Levers

Levers to improve the impact of food systems on people's health

Theme 3

Changes within the food systems can be driven by health objectives.

Levers for change may stem from

  • changes in consumer behaviour and diet as well as new innovation paths
  • changes in production and processing modes
  • public policies by means of incentives and constraints

Research activities focus on :

  • Determinants, impacts and conditions of trends in consumer behaviour
  • Determinants, impacts and conditions of making new production, processing and distribution modes widespread
  • Tensions and synergies between public policies
  • Design, modelling and evaluation of integrated scenarios of the dynamics of the food supply and demand 
  • Analysis of controversies and their impact on behaviours and the construction/implementation of public policies
  • Evaluation of intervention initiatives to support joint production/consumption changes at different levels

In this folder

For the definition of a sustainable food processing model for 2050
The consortium aims to build a multidisciplinary community with expertise in databases of food product characteristics.
The consortium aims to evaluate the evolution of the local Guadeloupean agricultural offer that respects consumer preferences and limits the impact on the environment.
The aim of this multidisciplinary project is to prove that the introduction of a selection of plant extracts containing a diversity of active ingredients into ruminant feed can simultaneously reduce the risk of colorectal cancer in humans, oxidative stress, and greenhouse gas emissions by animals.
The objective of this project is to evaluate the effects of compositional and manufacturing information, nutritional data and environmental information on consumers' hedonic perceptions and willingness to pay for a new type of fermented product combining milk and legumes.
This project proposes to better define processed products, and to analyse their consumption and their implications on the nutritional quality and environmental impact of diets.
FROM INNOV_opti.jpg
The objective of the project is to evaluate under which conditions a new cheese technology process can contribute to the development of products generating health and environmental benefits, in a way that is compatible with consumer preferences and industry expectations.
LEGUMIC
This project aims to determine how far it is possible to increase the share of legumes (and which ones) in the French diet, and the effects this increased legume consumption might have on microbial flows.
The aim of this project is to identify levers and obstacles to the changes in dietary behaviour suggested by the food transition scenarios proposed in the literature, and to evaluate the environmental and health impacts of such changes.

Modification date : 16 June 2023 | Publication date : 29 April 2021 | Redactor : CG