ICHD - Sustainable development
The "Intangible Cultural Heritage" (ICH) defined by UNESCO in October 2003 recorded eating habits and culinary practices for the first time in 2010. France was the first to register its "gastronomic meal", followed by other countries such as Japan, Greece, Italy, Kenya, Senegal and, more recently, Peru and Lebanon. To date, 18 countries and 5 regions have had their culinary and food heritage registered with UNESCO.
Many of today's issues are linked to our food. Climate change, for example, is particularly closely linked to our lifestyles. Our contemporary food consumption habits involve numerous globalized goods transports, overproduction processes and an unequal distribution of foodstuffs. To combat these problems, researchers, associations and independent producers are taking action to find new, sustainable ways of eating and producing food, and thus ensure a better future. During this round table, our speakers will share with us their research or actions related to new ways of consuming and thinking about our food in order to build a better future.
Moderation: Assen Slim, professor of economics at Inalco and deputy vice-president of research, delegated to open science, digital humanities and science and society, researcher at CREE and associate researcher at CESSMA
Interventions:
- Julie Cavignac, ethnologist, professor in the Department of Anthropology at the Federal University of Rio Grande do Norte
- Christophe Lavelle, researcher at the CNRS and at the Muséum National d'Histoire Naturelle in Paris
- Hélène Bourry, founder of the Vergers du Monde association.