Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal AgroParisTech Université Paris-Saclay

Home page

Design workshops to explore the coupling of innovations for farming production and food processing

exploration en sous groupe lors d'un atelier KCP
This project aims to facilitate the development of research programmes involving research units from complementary disciplines and seeking to address the issue, together, of coupling agricultural production and food processing innovations, in order to support the transition towards sustainable food systems. The project is based on the facilitation and analysis of design workshops following the CKP method. The expected outcomes are research themes to develop, and the identification of knowledge on these research themes to mobilize or produce.

The transitions underway within food systems are generating an immense need for disruptive innovation, and require collaboration with a range of stakeholders following a systemic approach to foster the simultaneous evolution of products, techniques, services, behaviours, activities, and forms of organization. However, innovation processes are too often segmented across the different actors in the sector, and the innovations produced are generally tailored to the specifications of downstream actors (processor, distributor, consumer) and often limited to a silo approach that is not conducive to cross-fertilization between sectors. The development of alternative food systems therefore requires reconnecting the innovation dynamics of the different links in the food supply chain. This reconnection must occur from the design stage, so that downstream innovations can be consistent with those upstream (Meynard et al., 2017). Several examples, including a recent AgroParisTech Master’s thesis (Achkar, 2017), show the value, to meet current challenges, of this innovation coupling approach starting from the design stage, particularly for the implementation of new alternative supply chains.

The skills of the AgroParisTech-Inra UMRs that contribute to IDEAS span a number of fields that reconnect the different links of the food supply chain: agronomy (UMR Agronomie, UMR SAD-APT), food processing (UMR GENIAL, UMR GMPA), the consumer sciences (UMR GENIAL), economics, sociology, and the management sciences (UMR SAD-APT). Such complementarity affords a remarkable opportunity not only to propose original research on the coupling of innovations for the transition of food systems, but also simultaneously to prepare teaching material for training students.


Project objectives

The main objective of this project is to explore how research units from complementary disciplines (UMR Agronomie, SAD-APT, GENIAL and GMPA) could jointly study the coupling of innovations for farming production and food processing, to support the transition towards sustainable food systems.

It therefore strives to identify both:

  • research themes to develop, leveraging innovation coupling to support this transition; and
  • the knowledge to mobilize or produce on these research themes.


A second objective is the research units’ appropriation of these research themes to develop and of the knowledge to produce. Such appropriation should lead to:

  • the co-development of inter-unit research projects on the theme of innovation coupling for farming production and food processing, including debate around the concepts, hypotheses and representations of these different disciplines; and
  • the integration of research themes and questions into the units’ projects that will be submitted for evaluation by the HCERES in late 2018.


Methods used

The project is based on the facilitation and analysis of design workshops. It draws on the conceptual framework of innovative design (Hatchuel and Weil, 2009), which formalizes the relationship between the explorations governing the innovation process and the reasoning underlying knowledge production. The aim of the workshops is to identify innovative research areas needed to open up fields of innovation in the interdisciplinary field of sustainable food systems. The workshops are organized following the CKP method (Elmquist and Segrestin, 2009; Hooge et al., 2016): C for “exploration of innovation Concepts”, K for “Knowledge sharing”, and P for “Proposal”.

Initial knowledge sharing aimed to generate concepts to explore, and the exploration of the concepts identified served to prioritize the knowledge to mobilize or produce. Steps K and C take place in an iterative process.

Building on initial knowledge sharing, the aim of the workshops was therefore to explore different ways of coupling innovations for farming production and food processing in order to support the transition to sustainable food systems. In particular, they served to define the scientific themes to develop and the associated innovative research questions.



Three workshops took place in the spring of 2018:

  • 23 April 2018 (10 people)
  • 4 May 2018 (14 people)
  • 23 May 2018 (10 people)


These workshops brought together people from the different units involved in the project (UMR Agronomie, SAD-APT, GENIAL, GMPA, LISIS, ALISS).

The results of these workshops were discussed collectively during the IDEAS seminar on 19 June 2018.

See also

  • Meynard, J.-M., Jeuffroy, M.-H., Le Bail, M., Lefèvre, A., Magrini, M.-B., & Michon, C. (2017). Designing coupled innovations for the sustainability transition of agrifood systems. Agricultural Systems, 157, 330–339.
  • Elmquist, M., & Segrestin, B. (2009). Sustainable development through innovative design: lessons from the KCP method experimented with anautomotive firm, International Journal of Automotive Technology and Management, 9(2), 229–44.
  • Hooge, S., Béjean, M., & Arnoux, F. (2016). Organising for radical innovation: the benefits of the interplay between cognitive and organisational processes in KCP workshops. International Journal of Innovation Management, 20(04), 1640004.

Download documents