{"id":179197,"date":"2025-09-10T18:13:00","date_gmt":"2025-09-10T16:13:00","guid":{"rendered":"https:\/\/www.ieseg.fr\/?post_type=news&p=179197"},"modified":"2025-09-17T18:14:16","modified_gmt":"2025-09-17T16:14:16","slug":"cuisine-de-jeannette-partnership","status":"publish","type":"news","link":"https:\/\/www.ieseg.fr\/en\/news\/cuisine-de-jeannette-partnership\/","title":{"rendered":"\u201cLa Cuisine de Jeannette\u201d: workshops to raise awareness of disability and foster inclusion"},"content":{"rendered":"\n

In July 2024, I\u00c9SEG won the School Mobilization Award<\/em> in the \u201cTous HanSc\u00e8ne\u201d competition. This award, which promotes greater visibility and inclusion of people with disabilities in higher education, helped fund a concrete initiative: three modules to raise awareness of different forms of disabilities. These were designed not only for staff (faculty and administrative teams), to broaden their understanding of disability issues, but also for students, to prepare them to become the inclusive managers of tomorrow.<\/p>\n\n\n\n

A partnership with impact<\/h3>\n\n\n
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Workshop at I\u00c9SEG<\/figcaption><\/figure><\/div>\n\n\n

To develop these modules, Val\u00e9rie HERBERT-LECLERCQ, Graduation Coordinator and Disability Officer at I\u00c9SEG, partnered with the non-profit organization La Cuisine de Jeannette<\/em>. Co-founded by Ombeline GILLE, La Cuisine de Jeannette<\/a><\/em> is a cannery that gives a second life to \u201cimperfect\u201d fruits and vegetables by turning them into jams, fruit pur\u00e9es, and spreads\u2014all while creating jobs for people with disabilities. Beyond food production, the organization also hosts blindfolded dinners and awareness-raising activities in schools, colleges, and companies to challenge perceptions of disability and encourage greater inclusion.<\/p>\n\n\n\n

Sophie LENGAIGNE, who graduated from I\u00c9SEG\u2019s Grande \u00c9cole Program<\/a> in 2024 and lives with a disability herself, has been Head of Business Development at La Cuisine de Jeannette<\/em> for more than two years.<\/p>\n\n\n\n

\u201cMy role here is very diverse: I develop projects and manage partnerships, while also jumping into production when things get busy. I have the freedom to propose and implement a wide range of projects, which is both rewarding and motivating. I love connecting with people while contributing to the growth of an organization with real meaning and a direct impact on people\u2019s lives.\u201d<\/em><\/p>\n\n\n\n

As part of her role, Sophie returned to I\u00c9SEG\u2019s campuses in Lille and Paris-La D\u00e9fense to lead disability-awareness workshops focused on both visible and invisible disabilities.<\/p>\n\n\n\n

Engaging, informative, and interactive workshops<\/h3>\n\n\n\n

The modules were designed to be both educational and hands-on, blending information with real-life simulations. Faculty, staff, and students experienced different scenarios involving sensory and motor disabilities. They tried peeling fruit while blindfolded or with only one hand\u2014or even both challenges at once! They also experienced moving around blindfolded using a white cane, tried out blind soccer, and were introduced to braille. The session then continued with a roundtable on mental health disabilities, with a particular focus on bipolar disorder. The goal was to help participants better understand the daily challenges people with disabilities may face. Each activity was followed by open discussions to deepen understanding of diverse situations.<\/p>\n\n\n\n

Drifa, the first employee with a disability hired by La Cuisine de Jeannette<\/em>, also takes part in the workshops. She shares: \u201cYou can live an ordinary life with a disability\u2014it just takes some adaptations. That\u2019s what we want to show people through these workshops: to take away the fear, to demystify disability, and to share a message of hope.<\/em>\u201d<\/p>\n\n\n

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Workshop at I\u00c9SEG<\/figcaption><\/figure><\/div>\n\n\n

Special workshops for students were equally interactive and collaborative. Working in small groups, they explored topics such as inclusive management, learning disabilities (DYS disorders), mental health conditions, braille, and mobility using a cane.<\/p>\n\n\n\n

\u201cThese workshops created a real space of kindness where everyone could ask questions, share experiences, and reflect on what it means to become an inclusive manager\u2014someone able to value diversity and adapt to different situations<\/em>,\u201d explains Val\u00e9rie HERBERT-LECLERCQ.<\/p>\n\n\n\n

La Cuisine de Jeannette aims to continue growing in order to maximize its social impact across France. Sophie LENGAIGNE shares her vision: \u201cI\u2019d love to see companies challenge themselves and embrace more inclusive practices. There\u2019s so much untapped potential\u2014everyone has strengths, like Drifa, who has an incredible memory. Diversity makes teams stronger, as long as you adapt to the individual, with or without a disability. Between 2021 and 2023, I went through a tough time and lost hope, but now I want to give hope back to others. We can wear many hats, stay true to our human and environmental values, and prove that different models exist\u2014ones where everyone has a place.<\/em>\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

In July 2024, I\u00c9SEG won the School Mobilization Award in the \u201cTous HanSc\u00e8ne\u201d competition. 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