Program
Wednesday, May 22, 2024
Welcome reception
Thursday, May 23, 2024
Session 1 – Welcome
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:15 | S1.1 | Opening speech by the AIBI President, Georg Heberer |
| 09:15 – 09:30 | S1.2 | Opening speech by Lutz Birke, Head of the Department of Economics and Innovation, City of Hamburg |
Session 2 – Sustainability and energy
The sustainability of many industrial sectors is at stake and the bakery sector is significantly exposed to raw materials and energy tensions, but also to increasing societal expectations and major changes in the food chain. In this fast-moving environment, this session will take the audience along an inspiring journey, which will embrace practical, operational and strategic business aspects of sustainability.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:30 – 09:40 | S2.1 | Moderator and Sponsor of the session introduction Moderator: Cyrille Filott, Global Strategist – Consumer Foods, Rabobank Sponsor Introduction: PURATOS, Pierre Tossut, CEO |
| 09:40 – 10:00 | S2.2 | EU Sustainability Agreements María Paz de la Cuesta de los Mozos, Policy Officer, EU Commission |
| 10:00 – 10:20 | S2.3 | Wheat carbon footprint and agri food chain strategic dialog TBC |
| 10:20 – 11:20 | Networking break | |
| 11:20 – 11:40 | S2.4 | Navigating a Greener Future: Retail’s Sustainability Roadmap and Value Chain Strategy Els Bedert, Product Policy & Sustainability Director, EuroCommerce |
| 11:40 – 12:30 | S2.5 | Industry leaders panel discussion Moderator: Cyrille Filott, Global Strategist – Consumer Foods, Rabobank Guido Vanherpe, CEO, La Lorraine Bakery Group Pierre Tossut, CEO, Puratos Michael Gutting, Managing Director, Bindewald & Gutting Group María Paz de la Cuesta de los Mozos, Policy Officer, EU Commission Els Bedert, Product Policy & Sustainability Director, EuroCommerce |
Lunch and networking
Session 3 – Workforce and Digitalisation
The succession of crisis has exacerbated a pressing need to attract and stabilise workforce in the bakery sector. The high overall economic activity and the evolving worker’s profile and expectations require a deep and dynamic approach of this nowadays critical dimension of the business. This session intends to combine principles versus practical experience and tradition versus latest digital trends. The new competitive environment puts established experience at stake and calls for an open-minded reflection on the attractiveness of our sector and ways to master this.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 14:00 – 14:10 | S3.1 | Moderator and Sponsor of the session introduction Moderator: Kari Meltovaara, Managing Director, Leipomo Rosten Oy / Board Member of AIBI Sponsor Introduction: MECATHERM, Raymond Nogael, Vice-President Global Sales, Marketing, Business Development & Sustainability |
| 14:10 – 14:30 | S3.2 | The search for meaning in work Pia-Maria Thorén, Inspiration Director and Coach, Agile People |
| 14:30 – 14:50 | S3.3 | Artificial intelligence / real bread: The crossroads |
| 14:50 – 15:30 | Networking break | |
| 15:30 – 15:50 | S3.4 | Workforce crisis and solutions – automation George Mavromaras, Board Member, Bakehellas |
| 15:50 – 17:00 | S3.5 | Industry leaders panel discussion Sebastian Gooding, CEO, Ditsch / Valora Group Management Peter van den Berg, CEO, Pandriks Group Frank Kleiner, CEO, Harry-Brot Together with the keynote speakers of this session |
Gala dinner
Gala dinner aboard the Rickmer Rickmers
Rickmer Rickmers – Hamburg harbour
The Gala dinner will take place on board the museum ship Rickmer Rickmers, which is a 1896 built three-masts sailboat. It is moored at the core of the Hamburg harbour and is an stablished hallmark museum and restaurant in Hamburg. Cocktails will be served on the desk (whether permitting) and dinner inside for a memorable evening.
Friday, May 24, 2024
Session 4 – International Development
While the global population is expected to reach 10 billion individuals by 2050, bread, as one of the most fundamental and traditional forms of human nutrition, has a pivotal role to play. Yet, this strong reality is so far poorly acknowledged amongst international bodies and institutions. Exports and developments beyond their traditional boundaries and types of products is a new reality for a growing number of industrial bakers, as well as the installation of capacity in third countries. This session will pursue the AIBI’s objective to further tighten the links between the bakers’ organisations and operators from the main global regions and pursue their joined aspiration for visibility at international level. Speakers will bring the audience through the cultural aspects of bread consumptions in the different regions and related market developments aspects.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:10 | S4.1 | Moderator and Sponsor of the session introduction Moderator: Jean-Manuel Lévêque, Chairman, Novepan / Board Member of AIBI Sponsor Introduction: LESAFFRE, Thomas Lesaffre, Baking Marketing Director |
| 09:10 – 09:20 | S4.2 | Baking in a fragmented world Peter Eitel, Senior Manager, PWC Germany |
| 09:20 – 09:35 | S4.3 | EU |
| 09:35 – 09:50 | S4.4 | USA Eric Dell, President and CEO, American Bakers Association |
| 09:50 – 10:05 | S4.5 | Latin America Irene Mínguez Pablos, Global R&D Director, Bimbo Group |
| 10:05 – 10:20 | S4.6 | Japan |
| 10:20 – 11:00 | Coffee and networking break | |
| 11:00 – 11:15 | S4.7 | SE Asia |
| 11:15 – 11:30 | S4.8 | Canada Elisabeth Brasseur, VP Sales & Innovation, Farinart |
| 11:30 – 11:45 | S4.9 | South Africa Australia |
| 11:45 – 12:30 | S4.10 | Platform discussion across regions All speakers |
Farewell lunch
Program for accompanying persons
| Date | Time | Event |
|---|---|---|
| May 23 | 9.30-16.00 | Experience Hamburg: Montblanc House, lunch, Hamburg highlights tour |
| May 24 | 9.30-12.00 | Experience Hamburg: Jewish district tour with a short break |
The organiser reserves the right to change the program.