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              From pitchfork to fork: What can be done to achieve food sustainability? by Christophe Lavelle


              Our diet is highly dependent on our environment, which in turn is influenced by intense human activity resulting from producing, transforming and transporting food. From agricultural practices to food behaviour, this conference will provide the opportunity to discuss the ecological, economic and political challenges with which we are faced in order to preserve the quantity, quality and variety of what we are putting on our plates.

              Our expert, Christophe Lavelle

              Christophe Lavelle is a research scientist at the cnrs (French national center for scientific research). Working in the national museum of natural history and at the communication sciences institute in paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical, artistical); he teaches in many french universities (universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, Supbiotech Paris, Le Cordon Bleu) and is frequently asked for conferences about food and science for general public or professional audiences, in france and abroad. Author of more than 50 research papers, he also collaborates with several publishers (Lanore, Belin, BPI, Crc press) on books about culinary art and science. He is a member of several scientific and food societies (including the french biophysical society, the American biophysical society, the disciples d'escoffier society and the association for the study of food and society).

              Note: this conference is given in French.

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