Food economist, Pierre Combris, has been part of the HEG programme since it began:
I take my role as class patron extremely seriously; I want to be really involved and available to answer any questions. Cuisine is about sharing knowledge, meeting producers, showcasing products and treating them with respect. Knowledge sharing is also very important at my restaurant. We work with many individuals, both students and those starting their career in the restaurant industry. We are there to offer them guidance and support and I intend to do exactly the same as class patron
The main theme of this year’s programme is “zero waste: learning to reduce food waste”, which students will examine via walking tours, exhibitions, workshops, tastings, round tables, testimonials, and debates.
Over time, and thanks to discussions with students from the various HEG classes, I have realised that taste and gastronomy can act as driving forces for transforming our food systems. I am convinced that moving towards a more sustainable food system, which is essential nowadays, will be achieved because gastronomy will make such changes desirable, not because we have no other choice. This is what I am committed to today
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