OBJECTIVES

The aim of the Innov'Co project is to study how innovations, designed simultaneously in the agricultural, processing and collective catering sectors, emerged and jointly contribute to the agroecological transition of agricultural and food systems.

The project aims to produce:

• a method to identify and analyze coupled innovation processes between agriculture, processing and collective catering;
• knowledge-sharing tools to support the design of coupled innovations in the collective catering sector;
• a simple multi-criteria assessment tool for coupled innovations, including their contribution to the sustainability of food systems.

RESOURCES

To achieve these objectives, the project will combine different approaches:

• tracking down coupled innovations from a variety of stakeholders (farmers, processors, cooks, elected representatives) from different regions, with the aim of (i) describing the new practices implemented; (ii) formalizing the relevant assessment criteria from their points of view; and (iii) identifying the success and failure factors in the design and implementation of these coupled innovations;
• co-design of a prototype tool for evaluating coupled innovations;
• a participatory approach to identify the knowledge that could feed into the process of designing coupled innovations between agriculture, processing and collective catering.

The project will mobilize know-how in agronomy and in food sciences for innovations in the area of processing, as well as in the design and sustainability sciences.

Participants

INRAE units

• Agronomy, Palaiseau
• Sayfood, Palaiseau

Partners

• Ecocert
• UnPlusBio