11563: Creative Preservation: Reconsidering Creativity for Sustainability in Creative (Food) Industries

Organizer(s)

• AB

  Amelie Boutinot

  University of Strasbourg, France
• NE

  Nada Endrissat

  Bern U. of Applied Sciences, Switzerland

Discussant(s)

• DR

  Duymedjian Raffi

  Grenoble Ecole de Management, France
• NV

  Nicolas Verger

  Glasgow Caledonian University

Presenter(s)

• YY

  Yutaka Yamauchi

  Kyoto University, Japan

Participant(s)

• DH

  Daniel Hjorth

  Copenhagen Business School, Denmark
• PO

  Pilar Opazo

  -

Presenter(s)

• BS

  Barbara Slavich

  -, France
• IS

  Iben Stjerne

  Copenhagen Business School, Denmark
• SM

  Sophie Michel

  EM Strasbourg Business School, France

Participant(s)

• ME

  Micki Eisenman

  Hebrew U. of Jerusalem, Israel
• MJ

  Mathilde Jost

  University of Strasbourg
• AB

  Amelie Boutinot

  University of Strasbourg, France

Presentations:

• 10:15 - 11:45 CEST (GMT+2)

  11563 Presentation 1: Traditioning in Japanese Fine Dining: Crafting Difference out of Repetition
  

  Author: Yutaka Yamauchi – Kyoto University

  Author: Daniel Hjorth – Copenhagen Business School
• 10:15 - 11:45 CEST (GMT+2)

  11563 Presentation 2: Uniquely Alike:Crafting Identities by Balancing Legacy and Signature Style in Sustainable Gastronomy
  

  Author: Pilar Opazo – -

  Author: Barbara Slavich – -
• 10:15 - 11:45 CEST (GMT+2)

  11563 Presentation 3: Chefs’ Creativity for Regenerating Communities in Times of Crisis: World Central Kitchen
  

  Author: Iben Sandal Stjerne – Copenhagen Business School
• 10:15 - 11:45 CEST (GMT+2)

  11563 Presentation 4: Social Imaginaries for Sustainable Futures: the Case of Zero Waste Food
  

  Author: Sophie Michel – EM Strasbourg Business School

  Author: Micki Eisenman – Hebrew U. of Jerusalem

  Author: Mathilde Jost – University of Strasbourg

  Author: Amelie Boutinot – University of Strasbourg