Author
Author

Clémence Cornuz

Research associate at Ecole hôtelière de Lausanne

 Clémence Cornuz

Clémence Cornuz has an MA in English literature. Her interest in the symbolic and cultural dimensions of food and consumption practices led her to join the Ecole hôtelière de Lausanne at the end of her studies. There, as a research associate at the Saviva Food & Beverage Chair, she gets to explore these topics from a different angle. In addition to her research activities, she is in charge of academic communication and edits publications.

Insights by Clémence Cornuz (3)

Are Restaurateurs Ready for 2030?

As young restaurateurs pave the way for the future of the restaurant sector, they are keen to adapt to their customers' and markets' needs and are ready to make F&B an innovative and experience-centered industry.

Should Restaurateurs Change Their Offerings For 2030?

Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic changes in some areas, mainly related to customization. Are restaurateurs aware and ready to respond to their clients' expectations? A new study provides insights and recommendations for restaurateurs and F&B professionals.

Small steps to make restaurants more sustainable

Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them.
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