Rémy Lucas, a culinary psychosociologist and specialist in culinary trends, runs CATE Marketing, a consultancy specialising in the catering industry. For over 25 years, he has been analysing France's food supply and producing trend reports for catering professionals. He teaches culinary innovation at AgroParisTech and Ferrandi-Paris. An international expert for the European Bank for Reconstruction and Development (EBRD), he works in the hotel and agri-food sectors. The author of several books, he is also a founding member of the Street Food En Mouvement association.