Since the end of World War II, the green revolution has been going on. Consumers would buy products coming from all around the world, with no synchrony with seasons, and produced with an intense use of pesticides. For about ten years, food chains sustainability has been questioned by political organisms and consumers now tend to promote alternative and eco-friendly food chain models, economically stable and socially acceptable. These alternative food chains encounter bottlenecks, e.g. a lack of technical knowledge in case of organic food. This raises the question of the ability of current sustainable food chains to stay sustainable. ILLIAD aims i) to propose a methodology to analyze the system sustainability of food chains; ii) to test it through the analysis of different food chains ; iii) to use it to propose organizational and technical innovations in the food chains of bread wheat and rice (which cover a high part of human food), peach and apricot. The project, which can be classified in the 2nd axis as defined by the ANR, for a requested grant of 888k€, will take place during a 48 months period, including 4 harvesting seasons in order to get rid of climatic vagary and obtain usable results. The consortium gathers all the abilities necessary to answer these sustainable food chain issues: researchers in management (UMR MOISA, coord; CIRAD and IAMM), agronomy (UE Gotheron), genetics (UGAFL), product quality and processing (UMR SQPOV); technical advisors in organic agronomy (ITAB). The consortium will lean upon subcontractors, whose skills are recognized not only in technical terms but also for their knowledge of the food chains and their actors: CA Drôme, SEFRA, SICA CENTREX, ELSA Platform, CASRAD, CIVAM gard, conseil des équidés. ILLIAD aims firstly to propose a set of indicators on the system sustainability. This set will be defined with the help of the results of the SUS-CHAIN project, improved with the work of Fresco (2009) on the sustainable food system, the researches on local agri-food systems and research in food chain analysis. Then the ILLIAD's practical cases allow to test the set of indicators in the three typical trajectories of constructing sustainable food chains chain innovation (stone fruits); chain differentiation (rice), territorial embedding (wheat). For each of the studied food chains, technical and organizational innovations will be proposed : i) wheat bread : ILLIAD develops a territorial exchange system of animal turd and feed for animals between organic farmers (bread wheat and animals) and equastrian centers. This system is expected to reduce bottlenecks of organic farming (e.g. nitrogen nutrition of bread wheat). ii) rice: ILLIAD proposes guidelines for stakeholders and policy-makers to increase the environmental and economic sustainability of a geographical indication. The rice protected geographical indication set in 2000, reduces use of chemicals but didn't give significant pricing advantages. iii) peaches: ILLIAD develops new alternative food chains characterized by low-input or organic practices, short marketing channels (catering or direct sales to far consumers) and various dates of harvest. These food chains are expected to have positive effect on health, environment (peaches receive 20 to 33 yearly treatments) and profitability. Iv) apricot: ILLIAD develops alternative food chains similar to the peaches case but also a specific chain dedicated to processing. This food chain is expected to have a positive effect on nutritional and taste quality of processed orchards (apricot's dual purpose implies low quality inputs for industry). The project explores the conditions and consequences of this dedicated orchards from technical to economics. With the help of chambers of agriculture and LRIA, the consortium will disseminate these results to the attention of different actors in food chain through various communication modes: scientific articles, news paper articles, workshops, conferences etc.

Global change has a critical effect on biological and socio-cultural diversity leading to a strong demand for the development of sustainable food-agro-ecosystem. In this context, a better understanding of these diversities in the bakery food chain would facilitate development of more sustenance in this food chain. Hence, the objectives of BAKERY are to provide a detailed description of biological and socio-cultural diversity to enable a better understanding of the interactions and services in an organic or low input “Wheat/Human/Sourdough” food-agro-ecosystem. The aim is to develop a pluridisciplinary and participatory research project aiming at (i) describing socio-cultural diversity of bakers’ practices and consumers’ representations, (ii) studying the effects of wheat varieties, terroir and bakers’ practices on the diversity of sourdough microbiome, sensorial and nutritional bread quality as well as consumers preferences, (iii) analyzing the nature of the sourdough microbial interaction (complementation or selection) and their consequence on the sourdough fermentation and bread quality, (iv) integrating all the data to find determinants of the biological and socio-cultural diversity in the bakery chain, and (v) propose strategies for the conservation of biological and socio-cultural diversity in bakery. We will survey 30 French bakers and farmers/bakers who make sourdough breads, using flours resulting from agro ecological practices and distribute their production locally. Information on bakers’ practices as well as wheat seeds’ origin (for baker/farmers), flour, sourdough and bread samples will be collected. In addition we will interview thoroughly a total of thirty consumers of some of the surveyed bakers. The wheat seeds, flour and sourdough microbiome will be analyzed using metagenomic pyrosequencing and phylogeny analysis of rDNA loci. Biochemical characterization as well as sensorial analysis will be performed for sourdoughs and breads. This will delineate sourdough biodiversity, bread quality, and also the diversity of baker practices and consumer representation and implementing an integrated database. Simultaneaously taking advantage of previous works of the project partners on participative wheat breeding, we will use control experiments for analyzing the effect of terroir, of bread wheat varieties (ancient vs modern) and bakers’ practices on the sourdough microbiome and bread quality. Furthermore, we will study the sourdough microbial interaction by analyzing fermentation and population dynamic in reconstituted communities composed of lactic acid bacteria and yeast species. This approach will allow the characterization of the nature of the microbial species interaction (ecological facilitation or selection) and their consequences on the sourdoughs services (dough characteristics and bread quality). Thus, the analysis of these controlled experiments will provide candidate determinants of the diversity in “Wheat/Human/Sourdough” food-agro-ecosystem. The BAKERY project will allow us: (i) to increase our knowledge on the diversity of bakers’ and farmers/bakers’ practices and consumer representation of sourdough breads, (ii) to characterize and to conserve the microbial diversity of French sourdoughs, (iii) to better understand the impact of different determinants on the biodiversity and functioning of the “wheat/Human/Sourdough” food-agro-ecosystems, (iv) to think about the complementarity of ex situ and in situ conservation of wheat and microbial genetic resources and (v) to identify action promoting sustainable bread making practices. This ambitious project is based on the integration of innovative approaches and advanced tools (participatory research, pluridisciplinary interactions, mathematical modeling, post-genomic data) and will benefit from the strong complementarity between partners.

It is widely recognised that, at present, dietary patterns and lifestyles in most industrialized countries are not optimal for sustaining health. Another key challenge for public health is the sustainability of the food systems, including energy, land and water use, ecosystem preservation and biodiversity as well as climate change. Some alternative production systems are now recognised, especially for their reduced environmental impact. In this context, organic food production has markedly increased during the last decade: up to 3-20% (mean 5.1%) of agricultural land in the European Union and around 0.6 % in the USA. This is largely driven by consumer attitudes and growing demand for those specific foodstuffs. There was a yearly increase in production above 10% reaching a worldwide production of 700 million T food/y in 2012and a market share of about 60 billion US $/y. In 2010, the countries with the largest markets were the United States, Germany and France. Little information is available on large populations regarding the determinants, motivations, socio-demographic profiles, actual food/nutrient intakes and biological and toxicological status of different kind of organic food consumers (occasional, regular and heavy consumers) and differences with consumers of conventional foods. We plan to conduct a project which will provide a comprehensive description of subjects according to their level of organic food consumption. This proposal is based on the NutriNet-Santé study, a large-scale web-based observational epidemiologic study launched in may 2009, with self-reported and biological data collected at the individual level. This project and the achievement of its objectives will rely on a multidisciplinary partnership involving epidemiologists, nutritionists, biologists, economists, specialists in environmental impact evaluation and analytical chemists. The first objective is to quantitatively assess food consumption by source, i.e. organic or conventional. The part of organic food in the whole diet will be estimated at the individual level. A comprehensive description of nutrient intakes, food consumption, dietary patterns and adherence to nutritional guidelines according to the level of organic food consumption will be provided. Sociodemographic, psychological and economic profiles (for evaluation of the cost of the diet) of organic food consumers will be investigated as well as motives as regards sustainable diet purchases. The second objective is to estimate the production-related environmental impact of organic and conventional food consumption and to describe the level of organic food consumption through different indicators. A compilation of the current knowledge with respect to contaminants in organic and conventional food will allow quantifying contaminant intake according to organic food consumption. A third objective will be to select 2 distinct sub-groups according to their level of organic food consumption to investigate nutritional (vitamin and minerals) and toxicological status (pesticide residues) as well as urinary metabolomic profiles based on biological data collected in a subsample of the Nutrinet-Santé Study. The sub-group selection will account for matching covariates, in particular quality of the diet. This project will produce valuable information as regards differential phenotypes according to organic food consumption and will advance knowledge in the context of organic food promotion.

The overall aim of OK-Net EcoFeed is to help farmers, breeders and the organic feed processing industry in achieving the goal of 100% use of organic and regional feed for monogastrics, in particular pigs, broilers, laying hens and parents of broilers and laying hens. In the last two decades, the market for organic food has shown steady vigorous growth in most parts of Europe and this growth is still accelerating. A key objective of organic farming is the closing of nutrient cycles, but it is difficult to achieve. To a large extent, feed and livestock production, in particular of pigs and poultry, are concentrated in different regions, and animal feed (especially proteins) has to be imported from regions far away. In addition, organic organic farmers have difficulties in sourcing protein feed of organic quality. The lack of organic and regional feed threatens both the sustainability of organic agriculture as well as consumers’ confidence. In order to contribute to the goal of 100% use of organic and regional feed for monogastrics, OK-Net EcoFeed has 4 specific objectives: • The project will synthesize the scientific and practical knowledge available about organic and regional feed production for monogastrics; • It will create a European network of innovation groups to facilitate exchange and co-creation of knowledge among farmers, business actors, researchers and advisors; • It will collect end-user material and develop new tools adapted to the needs of farmers and business actors. All material and tools will be summarised in the EIP common format for practice abstracts. • Finally, the project will extend the OK-Net knowledge platform (farmknowledge.org) to include the topic of monogastric animal feed. The project will build on the experiences of OK-Net Arable, which is a thematic network addressing organic arable cropping. OK-Net EcoFeed is a logic continuation of OK-Net Arable, making the bridge between feed cultivation over feed processing to animal production.

Organic/low input cereal food systems in the EU are emerging in answer to the sustainability crisis of the conventional agri-food sector. “Alternative” systems are based on local, decentralized approaches to production and processing, regard to quality and health, and short supply chains for products with strong local identities. Diversity is deeply embedded in these food systems, from the agro-biodiversity grown in farmers’ fields, which improves resilience and adaptation, to diverse approaches, contexts and actors in food manufacturing and marketing. Diversity thus becomes a cross-sectoral issue, underlying innovations in the agronomic, processing, and marketing phases which respond to consumers’ demand for healthy products. CERERE’s objective is to foster and speed up these innovations to strengthen the economic, social and environmental sustainability of these cereal food systems, consolidate links among practitioners and with researchers, further enhance the resilience of agro-ecosystems and make the overall sector more competitive and better recognized by society. By creating a multi-actor network of researchers and communities of practice, by adopting a bottom-up approach, and by liaising with EIP-AGRI Operational Groups, CERERE will synthesize, share and disseminate existing best practices, research results and co-innovative solutions in organic/low-input cereal food systems, focusing particularly on agro-biodiversity and the associated values of quality and health. Through its activities and training products, CERERE will address the key issues and most urgent needs of these systems: availability/ management of adapted germplasm, use of rotations, soil fertility, weed competitiveness and crop protection strategies, quality-oriented processing techniques, alternative marketing schemes. For each of these, CERERE will identify opportunities for better integrating science and practice, paving the way for more dynamic interactions between the two domains.