How to properly inform consumer on environmental properties of food products ?
How to properly inform consumer on environmental properties food products ? With robust and sound metrics ?
Anne Asselin and Fabrice Boissier from ADEME discuss it during a live morning session from « Agence Bio » (Organic Products Agency).
– Globally, agriculture accounts for 70% of biodiversity loss and 20 to 25% of greenhouse gas emissions. Food is therefore a crucial topic for sustainability and environment.
– for French consumers , the LCA framework (Life Cycle Analysis) and the Agribalyse database are good starting points.
– But they are insufficient : they do not account for the benefits of favorable practices to biodiversity and ecosysems , nor for the negative impacts of unfavorable practices. This is the case with the long-term impact on human health of pesticide residues.
The environmental labeling experiment and the Agribalyse database give France a solid lead in thinking and contributing to the strategic topic of food transition.
It is by being informed in a reliable and robust manner that one can evolve towards more virtuous behavior. And the consumer eats three times a day.
See the replay here (in French)