First assignment of group n° 060


Resources used by the team

First description of our project

First description of our project's idea

Provide a proposition of title for your project : Which alternatives for an industrial food system coming to its end?

Please answer to the three expected questions:

1. What Problem do you want to solve ?

We would like to propose a beginning solution to solve the obsolescence of the current food system, too polluting, and not sustainable since it is based on fossil energy. All the current industrial farming techniques are based on fossil fuels, which numerous studies have shown to be more and more difficult to extract. In fact, it will soon require more energy to extract fossil fuel than the amount of energy we would get from the fossil fuel we extract. Not only fossil energy is a finished resource, but industrial agriculture impacts very badly the environment: it is accountable for 21% of the greenhouse gas emissions in France and 14% worldwide. It is therefore clearly a highly topical issue of major importance, and will probably be addressed during the COP21. Finally, numerous studies have shown that food from industrial agriculture is of worse quality and dangerous for farmers and consumers since it is polluted by chemical processes. Therefore, on top of being an environmental issue, it has begun a major health issue.

2. Why does this problem exist?

Mondialisation, capitalism and the evolution of our consumption toward processed food products lead to this current industrial model. Concretely, it’s a threat for the stability for our alimentary system as is saying the european deputy Yves Cochet of the Green Group. The food industry is becoming crazy, helped by the increasing of world population. The EU commission think that agriculture production will double in 2050. The farming business generated more and more money thanks to the standardization of alimentary products followed by a mechanization of all the installations to produce and harvest but what will be the result for us and our children? Specialists are unanimous, Janez Potocnik (European Commissioner for Science and Research) shared his point of view saying that this system is not reliable in the future, and we cannot continue like that during next decades. This change must be operated at several levels, one of the most important level is energy, since the overall issue is also linked with our excessive use of fossil energies such as coal and gasoline which impact our environment. But why nothing is happening? Why don’t States take actions toward the main actors? Because this industrial model is now very well established in our societies, and often subventioned by most states, and the alternatives (organic, permaculture...) have trouble to develop at a satisfying rate. The lobby of agriculture in certain countries is so strong that it can even incline politics and laws toward its own interests and therefore, slow down the progress toward healthier and more environmental friendly alternatives. Therefore, it seems to us that the solution relies now in the hand of the consumers.

3. What breakthrough are you committed to creating?

We are committed to find a way, a process, that would develop and/or raise awareness about permaculture and micro-farming (especially into urban areas) in order to tackle several problems about intensive productivity:

1- The system will reduce the fossil energy consumption; it will improve the productivity of food without using fossil energy and so respecting biodiversity. The consumption of water is also a big problem in which we want to progress by really controlling or optimizing our resources.

2- The concept will not pollute at all, no chemical substances would be used, it will protect soil and people against pesticides.

3- To make it easier for citizen people to access to transparent consumption. People can get food directly from the city and don’t have to move in the country side to find that kind of good product. It would also have a positive impact on health.

4- Concerning people, this new kind of consumption creates social ties. It plays on wellness’s people, physically (they do some activities, being outside and working directly with the nature) & morally (It creates a kind of solidarity). People engaged in this project will directly have an impact on their own environment and take care of it.

The permaculture is a new concept that is gaining momentum. Why? Because the obsolescence of the intensive current food system is a big issue that the public is being more and more concerned about and they start to fear about the future. This concept, on top of being sustainable, also optimizes productivity. It is based on producing different vegetables or fruits on the same parcel In order to benefit from the natural qualities of each and every one of them (resistance against parasites, low water consumption…). Diversity is a key of the concept. Production is also vertical; plantations are made on several floors: less space for more productivity.

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

« La ferme biologique du Bec Hellouin »

There is a high probability to convince them to join us; they are exactly what we would like to do at a smaller vision. They could easily be the beginning of something bigger and their experience could provide us the expertise we need to convince more experts to join the final panel.

Homepage of the course

ROUX Amélie
  • Vidéos :
  • Vidéo1 : « Formation au composte urbain de la ville de Strasbourg »

  • Vidéo2 : « Jardin d’ici, un approvisionnement local de qualité pour la restauration. »

  • Vidéo3 : « Le compost partagé- Green Guerilla»– ARTE

Book : Manger local : S’approvisionner et produire ensemble - Anne Sophie NOVEL, Lionel ASTRUC

Documents :

  • Article1 : « Innovation : une nouvelle vie pour les déchets » ?…/innovation-une-nouvelle-vie-po…

  • Article2: « Little City Gardens: Growing an Urban Micro-Farm.”…/little-city-gardens-growing-an-urba…/

  • Article3 : « En 2016, les restaurateurs devront recycler et valoriser leur déchets. »…/les-restaurateurs-vont…

  • Article4 : «Du compost en ville, c’est possible ! »…/828000-20111122-compost-ville-pos…

  • Article5: « Vers la réduction des déchets : Guide pratique de compostage. »…

  • Video 1 : What is Permaculture? Why Permaculture?

  • Video 2 : "The Complexity Imperative For A Sustainable Food System - TED"

  • Video 3 : "Why We Should Be Urban Farming"…

Book : Permaculture - Charles Herve-Gruyer


  • Article 1 : « la permaculture peut-elle nourrir les Français? »

  • Article 2 : "Services Ecosystémiques & Biodiversité"

  • Article 3 : "Les enjeux de l’agriculture durable : épuisement des ressources et changement climatique"

  • Article 4 : "L'agriculture durable"…/PUBLI_Agri_durable_2009_2_.pdf

  • Article 5 : "Relever les enjeux de l’agriculture de demain"…/AEI,%20relever%20l…

  • Video 1 : « Empreinte écologique du gaspillage alimentaire »

  • Video 2 : « Le gaspillage ne fait plus recette : guide de réduction du gaspillage alimentaire »

  • Video 3 : « Why we should be urban farming »

Book : « Lutter contre le gaspillage dans son restaurant »…/med…/pdf/UMIH-guide_gaspillage_0915.pdf


  • Article 1 : « En 2016, les restaurateurs devront recycler et valoriser leurs déchets »…/les-restaurateurs-vont…

  • Article 2 : « Restes alimentaires : un fardeau pour les restaurateurs »…/

  • Article 3 : « La recette d’une bonne démarche de développement durable en restauration »…/

  • Article 4 : « Produire bio au cœur de la ville »

  • Article 5 : « Suède : une serre verticale pour produire bio en ville »…/suede-une-serre-verticale-pour-prod…

  • Video 1 : TEDxParis 2012 - Augustin Rosenstiehl - L'agriculture urbaine

  • Video 2 : Systèmes alimentaires durables : les enjeux urbains

  • Video 3 : Opération pilote de collecte des bio-déchets dans 80 restaurants parisiens

Book : Micro Eco-Farming de Barbara Berst Adams publié le 04/01/2004


  • Article 1 : : The Technology of Backyard Micro-Farming…/

  • Article 2 : Les solutions pour lutter contre le gaspillage alimentaire…

  • Article 3 : Les 20 chiffres à retenir sur le gaspillage alimentaire…/les-20-chiffres-a-retenir-sur-le-…/1276

  • Article 4 : Recyclage des déchets alimentaires : les restaurants mettent la main à la pâte…/recyclage-des-dechets-alimentaires-le…

  • Article 5 : Microfarming: a "little farm" Can bring big profits!

  • Video 1 : «Déchets de la restauration »…

  • Video 2 : " Urban Farming "

  • Video 3 : " Agriculture urbaine : l'avenir est sur les toits "…/agriculture-urbaine-l-avenir-est-su…

Book : Agriculture Urbaine, vers une réconciliation Ville-Nature – Antoine LAGNEAU, Marc BARRA, Gilles LECUIR


  • Article 1 : " The key to sustainable farming: Cities "…/key-sustainable-farming-cities

  • Article 2 : " Le boom de l'agriculture urbaine "…/le-boom-de-lagriculture-urbaine

  • Article 3 : " Gestion déchets des restaurants à Paris"…/0203303337202_quand-les-restaurate…

  • Article 4 : " Les restaurateurs apprennent à recycler les restes "…/20005-20140308ARTFIG00085-les-rest…

  • Article 5 : " Qui sont les fournisseurs des vrais restaurants ?"…/fournisseurs-vrais-restauran…

GUYON Raphael
  • Video 1 : « Urban Agriculture: food grown in the city » :…/urban-agriculture-food-grow…/av-18642237

  • Video 2 : « Restauration, la lutte contre le gaspillage. »…/restauration-la-lutte-contre…

Book : Au plus près de l’assiette; Pérenniser les circuits courts alimentaires Anne Hélène Prigent-Simonin & Catherine Hérault-Fournier


  • Article 1 : « L’agriculture a t-elle un avenir en ville »,…/0203537361634_l-agriculture-a-t-el…

  • Article 2 : "Pourquoi et comment recycler les déchets organiques ? »,…

  • Article 3 : « Les restos anti-gaspillage »,…/3/

  • Article 4 : « Consommation : manger local partout en France »…

  • Article 5 : "Urban Farming Yields Fresh Foods, Land Reuse »;…/140518-urban-farming-…/