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Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions
No full textInternational audienceThe impact of the meat sector on the environment is critical and meat alternatives have been suggested as solutions to mitigate it. This study aimed to understand the attitudes, motives, and attributes shaping consumer willingness to try (WTT), eat regularly (WTE), and pay (WTP) for cultured meat having, as a case study, a sample of 838 Greek residents. The results primarily reflected the views of younger and well-educated consumers. Although this demographic was not the initial target, it was considered the anticipated primary market for cultured meat upon its launch. A total of 58% of the respondents expressed WTT cultured meat, with primarily Gen Z showing a higher positive attitude toward it. However, the WTT was primarily driven by curiosity and it was not reflected in WTE or in WTP. Greek consumers prioritized a set of characteristics they would expect from cultured meat, giving emphasis to factors such as taste, safety, and nutritional value. The importance of clear and non-misleading naming to preserve consumers’ right to know what they are purchasing was also underlined. In conclusion, the potential acceptance of cultured meat in Greece is influenced by many factors, including generational shifts, product characteristics, naming and promotion
Les différences entre les aliments cellulaires et les produits animaux issus de l’élevage
No full textInternational audienc
Les sols agricoles urbains
No full textInternational audienceLes sols urbains sont caractérisés par leur très forte hétérogénéité et la diversité des matériaux qui en sont à l’origine. Il en résulte une grande diversité de propriétés physiques, physicochimiques et biologiques. Ces sols sont le support d’une agriculture urbaine aux formes diversifiées et peuvent apporter, au-delà de leur fonction productive, divers services écosystémiques
Les représentations et usages des étangs en Isère : des conflits à la concertation ?
No full textInternational audienceLe présent article propose de faire état des conflits et des tensions entre les acteurslocaux privés, publics et associatifs autour des étangs dans le Bas-Dauphiné situéen Isère (France), territoire de milieux lentiques assez peu étudié sous ce rapport.Nous mettons en évidence la diversité des représentations et usages des étangs,ainsi que les points de convergence et divergence entre les acteurs, tant en ce quiconcerne leur relation à la nature que les problématiques d’aménagement et degestion des étangs. Les tensions prennent leurs sources dans des divergences dereprésentations et d’usages qui sous-tendent les discours sur la légitimité que lesuns accordent aux autres. À cette fin, des entretiens semi-directifs et techniquesont été menés auprès des différentes catégories d’acteurs concernés de manière àappréhender ces conflits et à identifier des modes de gestion concertés des étangsincluant la diversité de leurs usages dans une perspective de développement desactivités autour des étangs
Reterriorialisation de l’approvisionnement de la restauration collective : analyse des processus d'innovation et d'intermédiation pour la carpe de la Dombes
No full textInternational audienceThis paper aims to enhance the understanding of the setting up processes of hybrid collectives aiming to relocalise public food catering services. It focuses on the role of the various stakeholders within the collective. Innovation system approaches encourage the analysis of innovation processes at different scales (environment, collective, organization). We use a processual analysis framework to explore the setting up trajectory of a Dombes’ carp supply chain for public food catering services in the Rhône-Alpes region. This analysis provides a better understanding of the functions of the various organizations and individuals involved in the process, and sheds light on the roles played by public and supply chain support stakeholders. It shows the variety of complementing intermediation processes, as well as the importance of pre-existing relationships between stakeholders. We confirm the complexity of the adjustments required at different levels to set up local supply chains for institutional food services.Cette communication vise à approfondir la compréhension des processus de structuration de collectifs hybrides visant la relocalisation de l’approvisionnement de la restauration collective, avec une attention portée au rôle des différents acteurs. Les approches en termes de système d’innovation incitent à analyser les processus d’innovation en considérant différentes échelles (l’environnement, le collectif, les organisations). Nous mobilisons un cadre d’analyse processuelle pour décrypter la trajectoire de structuration d’une chaîne d’approvisionnement en carpe des Dombes pour la restauration collective en Rhône-Alpes. Cette analyse permet de mieux saisir le rôle des différentes organisations et personnes dans la dynamique de relocalisation, notamment celles de l’accompagnement ou dans les sociétés de restauration collective. Nous montrons la diversité des modalités d’intermédiation complémentaires ainsi que l’importance de l’antériorité des relations entre acteurs. On confirme la complexité des ajustements nécessaires aux différentes échelles pour arriver à structurer des chaînes d’approvisionnement local de la restauration collective
Education for sustainable transformation: a multi-actor perspective on higher education institutions’ contribution to agrifood systems
No full textInternational audiencePurpose This paper provides an understanding of the emergent needs for favouring transformation of agrifood systems through university-community-based sustainability education (SE). It identifies recommendations for universities to respond to local community needs, in developing sustainability competencies from a collaborative and action-oriented perspective. Design/methodology/approach A multi-case study methodology was applied to learner, educator and stakeholder participants in five European universities with food-related degrees of different specialisations. Focus groups and in-depth interviews are used to gather qualitative data, based on a common protocol guiding a series of open-ended questions. The data is coded deductively. Findings Participants indicated that agrifood system transformation through SE curricula requires a holistic and lifelong approach, supported by long-term university-community collaboration. Reported enabling conditions for SE integration include openness to alternative economic models, commitment to social sustainability, fostering sustainability values, willingness to collaborate and focus on real-world problems. A blend of agrifood-specific and transversal skills formed the basis of identified competencies for development, through action-oriented pedagogies, such as service learning. There was a strong consensus on the need for effective monitoring of progress through transparent reporting and disclosure. Originality/value Although limited to five universities offering food-related degrees, this research provides empirical validation and contextual reinforcement of a conceptual framework for sustainability transformation through university-community collaboration. It identifies key success factors from educational, social and economic perspectives, offering actionable insights for the cocreation of sustainable agrifood curricula. By emphasising action-oriented pedagogies, this study demonstrates the intrinsic link between learning and transformation, contributing to both theoretical exploration and actionable strategies
Participatory assessment of minor crops: A situated study on hulled wheats
No full textInternational audienceExpanding crop diversity is essential to address the imminent challenges of agriculture. This is especially true for organic farming, which relies on locally adapted species and varieties. Recently, participatory research approaches have emerged as effective means to support this endeavour. In this study, we collaborated with several stakeholders in the Lyon region, France, to evaluate three minor species related to common wheat (Triticum aestivum subsp . aestivum ): einkorn ( Triticum monococcum subsp . monococcum), emmer (Triticum turgidum subsp . dicoccum) and spelt (Triticum aestivum subsp. spelta (L.) Thell). First, we assessed the agronomic characteristics of each species, highlighting a distinction of einkorn that was associated with high tillering, high protein content, a long phenological cycle, small kernels and low relative yields. Second, we compared intra-species variabilities, revealing greater variation in emmer and spelt. Lastly, outcomes of the participatory approach, including testing adaptive methods and fostering collective learning, may interest other participatory research groups
Food of the future: less meat? and/or more alternatives?: Food of the future
No full textNational audienc
Viande bovine et ses alternatives : Perception des consommateurs et qualité
No full textMy research builds on my PhD work, which focused on predicting beef quality. It subsequently expanded to the study of consumer expectations, perceptions, and behaviors regarding beef and its alternatives, particularly cultivated meat. This research lies at the intersection of food science, animal production, and social sciences. It is based on a multidisciplinary approach combining surveys and qualitative analyses to understand the barriers and drivers influencing the adoption of meat and its alternatives, quantitative methods to objectify consumer behavior, and product quality-oriented research, including its measurement, understanding, prediction, and improvement. In this context, social science tools are used to analyze the perceived quality of foods and its influence on consumption choices.Mes travaux de recherche s’inscrivent dans le prolongement de ma thèse consacrée à la prédiction de la qualité de la viande bovine. Ils se sont ensuite élargis à l’étude des attentes, perceptions et comportements des consommateurs vis-à-vis de la viande bovine et de ses alternatives, notamment la "viande de culture". Ces recherches se situent à l’interface entre les sciences des aliments, les productions animales et les sciences sociales. Elles reposent sur une approche pluridisciplinaire combinant enquêtes et analyses qualitatives pour comprendre les freins et leviers à l’adoption des viandes et de leurs alternatives, méthodes quantitatives pour objectiver les comportements de consommation, et travaux centrés sur la qualité des produits, incluant sa mesure, sa compréhension, sa prédiction et son amélioration. Dans ce cadre, les outils issus des sciences sociales sont mobilisés pour analyser la qualité perçue des aliments et son influence sur les choix de consommation
De la cellule à l’assiette : les enjeux techniques et sociétaux de la « viande de culture »
No full textNational audienceThis article explores the scientific, technical, ethical and social issues related to the production of cell-based foods, such as “cultured meat”. Based on FAO and WHO publications, it identifies key research gaps, especially in the social sciences. It also emphasizes the need for neutral, comparable, and accessible data to support informed decision-making by stakeholders.Cet article examine les enjeux scientifiques, techniques, et sociétaux liés à la production d’aliments cellulaires, comme la « viande de culture ». En s’appuyant sur les travaux de la FAO et de l’OMS, il identifie les principales lacunes de recherche dans le domaine biotechnique et dans celui des sciences humaines et sociales. Il souligne également la nécessité de disposer de données issues de sources neutres, comparables et accessibles pour éclairer les décisions des parties prenantes