Be the leader in France and internationally
The G&G Pélisson Foundation supports Institut Paul Bocuse’s new campus project, for which the first symbolic stone of its future Hospitality and Food Service Centre was laid on 8 October 2019. The ceremony was also marked by the official launch of a national fundraising initiative, which aims to collect € 7 million.
Your confidence and generosity will enable Institut Paul Bocuse to pursue its development as an increasingly innovative, responsible and international institution. A world-renowned learning environment, where a unique set of industry-specific soft skills and know-how is passed on by a team of leading experts.
This project is designed to extend and modernise the current facilities, to offer our future students an educational space that fully takes into account technological and societal evolutions, and offers our students and research staff a unique environment where they can live, work and study at their own pace.
We invite private individuals, business organisations, alumni, parents and students to make a gift to our ‘Imagining Tomorrow’ fundraising campaign, to build our future and offer the next generation of students an unequalled learning experience.
Let’s imagine together the Institut Paul Bocuse of the future!
The fundraising committee
The fundraising committee includes leading figures from the culinary world, executive committee members, along with sponsors and volunteers from the G&G Pélisson Foundation who have expressed their commitment to playing an active role in the development of the facilities at Institut Paul Bocuse.
- Alain Mérieux, Honorary President, Chairman and founder of the bioMérieux pharmaceutical group.
- Philippe Sans, President of the fundraising campaign, Foundation Administrator since 2015, Managing Director of Mérieux NutriSciences, and sponsor.
- Anne-Sophie Pic, three-Michelin-starred chef and owner of the La Maison Pic gastronomic restaurant located in Valence, France.
- Dominique Loiseau, President of groupe Bernard-Loiseau.
- Sven Boinet, Executive Managing Director of Accor.
3 strategic orientations to build the future of Institut Paul Bocuse
1-Teaching & Innovation
Imagining the Institut Paul Bocuse of tomorrow, means imagining an environment designed to encourage creativity and human interactions.
- It means offering our student-entrepreneurs a space where they can experiment in order to accomplish their projects, such as creating events and testing out new pop-up food service concepts.
- It means offering our students teaching and learning spaces equipped with innovative technological culinary science material to help them master their techniques and pick up new skills. They will learn all about teamwork in laboratories designed with special collaborative working stations, and diversify their skills thanks to modular food service spaces.
2-A place where talent can grow
Imagining the Institut Paul Bocuse of tomorrow, means imagining a stimulating learning environment.
- It means offering each of our students high-quality practice spaces, where they can grow their talent in a convivial learning environment that encourages sharing and interaction, such as working in teams in specially designed coworking spaces, or being able to concentrate fully on their assignments in individual learning pods. A music studio, top-class sports facilities and spaces designed specifically for our student clubs and societies will encourage our students to develop individually as well as professionally.
- It means being able to pass on all the generosity and virtue of management roles in the hospitality, food service and culinary arts professions by offering our students opportunities to learn in inspirational practice spaces that encourage the development of a spirit of sharing and a proud feeling of belonging.
3-Environment & Sustainability
Imagining the Institut Paul Bocuse of tomorrow, means imagining a responsible campus in order to develop our students’ awareness of societal issues.
- It means supporting the eco-mobility project for all of our students, faculty members and staff: organising and planning car-sharing, making it possible to travel between sites on campus by electric bike, and building bike shelters.
- It means financing our kitchen garden and its composting system, recuperating rain water and managing to recycle our waste so that students understand anti-food waste initiatives.
- It means contributing to protecting biodiversity on campus, such as the purchase of Institut Paul Bocuse bee hives…