Transition dynamic

Accelerating the agroecological transition requires greater commitment from farmers and consumers alike. Stimulating the contribution of farmers raises the question of the incentives to be put in place, while taking account of structural constraints (budget management, climate change, consumer tastes, etc.).

Within OA, biodynamics and syntropy have generated a certain amount of interest in the field, either via adherence or as a source of inspiration, but have been little studied.

To accelerate the transition toward sustainable agri-food systems, the Egalim law requires that collective catering purchases at least 50% of sustainable products, including at least 20% of organic products. To meet these targets, canteens and stakeholders in the food sector have had to and will have to innovate together.

Territorial actions aimed at relocating food supply and/or promoting more sustainable forms of agriculture are on the rise. Despite this general enthusiasm, the real diversity of visions at play is often left in the background.

This project stems from the observation of communication problems and differences in approaches between organic livestock farmers and their veterinarians, at a time when issues of animal health, well-being and global health are of the utmost importance in the challenges facing us in the decades to come.

Digital technology could play an important role in the organic agriculture scale change by promoting sharing and the mobilization of knowledge to (re)design organic systems within a diversity of contexts.

As a result of its purchase power, mass public catering is considered to be an important lever for a more sustainable agriculture. However, the contribution of organic food products remains small in this sector, 3% on average (Agence Bio), well below the objectives of the Egalim law (20% of organic products as of 2022). Very little is known at this time about the technical and organizational consequences of an increase in the contribution of organic products to supply chains in the mass catering sector.