Food Consumption & Production

Catalog description

How does Paris obtain its fresh food for the 8 millions meals that are served every day in the city? Where is this food produced and how is it brought to the city? What recent initiatives promote a more sustainable food system in France? These questions offer an opportunity to explore broader issues related to food systems in the urban era, rural-urban linkages, and sustainable food consumption, using Paris as a case study. The objective of this course is to better understand the food system of a large citysuch as Paris, with a focus on the underlying human-environment interactions. Part I of the course will focus on food production in the peri-urban areas of Paris and other regions in France. 70% of the food consumed in Paris comes from France. We will start with von Thunen's model of the central state.We will also discuss the rise of urban agriculture, with a field visit of an urban agriculture site under the municipality's "Parisculteurs"program. Part II will focus on food distribution and consumption in the city. We will discuss concepts such as agglomeration economies and supply chains. We will conduct interviews atan open-air market in Paris where «maraîchers» bring in their own production to sell. Part III will focus on recent trends to increase the sustainability of food production in France. We will discuss emerging social norms related to sustainable food and how they interact with agricultural and environmental policies in France and the European Union. This will include the rise of organic agriculture, geographical indications, various public and private eco-labeling initiatives, and attitudes toward genetically-modified crops in France.