Autonomy, prosperity and food accessibility

Theme 5
AUTONOMY, PROSPERITY AND FOOD ACCESSIBILITY

The magnitude of climate change, global hunger, disparities in access to nutritious food, and health problems stemming from inadequate nutrition urges us to reconsider and reimagine the various food systems.

Description

Working towards a better diet is one of the most powerful means to simultaneously move towards a healthier planet and population. Thus, we must transition towards more sustainability, resilience, and equity in each element of food systems (food production, food chains, food environments, consumer habits). This transformation can foster prosperity while aligning with the objective of many governments to achieve greater food autonomy.

Whether it be technological, legal, or political, innovation plays a central role in transitioning food systems to become more sustainable, equitable, and focused on overall health objectives.

The research associated with this theme revolves around innovative strategies designed to facilitate this transition, with the goal of harmonizing the quality of the food offerings with the socio-economic aspects of bio-food supply chains. Additionally, intervention plans are put in place to address issues related to the competitiveness of our sectors and social inequalities in health.

Examples of projects
interdisciplinary

The COSAM project: Setting up a regional COalition for a portrait-diagnosis of the Food System in Mauricie

Principal investigator : Laurence Guillaumie
Other INAF researchers : Marie-Ève Gaboury-Bonhomme, Laure Saulais et Geneviève Mercille

Territorialiser les systèmes alimentaires : une révolution pour la planète et la santé durable

Principal investigator : Geneviève Parent
Other INAF researchers : Étienne Berthold, Manon Boulianne, Philippe Bourbeau, Vincenzo Di Marzo, Alain Doyen, Maurice Doyon, Jean-Philippe Drouin-Chartier, Gérard Duhaime, Vincent Fradet, Laurence Guillaumie, Matthieu Guitton, Maude Laberge, Sophie Lavallée, Simone Lemieux, Pierre Marquet, Sehl Mellouli, Patrick Mundler, Martin Parent, Véronique Provencher, Anne-Marie Savard, Issouf Soumaré, Angelo Tremblay, Laurier Turgeon, Sylvie Turgeon, Lana Vanderlee

Training on the food product development and validation process to reduce the risk of commercial failure

Principal investigator : Alain Doyen
Other researcher : Michel De Blois

Measuring greenhouse gas emissions from meals at a university food operator: Consumer perception (Phase 2)

Principal investigator : Véronique Provencher
Other researchers : Marie-Ève Labonté, Véronique Perreault, Sergey Mikhaylin

Sub-themes

Territorialized and Sustainable Food Systems

This sub-theme aims to address, through a transdisciplinary approach, the challenges and innovations required for the establishment of territorialized food systems.

SAT-Québec project
Project on food loss and waste
Governance issues of food systems

Competitiveness and Innovation of the Bio-Food Sector

Initially identifying the challenges associated with competitiveness and innovation in the context of food autonomy, prosperity, and accessibility, will pave the way for exploring technologies (innovative, emerging, and existing) and approaches (commercial, political, legal) to address these issues.

Description and modeling of interrelationships among various stakeholders in the field, with a focus on identifying opportunities.
Exploration of technologies tailored to address regional and sector-specific challenges.
Establishment of mechanisms to enhance accessibility and utilization of the identified/explored technologies (e.g., incubators, cooperatives, producer networks, access to university and research center facilities).

Public Policy and Regulation for Sustainable Food Systems and Healthy Eating

Legal and policy innovations (local, national, or international) can have a significant and positive impact on various elements within food systems, thereby inducing a substantial change towards greater sustainability and equity, within an overall health objective.

The role of law in food systems: DDSA Chair project in collaboration with FAO
Additional projects in partnership with FAO
International standardization efforts
Protection of agricultural land
Preservation and support of indigenous food systems

Social Inequalities and Food Insecurity

Social inequalities and food insecurity are intrinsically linked. The transition to sustainable food systems must consider this reality and leverage scientific knowledge developed to address the various issues associated with this interaction. Moreover, it is crucial to conduct this transition inclusively, inviting vulnerable and marginalized populations to actively participate in decision-making processes, thereby integrating their experiences and knowledge into the policies and measures adopted.

Documenting food security initiatives in the greater Quebec City region and evaluating their impacts.
Conducting a comparative analysis of public policies in Quebec, Canada, and internationally, which can be utilized to combat social inequalities and food insecurity.
Mobilizing a human rights framework to ensure food security and promote social justice.

Offre alimentaire de qualité pour tous

Right of each individual to healthy and adequate food.
Collaboration with the Observatoire de la qualité de l’offre alimentaire, whose mission is to monitor the evolution of the food supply to contribute to the collective effort aimed at improving its quality and accessibility.