{"id":10301,"date":"2019-11-20T16:00:00","date_gmt":"2019-11-20T15:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10301"},"modified":"2022-05-20T11:37:37","modified_gmt":"2022-05-20T09:37:37","slug":"igeho-2019-de-la-numerisation-a-la-durabilite","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/igeho-2019-de-la-numerisation-a-la-durabilite\/","title":{"rendered":"Igeho 2019 : De la num\u00e9risation \u00e0 la durabilit\u00e9"},"content":{"rendered":"\n<p><strong>Ecologie, num\u00e9risation, tendances, r\u00e9gionalit\u00e9, Swissness\u2026 Tels \u00e9taient les th\u00e8mes omnipr\u00e9sents \u00e0 Igeho, le Salon international de l\u2019h\u00f4tellerie, de la gastronomie, des repas \u00e0 l\u2019emporter et du secteur \u00ab\u2009care\u2009\u00bb.<\/strong><\/p>\n\n\n\n<p>Quelque 650 exposants ont pr\u00e9sent\u00e9 leurs produits et leurs services sur environ 70\u2009000 m2 \u00e0 Messe Basel, du 16 au 20\u202fnovembre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ego-a-igeho\">Ego \u00e0 Igeho<\/h2>\n\n\n\n<p>\u00ab\u2009L\u2019attente est une perte de temps\u2009\u00bb, a soulign\u00e9 la chercheuse allemande sur les tendances alimentaires Karin Tischer, de food &amp; more, sur l\u2019Igeho Campus. La num\u00e9risation simplifie le service de livraisons, par exemple. Elle facilite \u00e9galement la personnalisation, entre autres choses. Les consommateurs n\u2019ont jamais \u00e9t\u00e9 aussi \u00e9go\u00efstes. \u00ab\u2009La r\u00e9f\u00e9rence \u00e0 soi est importante\u2009!\u2009\u00bb L\u2019individualisation a \u00e9galement \u00e9t\u00e9 un sujet important \u00e0 Igeho, en B2B et B2C. La devise \u00e9tait de s\u2019adresser aux clients rapidement, simplement et de mani\u00e8re cibl\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-back-to-the-nature\">Back to the Nature<\/h2>\n\n\n\n<p>La durabilit\u00e9 et la r\u00e9gionalit\u00e9 \u00e9taient \u00e9galement d\u2019actualit\u00e9, suivant la devise \u00ab\u2009Back to the nature\u2009\u00bb. Plusieurs entreprises ont \u00e9galement particip\u00e9 \u00e0 Igeho EcoCircle en soutenant SapoCycle. Cette fondation recycle des savons usag\u00e9s d\u2019h\u00f4tel en faveur de familles dans le besoin.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pain-sans-farine\">Pain sans farine<\/h2>\n\n\n\n<p>De nouveaux aliments, plus digestes, ont \u00e9t\u00e9 pr\u00e9sent\u00e9s, \u00e0 l\u2019image du pain sans farine. La chercheuse de tendances \u00e0 \u00e9galement \u00e9num\u00e9r\u00e9 quelques alternatives sans gluten \u00ab\u2009excellentes pour le pain\u2009\u00bb telles que la farine de banane, celle de pois chiches ou celle de patate douce.<br>\u00ab\u2009Swissness est sexy\u2009\u00bb ont promu l\u2019association professionnelle GastroSuisse et l\u2019\u00e9cole h\u00f4teli\u00e8re Belvoirpark. Elles ont montr\u00e9, comment cela pouvait \u00eatre r\u00e9alis\u00e9 et v\u00e9cu dans la gastronomie et son environnement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ecologie, num\u00e9risation, tendances, r\u00e9gionalit\u00e9, Swissness\u2026 Tels \u00e9taient les th\u00e8mes omnipr\u00e9sents \u00e0 Igeho, le Salon international de l\u2019h\u00f4tellerie, de la gastronomie, des repas \u00e0 l\u2019emporter et du secteur \u00ab\u2009care\u2009\u00bb. Quelque 650 exposants ont pr\u00e9sent\u00e9 leurs produits et leurs services sur environ 70\u2009000 m2 \u00e0 Messe Basel, du 16 au 20\u202fnovembre. Ego \u00e0 Igeho \u00ab\u2009L\u2019attente est une perte de temps\u2009\u00bb, a soulign\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6041,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-10301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Igeho 2019 : De la num\u00e9risation \u00e0 la durabilit\u00e9 | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/igeho-2019-de-la-numerisation-a-la-durabilite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Igeho 2019 : De la num\u00e9risation \u00e0 la durabilit\u00e9\" \/>\n<meta property=\"og:description\" content=\"Ecologie, num\u00e9risation, tendances, r\u00e9gionalit\u00e9, Swissness\u2026 Tels \u00e9taient les th\u00e8mes omnipr\u00e9sents \u00e0 Igeho, le Salon international de l\u2019h\u00f4tellerie, de la gastronomie, des repas \u00e0 l\u2019emporter et du secteur \u00ab\u2009care\u2009\u00bb. 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