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Networks and partnerships

In addition to its internal policy, Groupe SEB develops partnerships enabling it to enrich and broaden its range of skills thanks to specific external contributions. We particularly encourage:

  • upstream and technological partnerships put in place with scientific laboratories, schools, external inventors and start-ups (“open innovation”).
  • downstream partnerships involving players in the food or FMCG industry.

We strengthen our skills by consulting, for example, large food and drink groups that are experts in their field, such as Nestlé for pod coffee (Nespresso and Dolce Gusto machines) and Heineken for beer.

We have also built up co-development and commercialisation partnerships with renowned specialists – Frédéric Lalos, 2010 Baker of the Year, Ellie Krieger, American dietician etc.

 

Focus on ...


 Grenoble Ecole de Management (GEM) Innovation Award

The innovation award organised by Grenoble Ecole de Management (School of Management) provides the opportunity for 600 second-year students to tackle an innovation issue. Groupe SEB has been involved in this event since it was first set up by Séverine Le Loarne, professor in innovation management, in 2007. Each year we propose a subject, with the aim of finding better innovation challenges for the students year on year. In 2011, the students tested their ability to work in international groups, carrying out an ethnographic study and designing prototypes to illustrate their concepts.


 Masters in Marketing Creation and Design at Audencia Nantes

With a view to finding back again the multi-disciplinary characteristics of our approach to innovation and product design, we set up a partnership with Audencia Nantes’ Masters in Marketing Creation and Design. The Masters is one of the pioneers in this educational approach that brings together marketing, engineering and design around a common project. Through regular dialogue with people working in design, R&D and marketing for our Kitchen Electrics business unit, the Masters students were able to offer a product or service, with its prototype, relating to disability brought about by ageing population.


 Essec/Centrale Paris/Strate College Joint Programme in Innovative Product Creation 

Directly inspired by the teaching model at Stanford University, the Innovative Product Creation programme is a benchmark in the field of innovation based on design thinking. Students from all three schools – ESSEC, Ecole Centrale de Paris and Strate College – take part in the programme, beginning work in October and exploring a subject on innovation proposed by companies involved in the project. The results of this work are compiled in an ideas book, a 360° exploration of the question in hand, and a prototype of the concept. This prototype is presented at the closing trade show for the programme on the ESSEC campus in Cergy.


 Innovation Management Chair at Ecole Polytechnique of Paris

This is a highly selective educational partnership which will enable us to achieve several goals. Firstly, the chair is open to five non-competitive business partners and aims to create a place in which to share best practices and improve innovation management processes. Participation in the chair will take many forms – presenting our experience to students in the form of case studies, proposing topics for students to study based on innovation issues, organising conferences on innovation open to specialists etc.

 

Brand licensing

Another aspect of partnerships is brand licensing, including Elite and Weight Watchers for hair care/hair removal and weighing electronical scales or Walt Disney for a range of childcare equipment and for Tefal and Supor frying pans. These names lend visibility to our product range and contribute to our brand image.

The Group has also gained the support of big-name chefs such as the great TV star Jamie Oliver, who promotes original and genuine cuisine, or the famous American chef Emeril Lagasse, an advocate for taste and TV cookery presenter.

In a similar way, All-Clad has found its way into the cuisine of Michelin-star chefs who have become brand ambassadors. It also develops partnerships with renowned institutions such as Relais et Châteaux and Institut Bocuse, recognised standard-bearers in their sector in France.

 

Chiffres Clés 2011

% sales of products less than 3 years
60
products & models launched per year
200
Innovation investment (€m)
130
Patents filed
120
Soleau envelopes
250
Innovation community: number of people
1,130