A world without waste, only raw materials!
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Food waste is one of the concerns of the citizens and the issues of the day. Several zero waste awareness campaigns have been implemented. What are the solutions to reduce food waste while developing a business model that works? Discover open innovation initiatives to co-create long-term solutions to reduce waste.
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Marie Amiot is the co-founder and CEO of Factry, the School of Creative Sciences. As such, she was named one of the 100 women entrepreneurs who are changing the world by Femmessor in 2020. At Factry, Marie works towards a common vision: to make Quebec one of the most creative societies in North America. With her experience in start-ups, growth companies and reorganizations, she understands the importance of a creative approach and has helped companies of all sizes to transform and innovate, both in Quebec and internationally. She understands the importance of a creative approach and has helped companies of all sizes to transform and innovate, both in Quebec and internationally. It is by relying on her mobilizing abilities that she succeeds in making the Factry shine for anyone who wants to approach business differently.
Guillaume Cantin is a human being at the service of humans. A graduate of the École hôtelière de la Capitale, his passion for cooking has become more than a profession: it has become a means to build a better world. At a very young age, Guillaume's talent and personality led him to win the first season of Radio-Canada's Les Chefs! After several years in prestigious Quebec kitchens sharing his love of food with local ingredients, he took a break to reorient his career to have a positive impact on society. Challenged by a friend to cook a gourmet meal from unsold products recovered from grocery shop bins, he became aware of the extent of food waste and decided to use his talents to curb this problem at the source. In 2017, this desire led him to co-initiate the NPO La Transformerie with three friends.