Simon Benzoni

I spent several years at Deloitte assisting agri-food multinationals with their sustainable strategies — decarbonization, supply chain engagement, agricultural policies. Technical subjects, often discussed in an office setting, far from the field.

What struck me over the course of these missions: the upstream and downstream of food chains talk too little to each other. Producers often don't know what happens to their products. Downstream actors, particularly restaurateurs, are increasingly interested for quality and supply chain resilience reasons. And consumers, well, they eat without really knowing what they are eating.

This is how Satou was born, a transparency repository for independent restaurants that I developed in Lyon. A concrete, field-based project that taught me as much as my years of consulting.

Today, I support mid-sized agri-food companies and local authorities with their food transition challenges: structuring sustainability initiatives, supply chain diagnostics, stakeholder engagement strategies. I combine an agronomic engineering degree (AgroParisTech), a mastery of technical frameworks (agricultural policies, sustainable regulations, SBTi), and entrepreneurial experience that taught me to think in terms of real impact, not just deliverables.

If you are looking for someone who can understand both the complexity of a food system and the operational reality of an organization, we probably have things to discuss.