Jefo Europe Version 20.0

29 June 2018

For its 20th anniversary, Jefo Europe welcomed 165 guests at the Pigossiere Castle, near Nantes, France. Always aware of the latest trends, they played with the concept of 2.0 to hold an extraordinary event under the theme of 20.0 – a witty reference to its age.

After Jean Fontaine, President of the Jefo Group, and Jérôme Fouquet’s, General Manager of Jefo Europe Welcome speech, guests from the animal nutrition industry, coming from 13 different countries, attended two conferences on issues related to agribusiness and the digital segment.

Crystal Mackay, President of the Canadian Center for Food Integrity, emphasized that consumer confidence has an impact on the future of the agribusiness industry. In developed countries, consumers are more concerned about the food and their production systems. They expect honest answers about each ingredient on their plates and are migrating from traditional communication channels and marketing approaches, formerly believed to be reliable, to getting information from their fellows (online, everywhere and anytime).

Emmanuelle Roux, Member of the French Digital Council, founder of several fablabs and Associate Director of SC21, exchanged her views on customer relationships in the digital era. She drew a revealing portrait of the connected client who searches for solutions to its problems and has a wide range of sources of information online. Thus, the speaker invited the present companies to imagine new ways to exchange with customers and co-create a relationship based on other types of interaction and tools.

In the afternoon, the guests could transform theory into practice via digital workshops about 3D food printing, artificial intelligence, the “art of the pitch” and design of mobile applications.

The day echoed the sentiments of Jefo’s commitment – Life, made easier:

  •  Life, made easier through friendly exchanges.
  • Life, made easier by sharing knowledge on the agribusiness and digital sectors.
  • Life, made easier through new customer/supplier and producer/consumer cooperation approaches.