AND is the Future - Making Businesses Sustainable AND Profitable
AND is the Future, hosted by Ilham Kadri, the CEO of Syensqo, brings together great minds to explore how businesses can be both sustainable AND profitable through innovation and science.
The best leaders practice the power of AND. To us, this means embracing ideas and behaviors that others might perceive as opposite or in conflict.
Leaders who are daring AND caring.
Leaders who are guided by science AND deeply human.
Leaders who are strong AND show vulnerability.
Leaders who focus on profitability AND sustainability with equal importance.
The power of AND is about believing in and embracing both. In And is the Future, Ilham sits down with great thought leaders and inspirational minds across the globe to discuss some of the most important issues facing businesses today.
Find out how we can do well AND do good in business with former CEO of DSM Feike Sijbesma; Hear about what business leaders can learn from space travel with Helen Sharman, the first British person in space; Discover the connection between disruption AND sustainable leadership with former Dow CEO Andrew Liveris; Learn how the Sustainable Development Goals can lead to incredible business opportunities with Marga Hoek; Explore how science can be at the service of humanity with Nobel Prize winners Steven Chu and Ben Feringa; Listen to an episode on chemistry AND music with renowned scientist and pianist Nuno Maulide - and that’s just the beginning!
Have you ever thought about how chemistry can enable a sustainable future? Did you know there's a connection between art and science, or between sustainable growth and health? What can athletes teach us about sustainable business? AND is the future will open your minds to discover business from a wider perspective and to embrace the AND in your leadership journey.
Ilham Kadri is the perfect host to lead these conversations. Dr. Kadri, the CEO of Syensqo, is a Moroccan-French business leader, a world citizen, a scientist, and a humanist who is fully committed to making businesses sustainable AND profitable. Her career spans more than three decades over four continents and she has delivered purpose-led transformations leading to superior financial, sustainability and DEI performances. Beyond her leadership at Syensqo, she is Chair of the World Business Council for Sustainable Development (WBCSD), President of the European Chemical Industry Council (Cefic), Vice-Chair of the European Round Table for Industry (ERT) and a permanent member of the World Economic Forum’s International Business Council (WEF). Follow Ilham Kadri on LinkedIn at: https://www.linkedin.com/in/ilham-kadri
The podcast is inspired by Syensqo’s founder Ernest Solvay, who organized the Solvay physics and chemistry conferences, which brought together the world’s greatest minds such as Albert Einstein and Marie Curie to push the limits of science and innovation and solve the world’s biggest challenges.
AND is the Future is presented by Syensqo, a science company developing groundbreaking solutions that advance humanity. Launched in 2023, as a spinoff of Solvay, Syensqo is driving breakthroughs in batteries, green hydrogen, advanced lightweighting materials, biobased solutions, and more. It is also a leader in the chemical industry in addressing environmental challenges and promoting circularity. Find out more: https://www.syensqo.com/en/
AND is the Future - Making Businesses Sustainable AND Profitable
Chemistry AND Cooking: Christophe Lavelle on molecular gastronomy
Chemistry is everywhere and cooking is no exception! In this podcast, Ilham joins Christophe Lavelle – one of the foremost experts on molecular gastronomy – in the kitchen to learn about the chemistry of cooking, molecular gastronomy, how cooking is both an art and a science, and even how to make caramel foam with bicarbonate of soda and liquid nitrogen!
Christophe Lavelle is a biophysicist, an epigeneticist and one of the foremost experts on the chemistry of cooking, or molecular gastronomy. His research focuses on the regulation of gene expression and the biophysical properties of macromolecules… including the ones you eat! He is a researcher at the Centre national de la recherche scientifique (CNRS), co-founder of the Food 2.0 LAB and runs a lab at the National Museum of Natural History in Paris. He also teaches in many universities and establishments throughout Paris including the famous Le Cordon Bleu.
Timestamps
2:43 - Why chemistry AND cooking?
4:09 - What is molecular gastronomy?
7:30 - Inspiration to start cooking and role models
8:58 - Teaching
10:13 - Demo: making caramel with bicarbonate of soda and liquid nitrogen
22:14 - Favorite recipes and foods
25:05 - Advice to young scientists and chefs
26:46 - Love of music
For additional details about the podcast, show notes, and access to resources mentioned during the show, please visit https://www.syensqo.com/en/podcast
