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Vom 18. bis 21. September 2019 fand der XXX. Europäische Agrarrechtskongresses des C.E.D.R in Poznań statt. Das übergreifende Thema des Kongresses war "Ernährungssouveränität, Ernährungssicherheit und der Beitrag des Agrarrechts". Die wissenschaftliche Arbeit wurde in drei getrennten Kommissionen entwickelt. Das Kolloquium widmete sich der kommenden Reform der Gemeinsamen Agrarpolitik. Dieser Band enthält die im Rahmen des Kongresses von den drei Kommissionen erarbeiteten Generalberichte und deren Schlussfolgerungen, eine Darstellung des Kolloquiums sowie einen Synthesebericht. Mit Beiträgen von Prof. Dr. hab. Roman Budzinowski | Dr. Christian Busse | Prof. em. Margaret R. Grossman | Prof. Dr. hab. Aleksander Lichorowicz | Prof. Dr. Rudolf Mögele | Prof. Dr. Roland Norer | Dr. Ludivine Petetin | Ass.-Prof. Dr. Anikó Raisz | Prof. Jeroen Rheinfeld | Prof. em. Dr. Paul Richli | Prof. Dr. Luigi Russo

This book describes the valuable contribution that urban agriculture is making to food security and urban sanitation in the cities of West and Central. It also presents a strategy for launching a multistakeholder network on urban agriculture, and does so with input and support from producers; NGOs; national, regional, and international research institutions; donors; and policymakers and government officials at both the municipal and national levels

Rethinking our food is rethinking our societies. Because to share a meal and even to do his races are a means of connecting with others. The way we eat builds our health. Our agricultural production methods shape our landscapes and define our place in nature. Managing resources to produce, process and distribute food is the foundation of our economies. Our edible registers, our cuisine and our table manners tell our cultures. Last but not least, eating is a pleasure ... It is by recognizing all these dimensions with equal importance that this book addresses contemporary issues of food. The proposal for an ecology of food is anchored in the double register of a science of relationships and of political commitment. Such an approach makes it possible to revisit, sometimes unexpectedly, the watchwords of sustainable food. It also aims to nurture citizen, public and private initiatives engaged in the transformation of food systems. Between an expert essay and an illustrated story of examples from around the world, this book is aimed at both professionals and a general public curious about sustainable food issues.

Intro -- Table des matières -- Résidus de pesticides dans les céréales alimentaires - Origine, devenir et gestion raisonnée -- Préface -- Introduction -- 1 - Stockage des grains à l'abri des altérations de la qualité sanitaire -- 2 - Usage, devenir et traçabilité des insecticides autorisés pour le traitement des grains après récolte (du grain au pain) -- 3 - Principaux leviers pour la réduction des risques de contamination des aliments à base de céréales par les résidus -- Conclusion générale et perspectives -- Glossaire -- Références bibliographiques

Researchers rarely reveal the details of the methodological choices that underpin their research. The theoretical and practical considerations that have guided them in these choices often remain implicit. In this book, the methods for studying food and 'eaters' are central. The use of the term 'eaters' aims to distinguish them from the figure of the consumer. It emphasises the multidimensionality of the act of eating, an act that engages the biological body as much as the sociality of individuals and inserts them into space and time as well as into economic exchanges. This book is the result of a collective effort involving some forty experienced researchers. With a view to pedagogy, it aims to critically present fifteen methods currently used in or at the crossroads of different disciplines: anthropology, economics, geography, nutrition and sociology. The book will be of interest to students, teachers, expert researchers and other professionals looking for methods to better understand or refine their own tools for studying food and eaters.

Cet ouvrage expose les changements des habitudes alimentaires dans des villes d'Afrique, d'Amérique latine et d'Asie. À travers l'étude des pratiques et des représentations alimentaires de citadins, il montre l'insuffisance d'une analyse de ces changements en termes d'occidentalisation, d'uniformisation, de « transition » ou de convergence vers un modèle qui se généraliserait. Menées dans les villes des Suds, les enquêtes révèlent que les citadins inventent de nouvelles formes d'alimentation à partir d'une multiplicité de références locales et/ou exogènes. Le garba abidjanais ou le bâbenda ouagalais sont autant d'exemples de l'invention de cuisines urbaines. Les auteurs des chapitres sont chercheurs en sciences humaines et sociales, originaires d'Afrique, d'Amérique latine et d'Asie où ils travaillent. Ils invitent le lecteur à porter un regard sur l'alimentation citadine des Suds, loin des idées reçues sur la pauvreté, la santé ou encore la responsabilité individuelle des mangeurs. Ce livre intéressera un public scientifique d'enseignants et de professionnels des systèmes alimentaires, et un lectorat s'intéressant aux dynamiques sociales et culturelles urbaines et à l'élaboration de théories sociologiques et anthropologiques venant des Suds.

For the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE ​​in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).