SIB Analysis Collaborator – Specialization Food and Health

Job description

GCBOAL02 Business Management & Development

Master's degree 0-1 year Remote Work

Your mission:

Field Audit and Evaluation: Apply and test initial survey questionnaires in the field to determine the chromatic footprint of partner restaurants (on key axes: health, dietetics, supply, waste management, etc.).
Analysis and Continuous Improvement: Analyze the initial results of practical tests under real conditions, identify the limitations of current tools, and formulate corrections/adjustments to definitively validate the questionnaires.
Research and Modeling: Conduct impact analyses (macro/micro) linking nutrition to public health (alignment with the National Nutrition Health Program - PNNS, impact of dietary choices on the reduction of chronic diseases such as obesity or diabetes).
Development and Promotion: Participate in the project's visibility through communication/advertising actions to promote the green coaching program and recruit new restaurants for the "Green Network".
Reporting and Coordination: Work in close synergy with other members of the gaea21 team for cross-verification of deliverables, and report directly to the SIB Project Coordinator.

What you receive:

Expertise in circular economy and field auditing (LCA, chromatic footprint) applied to catering and public health (PNNS standards).
Transition project methodology: active participation in the company transition process ("Greening Your Restaurant").
Development of a professional network: access to actors in the "Green Network" and the "Green Directory", allowing you to connect with companies and organizations committed to a sustainable economy.
Coaching and supervision: Regular follow-up through at least two weekly meetings to support you in achieving your goals.
Concrete impact, active contribution to reducing the environmental impact of companies (minimum target of -2% per year) and improving quality of life at work.
Autonomy and remote work: Significant experience in remote project management, developing your self-organization and reporting skills.

Profile sought:

Education: Master's level, from specialized programs in nutrition/public health, environment/sustainable development, or restaurant/agri-food management.
Technical skills: Knowledge of sustainable food issues (waste, short supply chains, life cycle assessment). Proficiency in nutrition-related health concepts (PNNS, nutritional quality). Ability to analyze data from evaluation grids or audits (Chromatic Footprint).
Soft Skills: Developed analytical skills, scientific rigor, autonomy, interpersonal skills for field surveys with professionals.
Proficiency in office tools, Google Workspace and Office Pack, and prospecting tools (email templates and professional social media prospecting).
Creative spirit, excellent writing skills, and good analytical and synthesis abilities.
Team spirit and transversality: Collaborate effectively with other departments (e.g., the statistics team for data modeling or the HR team).
Good written and oral communication skills (French B2/C1 minimum)

Position Details:

Start: immediate or to be agreed
Duration: 3 months min. to 6 months (full-time or part-time)
Format: remote work
Status: internship or volunteer mission as part of a training, professionalization, or integration/reconversion program (unpaid position)
Weekly meetings: 2 minimum required

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