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For the definition of a sustainable food processing model for 2050

The project aims to assess how dietary changes reducing exposure to chlordecone would have an impact both upstream (cropping systems) and downstream (nutritional quality and cost of the diet), up to the quantification of health impacts.

This consortium aims to create a dynamic for sharing knowledge, approaches, assessment tools and experimental devices to address the continuum of production - agronomic practices - fate and transfer of contaminants - health impacts.

The consortium aims to build a multidisciplinary community with expertise in databases of food product characteristics.

The objective of this consortium is to answer the following interdisciplinary question: What dimensions of the food system control the intake of essential nutrients and what sources would increase/optimise it with sustainability and global health objectives?

The consortium aims to evaluate the evolution of the local Guadeloupean agricultural offer that respects consumer preferences and limits the impact on the environment.

This consortium aims to assess exposure to ultra-processed plant foods at different life stages and their impact on the environment, to better qualify the nature and nutritional quality of the products upstream and downstream, and to quantify their consumption at different life stages by analysing existing databases, and finally to better understand the factors that determine this consumption.

This project aims to determine how far it is possible to increase the share of legumes (and which ones) in the French diet, and the effects this increased legume consumption might have on microbial flows.