# Breaking Silos: Integrating Food Science and Agronomy for Systemic Change

Caroline Pénicaud

► To cite this version:

Caroline Pénicaud. Breaking Silos: Integrating Food Science and Agronomy for Systemic Change. FSD8 8th International Farming System Design Conference, Aug 2025, Palaiseau (France), France. pp.44. hal-05228529

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Distributed under a Creative Commons Attribution 4.0 International License
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# 8th International Farming System Design Conference
## Palaiseau – 25-29 August 2025

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Agricultural systems
by design

<figure><img src="image_4.png" /></figure>

<figure><img src="image_5.png" /></figure>

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# Breaking Silos:
## Integrating Food Science and Agronomy
### for Systemic Change

Caroline Pénicaud

INRAE, AgroParisTech, Université Paris-Saclay, UMR SayFood, France

<figure><img src="image_8.png" /></figure>
# Agrifood systems

The way people organize
themselves, in space and time,
to obtain and consume food

*Malassis 1994*

Many interrelated activities

Many stakeholders

Many value chains

From local to global

<figure><img src="image_9.png" /></figure>

<figure><img src="image_10.png" /></figure>
# Agrifood systems

The way people organize
themselves, in space and time,
to obtain and consume food

Malassis 1994

## Many interrelated activities

## Many stakeholders

## Many value chains

## From local to global

<figure><img src="image_11.png" /></figure>
# Agrifood systems: many negative impacts

## ENVIRONMENT

* 25-30 % environmental impacts due to the agrifood systems

* Climate

* Biodiversity

* Pollutions

* Agriculture

* Losses and wastes

* Cold chain

* Packaging / plastic

## SOCIAL

* Decline in rural employment

* Poverty and social exclusion among farmers

* Precarious contracts for workers

* Loss of consumer confidence in their food

## HUMAN HEALTH

* Obesity

* Diabete

* Malnutrition

* Exposure to endocrine disruptors

* « Ultraprocessed » food

## ECONOMY

* Farmers' situation unsustainable

* Other actors: highly contrasted situations

* Food industry: 1% of companies generate more than 50% of sales

* Inequitable distribution of income between actors

Béné 2022
Dury et al. 2019
FAO & WHO 2019
Poore & Nemecek 2018
Willet et al. 2019

...

<figure><img src="image_12.png" /></figure>

Agricultural systems
by design

NEED FOR
CHANGE

MORE
SUSTAINABILITY
# Agrifood systems: need for change towards more sustainability

<figure><img src="image_13.png" /></figure>

PRODUCTION

CONSUMPTION
USE

<figure><img src="image_14.png" /></figure>

Agricultural systems
by design
# Agrifood systems: need for change towards more sustainability

<figure><img src="image_15.png" /></figure>

PRODUCTION

CONSUMPTION
USE

<figure><img src="image_16.png" /></figure>

Agricultural systems
by design
# Agrifood systems: need for change towards more sustainability

<figure><img src="image_17.png" /></figure>

## CONSUMPTION USE

<figure><img src="image_18.png" /></figure>

Agricultural systems by design

8th International Farming & Design Conference - Palaiseau, France - 25-29
# Food science to support change
towards more sustainability

## Focus on 4 main ideas

<figure><img src="image_19.png" /></figure>

Agricultural systems
by design
① Adapting processing to different raw materials

Agroecological practices = game changer in the relationship between agriculture and processing

<figure><img src="image_20.png" /></figure>

<figure><img src="image_21.png" /></figure>
① Adapting processing to different raw materials

Agroecological practices = game changer in the relationship between agriculture and processing

<figure><img src="image_22.png" /></figure>
## ① Adapting processing to different raw materials

### Designing new processes / new process working conditions

<figure><img src="image_23.png" /></figure>

<figure><img src="image_24.png" /></figure>

<figure><img src="image_25.png" /><figcaption>Canning workshop</figcaption></figure>

<figure><img src="image_26.png" /></figure>

<figure><img src="image_27.png" /><figcaption>Vegetable workshop</figcaption></figure>

<figure><img src="image_28.png" /></figure>

<figure><img src="image_29.png" /><figcaption>Slaughterhouse</figcaption></figure>

<figure><img src="image_30.png" /><figcaption>Mill</figcaption></figure>

Small scale

Low tech

Frugality

Flexibility

Modularity

Coupled operations

### Inspiration from South?

ADEME 2022
Abecassis et al. 2018
De Vries et al. 2018

RMT Alimentation locale
② Encouraging change in consumption patterns

Consumption trends

<figure><img src="image_31.png" /></figure>

Per capita meat consumption by type, World, 1961 to 2022

Per capita meat consumption is broken down by types of meat, and is measured in kilograms per person per year.

<figure><img src="image_32.png" /></figure>

Data source: Food and Agriculture Organization of the United Nations (2024)

OurWorldinData.org/meat-production | CC BY

Note: Data does not include fish and seafood. Figures show meat supply and do not correct for waste at the household level and, so they may not directly reflect the quantity of food consumed by a given individual.

Our World
in Data

Pulses used for direct human food per capita, 1961 to 2022

Quantity that is allocated for direct consumption as human food, rather than allocation to animal feed or industrial uses. Pulses are the edible seeds of plants in the legume family.

<figure><img src="image_33.png" /></figure>

Data source: Food and Agriculture Organization of the United Nations (2024)

Note: FAOSTAT applies a methodological change from the year 2010 onwards.

CC BY

Our World
in Data

<figure><img src="image_34.png" /></figure>
③ From processing to consumer to favor consumption

Designing new food products - Case of pulses

<figure><img src="image_35.png" /></figure>

Multi-country
11%

31457
patent families
2013-2024

Inpi, 2025

Plant-based proteins

<figure><img src="image_36.png" /></figure>

<figure><img src="image_37.png" /></figure>
③ From processing to consumer to favor consumption

Designing new food products - Case of pulses

<figure><img src="image_38.png" /></figure>

Multi-country
11%

31457
patent families
2013-2024

Inpi, 2025

9% annual growth

Plant-based proteins

Pulse processability?

Product properties?

Product acceptance by consumers?

Product impacts? Health, environment

Product design?

17372
scientific
publications
since 2013

<figure><img src="image_39.png" /></figure>

Consumption

<figure><img src="image_40.png" /></figure>

Processing

Food Hydrocolloids 77 (2018) 75-84

Contents lists available at ScienceDirect

Food Hydrocolloids

journal homepage: www.elsevier.com/locate/fhi

<figure><img src="image_41.png" /></figure>

ELSEVIER

Cleaner Environmental Systems 9 (2021) 100115

Contents lists available at ScienceDirect

Cleaner Environmental Systems

journal homepage: www.journals.elsevier.com/environmental-systems

Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Trends in Food Science & Technology 118 (2021) 207-229

Contents lists available at ScienceDirect

Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/fifs

<figure><img src="image_42.png" /></figure>

ELSEVIER

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogues

Lutz Grossmann¹, ‡

Received: 5 March 2023 | Revised: 29 May 2023

DOI: 10.1111/1541-4337.13204

COMPREHENSIVE REVIEW

Comprehensive
REVIEWS

WILEY

Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods

David Julian McClements¹,²

<figure><img src="image_43.png" /></figure>
## 4 Closing the loops

### Designing new valorization routes

From most to least preferable action

<figure><img src="image_44.png" /></figure>

Moshtaghian et al. 2021

### Circular economy

Waste recovery

Input of organic matter

* crop protection products

Improvement of soil structure

Energy input

<figure><img src="image_45.png" /></figure>

Agricultural
production

<figure><img src="image_46.png" /></figure>

Processing

<figure><img src="image_47.png" /></figure>

### WARNING

* Waste dependency
* Pollutant concentration
* Hierarchy vs economy

New ingredients

Closing the loops should be seen as a tool, not an end in itself

<figure><img src="image_48.png" /></figure>
Interest and limits of these approaches

<figure><img src="image_49.png" /></figure>

* Many changes required: good to act at all levels

* Each scientific discipline can provide skills/expertise within its perimeter

<figure><img src="image_50.png" /></figure>

* Impacts of these actions on the agrifood system as a whole?

* Sufficient to join these actions?

* Toward agrifood systems as a whole?

<figure><img src="image_51.png" /></figure>
# Rethinking agrifood systems together

## Focus on coupled innovation

<figure><img src="image_52.png" /></figure>

Agricultural systems
by design
# Coupled innovation

Interconnected innovation processes from agriculture and food sectors to manage the complex interrelations between them, and contribute to a systemic transition towards more sustainable agrifood systems *Meynard et al. 2017*

<figure><img src="image_53.png" /></figure>

Agricultural systems
by design
# Coupled innovation

Interconnected innovation processes from agriculture and food sectors to manage the complex interrelations between them, and contribute to a systemic transition towards more sustainable agrifood systems Meynard et al. 2017

An example of the Qualisol cooperative's drive to stimulate the production and consumption of legumes

**Agronomic innovation:** lentil-wheat combination to increase wheat protein content while respecting the environment

<figure><img src="image_54.png" /></figure>

**Innovation in consulting:** setting up an adapted consulting organization

<figure><img src="image_55.png" /></figure>

**Digital innovation:** development of a tool for farm cost accounting, taking multi-year results into account

**Technological innovation:** acquisition of an optical sorter and integration into the collection-storage chain

<figure><img src="image_56.png" /></figure>

Qualisol

**Organizational innovation:** organization of lentils bagging and delivery

<figure><img src="image_57.png" /></figure>
# Coupled innovation: need for a different frame of thinking

* Many interrelated activities

* Many stakeholders

* Many value chains

* From local to global

## Job specialization
Innovation segmentation

* Even in the scientific communities related to these diverse activities...

Meynard et al. 2017

<figure><img src="image_58.png" /></figure>

<figure><img src="image_59.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

Research topics in the
Agriculture-oriented
research community

Research topics in
the Food-oriented
research community

Knowledge / Concepts
Questions

Knowledge / Concepts
Questions

Innovation in
Agriculture

Innovation in Food production,
retail and consumption

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<figure><img src="image_61.png" /></figure>

<figure><img src="image_62.png" /></figure>

<figure><img src="image_63.png" /></figure>

<figure><img src="image_64.png" /></figure>

Agroecology building

« Food » building

<figure><img src="image_65.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

<figure><img src="image_66.png" /></figure>

<figure><img src="image_67.png" /></figure>

<figure><img src="image_68.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Challenges

<figure><img src="image_69.png" /></figure>

* Overcoming traditional divisions: what research is needed to support the transition to more sustainable agrifood systems?

<figure><img src="image_70.png" /></figure>

* Reflect together on transition and innovation, to identify the fields of knowledge that are lacking

## Objective

Establish a method for identifying research topics

* ✓ involving both the agriculture and food communities

* ✓ original

* ✓ that aim to support the transition to more sustainable agrifood systems

<figure><img src="image_71.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

<figure><img src="image_72.png" /></figure>

**ideas**
INITIATIVE FOR DESIGN
IN AGRIFOOD SYSTEMS

In Paris-Saclay research units:
complementary fields of expertise covering the agrifood system

agroecology

design sciences

agronomy

sociology

management sciences

RESEARCH UNIT
AGRONOMIE

RESEARCH UNIT
SAD-APT

RESEARCH UNIT
LISIS

RESEARCH UNIT
GMPA

RESEARCH UNIT
GENIAL

RESEARCH UNIT
ALISS

food engineering

consumption sciences

ecodesign

ergonomy

economy

Agroecology building

« Food » building

<figure><img src="image_73.png" /></figure>

<figure><img src="image_74.png" /></figure>

Agricultural systems
by design
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## An approach based on CK theory Hatchuel & Weil, 2009

Innovation emerges from a dialogue between the space of concepts C and the space of knowledge K: the evolution of concepts is based on knowledge, and makes it possible to identify the knowledge that will be needed to go further (joint expansion of the two spaces)

Idea space
Unknown proposals

Concepts
(C)

<figure><img src="image_75.png" /></figure>

Knowledge
(K)

Existing types of chocolate
 dark, white and milk
 chocolate

Pink food coloring

Knowledge space
Known proposals

<figure><img src="image_76.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## An approach based on CK theory Hatchuel & Weil, 2009

Innovation emerges from a dialogue between the space of concepts C and the space of knowledge K: the evolution of concepts is based on knowledge, and makes it possible to identify the knowledge that will be needed to go further (joint expansion of the two spaces)

Idea space

Unknown proposals

Concepts
(C)

Naturally pink
chocolate

Using pink
food coloring

Without pink
food coloring

In a white
chocolate
preparation

Knowledge
(K)

Existing types of chocolate
(dark, white and milk
chocolate)

Pink food coloring

Cocoa pods with
natural shades of
pink

Cultivation modes
and food processes
that enhance
natural color shades

Knowledge space

Known proposals

<figure><img src="image_77.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## An approach based on CK theory Hatchuel & Weil, 2009

Innovation emerges from a dialogue between the space of concepts C and the space of knowledge K: the evolution of concepts is based on knowledge, and makes it possible to identify the knowledge that will be needed to go further (joint expansion of the two spaces)

<figure><img src="image_78.png" /></figure>

<figure><img src="image_79.png" /></figure>

Agricultural systems
by design
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## An approach based on CK theory Hatchuel & Weil, 2009

Innovation emerges from a dialogue between the space of concepts C and the space of knowledge K: the evolution of concepts is based on knowledge, and makes it possible to identify the knowledge that will be needed to go further (joint expansion of the two spaces)

Idea space

Unknown proposals

Concepts
(C)

Naturally pink
chocolate

Using pink
food coloring

In a white
chocolate
preparation

Without pink
food coloring

From cocoa pods
with natural
shades of pink

Transformed by a
process enhancing
pink shades

Knowledge
(K)

Existing types of chocolate
(dark, white and milk
chocolate)

Pink food coloring

Cocoa pods with
natural shades of
pink

Cultivation modes
and food processes
that enhance
natural color shades

Ruby chocolate

Knowledge space

Known proposals

Innovative design thus
leads to innovation
concepts, but also to the
identification of
knowledge gaps that
need to be filled in order
to refine the concepts

<figure><img src="image_80.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Method: KCP workshops + matching-building

<figure><img src="image_81.png" /></figure>

These methods meet three needs:

* ✓ Creating new disruptions

* ✓ Avoiding fixation

* ✓ Collectively exploring new, desirable unknowns

### Matching-Building:
Enrich exploration by identifying the intersections between the C-K profiles of different partners, and their distinct reasoning

<figure><img src="image_82.png" /><figcaption>Workshop 1</figcaption></figure>

<figure><img src="image_83.png" /><figcaption>Workshop 2</figcaption></figure>

<figure><img src="image_84.png" /><figcaption>Workshop 3</figcaption></figure>

<figure><img src="image_85.png" /></figure>

<figure><img src="image_86.png" /></figure>

<figure><img src="image_87.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Final CK map

<figure><img src="image_88.png" /></figure>

C

K

Coupled innovation : definition and examples

Principles of agro-ecology

Local circuits and urban agriculture

Symbiotic economy : definition, principles and examples

Physical internet (new logistics system)

Generative Heritage (examples from cuisine)

Existing K

Partial K

K gap
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Final CK map

<figure><img src="image_89.png" /></figure>

C

K

Coupled innovation : definition and examples

Principles of agro-ecology

Local circuits and urban agriculture

Symbiotic economy : definition, principles and examples

Physical internet (new logistics system)

Generative Heritage (examples from cuisine)

Existing K

Partial K

K gap

Interdisciplinary research topics
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Results: 20 research topics

- Recycling and engineering of waste from food systems for a variety of uses

- Assessment and management of the naturalness of food products, from farm to fork

- Local food as a source of confidence and desirability: effects of production and processing modes, traceability, social link

- Territorialized Food Systems: new ways of linking production and consumption

- Small-scale processing technologies, sociotechnical conditions for their development

- Tension between innovation and tradition in a historical terroir

- Sustainability of terroirs associated with Geographical Indications

- Invention of new terroirs and new typical products regarding sustainability issues

- Production and cooking of foods with exceptional taste

- Ecosystem services of multi-species mixtures, from farm to fork

- Diversity of agronomic and culinary practices of hobby gardeners

- Effects of biodiversity of endogenous microorganisms on agricultural production and food engineering

- Method for the diagnosis of a food system, in order to determine the points to be improved and the fields of innovation to be explored

- Multi-actor devices and methods to design and assess coupled innovations

- Public policies to promote the emergence and development of coupled innovation

- Indicators to assess and foster transition of food systems

- Innovative technologies, jobs and skills for a symbiotic economy

- Articulation between food, ecological and energy transitions on different scales

- Tensions and synergies between 0 waste, 0 pesticide, 0 antibiotic and 0 additive

- Training and information on the agriculture-food-health relationship within agrifood systems

<figure><img src="image_90.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Results: 20 research topics

Comparison with 25 scientific papers identifying research priorities for more sustainable food systems

6 topics cited by >25% of the papers
Importance validated by the literature

Recycling and engineering of waste from food systems for a variety of uses

Method for the diagnosis of a food system, in order to determine the points to be improved and the fields of innovation to be explored

Territorialized Food Systems: new ways of linking production and consumption

Indicators to assess and foster transition of food systems

Articulation between food, ecological and energy transitions on different scales

Training and information on the agriculture-food-health relationship within agrifood systems

<figure><img src="image_91.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Results: 20 research topics

Comparison with 25 scientific papers identifying research priorities for more sustainable food systems

9 topics cited by 1-4 papers
Poorly identified in the literature

Assessment and management of the naturalness of food products, from farm to fork

Local food as a source of confidence and desirability: effects of production and processing modes, traceability, social link

Multi-actor devices and methods to design and assess coupled innovations

Public policies to promote the emergence and development of coupled innovation

Small-scale processing technologies, sociotechnical conditions for their development

Innovative technologies, jobs and skills for a symbiotic economy

Sustainability of terroirs associated with Geographical Indications

Tensions and synergies between 0 waste, 0 pesticide, 0 antibiotic and 0 additive

Ecosystem services of multi-species mixtures, from farm to fork

<figure><img src="image_92.png" /></figure>
# Designing a research agenda linking agriculture-food domains Brun et al. 2021

## Results: 20 research topics

Comparison with 25 scientific papers identifying research priorities for more sustainable food systems

5 topics never cited
Very original

Diversity of agronomic and culinary practices of hobby gardeners

Effects of biodiversity of endogenous microorganisms on agricultural production and food engineering

Tension between innovation and tradition in a historical terroir

Invention of new terroirs and new typical products regarding sustainability issues

Production and cooking of foods with exceptional taste

<figure><img src="image_93.png" /></figure>
# Resulting interdisciplinary projects

Coordinated by workshop participants with broader project partners than those of the workshops

INRAO

PeriUrbanWasteEng – Towards the engineering of agricultural and food waste in an increasingly urbanized peri-urban area: how to transform it (or not) for what diversity of uses?

(2021-2022)

Coord. : V. Athès & C. Pénicaud (SayFood)

SayFood

Agronomie

SAD-APT

PROSE

ECOSYS

ALISS

INRAO

Innov'co – Coupled innovations between agriculture, processing and collective catering for a sustainable and organic food

(2023-2025)

Coord. : Margot Leclère (Agronomie)

PhD Juliette Migairou-Leprince

Agronomie

SayFood

Ecocert

Un Plus Bio

ANR AGENCE NATIONALE DE LA RECHERCHE

ICAD – Coupled innovation and food sustainability

(2022-2026)

Coord. : G. Yannou-Le Bris (SayFood)

PhD Alice Lyonnet

PhD Agathe Riou

SayFood

Agronomie

SAD-APT

Terre et Cité
Resulting interdisciplinary projects

Include one or more of the
research topics arising from the
workshops, in whole or in part

<figure><img src="image_94.png" /></figure>

PeriUrbanWasteEng – Towards the
engineering of agricultural and food
waste in an increasingly urbanized peri-
urban area: how to transform it (or not)
for what diversity of uses?
(2021-2022)

Territorialized Food Systems: new ways of
linking production and consumption

Recycling and engineering of waste from food
systems for a variety of uses

Multi-actor devices and methods to design
and assess coupled innovations

<figure><img src="image_95.png" /></figure>

Innov'co – Coupled innovations
between agriculture, processing and
collective catering for a sustainable
and organic food
(2023-2025)

Territorialized Food Systems: new ways of
linking production and consumption

Indicators to assess and foster transition of
food systems

Local food as a source of confidence and
desirability: effects of production and
processing modes, traceability, social link

Multi-actor devices and methods to design
and assess coupled innovations

<figure><img src="image_96.png" /></figure>

ICAD – Coupled innovation and
food sustainability
(2022-2026)

Territorialized Food Systems: new ways of
linking production and consumption

Indicators to assess and foster transition
of food systems

Local food as a source of confidence and
desirability: effects of production and
processing modes, traceability, social link

Multi-actor devices and methods to design
and assess coupled innovations

Public policies to promote the emergence
and development of coupled innovation

<figure><img src="image_97.png" /></figure>
# Resulting interdisciplinary projects

<figure><img src="image_98.png" /></figure>

**PeriUrban WasteEng – Towards the engineering of agricultural and food waste in an increasingly urbanized peri-urban area: how to transform it (or not) for what diversity of uses?**
(2021-2022)

Territorialized Food Systems: new ways of linking production and consumption

<figure><img src="image_99.png" /></figure>

**Innov'co – Coupled innovations between agriculture, processing and collective catering for a sustainable and organic food**
(2023-2025)

Territorialized Food Systems: new ways of linking production and consumption

<figure><img src="image_100.png" /></figure>

**ICAD – Coupled innovation and food sustainability**
(2022-2026)

Territorialized Food Systems: new ways of linking production and consumption

<figure><img src="image_101.png" /><figcaption>Collective catering</figcaption></figure>

<figure><img src="image_102.png" /></figure>
# Resulting interdisciplinary projects

INRAO

Innov'co – Coupled innovations
between agriculture, processing and
collective catering for a sustainable
and organic food
(2023-2025)

Coord. : Margot Leclère (Agronomie)

PhD Juliette Migairou-Leprince

ANR AGENCE NATIONALE DE LA RECHERCHE

ICAD – Coupled innovation and
food sustainability
(2022-2026)

Coord. : G. Yannou-Le Bris (SayFood)

PhD Alice Lyonnet

PhD Agathe Riou

<figure><img src="image_103.png" /></figure>

Session B5a

Session B6

Session D4

Session B3a

<figure><img src="image_104.png" /></figure>

Agricultural systemsy design
Conclusion

<figure><img src="image_105.png" /></figure>

Agricultural systemsy design
Take home messages

<figure><img src="image_106.png" /></figure>

✓ Moving agrifood systems towards more sustainability can be approached in many ways, **from the highly disciplinary to the very systemic**

✓ While improving agricultural practices is a major step forward, **reconnecting agriculture and food** is an under-explored lever

✓ **Coupled innovation** is a promising avenue for this reconnection

✓ Territorialized food systems

✓ Collective catering

✓ Avenue for future research: Feel free to explore the research topics identified!

<figure><img src="image_107.png" /></figure>