INNOVATION AND DEVELOPMENT IN AGRICULTURAL AND FOOD SYSTEMS
Guy Faure (coordination éditoriale), Yuna Chiffoleau (coordination éditoriale), Frédéric Goulet (coordination éditoriale), Ludovic Temple(coordination éditoriale), Jean-Marc Touzard (coordination éditoriale)
Innovation is often presented as one of the main catalysts for more sustainable and inclusive development. In the agricultural and food sectors, innovation is characterized not only by specificities arising from its relationship to nature, but also from the wide diversity of its stakeholders, ranging from farmers to consumers, and including intermediaries such as the research community and advisory services.
Innovation emerges from interactions between these actors, who mobilize resources and produce knowledge in collaborative mechanisms in orderto generate changes. It encompasses domains as varied as production practices, market organization, and eating habits. Innovation is closely tied to major development challenges in its various forms: agroecological innovation, social innovation, territorial innovation, etc.
This book casts a look at innovation in agricultural and food systems.
- It focuses in particular on supporting innovation, by examining methods and organizations, and on evaluating innovation using different yardsticks.
- The book is based on reflections and research originating from various scientific disciplines, on fieldwork carried out both in France and in many countries of the Global South, and finally on the experiences gained by accompanying and supporting innovative actors.
- It combines theoretical contributions on innovation with iconic case studies to illustrate its observations and discussions.This book is intended for teachers, professionals, students, and researchers.
Part 1 – Renewing agricultural approaches Chapter 1 – A history of innovation and its uses in agriculture
Chapter 2 – Agricultural and agrifood innovation in the 21st century: maintaining,erasing or reshaping its specificities?
Chapter 3 – Agricultural research and innovation: a socio-historical analysis
Part 2 – Forms ofinnovation in agriculture and the food sector Chapter 4 – Agroecological innovation: mobilizing ecological processes in agrosystems
Chapter 5 – Social innovation through short food supply chains: between networks andindividualities
Chapter 6 – Innovation, a precondition for the sustainability of localized agrifoodsystems
Chapter7 – Territorial innovation in the relationships between agriculture and thecity
Part 3- Providing support to the actors of innovation Chapter 8 – Designing and organizing support for collective innovation in agriculture
Chapter 9 – Action research in partnership and emancipatory innovation
Chapter 10 – Co-designing technical and organizational changes in agricultural systems
Chapter 11 – Advice to farms to facilitate innovation: between supervision and support
Chapter 12 – The ComMod and Gerdal approaches to accompany multi-actor collectives infacilitating innovation in agroecosystems
Part 4 – Evaluating the effects of innovations Chapter 13 – The abattoir, from the factory to the farm. Ethics and morality in thedynamics of innovation in agrifood systems
Chapter 14 – Evaluating the impacts of agricultural innovations
Chapter 15 – Evaluating impacts of innovations: benefits and challenges of amulti-criteria and participatory approach
Chapter 16 – Simulation tools to understand, evaluate and strengthen innovations onfarms
Source: PAEPARD FEED