Food industry professionals face supply and training challenges

The food industry, comprising over 90,000 businesses in France, faces complex supply chain management involving hygiene, traceability, and cost control. Professionals must navigate evolving regulations regarding packaging, such as the European Packaging and Packaging Waste Regulation (PPWR). These rules require businesses to verify the recyclability and compliance of packaging provided by wholesalers to manage end-of-life costs and environmental obligations.

In Dijon, the Ecole des Metiers Dijon Metropole plays a significant role in training the next generation of culinary professionals. Approximately 600 of the institution's 1,450 apprentices specialize in hospitality and catering. The school recently showcased its expertise during the International Gastronomy Fair in Dijon, allowing students to demonstrate skills in traditional Burgundian cuisine to the public.