{"id":25585,"date":"2022-10-12T18:28:21","date_gmt":"2022-10-12T16:28:21","guid":{"rendered":"https:\/\/igcat.org\/team\/virginie-bregeon-france\/"},"modified":"2024-03-03T12:13:31","modified_gmt":"2024-03-03T11:13:31","slug":"virginie-bregeon-france","status":"publish","type":"team","link":"https:\/\/igcat.org\/es\/team\/virginie-bregeon-france\/","title":{"rendered":"Virginie Bre\u0301geon – France"},"content":{"rendered":"

Virginie Br\u00e9geon de Saint-Quentin<\/h3>\n

Professor – Institut Sup\u00e9rieur de Design de Saint-Malo<\/strong>
\nAssociate Professor – Sciences Po Rennes and Ferrandi Paris<\/strong><\/p>\n

Virginie Br\u00e9geon de Saint-Quentin is a Professor of marketing and design for sustainable food systems and tourism. She is associated in a cooperative and sustainable design school in Saint-Malo (Institut Sup\u00e9rieur de Design de Saint-Malo), associate professor at Sciences Po Rennes and Ferrandi Paris.<\/p>\n

Her PhD thesis published in 2017 is entitled: \u00abA culinary marketing and design mix for a delighted consumer\u00bb. This thesis was rewarded of the Association for agro-economic research of AgroParisTech in 2018 and part of these works were published in her \u00abGreat book of culinary marketing\u00bb, by Dunod editions in 2019.<\/p>\n

Born and raised in a Michelin Star restaurant in Brittany, Virginie married a fisherman from Saint-Malo with whom she created a small sustainable restaurant on the deck of the harbour (la Cabane \u00e0 Manger) in 2020. Today, she is a food system designer acting for territories (R\u00e9gion Bretagne), entrepreneurs, and learning programs. Her mission is to preserve a traditional and creative food identity for Brittany at first, and any territory with similar challenges.<\/p>\n

Website<\/a><\/p>\n

TedX conference: Le meilleur marketing culinaire est celui qui n’existe pas!<\/a> – Virginie Bregeon de Saint-Quentin<\/p>\n","protected":false},"excerpt":{"rendered":"

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