✪ Workshops & Conferences
Friday, May 1st, 2026
Industry Day, open to all
11–12 AM
Empowering Women Producers in Guatemala
This conference presents the findings of a participatory research project conducted during a one-month immersion with Guatemalan women coffee producers. Using an intersectional feminist and decolonial approach, Isabelle collaborated with these women as co-researchers to produce situated knowledge at the intersection of gender, ethnicity, and social class.
At the heart of this work lies a critical question: how can institutions genuinely support women producers in strengthening their empowerment? Moving away from Eurocentric frameworks, this project is grounded in epistemic equity, aiming to define empowerment from the producers’ own perspectives. The ultimate goal is to develop strategic recommendations directly informed by this shared knowledge. This talk highlights the power of socially engaged research that places women’s voices at the center, recognizing them as key agents of change.
Beyond academic rigor, this study is, above all, a lesson in humility for the researcher. It reflects the strength of relationships built on reciprocity and shared experience, and expresses deep gratitude toward the women who opened their daily lives. This work is not about them, but with them—an homage to their resilience, affirming that meaningful change can only emerge from truly listening to those who cultivate coffee.
Presented by: Isabelle Huard
Language: French
12–1 PM
Masterclass Barista Pro
A service provider and a roaster come together to address a key question: how can businesses avoid the most common equipment mistakes in a commercial setting? Because beyond a beautiful espresso machine, your equipment decisions are critical to the success of your operation.
With: Hind Kaddouri & Jérôme Grenier-Desbiens
Presented by: Édika
Language: French
1–2 PM
Optimize your café’s pastry program
Explore different models for building a profitable pastry program—and how to manage it over time. In-house baking, partnering with a bakery, or a hybrid approach: which option is best for your café? With 10 years of experience creating pastry menus for cafés, Stéphanie Gagnon from Aube Bakery shares practical insights and her recipe for success.
With: Stéphanie Gagnon-Laberge
Presented by: Aube Boulangerie
Language: French
2–3 PM
Innovation at Origin: Fermentation, Data, and Value Chains
In this presentation, Ana will share her perspective as a fifth-generation coffee producer in Quindío, Colombia, and as a woman actively contributing to the evolution of coffee at origin.
She will explore three areas that are shaping the future of specialty coffee production: the evolution of fermentation as a tool to improve consistency and adapt to climate challenges, the role that data and emerging technologies (AI) can play in helping producers make better decisions and manage resources more efficiently, and the importance of building stronger and more transparent value chains between producers, roasters, and consumers.
A conversation grounded in real-world experience, aimed at building a more resilient and collaborative coffee ecosystem.
With: Ana Maria Donneys & Auguste Fortier
Presented by: Café Primitivo & JA Coffee (cupping partner)
Language: English
3–4 PM
Masterclass: When's the Last Time You Had Your Machine Serviced?
If you own an espresso machine, this panel is for you. Otto and Joe from Better Coffee — commercial equipment specialists based in Ottawa and Montreal — get into what actually keeps a café running: the real cost of ownership, water quality, preventive care, and how the best operators think about their equipment. Come and talk shop.
With: Otto Hall & Josiah Beaton
Presented by: Better Coffee
Language: English
4–5 PM
Washed, Natural, Anaerobic, Co-fermented — A Deeper Look at Processing Techniques
This masterclass is designed to be educational and approachable, while moving beyond the traditional “washed versus natural” dichotomy.
This masterclass is designed to be educational and accessible, while going beyond the traditional "washed versus natural" divide. By breaking down the specifics of different processing methods — a term that covers everything from depulping and fermentation to drying techniques — and placing them in their historical and geographical contexts, the goal is to help a general audience discover just how profoundly these methods have shaped our industry, and how they continue to determine its future.
From the invention of the washed process to modern fermentation techniques, few elements of coffee production have had such a sweeping impact — yet they've never truly been explained to consumers in a clear and accessible way.
Presented by: Thibaut Pagen (Studio Unknown)
Language: French
5–6 PM
Roundtable with Coffee OGs
A conversation about the entrepreneurial challenges and evolution of the industry over the past ten years, and the decade ahead. Joining the mic are three cafés marking significant milestones: Café Saint-Henri (15 years), Pista (12 years), and ZAB Café (10 years).
The discussion will take the form of a lively exchange structured around a series of questions.
Presented by: Sébastien Grenache (Café Saint-Henri), Maxime Richard (Pista) and Simon-Louis Brosseau (ZAB)
Language: French
6 - 9pm
Industry Happy Hour
Prolongez le moment en compagnie de l’industrie
Saturday, May 2, 2026
10–11 AM
Regenerative Agriculture, Family Heritage, Migration, and Specialty Coffee
Colombian coffee producer Catalina and her daughter Juliana, co-founder of Café Mosa in Montréal, will explore how regenerative agriculture, intergenerational knowledge, and migration intersect to redefine what specialty coffee can be.
Drawing on the practices of Manantial de la Luna, their family farm and nature reserve, they explain how restoring biodiversity and implementing agroforestry systems produces a coffee that is not only exceptional in the cup, but deeply rooted in an ecological and cultural commitment.
With: Fabiola Catalina Martínez Sánchez & Juliana Varela (Café Mosa)
Presented by: Café Mosa
Language: anglais
11–12 AM
Masterclass Espresso 101
This masterclass offers a clear and rigorous introduction to espresso extraction.
Through both theoretical and practical approaches, participants will explore key parameters: grind size, ratio, extraction time, and balance in the cup.
Designed to build strong foundations, this session develops a precise understanding of the adjustments needed to achieve a consistent and well-executed espresso.
With: Hind Kaddouri & Tanner Gooding
Presented by: Édika
Language: French
12–1 PM
Roundtable: Building connection beyond the cup
This discussion brings together three specialty coffee actors dedicated to creating experiences that go beyond the cup.
Together, they will explore the role of coffee in shared moments as well as more personal rituals, through signature beverages and collaborative initiatives.
The conversation will also highlight several projects led by Oatbox—such as Club Foamo, Crema, and OATastic Night—which foster a community around coffee and its broader culture. Oatbox, tels que Club Foamo, Crema ou OATastic Night, qui rassemblent une communauté autour du café et de la culture qui l’entoure.
With: Helene Macquart (Oatbox), Catherine Roux (ASAP Matcha) & Jérôme Grenier-Desbiens (Structure Coffee Roasters)
Presented by: Oatbox
Language: French
1–2 PM
From Ceremony to Café: The Rise of Matcha
Matcha has evolved from an ancient Japanese ritual rooted in ceremony and tradition into a global consumer phenomenon that shows no signs of slowing down.
In this presentation, Genuine Tea explores the history, culture, and trade of matcha across centuries, from its origins in Uji to the craftsmanship and innovation that brought it onto the world stage.
Why has this centuries-old practice captured global attention? What impact has its rapid growth had on farmers, supply, and quality? And is this level of demand sustainable?
Dave from Genuine Tea dives into these questions while breaking down what defines authentic, premium matcha and how to distinguish it from lower-grade powders. He also explores how the Third Wave Tea movement helped elevate matcha through transparency, quality, and café culture, and looks ahead to what’s next in the world of tea lattes.
With: Dave O’Connor & Ramy Shaalan
Presented by: Genuine Tea
Language: English
2–3 PM
Masterclass Latte Art 101
An introduction to the fundamentals of latte art: mastering milk texture, understanding essential techniques, and creating your first patterns. An accessible session designed to build precision and consistency in every cup.
With: Cé Mimault & Simon-Pierre Caron
Presented by: Édika
Language: French
3–4 PM
Why Is Reforestation Important in Specialty Coffee?
Forest Coffee will present Reforest Project, which was created to address the challenges of climate change in Colombia, particularly in Tolima and Caldas.
They will share how this initiative aims to raise awareness, educate producers, and support their transition into specialty coffee in regions that have traditionally focused on conventional production.
As part of this effort, they also provide producers with seeds for new varieties and work alongside them to plant shade trees that improve crop resilience and long-term sustainability.
With: Maria Del Mar Rodriguez
Presented by: Forest Coffee (cupping partner)
Language: English
4–5 PM
Roundtable: Adapting hospitality in a post-pandemic world
A conversation on the socio-economic impacts of the pandemic on hospitality in the specialty coffee industry. In a world where everything is expensive and everyone’s on a budget, is it still possible to offer genuine hospitality and high-quality products?
With: Audrey May Ouellet & Sebastian Peñafiel
Language: French
5–6 PM
Osito Coffee Presents: KaadKaapi (Forest Coffee), a short film
Forest coffees from India are an example to the world of what coffee production needs to look like in an age of climate change and the perpetual development of the greenest parts of our globe.
In partnership with the producers of KaadKaapi, Dinesh Pejathaya of ReapAcres, and filmmaker Julien Jarry, Osito Coffee is proud to present this documentary film and Q&A celebrating the sustainability work happening in the forests of Karnataka, India.
Language: English
Sunday, May 3rd, 2026
10–11 AM
Panel: Building a Community Around Coffee
How do you create, engage, and grow a community around coffee?
This discussion brings together industry professionals who have successfully built engaged audiences, both online and in real life.
Through their experiences, they will share their approaches, key learnings, and practical strategies for creating meaningful, lasting connections.
With: Lisa Rey (Croissound), Tomas Chevez (Th3rdwave) & Tony Argiropoulos (Café Alphabet)
Panelists: Croissound, Alphabet Café et Th3rdwave
11–12 AM
Masterclass Espresso 101
This masterclass offers a clear and rigorous introduction to espresso extraction.
Through both theoretical and practical approaches, participants will explore key parameters: grind size, ratio, extraction time, and balance in the cup.
Designed to build strong foundations, this session develops a precise understanding of the adjustments needed to achieve a consistent and well-executed espresso.
With: Hind Kaddouri & Tanner Gooding
Presented by: Édika
Language: French
12–1 PM
Bean-to-Bar Chocolate: Cacao Sourcing and the Journey from Bean to Bar
While all chocolate is technically made from bean to bar, bean-to-bar chocolate makers typically set themselves apart through their approach to sourcing cacao and their commitment to artisanal craftsmanship.
For Avanaa and Chocolat Dicitte, this human-scale way of working defines what bean-to-bar chocolate truly means, enabling decisions that are grounded in values, both in how ingredients are sourced and how production unfolds in the workshop.
With: Franck Dury Pavet (Chocolat Dicitte) & Isabella Geddes (Avanaa)
Presented by: Avaana and Chocolat Dicitte
Language: French
1–2 PM
Opening a coffee shop with Sacré Coeur Café
Sacré Coeur Café shares the concrete keys behind opening multiple coffee shops, with a strong approach rooted in community and social media.
In 30 to 40 minutes: location, workflow ergonomics, branding, marketing, partnerships, and customer service, with real-world lessons learned and mistakes to avoid.
A 20-minute Q&A will follow to keep the conversation going.
With: Vincent Métivier Bergeron & Frédérike Drolet
Presented by: Sacré Coeur Café
Language: French
2–3 PM
Masterclass Latte Art 101
An introduction to the fundamentals of latte art: mastering milk texture, understanding essential techniques, and creating your first patterns. An accessible session designed to build precision and consistency in every cup.
With: Cé Mimault & Simon-Pierre Caron
Presented by: Édika
Language: French
3–4 PM
Buying Better, for Real: When Price Stops Meaning Much
Price is talked about more and more in coffee: farmgate, FOB, premiums above the C market. We hear about coffee that is "fairly paid for."
But on the ground, price only tells one cent of the story.
This talk offers a clear-eyed and accessible look at the dynamics of coffee buying, drawing on concrete examples from Central America.
It speaks to the entire chain — importers, roasters, café owners, and consumers — with one simple question: how do we actually buy better?
Through real field stories and genuine decisions, we'll explore:
- the blind spots in current models,
- the good intentions that sometimes end up reproducing extractive patterns,
- and above all, the concrete choices that make it possible to build fairer, more lasting relationships.
Without cynicism, but without sugarcoating, this talk invites us to move beyond the rhetoric and look honestly at current practices and shows that alternatives already exist.
Presented by: Emeric Séguin (Fantôme Café)
Language: French
Workshops and talks are offered on a first-come, first-served basis, with limited seating. The first 15 minutes of each session will be dedicated to welcoming and settling in participants.
⍟ 2026 Partners
Main Partners
✪ Ateliers & conférences
Friday, May 1st, 2026
Industry Day, open to all
11–12 AM
Empowering Women Producers in Guatemala
This conference presents the findings of a participatory research project conducted during a one-month immersion with Guatemalan women coffee producers. Using an intersectional feminist and decolonial approach, Isabelle collaborated with these women as co-researchers to produce situated knowledge at the intersection of gender, ethnicity, and social class.
At the heart of this work lies a critical question: how can institutions genuinely support women producers in strengthening their empowerment? Moving away from Eurocentric frameworks, this project is grounded in epistemic equity, aiming to define empowerment from the producers’ own perspectives. The ultimate goal is to develop strategic recommendations directly informed by this shared knowledge. This talk highlights the power of socially engaged research that places women’s voices at the center, recognizing them as key agents of change.
Beyond academic rigor, this study is, above all, a lesson in humility for the researcher. It reflects the strength of relationships built on reciprocity and shared experience, and expresses deep gratitude toward the women who opened their daily lives. This work is not about them, but with them—an homage to their resilience, affirming that meaningful change can only emerge from truly listening to those who cultivate coffee.
Presented by: Isabelle Huard
Language: French
12–1 PM
Masterclass Barista Pro
Une fournisseur de services et un torréfacteur se rencontre pour répondre à la question : Comment éviter les plus grandes erreurs d’équipements en contexte commercial ?
Parce qu’au-delà d’une belle machine à café, vos décisions d’équipement sont critiques au succès de votre opération.
With: Hind Kaddouri & Jérôme Grenier-Desbiens
Presented by: Édika
Language: French
1–2 PM
Optimize your café’s pastry program
Explorer les différents modèles pour construire un programme de pâtisseries rentable, et apprendre à en assurer le suivi. Fait maison, partenariat avec une boulangerie, modèle hybride : quelle est la meilleure option pour votre café?
Avec 10 ans d’expérience à créer des menus de pâtisseries pour des cafés, Stéphanie Gagnon de la boulangerie Aube vous partage ses expériences concrètes et sa recette du succès.
With: Stéphanie Gagnon-Laberge
Présentée: Aube Boulangerie
Language: French
2–3 PM
Innovation at Origin: Fermentation, Data, and Value Chains
In this presentation, Ana will share her perspective as a fifth-generation coffee producer in Quindío, Colombia, and as a woman actively contributing to the evolution of coffee at origin.
She will explore three areas that are shaping the future of specialty coffee production: the evolution of fermentation as a tool to improve consistency and adapt to climate challenges, the role that data and emerging technologies (AI) can play in helping producers make better decisions and manage resources more efficiently, and the importance of building stronger and more transparent value chains between producers, roasters, and consumers.
A conversation grounded in real-world experience, aimed at building a more resilient and collaborative coffee ecosystem.
With: Ana Maria Donneys (Café Primitivo) & Auguste Fortier (JA Coffee)
Presented by: Café Primitivo & JA Coffee (partenaire cupping)
Language: English
3–4 PM
Masterclass: entretien de votre machine à espresso
If you own an espresso machine, this panel is for you. Otto and Joe from Better Coffee — commercial equipment specialists based in Ottawa and Montreal — get into what actually keeps a café running: the real cost of ownership, water quality, preventive care, and how the best operators think about their equipment. Come and talk shop.
With: Otto Hall & Josiah Beaton
Presented by: Better Coffee
Language: English
4–5 PM
Washed, Natural, Anaerobic, Co-fermented — A Deeper Look at Processing Techniques
Cette masterclass se veut éducative et facile d’approche, tout en dépassant la traditionnelle dichotomie « lavé versus naturel ».
En présentant les spécificités des différentes méthodes de processing (le mot processing couvrant autant les techniques de démucilage et de fermentations que de séchages) et en les replaçant dans leurs contextes historiques et géographiques, l’objectif est de faire découvrir au grand public à quel point celles-ci ont façonné notre industrie et continue aujourd’hui de déterminer son futur.
De l’invention du procédé lavé aux techniques de fermentations moderne, peu d’éléments liés à la production du café ont eu un tel impact, sans jamais vraiment être à proprement expliqués aux consommateurs.
Presented by: Thibaut Pagen (Studio Unknown)
Language: French
5–6 PM
Roundtable with Coffee OGs
A conversation about the entrepreneurial challenges and evolution of the industry over the past ten years, and the decade ahead. Joining the mic are three cafés marking significant milestones: Café Saint-Henri (15 years), Pista (12 years), and ZAB Café (10 years).
The discussion will take the form of a lively exchange structured around a series of questions.
Presented by: Sébastien Grenache (Café Saint-Henri), Maxime Richard (Pista) and Simon-Louis Brosseau (ZAB)
Language: French
6 - 9pm
Industry Happy Hour
A conversation about the entrepreneurial challenges and evolution of the industry over the past ten years, and the decade ahead. Joining the mic are three cafés marking significant milestones: Café Saint-Henri (15 years), Pista (12 years), and ZAB Café (10 years).
The discussion will take the form of a lively exchange structured around a series of questions.
Presented by: Sébastien Grenache (Café Saint-Henri), Maxime Richard (Pista) and Simon-Louis Brosseau (ZAB)
Language: French
Saturday, May 2, 2026
10–11 AM
Regenerative Agriculture, Family Heritage, Migration, and Specialty Coffee
Colombian coffee producer Catalina and her daughter Juliana, co-founder of Café Mosa in Montréal, will explore how regenerative agriculture, intergenerational knowledge, and migration intersect to redefine what specialty coffee can be.
Drawing on the practices of Manantial de la Luna, their family farm and nature reserve, they explain how restoring biodiversity and implementing agroforestry systems produces a coffee that is not only exceptional in the cup, but deeply rooted in an ecological and cultural commitment.
Presented by: Café Mosa
Language: anglais
11–12 AM
Masterclass Espresso 101
This masterclass offers a clear and rigorous introduction to espresso extraction.
Through both theoretical and practical approaches, participants will explore key parameters: grind size, ratio, extraction time, and balance in the cup.
Designed to build strong foundations, this session develops a precise understanding of the adjustments needed to achieve a consistent and well-executed espresso.
With: Hind Kaddouri & Tanner Gooding
Presented by: Édika
Language: French
12–1 PM
Table ronde : Comment créer du lien au-delà de la tasse
This discussion brings together three specialty coffee actors dedicated to creating experiences that go beyond the cup.
Together, they will explore the role of coffee in shared moments as well as more personal rituals, through signature beverages and collaborative initiatives.
The conversation will also highlight several projects led by Oatbox—such as Club Foamo, Crema, and OATastic Night—which foster a community around coffee and its broader culture. Oatbox, tels que Club Foamo, Crema ou OATastic Night, qui rassemblent une communauté autour du café et de la culture qui l’entoure.
With: Helene Macquart (Oatbox), Catherine Roux (ASAP Matcha) & Jérôme Grenier-Desbiens (Structure Coffee Roasters)
Presented by: Oatbox
Language: French
1–2 PM
From Ceremony to Café: The Rise of Matcha
Le matcha a évolué d’un ancien rituel japonais ancré dans la cérémonie et la tradition pour devenir un phénomène de consommation mondial qui ne montre aucun signe de ralentissement.
Dans cette présentation, Genuine Tea explore l’histoire, la culture et le commerce du matcha à travers les siècles — de ses origines à Uji jusqu’au savoir-faire et à l’innovation qui l’ont propulsé sur la scène internationale.
Pourquoi cette pratique vieille de plusieurs siècles capte-t-elle l’attention du monde entier ? Quel impact sa croissance fulgurante a-t-elle eu sur les agriculteurs, l’approvisionnement et la qualité ? Et ce niveau de demande est-il viable à long terme ?
Dave from Genuine Tea dives into these questions while breaking down what defines authentic, premium matcha and how to distinguish it from lower-grade powders. He also explores how the Third Wave Tea movement helped elevate matcha through transparency, quality, and café culture, and looks ahead to what’s next in the world of tea lattes.
Presented by: Ramy and Dave (Genuine Tea)
Language: English
2–3 PM
Masterclass Latte Art 101
An introduction to the fundamentals of latte art: mastering milk texture, understanding essential techniques, and creating your first patterns. An accessible session designed to build precision and consistency in every cup.
With: Cé Mimault & Simon-Pierre Caron
Presented by: Édika
Language: French
3–4 PM
Why Is Reforestation Important in Specialty Coffee?
Forest Coffee will present Reforest Project, which was created to address the challenges of climate change in Colombia, particularly in Tolima and Caldas.
They will share how this initiative aims to raise awareness, educate producers, and support their transition into specialty coffee in regions that have traditionally focused on conventional production.
Dans le cadre de cette démarche, ils fournissent également aux producteurs des semences de nouvelles variétés et travaillent à leurs côtés pour planter des arbres d’ombrage qui améliorent la résilience des cultures et leur durabilité à long terme.
With: Maria Del Mar Rodriguez
Presented by: Forest Coffee (cupping partner)
Language: English
4–5 PM
Roundtable: Adapting hospitality in a post-pandemic world
A conversation on the socio-economic impacts of the pandemic on hospitality in the specialty coffee industry. In a world where everything is expensive and everyone’s on a budget, is it still possible to offer genuine hospitality and high-quality products?
With: Audrey May Ouellet & Sebastian Peñafiel
5–6 PM
Osito Coffee Presents: KaadKaapi (Forest Coffee), a short film
Les cafés forestiers d’Inde sont un exemple pour le monde entier de ce à quoi doit ressembler la production de café à l’ère du changement climatique et de la destruction perpétuelle des zones les plus verdoyantes de notre planète.
En partenariat avec les producteurs de KaadKaapi, Dinesh Pejathaya de ReapAcres et le réalisateur Julien Jarry, Osito Coffee est fier de présenter ce film documentaire suivi d’une séance de questions-réponses, célébrant le travail en matière de durabilité qui se déroule dans les forêts du Karnataka, en Inde.
Language: English
Sunday, May 3rd, 2026
10–11 AM
Table ronde : Créer une communauté autour du café
Comment créer, fédérer et faire grandir une communauté autour du café?
This discussion brings together industry professionals who have successfully built engaged audiences, both online and in real life.
Through their experiences, they will share their approaches, key learnings, and practical strategies for creating meaningful, lasting connections.
Panélistes: Lisa Rey (Croissound), Tomas Chevez (Th3rdwave) & Tony Argiropoulos (Café Alphabet)
11–12 AM
Masterclass Espresso 101
This masterclass offers a clear and rigorous introduction to espresso extraction.
Through both theoretical and practical approaches, participants will explore key parameters: grind size, ratio, extraction time, and balance in the cup.
Designed to build strong foundations, this session develops a precise understanding of the adjustments needed to achieve a consistent and well-executed espresso.
With: Hind Kaddouri & Tanner Gooding
Presented by: Édika
Language: French
12–1 PM
Bean-to-Bar Chocolate: Cacao Sourcing and the Journey from Bean to Bar
While all chocolate is technically made from bean to bar, bean-to-bar chocolate makers typically set themselves apart through their approach to sourcing cacao and their commitment to artisanal craftsmanship.
Pour Avanaa et Chocolat Dicitte, ce travail à échelle humaine caractérise le chocolat bean-to-bar, et permet une prise de décision alignée sur des valeurs, tant au niveau de l’approvisionement que de la production à l’atelier.
With: Franck Dury Pavet (Chocolat Dicitte) & Isabella Geddes (Avanaa)
Presented by: Avaana and Chocolat Dicitte
Language: French
1–2 PM
Ouverture d'un café avec Sacré Coeur Café
Sacré Coeur Café shares the concrete keys behind opening multiple coffee shops, with a strong approach rooted in community and social media.
In 30 to 40 minutes: location, workflow ergonomics, branding, marketing, partnerships, and customer service, with real-world lessons learned and mistakes to avoid.
A 20-minute Q&A will follow to keep the conversation going.
Presented by: Vincent Métivier Bergeron (Sacré Coeur Café)
Language: French
2–3 PM
Masterclass Latte Art 101
An introduction to the fundamentals of latte art: mastering milk texture, understanding essential techniques, and creating your first patterns. An accessible session designed to build precision and consistency in every cup.
With: Cé Mimault & Simon-Pierre Caron
Presented by: Édika
Language: French
3–4 PM
Buying Better, for Real: When Price Stops Meaning Much
Price is talked about more and more in coffee: farmgate, FOB, premiums above the C market. We hear about coffee that is "fairly paid for."
But on the ground, price only tells one cent of the story.
This talk offers a clear-eyed and accessible look at the dynamics of coffee buying, drawing on concrete examples from Central America.
It speaks to the entire chain — importers, roasters, café owners, and consumers — with one simple question: how do we actually buy better?
Through real field stories and genuine decisions, we'll explore:
- the blind spots in current models,
- the good intentions that sometimes end up reproducing extractive patterns,
- and above all, the concrete choices that make it possible to build fairer, more lasting relationships.
Without cynicism, but without sugarcoating, this talk invites us to move beyond the rhetoric and look honestly at current practices and shows that alternatives already exist.
Presented by: Emeric Séguin (Fantôme Café)
Language: French
*Les ateliers et conférences sont offerts selon le principe du premier arrivé, premier servi, avec un nombre de places limitées. Les 15 premières minutes de chaque activité seront consacrées à l’accueil et à l’installation des participant·e·s.
⍟ 2026 Partners
Main Partners