Attitude Talk Series #8: An Engaged Debate on the Future of Food

The Attitude group continued its commitment to thoughtful discussion with a new edition of its Talk Series, a platform dedicated to contemporary societal issues. Having previously explored themes such as culture, employment, engaged brands, coexistence, female leadership, and podcasting, this eighth edition focused on a question that concerns us all: What are we eating? The event took place on Thursday, October 30, at the French Institute of Mauritius, attracting a large audience eager to engage in these important discussions.

In a context where food intersects with health, ethics, and environmental concerns, the evening aimed to decode new food trends and collaboratively envision concrete solutions for a more responsible, local, and plant-based diet, without sacrificing pleasure and inclusivity.

Since its inception, the Talk Series has been a space for collective reflection, sharing ideas, perspectives, and opening up discussions that matter. The theme of this eighth edition is not a random choice. The hashtag #food has amassed over 600 billion views on TikTok. Eating has become a universal language, reflecting our times. Juliette Deloustal, Head of Sustainability, and Esther Amsallem, Head of Content and Communication at the Attitude group, who have championed this project since its beginning, spoke about the significance of the future of food in our society today, as well as the Attitude group's vision for future consumption.

According to Juliette Deloustal, "Eating today is almost a political act. Our methods of production, consumption, importation, and even disposal shape the society we wish to live in. At Attitude, this begins with local sourcing. We know that eating local supports producers, preserves the environment, and celebrates our culture. That’s why over half of our Food & Beverage offerings are labeled Made in Moris. But we go further: after local comes plant-based. This is not just a trend, but because we know that reducing animal products is one of the most concrete ways to decrease our carbon footprint. The real question is: how can we make responsible eating delicious? How do we reinvent our ways of producing, cooking, and sharing while maintaining the joy of meals? These are the themes we wanted to explore this year to envision a future plate that is more responsible, local, plant-based... yet also delicious and inclusive."

Local and international speakers gathered to share their visions and experiences in a spirit of exchange and collective reflection:

Alexis Gauthier, Michelin-starred chef and pioneer of vegan gastronomy: "I believe Mauritius is incredibly fortunate to have a group like Attitude, which organizes events of this nature. They have a responsibility as a player in the tourism sector, but they do so with sincerity and conviction. We share the same values and vision for the future: for the planet, for animals, and for more responsible hospitality. An evening like this allows the public to discover what is truly happening in the hotel industry in Mauritius. It’s not just about hosting and accommodating guests; there is deep work, a vision, and a commitment involved. Attitude brings a unique dimension that is rarely found elsewhere in Mauritius or even in the world. Few hotel groups today have such a strong vision for the future. I am very proud to have participated in this event: it was intelligent, modern, inspiring, and conveyed a positive message for the future."

Nicolas Schweitzer, via video, CEO and co-founder of LA VIE: "LA VIE is a French startup creating plant-based alternatives to meat, primarily charcuterie, distributed in France and the UK. Our ambition is to democratize plant-based options with products that deliver the taste and pleasure of meat but with a significantly lower climate impact, better nutritional profile, and ideally, an accessible price. While many people claim they want to reduce their meat consumption, it remains stagnant in the West because meat is culturally ingrained as a pleasure. Our goal is to recreate this experience in a more sustainable way. What also distinguishes us is our tone: no guilt, just joy, humor, and offbeat communication. With a small budget, this approach has allowed us to become a beloved brand, as evidenced by our social media. Our infiltration at Burger King? It wasn't a strategy but a timely opportunity. Initially, we had them taste our products in front of their headquarters. They loved it and referenced us in three months, a first. Today, their veggie menus are a hit, with up to 25% of sales in Belgium. For Mauritius: our products are fresh, so not yet exportable. But a frozen range might help us get there while preserving our philosophy: adapting to local cultures while offering a delicious and sustainable alternative."

Ruksaar Jaddoo, program director at Ecoshe: "This conversation is very important and attracts a lot of people. We go beyond the plate and ingredients. Events like this truly educate, especially since there are not many awareness initiatives around sustainable food in Mauritius yet. When we look at the numbers, they are telling: a plant-based meal can reduce our carbon footprint by up to 75%. That’s significant; it’s over 50%! Yet when we talk about sustainability, we often first think of plastic, recycling, or water conservation. These are important, of course. But the simplest and most accessible way to contribute is through what we put on our plates. As Heather Drummond, the founder of Ecoshe, says: some hotels encourage reducing water usage, for example by offering one flush instead of two, but why not apply the same effort to what we serve to guests? It’s not to say that one initiative is worth more than another, but we need to shine more light on food because we eat every day. And it’s crucial for us to communicate this: we’re not here to convert people to veganism. It’s small steps, simple, progressive choices. In fact, much of Mauritian street food is already vegetarian, plant-based, and often local, without us realizing it."

Leo Cayeux, founder of Neofoods: "Intellectually, it’s very stimulating to meet others who are fighting the same fight as us, to see what they do and propose. It’s a real source of progress because, as they say, nothing is ever perfect. Neofoods is an importer, repackager, and producer of health products. We work extensively with Attitude on vegan offerings primarily, but also on gluten-free, salt-free, sugar-free, etc. It was essential for us to be present for this edition of the Talk Series because the vision of the future in Mauritius is carried by Attitude, and the values they defend align with ours. Our goal is to continually enhance healthy eating and the offerings provided. It’s truly a long-term approach. Today was a wonderful opportunity to exchange and learn. I believe that in Mauritius, the plate of tomorrow will not necessarily be different; it will simply be better thought out. We already have very good habits in veganism, vegetarianism, and we have excellent ingredients. But we also have too much frying, too much sugar, and too many ultra-processed foods. Ultimately, the future plate in Mauritius will be a return to our roots: the traditional Mauritian plate, which is excellent. It’s the sodas, frying, and ultra-processed products added over time that have contributed to the health issues we see today."

The Attitude group's Talk Series: a space to think and act.

The Talk Series of the Attitude group has now become a true platform for reflection and exchange around the major challenges of our society. This initiative reflects the company’s commitment to contribute to a more compassionate and inclusive world.