innovations ludiques. Lorsque l on prend en compte les formes de communications imbriquées dans les partages, la complexité du plaisir ressenti (qui fait se rencontrer l histoire du mangeur et celle du produit au sein de l émotion organoleptique), les imaginaires que véhicule l aliment, le besoin de «confiance», de «rassurance» des mangeurs urbains incorporant l aliment et qui, au-delà de la santé et des signes traditionnels de qualité nécessaires, désirent s approprier des savoir faire de producteurs, désirent manger ou boire des paysages, retrouver ce qu ils y ont connu ou anticiper sur ce qu ils y découvriront. regard moderne» Page 23

24 Dr. Jean-Michel Lecerf Head of Department of Nutrition Institut Pasteur de Lille Biographie Chef du Service de Nutrition Professeur associé à l Institut Pasteur de Lille. Jean-Michel Lecerf est médecin, spécialiste en endocrinologie et maladies métaboliques. Il se consacre à la nutrition depuis 29 ans après avoir exercé comme médecin généraliste 7 ans ( ), endocrinologue en libéral 18 ans ( ), tout en ayant débuté ses fonctions hospitalières où il s est spécialisé dans les maladies métaboliques (dyslipidémies, obésité, diabète) et ses activités à l Institut Pasteur de Lille où il travaille comme nutritionniste dès Biography Dr. Jean-Michel Lecerf is Head of the Department of Nutrition and Associate Professor at the Institut Pasteur in Lille. He is specialized in endocrinology and metabolic disorders. He spent seven years as a general practitioner ( ) and 18 as an endocrinologist in private practice ( ). For the past 29 years, a major focus has been on nutrition, alongside his responsibilities at the Lille University Teaching Hospital, where he specializes in metabolic disorders (dyslipidemia, obesity and diabetes) and at Institut Pasteur in Lille, where he has worked as a nutritionist since He has published widely. Biografia Responsabile del Sevizio nutrizione - Professore associato dell'istituto Pasteur di Lille. Jean-Michel Lecerf è medico, specializzato in endocrinologia e malattie metaboliche. Si dedica alla nutrizione da 29 anni, di cui 7 come medico di famiglia ( ) e 18 come endocrinologo ( ), e in parallelo ha lavorato in ospedale, specializzandosi nelle malattie del metabolismo (dislipidemie, obesità, diabete), e all'istituto Pasteur di Lille, dove esercita come nutrizionista dal regard moderne» Page 24

25 Does food contribute to well-being? Realities, complications and contradictions Yes, food contributes to well-being, because eating is a fundamental physiological need, on a par with drinking, sleeping, and breathing. Failure to eat leads to death. Reducing intake leads to malnutrition and deficiencies but there are phases of adaptation to permit survival. The paradox is that overeating can also lead to illness. But health is not defined by the absence of illness; health is an overall state including physical, mental and social well-being. Can well-being be defined, or it entirely subjective and personal? Yes, obviously, eaters and nutritionists alike experience, in their own bodies and in their scientific work, the fact that proper nutrition improves health, objectively and subjectively, whereas overindulgence, too much of a good thing, leads to discomfort. Part of the discomfort is a direct consequence of improper eating, namely becoming overweight. But excess weight is well tolerated for quite some time, whereas being underweight can lead to ill-being. Curiously, convincing someone that he or she is not eating properly cannot come from wise words or medical test results, but only from an actual change in dietary intake and the subsequent improvements. Persuasion requires empirical, experimental proof. Note however that the placebo effect is as strong with nutrition as it is with a drug: the way in which the change is prescribed counts just as much as the change itself. The idea is: "I decide that this is good for me, because I want it to be." This helps to explain the success of many crazy fads and diets based on eliminating one thing or another. Add the nocebo effect regarding perceived or related dangers, and ideas like: "these apples are full of pesticides and they're poisoning me; gluten is a big sticky protein that harms the intestines; cow's milk is not intended for humans; or butter is full of saturated fats that clog the arteries" ideas that lead to the conclusion: "I can't stand these foods that are making me sick." This shows why it is so hard to define proper food and nutrition. Everyone has his or her ideas, with fools and charlatans in the lead, with the best of intentions and a positive agenda. Because well-being is related to health, the public authorities also come forward with their positive agenda. No one denies that proper nutrition is a factor of good health. So government will encourage proper eating and being healthy. Good health becomes a demand. Gradually, the idea emerges that being healthy is a duty, if for the best of reasons, to keep spending under control. This could translate into a totalitarian approach to public health and hygiene; not only would this approach subject some people to harassment; it would also be medical heresy and in many cases scientific error: not everyone can be in good health, some things are beyond our control, and food is not the only factor. regard moderne» Page 25

26 L alimentation participe-t-elle au bien-être? Réalités, enjeux et contradictions Oui, puisque se nourrir est un besoin physiologique majeur au même titre que boire, dormir, respirer. S'en passer conduit à la mort. La réduire conduit à la sous-nutrition et aux carences, mais il existe des phases d adaptation permettant la survie. Trop manger peut aussi paradoxalement conduire à la maladie. Mais l absence de maladie ne définit pas la santé qui est un état complet de bien-être physique, mental et social Peut-on définir le bien-être, n est-il pas subjectif et individuel? Oui bien sûr, mangeurs et nutritionnistes ont en commun d expérimenter dans leur chair et dans leur chaire qu une bonne alimentation améliore la santé objective et subjective, à l inverse de la bonne chère qui crée de l inconfort. Mais une partie de cet inconfort est lié à une conséquence indirecte d une alimentation inadéquate, le surpoids. Cependant longtemps le surpoids est bien toléré et c est le sous-poids qui peut induire un mal être! Curieusement ce n est pas le discours des autres qui peut convaincre que l on mange mal, ce n est pas non plus une batterie de tests, c est le changement d alimentation et son cortège d améliorations : pour séduire il faut prouver par l expérimentation. L effet placebo est cependant aussi puissant avec la nutrition qu avec un médicament : la façon dont le conseil de changement est prescrit compte autant que le changement lui-même. Je décide que cela me fait du bien (parce que je le veux). C est pourquoi aussi beaucoup de régimes farfelus, de modes alimentaires, de régimes «sans», marchent. A cela il faudra ajouter l effet nocebo relatif aux dangers perçus et/ou associés : «ces pommes (bourrées de pesticides) m empoisonnent ; le gluten est une grosse protéine collante qui abime l intestin, le lait n est pas fait pour l homme, le beurre bourrés d acides gras saturés encrasse les artères. Je ne supporte pas ces aliments qui me rendent malade!» D où la difficulté de définir une bonne alimentation : chacun y va de son couplet les ignorants et les charlatans plus que les autres, tous redresseurs de torts. Mais puisque le bien-être a quelque chose à voir avec la santé, les derniers redresseurs de torts pourraient être les pouvoirs publics. En effet une bonne alimentation est un facteur de bonne santé, personne ne peut en disconvenir. Alors encourageons la bonne alimentation et la bonne santé. Exigeons la bonne santé. C est ainsi que petit à petit ce devoir d être en bonne santé fait son chemin (pour la bonne cause, pour des économies), facteur de totalitarisme sanitaire au nom de l hygiénisme, véritable persécution pour certains, mais aussi hérésie médicale et parfois erreur scientifique : tous ne peuvent pas être en bonne santé, tout ne dépend pas de nous, tout ne vient pas de l alimentation. regard moderne» Page 26

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28 M. Rick Weiss President, Founder, and Chief Wellness Engineer of Viocare, Inc. (USA) Presidente, fondatore e ingegnere capo Benessere, Viocare, Inc. (USA) Biographie Président, fondateur et Chief Wellness Engineer de la société Viocare, Inc., une entreprise située à Princeton (New Jersey) qui met les technologies de l information au service de la santé et du bien-être. Viocare développe, à l'intention des chercheurs, des professionnels de la santé, et des conseillers wellness, des méthodes innovantes et scientifiquement prouvées qui visent à évaluer les habitudes alimentaires et d'activité physique, et les systèmes pour promouvoir la modification des comportements. Rick Weiss a été invité dans de nombreux congrès médicaux majeurs, et a publié des articles concernant de nouvelles techniques d évaluation alimentaire dans des revues scientifiques spécialisées. Titulaire d'une licence en génie électrique et mathématiques de l Université Carnegie Mellon et d'un master en génie électrique et informatique de l'université Princeton, Rick Weiss a débuté sa carrière dans la recherche appliquée au sein des Laboratoires Bell. Biography President, Founder, and Chief Wellness Engineer of Viocare, Inc., a healthcare information technology company in Princeton, New Jersey. Viocare researches and develops innovative and scientifically-proven dietary and physical activity assessment and behavioral modification systems for researchers, clinicians, and wellness counselors. Rick has been the Principal Investigator on 25 National Institutes of Health grants and contracts, valued at over $11 million, presented at numerous major healthcare conferences, and published in peer review journals about new techniques for dietary assessments. He started his career as an Applied Researcher at Bell Laboratories after receiving a Bachelor s degree in Electrical Engineering and Math with honors from Carnegie Mellon University and a Master s degree in Electrical Engineering and Computer Science from Princeton University. Biografia Presidente, fondatore e Ingegnere capo Wellness di Viocare, Inc., una società di tecnologia dell'informazione sanitaria con sede in Princeton, New Jersey. Viocare ricerca e sviluppa metodologie di valutazione delle abitudini alimentari e dell'attività fisica innovative e scientificamente provate, nonché sistemi di modificazione del comportamento rivolti a ricercatori, personale medico e consulenti del settore wellness. È stato coordinatore scientifico in 25 ricerche sovvenzionate dagli Istituti Nazionali di Sanità americani per un importo totale di oltre 11 milioni di dollari. Relatore in numerose conferenze sul tema di salute pubblica, ha pubblicato articoli sulle tecniche di valutazione delle abitudini alimentari in riviste scientifiche rinomate. La sua carriera è iniziata nella ricerca applicata presso i laboratori Bell, dopo aver conseguito con lode una laurea triennale in Ingegneria elettrica e Matematica alla Carnegie Mellon e un Master in Ingegneria elettrica e Scienze informatiche all'università di Princeton. regard moderne» Page 28

29 Wellbeing also means not suffering from food-related illnesses: A state of the art of dietary technological tools Diet and physical activity patterns are leading contributors to premature death. Care of chronic disease can be improved through two technologies that improve the collection of diet intake: a web-based dietary assessment questionnaire based on a Food Frequency Questionnaire (FFQ) technique and a mobile food tracker app that uses image and voice recognition. A new graphical data collection questionnaire method can improve and reliably assess the dietary intake of a patient. This web-based graphical FFQ includes 1,200 food and portion size images. Results are immediately available for analysis; reports include a food pattern analysis, a list of foods and nutrients consumed, and tailored behavioral feedback. Nutrient intake captured by this tool was evaluated through an inter-method reliability study with 74 subjects conducted at The Ohio State University. Nutrient intake produced by two administrations of the tool was compared to intake from six 24-hour recalls. The inter-method reliability was higher for the web-based graphical FFQ than for the paper FFQ that was used as the model for the system and higher than reported for many other paper FFQs used in major epidemiological studies. Of the macronutrients, accuracy only of alcohol values were similar to other questionnaires; for all other components correlations were substantially higher, being at or above 0.80 for most macronutrients (0.90 for alcohol, 0.84 for saturated fat, 0.82 for fat, and 0.79 for carbohydrate) and 0.67 for protein. Food records, often deemed the most accurate of the self-reported methods, are often viewed as tedious, may require weighing and recording intake over several days, making them prone to non-compliance. The most significant issue facing all self-reported methods is inaccuracy. The Mobile Food Intake Visual and Voice Recognizer (FIVR) System is a novel combination of innovative technologies including computer vision and speech recognition to measure diet intake using a mobile phone. A FIVR user captures a short video of foods to be consumed using the mobile phone s camera with a verbal annotation of the list of foods. These video and audio files are processed through a real-time backend server for food recognition and portion size measurement. FIVR is a low user-burden method for accurately capturing, analyzing, and reporting dietary behavioral measures. FIVR is trained to recognize over 200 different food types and achieved as little as 5% error in volume estimation in tests. regard moderne» Page 29

30 La dieta e l'attività fisica sono fattori fondamentali in termini di longevità. La cura delle malattie croniche può essere migliorata grazie a due tecniche che migliorano il monitoraggio degli apporti alimentari: la valutazione alimentare online quotidiana, basata sul Food Frequency Questionnaire (FFQ), e un'applicazione su smartphone che permette di registrare i cibi consumati tramite il riconoscimento visivo e vocale. La nuova versione del questionario FFQ si basa sull'uso di immagini che migliorano l attendibilità della valutazione del consumo alimentare da parte del paziente. Questo FFQ online, basato su elementi grafici, include immagini di cibi in porzioni di quantità diverse. I risultati sono immediatamente disponibili per l'analisi; i rapporti includono l'analisi del modello alimentare, la lista dei cibi e principi nutritivi consumati, e un commento personalizzato sulle abitudini alimentari. La quantità di nutrienti ottenuta con questo strumento è stata valutata attraverso uno studio di attendibilità inter-metodologie, condotto dalla Ohio State University su 74 soggetti. L'assunzione di nutrienti risultante da due somministrazioni dello strumento è stata paragonata all'assunzione valutata tramite sei 24HR. L'attendibilità inter-metodologie era più elevata per il questionario FFQ online rispetto a quello su carta usato come modello comparativo, ed era più elevata di quella osservata in numerosi altri FFQ su carta nel quadro di studi epidemiologici. Tra i macronutrienti, solo l'accuratezza dei valori alcolici era simile a quella degli altri questionari; per tutti gli altri elementi, la correlazione era significativamente più elevata, con un indice di almeno 0,80 per la maggior parte dei macronutrienti (0,90 per l'alcol, 0,84 per i grassi saturi, 0,82 per i grassi, 0,79 per i carboidrati) e di 0,67 per le proteine. Il diario alimentare, solitamente considerato come il miglior metodo di auto-valutazione, è spesso percepito come fastidioso e può richiedere di pesare gli alimenti e di documentare le assunzioni su più giorni, abbassando il grado di compliance. Il principale problema dei metodi di auto-valutazione è l'inaccuratezza. Il FIVR (Food Intake Visual and voice Recognizer - Riconoscimento visivo e vocale degli apporti alimentari) combina due tecnologie innovative, la visione artificiale e il riconoscimento vocale, permettendo di calcolare gli apporti alimentari usando uno smartphone. L'utente del FIVR registra con la telecamera del cellulare un corto video degli alimenti che sta per consumare, pronunciando al contempo una lista verbale dei cibi presenti. Questi video e i relativi file audio sono elaborati in tempo reale da un server, che riconosce gli alimenti e misura le porzioni. Il FIVR è un metodo di semplice utilizzo per il soggetto, e permette di registrare, analizzare e monitorare il comportamento alimentare. Il dispositivo sa riconoscere più di 200 tipi di alimenti e ha ottenuto meno del 5% di errori di valutazione nei test. regard moderne» Page 30

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32 M. Erminio Monteleone Professore presso l Università degli Studi di Firenze Biographie Professeur associé à l Université de Florence (Italie) où son enseignement porte sur l évaluation sensorielle des aliments et les études consommateurs. Ses recherches concernent les éléments sensoriels qui déterminent l'acceptation alimentaire et les préférences des consommateurs. Président de la SISS (Société italienne des sciences sensorielles), il a présidé la première édition de l European Conference on Sensory and Consumer Research (Florence 2004) et la 8e édition du Pangborn Sensory Science Symposium (Florence 2009). Il est également rédacteur adjoint de la revue Food Quality and Preference. Biography Erminio Monteleone is Professor in Sensory Food Science, at University of Florence, Italy, where he teaches Sensory Evaluation of Food and Consumer Testing. His research work is focused on sensory determinants of food acceptability and preference. Chairman of the Italian Sensory Science Society (SISS) and member of the board of the European Sensory Science Society (E3S). Member of the Accademia dei Georgofili, Firenze. He is Associate Editor of the international scientific journal Food Quality and Preference. Biografia Erminio Monteleone è professore presso l Università degli Studi di Firenze dove insegna Analisi Sensoriale degli Alimenti e Analisi delle Preferenze dei Consumatori nel corso di laurea in Scienze e Tecnologie Alimentari. Ha dedicato la propria attività scientifica allo studio del ruolo della dimensione sensoriale nel determinare l accettabilità dei prodotti alimentari e le preferenze dei consumatori. E presidente della Società Italiana di Scienze Sensoriali e componente del consiglio direttivo della Società Europea di Scienze Sensoriali. Accademico corrispondente dell Accademia dei Georgofili, Firenze. Associate Editor della rivista scientifica internazionale Food Quality and Preference. regard moderne» Page 32

33 NOTES regard moderne» Page 33

34 Pr. Debra Zellner Professor of Psychology, Montclair State University (USA) Biographie Professeur de psychologie, Debra Zeller est titulaire d'une licence du Muhlenberg College, et d'un master et d'un doctorat de l'american University de Washington. Elle a complété sa formation par des études postdoctorales à l Université de Pennsylvanie et au sein de la Fondation John B. Pierce à Yale. Actuellement professeure de psychologie à l Université d État de Montclair dans le New Jersey, ses recherches ont fait l'objet de reportages dans le New York Times, El País, Time Magazine et sur CNN. Parmi ses domaines de recherche : l appréciation et la perception des aliments, les influences culturelles sur l alimentation compulsive, l'influence du stress sur la prise alimentaire et les influences contextuelles sur les jugements hédoniques. Debra Zellner a été corédactrice-en-chef et rédactrice associée à la revue Appetite, et fait actuellement partie du comité de rédaction des revues Appetite et Food Quality and Preference. Elle est membre du Conseil Consultatif des Sciences Culinaires de l Institut Culinaire Américain, de l Association des Sciences Psychologiques et de la Pychonomic Society, et de la Eastern Psychological Association, dont elle est ancienne présidente. Biography Professor of Psychology, she received her BA in Psychology from Muhlenberg College and her MA and PhD in Psychology from American University, going on to postdoctoral training at the University of Pennsylvania and the John B. Pierce Foundation at Yale University. She is currently Professor of Psychology at Montclair State University in New Jersey. Her research has been covered in such outlets as The New York Times, El Pais, Time Magazine, and CNN. Her wideranging research interests include the liking and perception of food, cultural influences on food cravings, the influence of stress on eating, and contextual influences on hedonic judgments. Dr. Zellner has served as both Co-Executive Editor and Associate Editor of Appetite and is currently on the editorial boards of Appetite and Food Quality and Preference. She is a member of the Culinary Science Advisory Council of the Culinary Institute of America. She is a Fellow of the Association for Psychological Science, the Psychonomic Society, and the Eastern Psychological Association where she served as President. Biografia Professoressa di Psicologia, ha conseguito la laurea triennale in Psicologia al Muhlenberg College e ha ottenuto master e dottorato in Psicologia presso la American University. Si è perfezionata seguendo i corsi post dottorato dell'università di Pennsylvania e presso la John B. Pierce Foundation dell'università di Yale. È attualmente Docente di Psicologia alla Montclair State University in New Jersey. Le sue ricerche sono state citate in giornali quali il The New York Times, El País, Time Magazine, e sul canale televisivo CNN. I campi studiati includono la percezione e il gradimento del cibo, le influenze culturali sulle compulsioni alimentari, l'influenza dello stress sull'assunzione degli alimenti e l'influenza del contesto sui giudizi edonistici. La Dott.ssa Zellner è stata Co-editrice e Editrice associata della rivista Appetite ed è attualmente membro del comitato editoriale di Appetite e Food Quality and Preference. È anche membro del Culinary Science Advisory Council del Culinary Institute of America. Inoltre, aderisce regard moderne» Page 34

35 all'association for Psychological Science, alla Psychonomic Society, e alla Eastern Psychological Association, di cui è stata Presidente. The Use of Plating and Presentation to Increase Healthy Eating The foods we choose to eat or not eat can affect our health and well-being. Increased consumption of fruits, vegetables and whole grains increases the quality of people s lives by helping to prevent diseases such as cancer and heart disease and lowering the incidence of obesity which increases the risk of chronic disease such as diabetes. Finding ways to increase liking for and consumption of vegetables and whole grains is important for increasing people s health and well-being. One way to increase liking for such foods is to present them in an attractive manner on the plate. 1,2 A meal which included brown rice pilaf (a whole grain) was presented in a restaurant, plated in a more and less attractive manner. The more attractively-plated meal was rated better than was the less attractively plated version. This increase in liking for the attractively presented meal extended to the brown rice pilaf, resulting in written comments about how good it tasted. Another way to increase liking for a food is to avoid presenting it with another food that is highly liked. Presenting a food (such as vegetables and whole grains) with a better-liked food can result in something called hedonic contrast. That is, the presence of the highly liked food can reduce liking and consumption for the less-liked vegetable or whole grain. So, for example, in a laboratory study 3 we found that a vegetarian imitation chicken tender was less liked when served with two liked side dishes than when served with two disliked side dishes. A similar contrast effect was found in a school lunchroom. When cauliflower was served with a highly liked entrée, less was consumed than when it was served with a less well-liked entrée. Many school lunchrooms in the United States serve the highly-liked dessert course at the same time as the rest of the meal. We anticipated that such a presentation might reduce consumption of the less-liked vegetable in the meal. When the main part of the meal (including the vegetable) was served before the dessert course consumption of the vegetable was higher than when they were served together. This does not mean that one course cannot affect liking and consumption for another course when served consecutively. In fact, it can. When a three-course meal was served to consumers in a bistro they reported liking pasta aglio e olio better when it was preceded by a mediocre bruschetta appetizer than when preceded by a better-liked bruschetta. So, a highly liked course can reduce liking for a subsequent course. In conclusion, the attractiveness of food presentation and what foods a target food is presented with on the same plate or in the preceding course of a meal can influence how much a food is liked and consumed. These techniques can be used to increase people s health and well-being. References 1 D.A. Zellner et al., Appetite., 57, (2011). 2 D.A. Zellner et al., Appetite, 77c, (2014). 3 M. Jimenez et al., Food Quality & Preference, 41, (2015) regard moderne» Page 35

36 L'utilizzo dell'impiattamento e della presentazione per aumentare il mangiar sano. I cibi che decidiamo di mangiare o meno possono influire sulla nostra salute e sul nostro benessere. Aumentare il consumo di frutta, verdure e cereali integrali, miglioria la qualità della vita, poiché aiuta a prevenire malattie come il cancro o le affezioni cardiache e a combattere contro l'obesità, che aumenta il rischio di malattie croniche come il diabete. Per migliorare la salute e il benessere di tutti, è di fondamentale importanza trovare metodi che invoglino al consumo delle verdure e dei cereali integrali. Uno di questi metodi è disporre questi cibi in modo allettante sul piatto. 1,2 Abbiamo presentato in un ristorante un pasto che comprendeva del riso pilaf integrale, impiattato in modo appetitoso e in modo poco appetitoso. Il pasto impiattato in modo più attraente è stato giudicato migliore di quello meno attraente. I maggiori consensi verso il pasto presentato in modo più attraente comprendevano il riso integrale, con commenti scritti su quanto fosse saporito. Un altro modo di aumentare l'attrazione per un cibo è evitare di presentarlo con un cibo che riscontra molto gradimento. Presentare un cibo (come le verdure o i cereali integrali) insieme a una pietanza che piace di più può provocare un cosiddetto contrasto edonistico. In pratica, la presenza di una pietanza molto gradita può ridurre l'attrazione e il consumo per la verdura o i cereali, che piacciono di meno. Ad esempio, un esperimento in laboratorio ha dimostrato che dei nuggets vegetariani (che imitavano quelli al pollo) erano meno apprezzati se serviti con due pietanze gradite, mentre lo erano di più se accompagnati da due contorni giudicati meno buoni. Un effetto di contrasto simile è stato osservato in una mensa scolastica. Quando il cavolfiore era servito con un antipasto molto gradito, se ne mangiava meno, mente se era accompagnato da pietanze meno gradite, se ne mangiava di più. Molte mense scolastiche negli Stati Uniti servono il dolce, che piace molto, insieme al resto del pasto. La nostra ipotesi era che questo tipo di presentazione avrebbe ridotto il consumo delle verdure, meno gradite, comprese nel pasto. Quando la portata principale del pasto (comprese le verdure) era servita prima del dolce, il consumo di verdure era più elevato di quando venivano serviti insieme. Questo non significa che una prima portata non sia in grado di influenzare la portata che verrà servita subito dopo. Anzi, è proprio il contrario. Quando un pasto di tre portate viene servito in una trattoria, i commensali dichiarano di apprezzare di più la pasta aglio e olio dopo aver mangiato una bruschetta mediocre, mentre l'apprezzano di meno dopo una bruschetta che gli è piaciuta di più. Quindi una portata molto gradita può ridurre l'apprezzamento per la portata seguente. Per concludere, l'impiattamento gradevole del cibo e il tipo di pietanze che accompagnano il cibo oggetto dello studio - nello stesso piatto o nella portata precedente dello stesso pasto -, possono influenzare il tasso di gradimento e la quantità del cibo consumato. Queste tecniche possono essere utilizzate per aumentare la salute e il benessere di tutti. Riferimenti 1 D.A. Zellner et al., Appetite., 57, (2011). 2 D.A. Zellner et al., Appetite, 77c, (2014). 3 M. Jimenez et al., Food Quality & Preference, 41, (2015) regard moderne» Page 36

37 NOTES regard moderne» Page 37

38 Mme Agnès Giboreau Director of Research at the Paul Bocuse Center for Food and Hospitality Research (Lyon, Fr.) Increasing mealtime pleasure, based on the know-how of chefs and headwaiters The culinary arts and table manners provide a tremendous source of inspiration for exploring new ways of improving well-being at the table, whether at home, in restaurants, or in institutions. The three pillars of a successful meal are: (i) the eater: the consumer's values, culture, habits, expectations and needs; (ii) the product: the dish, food, beverage, the match between food and drink, and the order of courses; and (iii) the environment: the atmosphere, the name of the meal, how it is served, the tableware, and social interactions. To improve our understanding of the factors that influence the enjoyment of meals, research is conducted in a real-life restaurant environment. The Living Lab experimental restaurant is a space used for observation and data collection where subjects are placed in an actual meal situation and measurements are conducted with maximum discretion, using audio and video recording to identify choices and sequences, monitoring the quantities consumed, and using short questionnaires between courses. Understanding the drivers available to professionals in defining their offerings helps to identify the factors that can be adjusted to improve consumer satisfaction and contribute to a more pleasurable meal experience. In the kitchen, or back of the house, the head chef, as the creator of the culinary offering, uses his or her technical expertise and artistry to conceive each dish, while satisfying the constraints of the situation including the specific characteristics and requirements of diners, material costs, and food-preparation techniques. The enjoyment associated with any given dish must be analyzed in terms of multiple modes of perception; each sense is important. Differences between individuals must also be considered, in order to adapt the culinary offering to fit with individual preferences, consumption habits, and each symbolic universe of reference. In addition to food-related aspects, the chef calls upon many other resources to construct the culinary identity of each dish, and to delight diners including tableware, the arrangement of food on the plate, and the name of the dish on the menu. In the dining room, or front of the house, the maître d'hôtel is responsible for creating a mealtime environment that delivers a consistent dining experience. The physical environment of the room creates a universe of reference (in terms of the visual, auditory and spatial ambiance); the atmosphere thus contributes to the diners' emotional state. The quality of service, and the relationship between the waiting staff and diners, will also contribute to patrons' enjoyment. This extends beyond the dish itself, and involves the vital relationship between waiter and guest, in order to combine the pleasures of the senses with the joy of being together, to form an overall pleasurable experience. In conclusion, the mechanisms at work in dining pleasure are amenable to scientific and operational analysis; understanding these mechanisms can be used to improve eating enjoyment for diverse sets of consumers, including children in school cafeterias and elderly people in homes and institutions, just as much as for patrons in restaurants. regard moderne» Page 38

39 Augmenter le plaisir des repas en s inspirant du savoir-faire des chefs et des maitres d hôtel. Les arts culinaires et les manières de table offrent une formidable source d inspiration pour ouvrir de nouvelles voies d amélioration du bien-être à table, qu il s agisse de restauration privée, de restauration commerciale, ou de restauration collective. Les trois piliers d un repas réussi sont : i)- la prise en compte du mangeur: ses valeurs, sa culture, ses habitudes, ses attentes, ses besoins, ii) - le produit : le plat, l aliment, la boisson, les accords mets et boissons, l ordonnancement des plats, iii)- l environnement : l ambiance, le contexte, l appellation du plat, sa présentation, les contenants, les interactions sociales. Dans ce contexte et afin de mieux comprendre les facteurs du plaisir des repas, des projets de recherche sont menés en situation réelle de restauration. L usage du Living Lab Le Restaurant, permet d observer et de recueillir des données dans un environnement où les sujets sont en contexte réel de repas et où les mesures sont les plus discrètes possibles - recueil audiovisuel des choix et des séquences de consommation, suivi des quantités consommées, questionnaires courts entre les plats. Ainsi, connaitre les leviers que peuvent actionner les professionnels dans la définition de leur offre permet d identifier les facteurs à moduler pour procurer une meilleure satisfaction des mangeurs, un plus grand plaisir de l expérience de repas. Côté cuisine, le chef cuisinier, créateur de l offre culinaire, s appuie sur son expertise technique et sur son sens artistique pour concevoir le plat tout en conciliant les contraintes de la situation spécificité des clients, coût matières, techniques de cuisson Pour un plat donné, l analyse du plaisir ressenti à le déguster repose sur la multimodalité de la perception. Chaque sens est important. Il est également nécessaire de considérer les différences interindividuelles pour ajuster l offre culinaire : préférences, habitudes de consommations, univers symboliques de référence. En complément des aspects alimentaires, le dressage, la vaisselle, l intitulé du plat sont d autres moyens utilisés par le chef pour construire l identité culinaire de ses plats et ravir ses clients. Côté restaurant, le maître d hôtel, créateur de l environnement du repas, a la mission de concevoir l environnement du repas afin de délivrer une offre cohérente tout au long de l expérience client. L environnement physique de la salle crée un univers de référence (ambiance visuelle, sonore, thermique, spatiale) et participe de l état affectif des clients. La qualité du service et la relation entre serveurs et clients relèvent également de la stratégie du restaurant et contribuent au plaisir ressenti. Ainsi, au-delà du plat, donner vie à la relation entre le serveur et le client et contribuer à faire que plaisir des sens et plaisir d être ensemble se confondent. En conclusion, mieux comprendre les mécanismes en jeu dans le plaisir des repas est un enjeu scientifique et opérationnel qui vise à améliorer le plaisir de manger d une diversité de consommateurs, qu il s agisse d enfants en restauration scolaire, de personnes âgées en institution tout autant que de clients de restauration commerciale. regard moderne» Page 39

40 Mme Antonella Campanini Assistant Professor in Medieval History at the University of Gastronomic Sciences in Pollenzo/Bra, Italy Biographie Bien manger pour bien être : nourriture et santé du Moyen Âge au début de l'ère industrielle Antonella Campanini enseigne l histoire des cultures alimentaires et l histoire de la cuisine et de la gastronomie à l Université des Sciences Gastronomiques (Pollenzo/Bra, Italie). Médiéviste et paléographe, elle s occupe de l histoire sociale de l alimentation entre la fin du Moyen Âge et le début de l époque moderne. Entre ses travaux plus récents, l édition italienne de la Physica de Hildegarde de Bingen (Ildegarda di Bingen, Libro delle creature. Differenze sottili delle nature diverse, Roma 2011), Manger en Europe. Patrimoines, échanges, identités, dirigé avec Peter Scholliers et Jean-Pierre Williot, Bruxelles 2011, et Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Roma 2012 Biography Assistant Professor in Medieval History at the University of Gastronomic Sciences in Pollenzo/Bra, Italy, where she teaches the history of food cultures, cooking and gastronomy. Her background in archival studies and paleography has led to the social history of food from the Medieval to the Early Modern period. Recent publications include the Italian edition of Hildegard of Bingen's Physica (Hildegard von Bingen, Libro delle creature. Differenze sottili delle nature diverse, Rome, 2011); Manger en Europe. Patrimoines, échanges, identités (eds. Antonella Campanini, Peter Scholliers, Jean-Pierre Williot, et al., Brussels, 2011); and Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Rome, Biografia Mangiar bene per sentirsi bene: cibo e salute dal Medioevo all inizio dell era industriale Antonella Campanini insegna storia delle culture alimentari e storia della cucina e della gastronomia presso l Università di Scienze Gastronomiche (Pollenzo/Bra, Italia). Medievista e paleografa, si occupa della storia sociale dell alimentazione tra la fine del Medioevo e l inizio dell età moderna. Tra i suoi lavori più recenti, l edizione italiana della Physica di Ildegarda di Bingen (Ildegarda di Bingen, Libro delle creature. Differenze sottili delle nature diverse, Roma 2011), Manger en Europe. Patrimoines, échanges, identités, curato insieme a Peter Scholliers e Jean-Pierre Williot, Bruxelles 2011, e Dalla tavola alla cucina. Scrittori e cibo nel Medioevo italiano, Roma regard moderne» Page 40

41 Eating well for well-being: Food and health from the Middle Ages to the start of the Industrial Age Medieval dietetics, as a fundamental pillar of medicine, addressed the properties of food and the human body to determine how diet, combined with an appropriate lifestyle, contributed to personal health. Starting with Hippocrates and then Galen, medical thought had developed a complex theory, known as "humoral theory," which remained the basis for the various schools of medicine through the 17th and 18th centuries, prior to the advent of modern chemistry, and in some cases even later. Within this system, cooking played the important role of modifying the properties of foods that, in their natural state, would be less healthy or indifferent, to make them suitable to the unique humoral constitution of each individual. The appropriate temperament could be achieved by cooking, by combining products with different properties, by the use of spices or more generally, with sauces and condiments. Physicians and chefs stood together on the forefront of dietary science. Physicians theorized and wrote, and the chefs put their theories into practice. We review writings by physicians and by the 12th century nun and scientist, Hildegard of Bingen, who set out the relationship between food and human health, both physical and mental. We then turn to Bartolomeo Sacchi (known as Platina), whose treatise De honesta voluptate et valetudine achieves a brilliant synthesis of gastronomy and science, placing both at the service of valetudo, i.e., good health, and setting them into a firm theoretical structure. The popularity of the treatise across Europe in the 15th and 16th centuries shows the enduring interest of the subject. Mangiar bene per sentirsi bene: cibo e salute dal Medioevo all inizio dell era industriale La scienza dietetica medievale, branca fondamentale della medicina, studia le proprietà degli alimenti e del corpo dell uomo in modo che l alimentazione, unitamente a uno stile di vita corretto, concorra alla salute della persona. Con Ippocrate, poi Galeno, il pensiero si evolve e una teoria complessa conosciuta sotto il nome di teoria degli umori nasce e si sviluppa. Sino all avvento della chimica (tra il XVII e il XVIII secolo), e in taluni casi anche oltre, essa avrebbe costituito la base delle elaborazioni delle varie scuole di medicina. La cucina, all interno di questo sistema, riveste l importante ruolo di alteratore delle qualità degli alimenti: in buona sostanza, con le sue tecniche essa può adattarli al fabbisogno soggettivo di qualunque individuo, temperando in base alla necessità di ciascuno i prodotti che, presi allo stato naturale, sarebbero meno buoni (o non lo sarebbero affatto) per la salute. Il temperamento può essere realizzato tramite cottura, tramite accostamenti di prodotti dalle differenti caratteristiche o anche tramite l utilizzo di spezie o in generale di salse e condimenti. La scienza dietetica vede affiancati, in prima linea, medici e cuochi. I medici la teorizzano e la mettono per iscritto; i cuochi, fondamentalmente, la praticano. Attraverso la testimonianza di alcuni medici e di una scienziata molto particolare, Ildegarda di Bingen, si metteranno in relazione il cibo e la salute dell uomo, quella fisica ma anche quella mentale. Si darà poi spazio a Bartolomeo Sacchi detto Platina, che nel suo trattato De honesta voluptate et valetudine realizza una geniale sintesi tra cucina e scienza, mettendo entrambe al servizio della valetudo, dunque della buona salute e inserendole in un solido apparato teorico. Il suo grande successo europeo, tra il XV e il XVI secolo, mostra quanto l argomento fosse all ordine del giorno. regard moderne» Page 41

42 Mme Karen Montagne Food Sociologist, EA 6294, L Équipe Alimentation, Université François Rabelais (U. of Tours, Fr.) Biographie Sociologue de l'alimentation. S'intéresse depuis plusieurs années à différents aspects de la construction de l'identité alimentaire au travers de parcours de vie dont les habitudes alimentaires des personnes âgées ; ses recherches portent également sur l'alimentation biologique en France, l'approvisionnement en circuit-court, et l'alimentation en situation de précarité. Affiliation. EA 6294L Équipe Alimentation (LÉA), Université François-Rabelais de Tours 3, rue des Tanneurs (Bureaux 420 & 421) - BP Tours Cedex 1 Address. montagnekaren@orange.fr - Phone No. +33 (0) Biography Karen Montagne is a Food Sociologist. In recent years she has investigated aspects of the construction of a food identity through life trajectories including food behaviour and practices of the elderly. Her research topics also include organic food in France, direct distribution (short supply chains) and food in situations of insecurity. She is affiliated with EA 6294 (L Équipe Alimentation, LÉA), at François Rabelais University, Tours, France. Biografia Sociologa dell'alimentazione. Si dedica da parecchi anni ai diversi aspetti della costruzione dell'identità alimentare attraverso il percorso di vita, e in particolare alle abitudini alimentari degli anziani. Le sue ricerche vertono altresì sull'alimentazione biologica in Francia, sull'approvvigionamento in filiera corta e sull'alimentazione in situazione di precarietà. Affiliazione. EA 6294L Équipe Alimentation (LÉA), Université François-Rabelais de Tours 3, rue des Tanneurs (Bureaux 420 & 421) - BP Tours Cedex 1 Indirizzo montagnekaren@orange.fr - Tel. +33 (0) regard moderne» Page 42

43 Consumption of regional products and nutritional wellbeing: practices and representations of recent retirees The WHO declared in 2014 that "ageing well" must be a global priority; this calls for improving the quality of life during the ageing process, and involves a set of recommendations to favour ageing in good health and preserving self-sufficiency. In France, "ageing well" focuses on three factors: nutrition, physical activity, and the culture of social interaction. Beyond the obvious linkage between gustatory pleasure and well-being, or nutrition and health, we believe it appropriate to examine how some food practices and representations regarding local products can be used to overcome perceptions of incompatibility between pleasure and health. We will refer to two recent studies, on "Understanding the food pleasure of older people in order to promote regional products," and on "Empowerment, food behaviour and a solidaritybased economy," part of an interventional research project that, among other things, provides people living in poverty with access to local fruit and vegetables in order to promote "good eating habits." Examining the representations of local produce held by self-sufficient elderly persons and by some advisors, in terms of taste, nutrition, health, social solidarity and ethics, ecology, and so on, we are led to formulate a definition of well-being that goes beyond health alone (or "healthy eating"). Well-being in its broadest social dimension includes the pleasures of the table ("good eating"), and a representation of what one's body should be ("beautiful eating"). This will involve analysing local products as a source of physical and moral well-being, and how they allow consumers to play an active role in their health and ageing, in line with the recommendations for "ageing well". Well-being thus involves a proper match between food practices and an ideal representation of food. Reducing conflicts between "healthy eating", "good eating" and "beautiful eating" will increase well-being and lead to a more positive, serene relationship with food. Consommation de produits régionaux et bien-être alimentaire : pratiques et représentations de jeunes retraités L OMS déclare en 2014 «bien vieillir» : une priorité mondiale ; il s agit d améliorer la qualité de la vie durant le vieillissement, ce qui engendre un ensemble de préconisations afin de vieillir en bonne santé et de préserver l autonomie. En France, le plan national «Bien vieillir» met l accent sur trois facteurs : la nutrition, l'exercice physique et la culture du lien social. Au-delà de l évidence du lien entre plaisir gustatif et bien-être, ou nutrition et santé il nous semble opportun d interroger la manière dont certaines représentations et pratiques alimentaires vis-à-vis de produits locaux sont mobilisées et mobilisables afin de contourner l incompatibilité perçue entre plaisir et santé. Pour cela nous nous appuyons sur deux études récentes : Comprendre le Plaisir Alimentaire des Personnes âgées pour Promouvoir les Produits Régionaux et Empowerment, COmportement ALimentaire et Économie Solidaire, programme de recherche interventionnelle qui entre autres, donne accès à des fruits et légumes locaux à des personnes en situation de précarité dans un soucis de promotion de «bonnes pratiques alimentaires». L examen les différentes représentations des produits locaux des personnes âgées autonomes rencontrées et de certains prescripteurs, en termes de qualité gustative, nutritionnelle, de santé, de consommation solidaire et éthique, d écologie, etc. nous amènent à une définition du bien être qui dépasse le facteur santé (le bien manger): le bien-être dans sa forte dimension sociale intègre les plaisirs de la table (le bon manger), et une représentation de ce que doit être son corps (le beau manger). Il s agira d analyser les produits locaux comme sources de bien être physique et moral et la façon dont ils permettent aux mangeurs de devenir acteur de leur santé et de leur vieillissement conformément aux injonctions du bien vieillir. Ainsi, le bien être découle d une adéquation entre pratiques alimentaires et idéal d alimentation : ainsi moins il y a de conflits entre bien, bon et beau manger, plus il y a de bien être et donc un rapport serein à l alimentation. regard moderne» Page 43

44 1 st Round Table Pr. Jean-Pierre Williot Professeur des Universités en histoire contemporaine Biographie Professeur des Universités en histoire contemporaine (XIXe- XXe siècle). Il est Responsable du Master Histoires et Cultures de l'alimentation et Directeur de l'équipe LEA (L Équipe Alimentation), au Pôle Alimentation de l Université François Rabelais de Tours (France). Ses domaines de recherche sont l histoire des innovations alimentaires et l histoire des politiques publiques Biography Jean-Pierre Williot is professor of Contemporary History at the University of Tours. His research focuses on understanding the role of innovation drivers, particularly in the area of food and grid or network type firms (e.g., in natural gas or railways). He is director of EA 6294 (L Équipe Alimentation, LÉA), is member of the scientific committee of numerous organizations (IEHCA, AHICF, CIV) and serves on the Food For Life platform of ANIA. He has written or co-authored 18 works, is co-director of the L'Europe Alimentaire series with the publisher Peter Lang, and has published 55 articles in peer-reviewed journals and seminar proceedings. Biografia Docente universitario di Storia contemporanea (XIX e XX secolo). È Responsabile del Master di Storie e culture dell'alimentazione e Direttore del Team LEA (L Équipe Alimentation) nel Polo Alimentazione dell Università François Rabelais di Tours (Francia). Le sue ricerche vertono sulla storia delle innovazioni alimentari e sulla storia delle politiche pubbliche. regard moderne» Page 44

45 Mme Claire Meunier Responsable des affaires scientifiques pour Coca-Cola Europe Biographie Ingénieur agronome de l AgroParistech, spécialisée en nutrition. Travaille depuis 10 ans chez Coca-Cola. Après avoir occupé différents postes (responsable affaires réglementaires innovations, responsable nutrition), elle est actuellement responsable des affaires scientifiques pour Coca- Cola Europe, en charge du suivi et de la communication des données scientifiques et réglementaires sur les boissons, leurs ingrédients et emballages. Biography Claire Meunier holds a master's in Food Science with specialization in nutrition from AgroParisTech, She has been with Coca-Cola for ten years. After serving as scientific and regulatory manager and then nutrition manager France, she is currently the head of scientific affairs for Coca-Cola Europe, in charge of scientific and regulatory communication regarding products, ingredients and packaging. Biografia Ingegnere agronoma dell'agroparistech, specializzata in nutrizione. Lavora da 10 anni in Coca-Cola. Dopo aver ricoperto diversi ruoli (responsabile dei regolamenti e delle innovazioni, responsabile della nutrizione), è diventata responsabile degli affari scientifici per Coca-Cola Europe, dove controlla e comunica i dati scientifici e regolamentari sulle bibite, sugli ingredienti e gli imballaggi. regard moderne» Page 45

46 2 nd Round Table M. Olivier Rollin Moderator: Olivier Rollin, Development Officer, IEHCA (Tours, France) 2 nd symposium on Food and well-being: new products, new services, new lifestyles Eating is not solely a matter of ingesting food, but also a sociable act (part of an art of living) impacting on the equilibrium of the individual. Technological, behavioural, and societal changes over recent decades have brought about a noticeable shift in the way traditional hierarchies and opinion-formers in the food world actually function. This may be observed in particular via: The emergence and popularisation of culinary leisure activities, Increasing awareness of the cultural and heritage dimension to food and food practices, The new forms of food-related social commitment built up at the initiative of individuals, associations, institutions, or economic organisations (such as CSR strategies in the food industry), The new expectations of consumers who are assuming greater responsibility and eager for meaning and a new art of communal living, The explosion in high-tech objects (smartphones, connected devices, etc) and the resultant new services and usages These complex, disparate, and sometimes contradictory phenomena such as militant versus entrepreneurial mindsets, political rationales versus economic logic, or ecological factors versus commercial strategy open up new avenues of enquiry, research, and innovation, as illustrated by the three initiatives presented. They each provide a contemporary perspective on the issues at stake in the development of new services bringing together food and wellness. VégéGo: vegetables and living well Christophe Château (Director of Corporate Marketing and Communication with Bonduelle) Above and beyond questions of product innovation, the Bonduelle group s VégéGo strategy launched in 2013 takes the form of implementing new services developed for its clients, both catering professionals and individuals, and for its personnel. The group has set up a research team specialised in deciphering food behaviour, making it possible, for example, to provide institutional caterers with recommendations on how to encourage the consumption of vegetables and cut down on waste. New distribution channels have also been developed, such as in-home sales which encourage social interaction and the transmission of culinary knowledge. From slow food to slow tourism: towards a more responsible form of hedonism? Eugenio Mailler (Good food activist, Editor and writer for Slow Food) The Slow Food movement emerged in the 1980s in reaction against the increasing uniformity of flavour, with the purpose of building a world in which everyone has access to food that is good for them, for those who produce it, and for the planet. The organisation relies on several initiatives to support its ambitions (including the Ark of Taste and its catalogue of endangered products, Slow Food Travel, and the Slow Food Planet app), as well as encouraging economic development in rural zones and introducing visitors to rural and agricultural products and knowhow, concerns which lie at the very heart of the Slow Food project. Towards a new generation of smartphone apps Samuel Vals (Managing Director of Epicurium) Smartphones are so powerful that apps are capable of acting as intelligent assistants to interpret user expectations and understand what motivates them. The goal of Epicurium is to be its users gastronomic adviser by providing innovative analysis of their tastes, whilst at the same time enabling restaurant owners to make their voice heard in the digital world by highlighting what makes them special and promoting their creativity. regard moderne» Page 46

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48 M. Christophe Château Directeur de la communication et du marketing corporate du groupe Bonduelle Biographie Directeur de la communication et du marketing corporate du groupe Bonduelle, depuis 2002: Définition et mise en œuvre de la communication institutionnelle Coordination de la politique du marketing pour 4 BU et dans 20 pays Plus de 2 Mds d'euros de C.A., salaries, 57 sites : Manager du pôle stratégie chez KPMG entreprises consultants : Directeur marketing France du groupe Interbrew : Responsable des services promotion de La Redoute : Directeur marketing de Bonduelle France : Directeur marketing de Cassegrain chez Saupiquet : Chef d exploitation chez Sodexho Université Paris Dauphine: Maîtrise de gestion, Marketing/finance Biography Communication & marketing corporate Director, BONDUELLE Group Since 2002: BONDUELLE Group: Communication & marketing corporate Director Definition and implementation of institutional communication. Coordination of the marketing policy within the 4 Business Units and in 20 countries. Key figures: Turn over 2 Billions, employees, 57 factories : KPMG Consulting: Strategy manager : AB Inbev : Marketing Director France : LA REDOUTE: Director of sales promotion : BONDUELLE: Marketing Director France : SAUPIQUET: Cassegrain Marketing Director : SODEXHO: Food Service restaurants Manager DAUPHINE University Graduate, marketing & finance regard moderne» Page 48

49 Biografia Direttore della comunicazione e del marketing corporate, gruppo BONDUELLE Dal 2002: Gruppo BONDUELLE: Direttore della comunicazione e del marketing corporate Definizione e attuazione della comunicazione istituzionale. Coordinazione delle politiche di marketing di 4 unità operative in 20 Paesi. In sintesi: Fatturato di oltre 2 miliardi, impiegati, 57 stabilimenti : KPMG Consulting: Strategy manager : AB Inbev: Direttore marketing Francia : LA REDOUTE: Direttore vendite : BONDUELLE: Direttore marketing Franciz : SAUPIQUET: Direttore marketing Cassegrain : SODEXHO: Manager del servizio alimentare ristorazione Laura in Marketing e finanza, Università della Sorbona-Dauphine. regard moderne» Page 49

50 M. Eugenio Mailler Biographie Gitan dans l âme, il a remonté lentement la botte d Italie tout en cherchant à prendre la vie avec philosophie, même si cette dernière s entête à lui glisser entre les doigts. Son périple s élargit ensuite à l Angleterre et à l Allemagne où il laisse les assiettes parler pour lui face à une culture et une langue qu il ne connaît pas. On retrouve quelques traces d encre sur son parcours, parmi lesquelles l Atlas des Produits Typiques (italiens) de l Institut de Sociologie Rurale, plusieurs guides et publications de Slow Food et un bouquin bizarre, Wine Sound System (Ed. Autrement, 2011) dans lequel il dialogue candidement avec Don Pasta, ou, encore plus farfelu, un cours de dégustation de vins en DVD paru en 2010 comme supplément du quotidien La Repubblica. Il y eut quelques tentatives de sédentarisation. Au siège de Slow Flood, dans le Piémont, où il a notamment été responsable du développement international. En Touraine, où il était en charge des éditions 2011 et 2013 d Euro Gusto, le Salone français de Slow Food. Malheureusement même le passage sur les terres de Rabelais n a rien pu y faire : il parle encore français comme une vache napolitaine. Ce qui ne l empêche pas de continuer à se battre pour un développement buvable Biography Born in Naples, and a wanderer by nature, he travelled northwards from the Italian peninsula seeking to experience a life with philosophy, even though it continued to slip through his fingers. Before arriving in France, his wanderings led him to England and Germany, where, confronted by unfamiliar languages and cultures, he let his food speak for him. His path left a faint trail of ink in the form of writings such as The Atlas of Traditional Products (in Italian) for the Institute of Rural Sociology; several guide books and publications for Slow Food Editions; Wine Sound System (ed. Kowalski 2009), a quirky book in which he has a candid discussion with Don Pasta; or the even more unusual DVD wine tasting course, which appeared in 2010 as a supplement for the daily newspaper La Repubblica. Nevertheless there were a few more settled moments along the way: In Bra (in the northwest Italian region of Piedmont), as head of the Slow Food International Office, and in Tours (in central France), where he managed Euro Gusto, the French festival of Slow Food. Unfortunately despite finding himself in the heart of the Loire Valley, the very cradle of the french language, it had no effect and he continues to speak French more with his hands and feet, than with his voice. At present he seems to have planted roots in Paris, though meanwhile he continues to work towards a future defined by good food. regard moderne» Page 50

51 Biografia Napoletano di nascita e zingaro per natura, ha risalito lo stivale cercando di prendere la vita con filosofia, anche se quest ultima continua a sfuggirgli tra le mani. Prima di approdare all Esagono, le sue peregrinazioni lo portano in Inghilterra e in Germania, dove, a fronte di culture e lingue sconosciute, fa che siano le pentole a parlare per lui. Lascia flebili tracce d inchiostro sul suo percorso, tra cui l Atlante dei Prodotti Tipici dell Istituto Nazionale di Sociologia Rurale e varie guide, articoli e pubblicazioni con Slow Food Editore. è coautore di un libro bizzarro (Wine Sound System ed. Kowalski 2009) nel quale dialoga candidamente con Don Pasta, e follia pura, di un corso di degustazione in DVD apparso nel 2010 come supplemento di Repubblica. Si registrano alcuni tentativi di sedentarizzazione, a Bra, come responsabile dell Ufficio Internazionale di Slow Food, e a Tours, dove si è occupato di Euro Gusto, il Salone francese di Slow Food. Sfortunatamente neanche bagnare i propri panni nella Loira, la culla della lingua franca, ha sortito effetto: continua a parlare francese con le mani e con i piedi. Al momento pare aver piantato le tende a Parigi. Nel mentre continua a battersi per un futuro che si possa per lo meno mandare giù. regard moderne» Page 51

52 M. Samuel Vals Biographie Samuel Vals est diplômé de l Institut Supérieur de Gestion (ISG) à Paris, promotion 1992, et dispose d une expérience professionnelle de 20 ans dans des directions commerciale/marketing et générale dans l univers du high-tech, notamment dans la géolocalisation, secteur dont il est un spécialiste reconnu depuis 10 ans. C est son intérêt permanent pour les nouvelles technologies qui l avait notamment poussé à créer un site web de vente d articles de cuisine professionnels à la fin des années 90. A l origine du projet Epicurium, Samuel Vals est particulièrement concerné par la restauration et la gastronomie en général pour vivre dans une famille mêlant cuisiniers professionnels ou amateurs avertis. Biography Samuel Vals earned an MBA from Institut Supérieur de Gestion (ISG) in Paris and has over 20 years' experience in high-tech sales, marketing and administration; he has been active in geolocation for a decade. His interest in new technologies was one of the reasons behind his decision in the late 1990s to set up a website to sell professional kitchen supplies. As the founder of Epicurium, Samuel Vals is particularly focused on dining, and gastronomy in general, for professional chefs and knowledgeable amateurs. Biografia Samuel Vals si è laureato all'istituo Superiore di Gestione (ISG) di Parigi nel 1992, ed ha maturato un'esperienza ventennale come direttore commerciale, marketing e generale nel settore dell'high-tech con un'attenzione particolare alla geolocalizzazione, campo di cui è un noto specialista da 10 anni. Il suo interesse costante per le nuove tecnologie lo ha condotto a creare un sito Internet di vendita di utensili professionali per la cucina alla fine degli anni 90. Fautore del progetto Epicurium, Samuel Vals s'interessa particolarmente di ristorazione e gastronomia, passioni tramandategli da una famiglia che unisce grandi chef e cultori dell'arte di mangiar bene. regard moderne» Page 52

53 Pr. Alberto Capatti Biographie Professeur universitaire à la retraite. Il a été titulaire de l enseignement d histoire de la cuisine et de la gastronomie à l Université de Sciences Gastronomique de Pollenzo, dont il a été le fondateur. Il fait partie du conseil scientifique de CasArtusi. Son premier livre d histoire de l alimentation, Le goût du nouveau, est paru en français en Il a publié avec Massimo Montanari La cucina italiana storia di una cultura. Parmi ses ouvrages récents, l édition critique de La scienza in cucina di Pellegrino Artusi (BUR, 2010) et une Histoire de la cuisine italienne, , parue l année dernière. Biography Alberto Capatti is professor emeritus at the University of Gastronomic Sciences in Pollenzo, Italy, where he taught the History of Cuisine and Gastronomy and was the first Dean of Studies. He is a member of the Scientific Committee of CasArtusi. Prof. Capatti's first book on the history of food, Le Goût du Nouveau, was published in French in With Massimo Montanari, he coauthored Italian Cuisine: A Cultural History (original title: La cucina italiana storia di una cultura). Recent publications include a critical edition of La scienza in cucina e l'arte di mangiar bene by Pellegrino Artusi (BUR, 2010), and last year's Storia della cucina italiana, (History of Italian Cuisine, , in Italian). Biografia Professore universitario. Ha insegnato Storia della cucina e della gastronomia all Università di Scienze Gastronomiche di Pollenzo, di cui è stato il primo Rettore e da cui si è allontanato per pensionamento nel Fa parte del comitato scientifico di CasArtusi. Ha diretto i mensili La Gola e Slow. Il suo primo libro, Le goût du nouveau è scritto e stampato in Francia (1989). Ha pubblicato con Massimo Montanari La cucina italiana, storia di una cultura. Fra le sue opere recenti l edizione con commento de La scienza in cucina di Pellegrino Artusi (BUR, 2010). È di recente uscita la sua Storia della cucina italiana ( ) regard moderne» Page 53

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56 LaSalle Beauvais vous remercie de votre participation au Colloque «Alimentation et bien-être : Regards croisés, Regards moderne» CONTACTS / Cathy Napieray Institut Polytechnique LaSalle Beauvais 19 rue Pierre Waguet BP F BEAUVAIS Cedex Mail : Cathy.Napieray@lasalle-beauvais.fr #FoodAndWellBeing regard moderne» Page 56