First assignment of group n° 029

De Movilab.org

Resources used by the team

TEAM 29
ACCESSED RESOURCES
Luann Pouliquen
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Book : Manier B. (2012), Un million de révolutions tranquilles : travail, argent, habitat, santé, environnement, ... Comment les citoyens changent le monde, Editions Les Liens qui Libèrent
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Antoine Giraud
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Book : Entrepreneuriat social - Innover au service de l'intérêt général - Barthélémy, A. et Slitine, R. (2011)
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Rebecca Spano
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Book : Sempels, C. et Hoffmann, J. (2012), Les business models du futur : créer de la valeur dans un monde aux ressources limitées, Pearson France
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Audrey Tête
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Book :Rifkin, J. (2011), La troisième révolution industrielle, Editions Les Liens qui Libèrent
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Oriane Forner
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Book : OuiShare, Société collaborative, La fin des hiérarchies (2015), Edition Rue de l’échiquier
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Alexandre Pujol
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Book : Ostrom, E. (2011), La gouvernance des biens communs : Pour une nouvelle approche des ressources naturelles, Edition De Boeck
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Jean-Maxime Feutry
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Book : Novel, AS et Riot, S. (2012), Vive la corévolution ! Pour une société collaborative, Editions Alternatives
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Name of the project : "Urban Chicken Farm"


1. What Problem do you want to solve ?

After numerous debates, we have decided to focus on very common and fundamental products: eggs and chickens. Indeed, any innovations on the way it is produced and consumed would have a great impact on most people. So we have decided to confront the issues linked to the food industry nowadays. This includes problems of living conditions for the animals, of health for the consumers and of pollution for the environment due to transport and negative externalities. Not to mention the fact that most consumers are totally out of the circle of production.

2. Why does this problem exist?

Firstly, we currently live in a consumer society where everything has to be quick and easy. When it comes to buy something most of us always go for quantity over quality, especially for staple products as eggs. Because of this system supermarkets dominate the market and have the full power over the other distribution channels. They always have the most attractive prices and sell in mass without consideration for negative aspects like health, producer interests or well-being of animals. For example, in intensive farms the hens are condensed by 16 per meter.

Secondly, according to Insee.com, nowadays 95% of the French population lives in big cities. So, contrarily to people living in the countryside, they don’t have the opportunity to grow their own food or buy it to local farmers.


3. What breakthrough are you commited to creating?

We want to offer an alternative to the mass industry in big cities. One way to do this would be to produce directly in the urban sector, and involve the consumer in the production cycle of what he is going to eat. This concept could be called “urban chicken breeding”. This would facilitate the access of healthy and local grown products for the residents. Because it is produced locally, the carbon footprint of our production would be really low. Furthermore, we would like to reuse, reintegrate to the production cycle or recycle all the negative externalities generated by our activity. Finally this project can also be an opportunity to lower the amount of vegetable wastes in big cities. Indeed, one chicken can eat over 200 kg of waste per year.

Potential experts already identified Please mention the potential experts (name, affiliation, likelihood to convince him/her to join the final panel)

->Clément SAVARY – chargé de mission sensibilisation au bien-être alimentaire aux Jardins de Cocagne à Villeneuve d’Asq. Il s’agit d’une association qui produit et distribue des paniers biologiques dans la région de Lille et qui est porteuse de valeurs sociales et environnementales très fortes.

->Philipe GHEZZY – Architecte spécialisé dans l’aménagement d’espace public.

->Clervie NORBERT, gérante de l'entreprise BREIZH BIO, coopérative biologique à Larmor plage en Bretagne.

->Sebastien FOUILLAND – Agriculteur et Gérant des champs d’ailes, ferme avicole biologique à Gourin.