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Ecodesign and ecoinnovation in the food industries

Titre :	Ecodesign and ecoinnovation in the food industries Ajouter au panier
Auteur(s) :	Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaîne Jean-Marc Ferrandi Gilles Trystram
Type de document :	Livre
Sujets :	Écoconception ; Développement durable ; Alimentation ; Transition écologique ; Innovations ; Aliments
Résumé :	Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the coTroph lia project ? a unique [...] Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the coTroph lia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.
Editeur(s) :	London [Royaume Uni] : ISTE Ltd ; HOBOKEN : John Wiley & Sons, Inc.
Date de publication :	2020
Collection :	Agriculture, food, science and nutrition series
Format :	1 vol. (XIX-288 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. p. 271-284. Index. Annexes
Table des matières :	Part 1. Food and Sustainable Development Challenges Chapter 1. Food: Issues and Challenges 1.1. History and roles of food 1.2. Environmental impacts related to food 1.3. Food systems 1.3.1. The emergence of food systems 1.3.2. Characterization of food systems 1.3.3. Historical evolution of food systems: models and functions 1.4. Evolution of food: disruptions in the practices and symbolism of foodstuffs 1.4.1. Disruptions in agr[...] Part 1. Food and Sustainable Development Challenges Chapter 1. Food: Issues and Challenges 1.1. History and roles of food 1.2. Environmental impacts related to food 1.3. Food systems 1.3.1. The emergence of food systems 1.3.2. Characterization of food systems 1.3.3. Historical evolution of food systems: models and functions 1.4. Evolution of food: disruptions in the practices and symbolism of foodstuffs 1.4.1. Disruptions in agricultural production modes 1.4.2. Disruptions in the way companies are organized 1.4.3. Disruptions in the ways in which space is occupied and developed 1.4.4. Disruptions in distribution systems 1.4.5. Disruptions in consumption patterns 1.4.6. Disruption in food values 1.5. Contribution of food systems to food supply 1.5.1. An intensive, specialized and concentrated agro-industrial system 1.5.2. A globalized agro-industrial food system 1.6. Trends, challenges and scenarios for a sustainable global food system 1.6.1. Three trends and challenges 1.6.2. Three scenarios or tools to explore the possible future of the global food system 1.7 Conclusion Chapter 2. The Ecological Transition for Sustainable Food 2.1. Food and ecological transition 2.2. Ecological transition and corporate social responsibility 2.2.1. The different strategies observed 2.2.2. The origin of stakeholders and corporate social responsibility 2.3. Taking environmental issues into account 2.3.1. Taking environmental performance into account in product design 2.3.2. Qualitative or semi-qualitative environmental assessment tools and methods 2.3.3. Quantitative and monocriteria environmental assessment tools and methods 2.3.4. Quantitative and multi-criteria environmental assessment tools and methods: lifecycle assessment (LCA) 2.4. Taking nutritional issues into account 2.4.1. The framework for action 2.4.2. Tools and indicators for nutritional profiling of foodstuffs 2.5. Consideration of economic and social issues 2.5.1. Principle 2.5.2. Illustration of a Canadian dairy industry 2.6. Implementation of an ecodesign approach 2.7. Ecodesign practices for food chains 2.7.1. The principles of transforming business practices through standards 2.7.2. Management system standards: tools for managing sustainable development 2.7.3. The role of standards in fostering innovations related to sustainable development 2.7.4. Consumer behavior 2.7.5. Agricultural practices 2.7.6. More sustainable agri-food business practices 2.8. Conclusion Part 2. Implementation of Ecodesign Practices in Food Innovation Projects Chapter 3. Ecodesign of Food: The Cases of ÉcoTrophélia Projects 3.1. The ecological transition, a driver of innovation 3.2. Ecoinnovating by taking into account ecodesign practices 3.3. Know-how resulting from the ÉcoTrophélia competition 3.4. Framework for the analysis of ÉcoTrophélia projects 3.5. ÉcoTrophélia projects 3.5.1. VitaPlus: a range of dishes for pleasure, health and vitality for the elderly 3.5.2. Mixi’Mousse: rice-based mixes and mousses for hospitalized people suffering from dysphagia 3.5.3. Minigloo: a nutritious frozen dessert for children aged 1 to 3 3.5.4. Vertu: biscuits with plant extracts and essential oils to support quitting smoking 3.5.5. Lardons de la mer: high-quality fish offcuts used as bacon meat 3.5.6. PannIno: ecodesigned gnocchi with bakery by-products in three flavors 3.5.7. Prêt Par Moi: traditional creamy mixes, culinary aids for the preparation of hot dishes 3.5.8. Devatâ: a Cambodian lemongrass liqueur 3.5.9. Kokinéo des Incrépides: the balanced, tasty and complete crispy seafood, accessible to all budgets 3.5.10. So Sea’S: a vegetarian sausage available in snack form 3.5.11. Ici&Là: a vegetable burger made from lentils and other vegetables 3.6. Analysis of ÉcoTrophélia projects 3.6.1. Food ecodesign: an innovative design process that goes beyond new products 3.6.2. Detection of opportunities 3.6.3. Selection of the business model and product architecture 3.6.4. Determination of the innovation frontier 3.6.5. Learning and arbitration of ecodesign practices 3.6.6. Creating sustainable value 3.7. Conclusion Chapter 4. Feedback for Ecodesign and Ecoinnovation 4.1. Feedback on the ÉcoTrophélia cases: definition of the ecodesign project phases 4.1.1. Entry point: a strong individual commitment 4.1.2. Creativity: ideation and conceptualization 4.1.3. Market analysis: definition of strategic positioning 4.1.4. Knowledge creation: the use of experimentation, experts and partners 4.1.5. Product development: taking sustainability into account 4.1.6. Communicating sustainability: towards new distribution systems 4.1.7. Towards the construction of sustainable business models 4.1.8. Overview 4.2. Resilience in the development of ecoinnovation within the framework of student projects 4.2.1. The importance of the starting point for innovation 4.2.2. New knowledge, new tools, complex decision-making and consistent choices 4.2.3. Overview 4.3. Transfer of experience to training and the company 4.3.1. Educational contributions 4.3.2. Managerial contributions 4.3.3. Overview 4.4. Conclusion
Langue(s) :	Anglais
Identifiant :	978-1-78630-489-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201467

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