Altermakers

We offer consulting solutions by makers, for makers, helping decision-makers and their teams to define their strategies and take action in an agile way, using alternative and immersive methods. Our mission is to cook up the food of our dreams together, to fuel debate on the future of our food, and to help positive-impact alternatives emerge in the world of agri-agro. We're dreaming of a truly convivial form of food that serves people - food that nourishes us, gives us pleasure, connects us to each other and makes us more alive. Alternative consulting, really- Diversity of talent: A wide range of talents brought together to enable creative collaboration between makers: marketers, engineers, a chef, a philosopher, an ethnologist, a food sociologist, and YOU- Alternative methods: We use innovative methods such as Alter'Storming, Alter'Value and Explor'Alter, and we are constantly seeking out and creating new ones. Our methods involve the head, the heart and the body, always- Alternative commitments: We like to contribute to causes that are close to our hearts (community life, civic issues, artistic causes). They are part of the AlterMakers network: Chef Damien, founder of chef and cookery teacher Laurence Wenders, ethnologist Bruno Raymond-Damasio, film director Caroline Fabes, graphic designer Matthias Huchet, intuition facilitator Cécile Giraudeau Vetter, food designer Silvy Auboiron, food sociologist Sébastien Biloé, senior consultant + a large community of entrepreneurs, researchers, artists, managers, etc. They trust us Food: Danone, Bel, Lactalis, Olga, Bonduelle, McCormick, General Mills, Twinings & Co, Yoplait, Barilla Start-ups: Michel & Augustin, Le Falaf', Entourage