[CONFERENCE] How Food & the New Food Culture Reshape the Future of Global Department Stores

Anne Laure BlochDepartment stores across Europe have been a major tourist destination thanks to their lengthy history, unique architecture, coupled with their myriad of brand selections. Now, more than ever, department stores offer an exploration of the world of food, innovative chefs and food designers.

At Galeries Lafayette, Anne-Laure Bloch and her team are at this forefront of emerging culinary trends dedicated to a clientele in constant search of new food experiences. Rethinking the future of department stores from the focal point of culinary innovations and new foods has created a challenge that ranges from the Instagramization of retail spaces to the design of “pop-up” events.

Anne-Laure BLOCH, Chief Purchasing Officer – Grocery, Food and Beverage at Galeries Lafayette

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

La course aux “saveurs”

Packaging : l’ingrédient secret qui ne se cache pas

L’obsésité, le diabète… et l’ours

L’art de “manger seul” (1/2) : mukbang et ASMR

Végétarisme : entre bonheur et “dissonance cognitive”

Cuisine française végétarienne : une affaire compliquée ?

Réfugiés : la cuisine en partage

“Millennials” : derrière la passion du rose !

Des fourmis sur une crevette : René Redzepi et Noma au Japon

Cantine scolaire : la révolution silencieuse ?