2.05pm : Introduction:
« Food, economy and society: how agricultural approaches concerned by health and climate can and must create value in our territories »
Minister Delegate for Industry, attached to the Minister of the Economy, Finance and the Recovery

2.15pm: Introductory conference to present the subject « One Health »
by Pierre WEILL,
Bleu-Blanc-Cœur co-chairman

2.30pm: Polyunsaturated fatty acids, their lipid mediator derivatives and COVID 
by Professor Philip CALDER,
Professor of Immunology – Univ. of Southampton (UK)

2.50pm: High Omega-3 status in the blood of patients affected by COVID drastically reduces the mortality (study results presentation)
by Docteur HARRIS,
Professor in the Department of Medicine, Sanford School of Medicine, at the University of South Dakota (USA)

3.15pm: Is there a place for a protective food in the COVID-19 epidemic?
« Implementation of an immune barrier thanks to a preventive food: which nutrients? In what quantity? For what effects on the microbiota, health, immunity? »
By Doctor JM LECERF,
Director of the Nutrition Department, Pasteur Institute of Lille – FRANCE

3.35pm: How Omega 3, Vitamin D, Zinc and other nutrients for immunity and inflammation land in our plates?
by Pierre WEILL,
Bleu-Blanc-Cœur co-chairman

3.50pm: Open questions/answers

4.10pm: How gastronomy and tradition can give back meaning to our plates and health for all
by Guillaume Gomez,
Chef, « Meilleur Ouvrier de France » (One of the Best Craftsmen of France), member of the Bleu-Blanc-Coeur community

4.25pm: Conclusion