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Providing new solutions of fish stocking for freshwater pond systems in France
No full textInternational audienc
PSDR4 SYAM - A la recherche des Systèmes alimentaires du milieu
No full textInternational audienceThe objective of this article is to underline the diversity of our case studies. It is also to show how they reflect the innovation processes grouped under the term SYAM. Three parts structure our article. First, we explain how we selected our case studies and the criteria used to choose them. Then we explain the specificity of these innovative food systems: their uncertainties in terms of stabilization and their need; the importance of intermediary actors; the processes of qualification and fair remuneration; the importance of shared governance. Finally, we highlight the different brakes and levers linked to these systems. In conclusion, we focus on the tools available on the PSDR4 site and show how the project, by naming little-known and innovative systems, is now promoting their development and a transition towards sustainability.L'objectif de cet article est de souligner la diversité de nos études de cas. Il est également de montrer comment celle-ci reflètent les processus d'innovation regroupés sous le terme SYAM. Trois parties structurent notre article. Tout d'abord, nous expliquons comment nous avons sélectionné nos études de cas et les critères utilisés pour les choisir. Puis nous mettons en évidence la spécificité de ces systèmes alimentaires innovants ; leurs incertitudes en termes de stabilisation et leur besoin ; l'importance des acteurs intermédiaires ; les processus de qualification et de juste rémunération ; l'importance d'établir une gouvernance partagée. Enfin, nous éclairons les différents freins et leviers liés à ces systèmes. En conclusion, nous mettons en avant les outils disponibles sur le site PSDR4 et montrons comment le projet, en nommant des systèmes méconnus et innovants, favorise aujourd'hui leur développement et une transition vers la durabilité
Undestroyed winter cover crop strip in maize fields supports ground-dwelling arthropods and predation
No full textInternational audienceIntensification of agriculture, with landscape simplification and reduction of natural habitats, is known to contribute to the decline of arthropods. Implementation of agroecological practices and infrastructures in current cropping systems is expected to mitigate this biodiversity loss and provide pest regulation through natural enemies. The aim of this study was to assess the efficiency of an undestroyed strip of winter cover crop within maize fields to promote ground-dwelling arthropod spillover and their predation activity into fields. The field survey was carried out in 2019 and 2020 within 12 fields. Monitoring of ground-dwelling arthropod activity-density, richness, and predation rate, as well as slug activity-density, was conducted in the strip, in the cropped area and in a grassy field margin. The results show that activity-density of carabids, spiders, and slugs, and the predation rate were overall higher in the strip than in the cropped area or the field margin. No clear edge effect of the strip on arthropods in the cropped area was found, but predation rate was enhanced closer to the strip. We did not record a negative effect of the strip on the occurrence of slugs within the maize crop. The study shows that a mid-field strip of winter cover crops can be efficient for biodiversity conservation of ground-dwellings predators in agricultural landscapes and provide a potential pest control service in cropped fields
Enjeux et limites d'une approche territoriale de lutte contre la précarité alimentaire en milieu rural : le cas de Saint-Flour Communauté
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Vers une modélisation de l’abondance et de la toxicité des cyanobactéries benthiques en rivière régulée
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MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW
No full textInternational audienceMilk is an important source of energy and a wide range of vital nutrients, but can also harbor a variety of microorganisms that can be important sources of foodborne diseases. Storage conditions and poor processing of raw milk can lead to spoilage and reduced food safety. Indeed, the role of milk fermentation is to mitigate the impact of these conditions by enhancing shelf life and food safety. Traditional fermented dairy products are widely distributed in Morocco and rely on product specific microbiota responsible for texture, aroma and flavor. Therefore, the knowledge of indigenous microbiota of Moroccan raw milk and fermented dairy products can be of great interest in preservation of Moroccan traditional dairy products. The traditional dairy products included in this review are Lben (a fermented milk), Rayeb (a coagulated fermented milk), Zebda beldiya (a raw fresh butter), Smen (a fermented butter), and Jben (a fresh cheese). Other products were referred as Lfrik (a fermented camel milk) and Klila (a hard cheese). Little information is available on the general characteristics and processing practices of these traditional fermented dairy products. Therefore, this review will provide a brief overview of available data about artisanal dairy products preparation, and physicochemical and microbiological characteristics
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments
No full textInternational audienceCette recherche visait à étudier la perception des consommateurs français sur la « viande cultivée ». Les répondants ( n = 5418) se caractérisent par une surreprésentation des jeunes, professionnels de la viande ou scientifiques par rapport à la population française. Environ 40 à 50 % d'entre eux pensaient que l'élevage était confronté à des problèmes éthiques et environnementaux. Seuls 18 à 26 % d'entre eux pensaient que la « viande de culture » pouvait résoudre ces difficultés, une majorité pensait qu'elle ne serait ni saine ni savoureuse et que la « viande de culture » était une idée « absurde et/ou dégoûtante ». Cependant, 23,9 % et 16,9 % pensent que c'est une idée « amusante et/ou intéressante » et « prometteuse et/ou faisable » et 91,7 % ne sont pas prêts à acheter de la « viande de culture » à un prix plus élevé que la viande. Les enquêtés peu familiers avec la « viande de culture », les jeunes ou les femmes y sont plus favorables du fait d'une plus grande sensibilité aux enjeux liés aux systèmes d'élevage. Les hommes plus âgés et les professionnels de la viande sont les plus réticents. Ainsi
Improving eco-schemes in the light of agroecology (Policy brief): Key recommendations for the 2023-2027 Common Agricultural Policy
No full textOn the 25th of June 2021, the EU finalised its negotiations for the new Common Agricultural Policy (CAP) that is set to come into power on the 1 January 2023 and run until 2027.While this CAP is being championed by its creators as a radical new framework for tackling agricultural and environmental issues, it has left many civil society organisations to wonder if it will deliver on the commitments found in other legislations such as the Farm to Fork Strategy of the EU Green Deal.Agroecology for Europe (AE4EU), aims to take part in this discussion and provide insights for policy makers and Member States in order to ensure that this new CAP is as robust as possible and delivers on its promises for change
Transition des systèmes alimentaires dans les territoires : maintenir des liens aux lieux et articuler les échelles, du local à l’international
No full textInternational audienceTo contribute to a transition to more sustainable and inclusive food systems, research explores transition processes in territories considering both their actors and spaces. This paper contributes to this by examining the geographical organisation of systems that seek to maintain the strengths of the local while overcoming some of its limits. The connections to places of five companies are analysed. These companies have sustainable sourcing strategies that cannot be fully satisfied locally due to the diversity and volumes of products required. It shows that arrangements are developed to both create hybrid physical and symbolic connections between places and coordinate different scales from local to global. Their detailed analysis provides innovative perspectives into the design of sustainable food systems.Afin de contribuer à une transition vers des systèmes alimentaires plus durables et inclusifs, des recherches explorent les processus de transition dans les territoires, en considérant à la fois leurs acteurs et les espaces. Cet article y contribue en étudiant l’organisation géographique de systèmes cherchant à maintenir les atouts du local tout en en dépassant certaines limites. Il analyse les liens aux lieux de cinq entreprises inscrites dans des stratégies d’approvisionnement durable qui ne peuvent être entièrement satisfaites localement du fait de la diversité et des volumes de produits nécessaires. Il en ressort que des arrangements sont développés pour à la fois créer des liens physiques et symboliques hybrides entre les lieux et coordonner différentes échelles allant du local au global. Leur analyse détaillée offre des perspectives en matière de développement de systèmes alimentaires durables
Perception of cultured meat of Italian, Portuguese and Spanish speaking consumers.
No full textInternational audienceThis study was aimed at investigating how consumers originating from southern Europe perceive cultured meat (CM)and if demographic characteristics (origin, gender, age, education, activity area and meat consumption) are related totheir willingness to try (WTT), to eat regularly (WTE) and to pay for (WTP) cultured meat. The 2,071 respondentswere Italian (46.7%), Portuguese (31.0%) and Spanish (22.3%) speaking people, and 48.8% of them perceivedCM as ‘promising and/or acceptable’ whereas 28.5% considered it ‘absurd and/or disgusting’ and 22.7% ‘fun and/or intriguing’. In total, 65.5% and 24.7% would be respectively willing and not willing to try CM, 43.3% had nowillingness to eat regularly and, 94.3% would not pay more for CM compared to conventional meat. In general, origin,gender, age, activity area and meat consumption had significant effects on WTT and WTE. Young people (18-30 yrs)had the highest WTT, WTE and WTP compared to mid-aged (31-50 yrs) and older people (51-yrs), whereas the effectof gender is more variable. Spanish-speaking consumers had the highest WTT and WTE. Scientists (within or outsidethe meat sector) had the highest WTT, non-scientific people within the meat sector had the lowest WTT. People outsidethe meat sector had higher WTE and people working within the meat sector had lower WTE. People with the lowestincome had higher WTE. People with vegan and vegetarian diets would pay more for CM but generally no more thanfor conventional meat. People who heard about CM had higher WTT but lower WTE. The perceptions that CM maybe more eco-friendly, ethical and healthy than conventional meat tend to be drivers for the current respondents totry and eat CM, whereas emotional resistance and the negative impacts on livestock farming systems caused by CMproduction might be the barriers for the current respondents to accept CM