Programme
Thursday, June 16, 2022
Cankarjeva cesta 4
Bled
Friday, June 17, 2022
Session 1 – Welcome
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:15 | S1.1 | Welcome and introduction Janez Bojc, AIBI President |
| 09:15 – 09:30 | S1.2 | Opening speech Ana Le Marechal Kolar, Director-General, Food and Fisheries Directorate, Ministry of Agriculture, Forestry and Food, Slovenia |
Session 2 – Bakery Trends and Ambitions in a Recovery Context
A promising clear sky following the thunderstorm. This session will guide the audience through the profound deep changes in the industry triggered by the Covid crisis. It will not only take stock of these changes, but also explore how the new context is being valued by the bakery industry and its value chain partners. The session will conclude with prominent industry leaders sharing their views and strategic reflections.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:30 – 09:40 | S2.1 | Moderator introduction Cyrille Filott, Global Strategist – Consumer Foods, Rabobank |
| 09:40 – 10:10 | S2.2 | Buckle up seat belts for some very bumpy years! What’s happening in and around the global food industry? David Hughes, Dr Food |
| 10:10 – 10:40 | S2.3 | The European bakery industry: market context, main players and future challenges Anne Fremaux, Director of Bakery Activities, Girag & Associates (GIRA) |
| 10:40 – 11:20 | Coffee break | |
| 11:20 – 11:50 | S2.4 | Re-thinking the supply chain in bakery Cyrille Filott, Global Strategist – Consumer Foods, Rabobank |
| 11:50 – 13:00 | S2.5 | Industry Leaders Panel discussion Frank Kleiner, Chief Executive Officer, Harry-Brot GmbH Guido Vanherpe, Chief Executive Officer, La Lorraine Bakery Group Robert O’Boyle, Chief Executive Officer, Délifrance Pierre Tossut, Chief Executive Officer, Puratos |
Session 3 – Sustainability at the Core of Political Developments and Mega trends
The EU Green Deal is the European Union political strategy to support wealth and growth in the years ahead. The sustainability agenda is a pivotal element of it and is in particular driving the Farm to Fork strategy. The EU food chain is experiencing turmoil that will be felt by all involved in the food chain. This session will explore the profound changes that are on their way and provide inspirational insights to navigate them, including through food security, logistic evolution and digital trends aspects. The session will conclude with industry leaders exchanging their sustainability agendas.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 14:10 – 14:20 | S3.1 | Moderator introduction Didier Boudy, President, Mademoiselle Desserts |
| 14:20 – 14:50 | S3.2 | The path to a more sustainable flour supply chain Bernard Valluis, Honorary President, European Flour Millers |
| 14:50 – 15:20 | S3.3 | Sustainability in action in bakery operations Josep Serret, Industrial Director, Europastry |
| 15:20 – 15:50 | Coffee break | |
| 15:50 – 16:10 | S3.4 | Our responsibility towards next generations Sophie Blum, Chief Marketing & Channels Officer, Puratos |
| 16:10 – 17:20 | S3.5 | Industry Leaders Panel Discussion Jean-Manuel Lévêque, Chairman, Novepan Joseph Serret, Industrial Director, Europastry Olivier Tilkens, President Northern & Eastern Europe, Puratos Bernard Valluis, Honorary President, European Flour Millers |
Begunje 21
Begunje na Gorenjskem
Traditional Slovenian Dinner
Avsenik restaurant is well known for its excellent home-made traditional Slovenian cuisine. It also houses the Museum of the world famous Avsenik Brothers Ensemble, where you can watch a short film about the history the ensemble made with Slovenian folk music.
Following the welcome drink and appetisers, traditional Slovenian dishes will be served for dinner, accompanied by live Slovenian folk music.
Transportation is organised (bus).
Saturday, June 18, 2022
Session 4 – Innovation supporting the path to a delightful bakery
More than ever innovation is they key enabler to the successful development of the bakery industry. Innovation touches every single aspect of the bakery business and its suppliers who are actively partnering to enhance efficiency and economic sustainability. This session will provide insights into front running technologies, but also touch on innovation on operational aspects and value chain relationship.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:10 | S4.1 | Moderator introduction Aleš Ugovšek, Chief Strategy Officer at M Sora, podcaster and moderator |
| 09:10 – 09:40 | S4.2 | What have I learned about ideas and modern innovation? Aleš Ugovšek, Chief Strategy Officer at M Sora, podcaster and moderator |
| 09:40 – 10:10 | S4.3 | How to face today’s manufacturing labour shortages with digital services? Olivier Sergent, President, Mecatherm |
| 10:10 – 10:40 | S4.4 | Bakery 2022: resilience & adaptation with space for innovation? Etienne Maillard, Innovation Director Central and East Europe, Lesaffre |
| 10:40 – 11:10 | Coffee break | |
| 11:10 – 11:40 | S4.5 | Shaping a tasty future: from idea to market reality Roel Van der Meulen, R&D and Innovation Director, Vandemoortele |
| 11:40 – 12:50 | S4.6 | Innovation Panel Discussion Olivier Sergent, President, Mecatherm Etienne Maillard, Innovation Director Central and East Europe, Lesaffre Roel Van der Meulen, R&D and Innovation Director, Vandemoortele Pierre Tossut, Chief Executive Officer, Puratos |
Session 5 – Global bakery market in times of disruption
ABA/AIBI co-organised session, involving US, EU and other international companies. A practical conversation on how each industry sector is focused on managing the current supply chain and policy issues in respective regions, with enhanced attention to supply chains, consumer trends and prominent policy topics, including energy, packaging and waste. This will open reflection on future state of baking through the lenses of these three key topics and what are opportunities for EU/North America collaboration.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 14:00 – 14:10 | S5.1 | Moderator introduction Jean-Manuel Lévêque, Chairman, Novepan |
| 14:10 – 16:00 | S5.2 | Industry Leaders Panel Discussion Robb MacKie, President and CEO, American Bakers Association Cordelia Harrington, CEO and founder of Crown Bakeries Guido Vanherpe, Chief Executive Officer, La Lorraine Bakery Group Aleš Mozetič, President and CEO, Don Don Group Zully Corona, Director of Global Nutrition, Scientific and Regulatory Affairs, Grupo Bimbo (online) Olivier van Lieshout, Founding partner, Bakery Initiatives Group (online) Jacob Molenaar, Director and Owner, Bakery Initiatives Group BV (online) |
Cesta svobode 12
Bled
Gala Dinner
The Gala Dinner will take place at Grand Hotel Toplice where the rustic parquet beneath your feet whispers stories emanating from the romantic furniture with a history spanning over 80 years.
The banquet hall is located directly on the shore of Lake Bled, boasting a stunning view which will be complemented by excellent food by chef Simon Bertoncelj. His creative direction has won the Julijana Restaurant the prestigious Michelin Plate 2020 and 2021 for fresh ingredients and good cooking, and 3 Gault&Millau chef’s hats.
Entertainment on the dance floor will be provided by a band playing unforgettable tunes.
Programme for accompanying persons
| Date | Time | Event |
|---|---|---|
| June 17 | 9.30-16.00 | Bled and Radovljica excursion |
| June 18 | 9.30-17.00 | Ljubljana excursion |
Detailed programme for accompanying persons is available here (PDF).
The organiser reserves the right to change the programme.