2024/01/01 by Margot Leclère, Leclère, Margot, Jeuffroy Avec La Collaboration De : Théo Froment, Marie-Hélène
Agricultural and Biological Sciences · Business, Management and Accounting · #Agroecological transition #Conception #Design #Egalim regulation #Food Waste Reduction and Sustainability #Food system #Loi Egalim #Sharing Economy and Platforms #Systèmes alimentaires #Trajectoire de changement #Trajectory of change #Transition agroécologique
paper · pdf · doi:10.17180/ciag-2024-vol97-art09
openalex publication_date 2024/01/01 · openalex created_date 2024/11/16 · openalex updated_date 2026/08/01
In France, developing organic and local sourcing is a lever widely used by the catering industry to contribute to the agroecological transition of food systems. Based on semi-structured interviews of 7 producers in the Pyrénées-Atlantiques department, we illustrate the diversity of technical, logistical, organizational and social solutions mplemented by these farmers, either alone or in coordination with other local actors. We then highlight the central role of organizational innovations at different levels in the development of organic and local supply. Lastly, we discuss the importance of supporting the design of these innovations and the potential contribution of this analysis to this support.