Panagora shines with its eco-friendly booth and diverse activities
Panagora successfully participated in the Food & Wellness Festival, which took place at the SVICC in Pailles from June 23 to 25. According to Yovan Jankee, Communication & Sustainability Manager, the event was a total success due to the large number of visitors who flocked to Panagora's booth. This booth, worthy of mention, was made from reused materials and decorations from previous exhibitions. Once again, Panagora demonstrates its full commitment to sustainability! The environmental award granted by the Ministry of the Environment three weeks ago is therefore well deserved!
"Given the importance of this event for us, we organized activities, marketing initiatives, and a commercial aspect. Visitors could purchase our products, but they also received valuable information, which made all the difference. This reflects one of Panagora's core values: the company seeks to establish links between knowledge sharing and expertise. I take only positive lessons from the Food & Wellness Festival, and we have also learned a few things. A dedicated team truly gave their all," says Arnaud Huck, Head of Commercial.
Indeed, at Panagora’s booth, visitors enjoyed no fewer than seven captivating activities. The public naturally gravitated first toward the Cooking Workshop, where Chef Nicolas Duprat, surrounded by tempting ingredients, treated them to delicious, healthy dishes such as salads, spring rolls, and soups. Visitors realized that eating healthily is possible without feeling like they are following a strict diet. Discussions about flavors sparked great interest. Visitors left with tasty, balanced meal ideas and the "Bien Manger" (Healthy Eating) guide in hand. "It was an interesting experience. I had productive exchanges with the Mauritian public about healthy eating and discovering new flavors," says Chef Nicolas Duprat.
The public also shared their culinary memories and delved into the history of Mauritian cuisine during the "History & Food" activity, hosted by Maya de Salle, Cultural Project Manager. People exchanged stories about the island’s culinary traditions and discovered the delights of the past. "I was delighted to participate and share my research; I think it was something out of the ordinary. I also had the opportunity to discuss past eating habits, the evolution of food in Mauritius, and recipes that have disappeared," says Maya de Salle.
At "Le Panier," Panagora's corporate store, visitors explored a mini-market where they found quality products at attractive prices. Didier Chung's team, in charge of the Agile Cell managing "Le Panier", was very satisfied. They saw that their working method was effective, which was gratifying. From a marketing perspective, some Panagora employees made their first radio appearances.
The Composting Workshop, led by Caroline Avrillon, Sustainability Officer at Avipro, revealed the secrets of composting. Many attendees learned how to reduce waste and nourish the soil in an eco-friendly way.
Finally, at the Nutrition Corner, the public met passionate dietitian-nutritionists. Those interested received personalized advice on organizing their diet and adopting a balanced lifestyle. They also learned all about dairy products and best practices for maintaining good health.