Important info the CFIA Rennes is displaced to June 9, 10 & 11 2021

Create my free visitor badge here
Meet us
Hall 7 - Stand B40.C41

Job & training - Work in agro

Work in agro - Job dating CFIA

Established in 2012 at CFIA Rennes and organized in collaboration with Ifria Ouest, Abea, Jobalim

Work in Agro is a dedicated space that connects agribusiness companies and candidates looking for employment, internship or work-study.
All through individual and personalized interviews in the form of "speed dating".

It allows in particular

To inform
on the diversity and richness of the agri-food professions

To arouse
new vocations

To identify
the employees who will make the agrifood industry of tomorrow!

To create
opportunities and highlight a dynamic sector

Each year, all of the key players and big names in the sector come to CFIA Rennes, at the heart of the leading European agri-food region, to find their future employees and unearth the talents that will make up the industry of tomorrow.
New!

In its quest to support the various players in an ever more concrete way, the CFIA is innovating for this 2021 edition:

Jobdating

The CFIA renews the operation, during the 3 days of the show, with big names of the agri-food ready to meet the candidates looking for an internship, an internship or a job.

You are industrialists and you want to recruit?

Testimonials

To complete these rich days, many testimonies and feedbacks will be to discover, around strong topics such as:

Onboarding and welcoming new employees - Successful recruitment does not stop with the signing of the contract
Find out more...

Successful recruitment does not end with the signing of the contract and a "failed" recruitment can be detrimental to both the company and the employee!

For a successful recruitment, the reception & integration of the employee count for 50%!

Whatever their status or the nature of their contract, promoting the integration of the new employee is a subject that must be prepared in order to gain autonomy and future productivity. Overall, after successful onboarding, employees will feel more aligned and confident in their ability to add value to the team.

How to do it and what methods to mobilize? Come and attend this exchange to discover some keys so that the new employee feels good in his new work environment!

Lifelong training - Digital transition, new regulations, consumer desires...
Find out more...

Digital transition, new regulations, consumer desires ... Faced with the current changes in the business world, the answer is training!

Being proactive in terms of the training plan and supporting employees in the use of new technologies is real added value! Work-study training, short training, obtaining a diploma or a recognized professional title, there are many possibilities available to you...

Discover testimonials and the levers to constantly adapt and remain successful, as well as the training methods that are more effective for you and for your employees.

Have an Employer Brand you can be proud of! - In Brittany, one in two agrifood companies is having difficulty recruiting
Find out more...

In Brittany, one in two agri-food businesses is having difficulty recruiting.

Image deficit, aging of the workforce, new relationship to work among young people, well-being at work... Having a recognized employer brand has become essential to attract future employees.

How to get started? What to put in place and which communication channels to mobilize? Let's see how to give meaning to our jobs and how to successfully bring together your target audiences through testimonials from employers.

A second digital meeting!

To enable industry and candidates to be put in touch throughout the year and to support a sector in search of recruitment:
CFIA looks forward to seeing you next October for a digital session of Work in Agro.

Employment in the food industry

The food industry is the industrial sector that generates the most jobs.
Discover 2 testimonials:

3 questions to young people who have chosen the agri-food industry

Employment in the food industry with Sylvain Pineau