Victoire Labbe

Sectors of current support assignments: Retail and Real Estate

• Conducting carbon footprint assessments (scope 1, 2, and 3) according to the GHG Protocol methodology

• Developing climate strategies: defining reduction pathways aligned with frameworks (SBTi and SNBC)

• Supporting organizations in identifying decarbonization levers and structuring their climate roadmap

Supported over 15 companies (agri-food, textile, construction) on climate and biodiversity projects with an average duration of 12 months.

• Project management: simultaneous monitoring of several assignments, team coordination, financial monitoring, client relations, responsible for deliverable quality.

• Developing carbon footprints and reduction pathways: calculating GHG emissions and defining objectives aligned with official frameworks.

• Developing climate resilience strategies adapted to organizational specificities: supporting multi-sector companies.

• Defining and implementing action plans: developing objectives and monitoring indicators, choosing methodologies, data collection and analysis.

• Designing and facilitating workshops and training for management and operational teams on Climate and Biodiversity topics.

• Drafting commercial and budget proposals for new clients and monitoring opportunities with existing clients.

• Valuing and communicating projects: hosting webinars, writing reports and website content, and creating infographics.

Carried out a shared diagnosis to define the territory's challenges for implementing concrete solutions around food issues. 42 semi-structured interviews with territorial stakeholders (public and private).

• Analysis of a specific economic, social, agronomic, and environmental context: identifying the needs, levers, and obstacles of each actor.

• Creation and coordination of a network with farmers, institutional bodies, and industrialists on food resilience issues and facilitation of a working group on sustainable collective catering with network actors.

• Facilitated a webinar for about 50 people on the food diagnosis of the Montagne de Reims and the strategic axes to develop.