FOODPRINT TIMELINE (In English)
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Michelin: Socially Responsible Industrial Restructuring (Research Report)
Michelin: Socially Responsible Industrial Restructuring (Research Report) Professor Sandra J. Sucher and Research Associate Susan J. Winterberg* Introduction This report describes Michelin’s approach to socially responsible industrial restructuring.a The report was designed to serve two purposes—documentation and learning. The report provides documentation of Michelin’s practices in socially responsible industrial restructuring and contains an agreed upon description of Michelin’s planned, integrative, and humanistic approach. The report was also written as an opportunity for learning for Michelin’s leaders. The report traces the evolution in planning and practices that Michelin has used to conduct socially responsible restructuring over time. The resulting picture is both a view from the inside—told in the words and through the actions of Michelin’s managers—and a view from the outside—incorporating the reactions of stakeholders to Michelin’s restructuring approaches in various situations. Hopefully, it helps Michelin’s leaders assess where they have been and where they are headed in their evolving journey in socially responsible industrial restructuring. Michelin: Socially Responsible Industrial Restructuring Company Background Managing People at Michelin Industrial Restructuring at Michelin: Foundations and Evolution 2003–2013: Developing the ‘Ramp Down & Up Model’ of Restructuring 2013–Forward: Developing the New Restructuring Process Preparing the Annual Restructuring Plan Case Studies of Restructuring at Michelin Managing Stakeholders during Ramp Downs: Three Case Studies A Perfect Storm: Closing the Kleber Factory in Toul, France Closing a Truck Tire Factory in Budapest, Hungary Divestiture of a Rubber Plantation in Bahía, Brazil Managing Collaboration During Turnarounds: Two Case Studies Developing the Turnaround Option: Bourges, France A Beta-Test for Empowerment: Transforming the Roanne Factory, France Summary a Reviews Included: C. -
Michelin Guide Release
Prestigious Michelin Guide Spotlights West Hollywood Restaurants A Dozen Eateries are Honored in Michelin’s First California Guide in a Decade WEST HOLLYWOOD, CA (June 12, 2019) – Two very coveted stars now enhance the menu of West Hollywood’s Sushi Ginza Onodera, as the famed Michelin Guide recognizes the restaurant’s “exemplary quality,” “resplendent Japanese elegance” and “delirious array of courses” in its first dedicated California publication in a decade. In addition to Sushi Ginza Onodera, 11 other West Hollywood restaurants are among the 657 spots statewide that received notable recognition in the 2019 Michelin Guide California. Inclusion in the Michelin Guide on any level indicates that a restaurant merits distinction for quality food as determined by the discriminating reviews of its anonymous critics. “One of the highlights of West Hollywood’s unique culture is the abundance of diverse dining experiences available. At every turn, there are restaurants of virtually every kind that showcase the creativity of some of the best chefs in the world,” says Tom Kiely, President and CEO of the West Hollywood Travel and Tourism Board. “We are thrilled that the Michelin Guide has recognized so many of our destination’s fantastic restaurants. It’s a great honor that underscores the incredible culinary landscape here.” Those rounding out this esteemed list include the following eateries, with snippets of “Michelin Guide’s Point of View”: Michelin Bib Gourmand – Designated with the iconic Michelin Man in the guide, these restaurants are acclaimed for their high-quality, simple and approachable style of cooking presented at a great value. It is given to selected eateries at which guests can enjoy two courses and a glass of wine or dessert for $40 or less (excluding tax and tip). -
Yannick Alléno's Pavillon Ledoyen Achieves the Incredible Feat of Having Three Star-Rated Restaurants in the 2020 Michelin Guide for France!
Paris, 27 January 2020 1, 2, 3 … UNPRECEDENTED ! YANNICK ALLÉNO'S PAVILLON LEDOYEN ACHIEVES THE INCREDIBLE FEAT OF HAVING THREE STAR-RATED RESTAURANTS IN THE 2020 MICHELIN GUIDE FOR FRANCE! L'Abysse and Pavyllon - two of Chef Yannick Alléno's restaurants in the Pavillon Ledoyen - received new stars in this year’s MICHELIN Guide for France. Just a few months after opening, Pavyllon now has its first MICHELIN star. The Abysse sushi counter now has two MICHELIN stars, only a year after being awarded its first. And upstairs, Alléno Paris retains its three stars in the MICHELIN guide. Aurélien Rivoire - Pastry Chef of the Pavillon Ledoyen - also received the 2020 MICHELIN Passion Dessert Award. These achievements make the Pavillon Ledoyen the first independent fine dining destination in the world to have three star-rated restaurants in the 2020 MICHELIN Guide. “I’m immensely proud! To receive Michelin stars for all three of my Pavillon Ledoyen restaurants! We can hardly believe it, but it's really happened! It's a real delight to share this honour with my exceptional kitchen and dining room teams, who have together made this a unique and quite extraordinary place! And above all, there’s the delight of passing on our vision, and offering our diners the very best! I think this is a first in the history of the MICHELIN Guide. I can still hardly believe it”, said an emotional Yannick Alléno on hearing the news of this year’s awards. Aurélien Rivoire, astonished after he won the MICHELIN Passion Dessert Prize 2020, declared: ”I am very happy to be one of the winners of the Passion Dessert Prize MICHELIN 2020! It is a real honour and it encourages me to continue to create and share my passion! I thank all my collaborators and Chef Alléno for the trust he has put in me!”. -
PR MICHELIN Guide France 2019 EN
PRESS INFORMATION Boulogne-Billancourt, Monday 21 January The MICHELIN Guide France 2019: The reflection of a gastronomic France at its highest level Michelin is pleased to unveil the selection of the MICHELIN Guide France 2019. Including 632 starred establishments, the 2019 vintage has grown this year with 75 new establishments gaining either one, two or three stars: a record level never seen before. Commenting on the new selection, Gwendal POULLENNEC, International Director of the MICHELIN Guides, said: “This year, more than any other, the MICHELIN Guide France is demonstrating a gastronomic France that excels on all fronts. From remarkable regional dynamism, to showcasing new talented youngsters, and to an unprecedented number of new star-studded restaurants led by women, the 2019 vintage shines brightly in many ways”. Nestled at the foot of the mountains that protect the city of Menton, Mirazur , brilliantly led by the chef Mauro COLAGRECO, gets three stars in the 2019 selection of the MICHELIN Guide. In front of the Mediterranean Sea which unfolds and stretches as far as the eye can see, the chef allows his customers to live a unique and enchanting gastronomic moment. Here, the dishes on offer invariably follow the cycle of the seasons and magnify with delicacy and subtlety the products of the sea and the mountains, as well as the fruit and vegetables cultivated in the kitchen garden of the chef. At Mirazur , the menu is always full of amazing surprises that play with textures and combine bold flavours with simple and colourful presentation. This year Le Clos des Sens also receives the highest distinction of the MICHELIN Guide. -
Paris Food Guide – How to Plan Your Ultimate Foodie Trip to Paris
Paris food guide – How to plan your ultimate foodie trip to Paris untoldmorsels.com/plan-ultimate-foodie-trip-paris May 1, 2018 Headed to Paris and want to know where to eat? Paris is usually on the top of any self-respecting foodie’s must visit destinations. And for good reason. The city of lights is full of the most amazing foodie experiences. We created our guide to where and what to eat in Paris to help you plan your ultimate food adventure. Paris food guide In this article we cover the process of choosing what and where we ate on our last trip to Paris instead of focusing on one-off experiences. The food scene changes quickly in the French capital and there are many comprehensive resources to help you choose where to eat. I’ll outline those at the end of the article but in the mean time here are my tips on how you can plan your ultimate foodie trip with my Paris food guide. The practicalities of your foodie trip to Paris 1/9 The amount of time you have and your budget are going to drive many of your choices of where to eat in Paris. You can pay upwards of €300 per head without wine at some of the top restaurants so make your choices wisely. Pacing yourself is a good idea too. I typically skip a huge hotel breakfast in favour of a pastry or baguette mid morning so I can stuff more in eat a little bit sensibly. From there you can set about constructing an eating itinerary that takes in the best the city of light has to offer. -
Michelin.Com
2014 ANNUAL AND SUSTAINABLE OPEN DEVELOPMENT REPORT MINDED Driving growth in a spirit of openness u Contents OOPEENN MINNDEED 044 Moving forward in a changing world 06 Welcome to a smart world 12 Let’s talk about it: dialogue begins with listening 16 Open innovation: accelerating p The 2014 Registration the creative process Document, including the Annual Financial Report, 20 Interview with Jean-Dominique Senard is available on website www.michelin.com OOUR STRRENNGGTHHS 26 A long-term growth market 28 Unique advantages 29 A global strategy for profi table growth 30 An optimized organization SIX AAMBBITTIOONNS 34 Product performance 442 A responsible manufacturer 488 Financial performance 52 Employee well-being and development 56 Host communities 60 Sustainable mobility COORPPORRATTE GGOVVERRNNAANNCEE ANND RRESSULLTS IIN 2014 68 The Michelin partnership limited by shares 72 Michelin and its shareholders 774 Our contribution 766 Our markets in 2014 78 A global footprint 80 Our businesses 84 Key fi gures 90 Materiality matrix 91 Prizes, awards and distinctions WE SUPPORT THE GLOBAL COMPACT By pledging to support the United Nations Global Compact, Michelin has committed to upholding and applying ten universal principles in the areas of human rights, Advanced level labor, the environment and anti-corruption. Corporate Profi let SINCE 1889, MICHELIN HAS CONSTANTLY INNOVATED TO FACILITATE THE MOBILITY OF PEOPLE AND GOODS. TODAY, IT IS SETTING THE BENCHMARK ACROSS EVERY TIRE AND TRAVEL-RELATED SERVICES MARKET, WHILE LEADING A GLOBAL STRATEGY TO -
NSF Programme Book 23/04/2019 12:31 Page 1
two weeks of world-class music newbury spring festival 11–25 may 2019 £5 2019-NSF book.qxp_NSF programme book 23/04/2019 12:31 Page 1 A Royal Welcome HRH The Duke of Kent KG Last year was very special for the Newbury Spring Festival as we marked the fortieth anniversary of the Festival. But following this anniversary there is some sad news, with the recent passing of our President, Jeanie, Countess of Carnarvon. Her energy, commitment and enthusiasm from the outset and throughout the evolution of the Festival have been fundamental to its success. The Duchess of Kent and I have seen the Festival grow from humble beginnings to an internationally renowned arts festival, having faced and overcome many obstacles along the way. Jeanie, Countess of Carnarvon, can be justly proud of the Festival’s achievements. Her legacy must surely be a Festival that continues to flourish as we embark on the next forty years. www.newburyspringfestival.org.uk 1 2019-NSF book.qxp_NSF programme book 23/04/2019 12:31 Page 2 Jeanie, Countess of Carnarvon MBE Founder and President 1935 - 2019 2 box office 0845 5218 218 2019-NSF book.qxp_NSF programme book 23/04/2019 12:31 Page 3 The Festival’s founder and president, Jeanie Countess of Carnarvon was a great and much loved lady who we will always remember for her inspirational support of Newbury Spring Festival and her gentle and gracious presence at so many events over the years. Her son Lord Carnarvon pays tribute to her with the following words. My darling mother’s lifelong interest in the arts and music started in her childhood in the USA. -
The Seekers of Stars Of
The seekers of Stars of 2019 Press kit Contents Introduction 3 The MICHELIN Guide inspectors 5 The MICHELIN Stars 8 The Bib Gourmand 10 The MICHELIN Plate 11 Pictograms: the inspectors’ universal language making MICHELIN Guide content accessible worldwide 12 An inspector speaks… 15 Gwendal Poullennec, International Director of the MICHELIN Guides 18 A guide, a history 19 Inspectors searching for the world’s best establishments 22 The MICHELIN Guide over time 24 An international presence 29 The MICHELIN Guide and its readers 31 - 2 - Introduction ho would have thought that a little book first the influence of the world’s gastronomic traditions and increase produced in 1900 to encourage tyre sales by tourism. giving practical advice to motorists on French roads, would one day become THE reference This gastronomy and hotel guide, which serves gourmets guideW for global gastronomy? worldwide, owes its continued success to the MICHELIN inspectors. Former hospitality industry professionals, they The MICHELIN guide has experienced many twists and turns over work exclusively for the MICHELIN guide and every year their a period of more than a century. From its creation in the early 20th independence and anonymity guarantee solid and authentic century to its increasingly international position, it has continued selections. Passionate about their job and eager to find today’s to develop in order to showcase the world’s best establishments. best talents, the inspectors are constantly looking for the world’s best restaurants – ranging from palatial restaurants to village inns Internationally scrutinized, the awards of the stars in each country and street-food establishments. -
NYC-Michelin-Guide-2016-Press
PRESS INFORMATION THE MODERN AWARDED TWO STARS IN THE MICHELIN GUIDE NEW YORK CITY 2016 The stars continue to shine bright in Brooklyn and Queens NEW YORK (Sept. 30, 2015) – Michelin today announced its highly anticipated restaurant selections in the 11th edition of the MICHELIN Guide New York City that goes on sale tomorrow. This year’s edition of the MICHELIN Guide features 76 restaurants that have earned either one, two, or three Michelin stars, a mark of incredible culinary achievement for the New York City edition of the centuries old travel guide. Michael Ellis, the International Director of the MICHELIN Guides, comments: “The incredible diversity in the 2016 edition of the MICHELIN Guide New York City highlights the energy and constant evolution of the city’s dining scene. The impressive number of different styles of cuisine, a total of 61, found throughout all five boroughs confirms New York’s position as one of the world’s most exciting dining destinations’. In this year’s edition, the list of two-starred welcomes The Modern, which has been promoted from its previous one-star distinction, bringing the total number of two starred restaurants to 10. Under the direction of Chef Abram Bissell, The Modern demonstrated creative and contemporary cuisine, complemented by bright and fresh flavors. The MICHELIN Guide welcomes 10 newcomers to the one star category for the first time. Among them, four offer remarkable Japanese cuisine. Tempura Matsui turns Japanese tempura style into an art form and incorporates the freshest seafood ingredients. Sushi Yasuda, under the leadership of Chef Mitsuru Tamura and his new team, is producing exemplary sushi at a high level. -
2018 FIRST-HALF Financial Report
2018 FIRST-HALF financial report Contents 1 PRESS RELEASE 3 Press release 4 2 SLIDESHOW 11 First-Half 2018 Results 12 3 FIRST-HALF BUSINESS REVIEW 68 3.1 Tire Markets 70 3.2 Net Sales 76 3.3 Consolidated Income Statement Review 80 3.4 Consolidated Balance Sheet Review 87 3.5 Consolidated Cash Flow Statement Review 92 3.6 Outlook For Full-Year 2018 93 3.7 Related Parties 93 3.8 Risk management 93 3.9 Financial Highlights 94 3.10 Share Information 95 3.11 Highlights: First Half 2018 97 4 CONDENSED INTERIM CONSOLIDATED FINANCIAL STATEMENTS 99 Condensed interim Consolidated Financial Statements for the Six Months Ended June 30, 2018 100 5 STATUTORY AUDITORS’ REVIEW REPORT 123 Statutory Auditors’ Review Report on the 2018 Interim Financial Information 124 6 STATEMENT BY THE PERSON RESPONSIBLE 125 Statement by the Person Responsible for the First Half 2018 Financial Report 126 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 1 2 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 1 PRESS RELEASE PRESS RELEASE 4 Market Review 5 First-Half 2018 Net Sales and Earnings 7 First-Half 2018 Highlights 8 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 3 PRESS RELEASE 1 Press release PRESS RELEASE Clermont-Ferrand, France, July 23, 2018 COMPAGNIE GÉNÉRALE DES ÉTABLISSEMENTS MICHELIN Financial Information for the Six Months Ended June 30, 2018 €917 million in net income, up 6% €1,327 million in operating income from recurring activities, up €152 million or 11% at constant exchange rates 2018 guidance confirmed Volumes up 2.6% in the second quarter and, as expected, stable over the first half due to unfavorable prior-year comparatives: • Sustained strong growth in the Specialty businesses, led by the buoyant mining, agricultural and construction tire markets; • Accelerating growth in 18” and larger Passenger car tire sales in the second quarter (up 14%); • Passenger car and Truck tire OE sales growth in line with the markets; • Focus on margins in the Passenger car and Truck replacement segments, in a persistently competitive market environment. -
Computational Textiles and Augmenting Space Through Emotion
Softbuilt: Computational Textiles and Augmenting Space Through Emotion by Felecia A. Davis Bachelor of Science in Engineering, Tufts University (1983) Master of Architecture, Princeton University (1993) Submitted to the Department of Architecture In Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the field of Architecture: Design and Computation at the Massachusetts Institute of Technology September 2017 © 2017 Felecia A. Davis All rights reserved The author hereby grants to M.I.T. permission to reproduce and distribute publicly paper and electronic copies of this thesis document in whole or in part in any medium now known or hereafter created. Signature of Author Felecia Davis 11 August 2017 Department of Architecture Certified by Terry Knight Professor of Design and Computation Department of Architecture Thesis Supervisor Accepted by Sheila Kennedy Professor of Architecture Chair, Department Committee on Graduate Students 1 2 DISSERTATION COMMITTEE Dr. Terry Knight, Chair Professor of Design and Computation Massachusetts Institute of Technology Dr. Edith K. Ackermann Honorary Professor of Developmental Psychology University of Aix-Marseille 1, France Visiting Scientist Design and Computation Massachusetts Institute of Technology Dr. Leah Buechley Designer, Engineer, Educator Former Director High/ Low Tech Lab Massachusetts Institute of Technology Media Lab 3 4 Softbuilt: Computational Textiles and Augmenting Space Through Emotion By Felecia A. Davis Submitted to the Department of Architecture August 11 2017 in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in Architecture: In Design and Computation at the Massachusetts Institute of Technology ABSTRACT When we inhabit, wear, and make textiles we are in conversation with our pre-historical and historical past and in a sense already connected to what is to come by the structure of fabric that operates as a mode of understanding the world. -
The MICHELIN Guide France EN
PRESS RELEASE Boulogne-Billancourt, February 24, 2014 MICHELIN guide 2014: the renewal The 2014 MICHELIN guide will be on sale from 28 February and available online and on all digital media. The guide lists over 8,860 hotels and restaurants (including 492 new establishments). It highlights the rise of a new generation of young chefs. This year the MICHELIN guide awards o stars to the Assiette Champenoise , in Reims. In this truly exceptional restaurant, Chef Arnaud LALLEMENT offers a particularly creative and strikingly contemporary selection of cuisine. For Michael ELLIS, International Director of the MICHELIN guides “ When our inspectors travel throughout France, they look for unique restaurants that are worth the journey, that astound the palate and spark emotion. This how we feel about Arnaud LALLEMENT’s cuisine, which is very much a reflection of himself: it is deeply rooted in his father’s legacy, to which Mr. LALLEMENT adds his own very personal touch. Ultimately, by seeking the finest ingredients throughout France, and surrounded by artisans trusted by his father before him, Arnaud LALLEMENT uses his remarkable know-how and technique to design dishes of great finesse , where tastes and textures are as subtle as they are delicious.” The 2014 selection also boasts six new n star restaurants : the Villa Madie in Cassis (Bouches du Rhône), the Table du Connétable in Chantilly (Oise), the Kintessence in Courchevel 1850 (Savoie), the Chambard in Kayseberg (Alsace), Il Cortile in Mulhouse (Alsace) whose chef is the first Italian in France to be awarded two stars, and Akrame in Paris (16th arrondissement), whose chef Akrame BENALLAL is only 33.