Cover

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Ecodesign and Ecoinnovation in the Food Industries

Series Editors Jack Legrand and Gilles Trystram

Ecodesign and Ecoinnovation in the Food Industries

Gwenola Yannou-Le Bris Hiam Serhan

Sibylle Duchaicircne Jean-Marc Ferrandi

Gilles Trystram

First published 2019 in Great Britain and the United States by ISTE Ltd and John Wiley amp Sons Inc

Apart from any fair dealing for the purposes of research or private study or criticism or review as permitted under the Copyright Designs and Patents Act 1988 this publication may only be reproduced stored or transmitted in any form or by any means with the prior permission in writing of the publishers or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address

ISTE Ltd John Wiley amp Sons Inc 27-37 St Georgersquos Road 111 River StreetLondon SW19 4EU Hoboken NJ 07030UK USA

wwwistecouk wwwwileycom

copy ISTE Ltd 2019 The rights of Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi Gilles Trystram to be identified as the authors of this work have been asserted by them in accordance with the Copyright Designs and Patents Act 1988

Library of Congress Control Number 2019948306 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78630-489-6

Contents

Foreword ix

Acknowledgments xi

Introduction xv

Part 1 Food and Sustainable Development Challenges 1

Chapter 1 Food Issues and Challenges 3

11 History and roles of food 3 12 Environmental impacts related to food 7 13 Food systems 8

131 The emergence of food systems 9 132 Characterization of food systems 11 133 Historical evolution of food systems models and functions 12

14 Evolution of food disruptions in the practices and symbolism of foodstuffs 19

141 Disruptions in agricultural production modes 20 142 Disruptions in the way companies are organized 22 143 Disruptions in the ways in which space is occupied and developed 24 144 Disruptions in distribution systems 25 145 Disruptions in consumption patterns 27 146 Disruption in food values 28

15 Contribution of food systems to food supply 31 151 An intensive specialized and concentrated agro-industrial system 31 152 A globalized agro-industrial food system 32

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Ecodesign and Ecoinnovation in the Food Industries

Series Editors Jack Legrand and Gilles Trystram

Ecodesign and Ecoinnovation in the Food Industries

Gwenola Yannou-Le Bris Hiam Serhan

Sibylle Duchaicircne Jean-Marc Ferrandi

Gilles Trystram

First published 2019 in Great Britain and the United States by ISTE Ltd and John Wiley amp Sons Inc

Apart from any fair dealing for the purposes of research or private study or criticism or review as permitted under the Copyright Designs and Patents Act 1988 this publication may only be reproduced stored or transmitted in any form or by any means with the prior permission in writing of the publishers or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address

ISTE Ltd John Wiley amp Sons Inc 27-37 St Georgersquos Road 111 River StreetLondon SW19 4EU Hoboken NJ 07030UK USA

wwwistecouk wwwwileycom

copy ISTE Ltd 2019 The rights of Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi Gilles Trystram to be identified as the authors of this work have been asserted by them in accordance with the Copyright Designs and Patents Act 1988

Library of Congress Control Number 2019948306 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78630-489-6

Contents

Foreword ix

Acknowledgments xi

Introduction xv

Part 1 Food and Sustainable Development Challenges 1

Chapter 1 Food Issues and Challenges 3

11 History and roles of food 3 12 Environmental impacts related to food 7 13 Food systems 8

131 The emergence of food systems 9 132 Characterization of food systems 11 133 Historical evolution of food systems models and functions 12

14 Evolution of food disruptions in the practices and symbolism of foodstuffs 19

141 Disruptions in agricultural production modes 20 142 Disruptions in the way companies are organized 22 143 Disruptions in the ways in which space is occupied and developed 24 144 Disruptions in distribution systems 25 145 Disruptions in consumption patterns 27 146 Disruption in food values 28

15 Contribution of food systems to food supply 31 151 An intensive specialized and concentrated agro-industrial system 31 152 A globalized agro-industrial food system 32

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Series Editors Jack Legrand and Gilles Trystram

Ecodesign and Ecoinnovation in the Food Industries

Gwenola Yannou-Le Bris Hiam Serhan

Sibylle Duchaicircne Jean-Marc Ferrandi

Gilles Trystram

First published 2019 in Great Britain and the United States by ISTE Ltd and John Wiley amp Sons Inc

Apart from any fair dealing for the purposes of research or private study or criticism or review as permitted under the Copyright Designs and Patents Act 1988 this publication may only be reproduced stored or transmitted in any form or by any means with the prior permission in writing of the publishers or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address

ISTE Ltd John Wiley amp Sons Inc 27-37 St Georgersquos Road 111 River StreetLondon SW19 4EU Hoboken NJ 07030UK USA

wwwistecouk wwwwileycom

copy ISTE Ltd 2019 The rights of Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi Gilles Trystram to be identified as the authors of this work have been asserted by them in accordance with the Copyright Designs and Patents Act 1988

Library of Congress Control Number 2019948306 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78630-489-6

Contents

Foreword ix

Acknowledgments xi

Introduction xv

Part 1 Food and Sustainable Development Challenges 1

Chapter 1 Food Issues and Challenges 3

11 History and roles of food 3 12 Environmental impacts related to food 7 13 Food systems 8

131 The emergence of food systems 9 132 Characterization of food systems 11 133 Historical evolution of food systems models and functions 12

14 Evolution of food disruptions in the practices and symbolism of foodstuffs 19

141 Disruptions in agricultural production modes 20 142 Disruptions in the way companies are organized 22 143 Disruptions in the ways in which space is occupied and developed 24 144 Disruptions in distribution systems 25 145 Disruptions in consumption patterns 27 146 Disruption in food values 28

15 Contribution of food systems to food supply 31 151 An intensive specialized and concentrated agro-industrial system 31 152 A globalized agro-industrial food system 32

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

First published 2019 in Great Britain and the United States by ISTE Ltd and John Wiley amp Sons Inc

Apart from any fair dealing for the purposes of research or private study or criticism or review as permitted under the Copyright Designs and Patents Act 1988 this publication may only be reproduced stored or transmitted in any form or by any means with the prior permission in writing of the publishers or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address

ISTE Ltd John Wiley amp Sons Inc 27-37 St Georgersquos Road 111 River StreetLondon SW19 4EU Hoboken NJ 07030UK USA

wwwistecouk wwwwileycom

copy ISTE Ltd 2019 The rights of Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi Gilles Trystram to be identified as the authors of this work have been asserted by them in accordance with the Copyright Designs and Patents Act 1988

Library of Congress Control Number 2019948306 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78630-489-6

Contents

Foreword ix

Acknowledgments xi

Introduction xv

Part 1 Food and Sustainable Development Challenges 1

Chapter 1 Food Issues and Challenges 3

11 History and roles of food 3 12 Environmental impacts related to food 7 13 Food systems 8

131 The emergence of food systems 9 132 Characterization of food systems 11 133 Historical evolution of food systems models and functions 12

14 Evolution of food disruptions in the practices and symbolism of foodstuffs 19

141 Disruptions in agricultural production modes 20 142 Disruptions in the way companies are organized 22 143 Disruptions in the ways in which space is occupied and developed 24 144 Disruptions in distribution systems 25 145 Disruptions in consumption patterns 27 146 Disruption in food values 28

15 Contribution of food systems to food supply 31 151 An intensive specialized and concentrated agro-industrial system 31 152 A globalized agro-industrial food system 32

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Contents

Foreword ix

Acknowledgments xi

Introduction xv

Part 1 Food and Sustainable Development Challenges 1

Chapter 1 Food Issues and Challenges 3

11 History and roles of food 3 12 Environmental impacts related to food 7 13 Food systems 8

131 The emergence of food systems 9 132 Characterization of food systems 11 133 Historical evolution of food systems models and functions 12

14 Evolution of food disruptions in the practices and symbolism of foodstuffs 19

141 Disruptions in agricultural production modes 20 142 Disruptions in the way companies are organized 22 143 Disruptions in the ways in which space is occupied and developed 24 144 Disruptions in distribution systems 25 145 Disruptions in consumption patterns 27 146 Disruption in food values 28

15 Contribution of food systems to food supply 31 151 An intensive specialized and concentrated agro-industrial system 31 152 A globalized agro-industrial food system 32

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

vi Ecodesign and Ecoinnovation in the Food Industries

16 Trends challenges and scenarios for a sustainable global food system 34

161 Three trends and challenges 34 162 Three scenarios or tools to explore the possible future of the global food system 35

17 Conclusion 38

Chapter 2 The Ecological Transition for Sustainable Food 41

21 Food and ecological transition 41 22 Ecological transition and corporate social responsibility 45

221 The different strategies observed 47 222 The origin of stakeholders and corporate social responsibility 47

23 Taking environmental issues into account 57 231 Taking environmental performance into account in product design 60 232 Qualitative or semi-qualitative environmental assessment tools and methods 62 233 Quantitative and monocriteria environmental assessment tools and methods 65 234 Quantitative and multi-criteria environmental assessment tools and methods lifecycle assessment (LCA) 66

24 Taking nutritional issues into account 70 241 The framework for action 70 242 Tools and indicators for nutritional profiling of foodstuffs 72

25 Consideration of economic and social issues 74 251 Principle 74 252 Illustration of a Canadian dairy industry 75

26 Implementation of an ecodesign approach 76 27 Ecodesign practices for food chains 79

271 The principles of transforming business practices through standards 80 272 Management system standards tools for managing sustainable development 82 273 The role of standards in fostering innovations related to sustainable development 89 274 Consumer behavior 91 275 Agricultural practices 93 276 More sustainable agri-food business practices 94

28 Conclusion 98

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Contents vii

Part 2 Implementation of Ecodesign Practices in Food Innovation Projects 101

Chapter 3 Ecodesign of Food The Cases of EacutecoTropheacutelia Projects 103

31 The ecological transition a driver of innovation 103 32 Ecoinnovating by taking into account ecodesign practices 104 33 Know-how resulting from the EacutecoTropheacutelia competition 107 34 Framework for the analysis of EacutecoTropheacutelia projects 108 35 EacutecoTropheacutelia projects 113

351 VitaPlus a range of dishes for pleasure health and vitality for the elderly 115 352 MixirsquoMousse rice-based mixes and mousses for hospitalized people suffering from dysphagia 122 353 Minigloo a nutritious frozen dessert for children aged 1 to 3 129 354 Vertu biscuits with plant extracts and essential oils to support quitting smoking 137 355 Lardons de la mer high-quality fish offcuts used as bacon meat 145 356 PannIno ecodesigned gnocchi with bakery by-products in three flavors 154 357 Precirct Par Moi traditional creamy mixes culinary aids for the preparation of hot dishes 163 358 Devatacirc a Cambodian lemongrass liqueur 172 359 Kokineacuteo des Increacutepides the balanced tasty and complete crispy seafood accessible to all budgets 180 3510 So SearsquoS a vegetarian sausage available in snack form 189 3511 IciampLagrave a vegetable burger made from lentils and other vegetables 196

36 Analysis of EacutecoTropheacutelia projects 202 361 Food ecodesign an innovative design process that goes beyond new products 202 362 Detection of opportunities 204 363 Selection of the business model and product architecture 205 364 Determination of the innovation frontier 206 365 Learning and arbitration of ecodesign practices 207 366 Creating sustainable value 209

37 Conclusion 213

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

viii Ecodesign and Ecoinnovation in the Food Industries

Chapter 4 Feedback for Ecodesign and Ecoinnovation 217

41 Feedback on the EacutecoTropheacutelia cases definition of the ecodesign project phases 217

411 Entry point a strong individual commitment 218 412 Creativity ideation and conceptualization 218 413 Market analysis definition of strategic positioning 219 414 Knowledge creation the use of experimentation experts and partners 221 415 Product development taking sustainability into account 222 416 Communicating sustainability towards new distribution systems 222 417 Towards the construction of sustainable business models 223 418 Overview 224

42 Resilience in the development of ecoinnovation within the framework of student projects 224

421 The importance of the starting point for innovation 227 422 New knowledge new tools complex decision-making and consistent choices 227 423 Overview 228

43 Transfer of experience to training and the company 229 431 Educational contributions 229 432 Managerial contributions 233 433 Overview 240

44 Conclusion 241

Conclusion 243

Appendix 247

References 271

Index 285

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Foreword

Experience and Imagination

When the two people in charge of the EacutecoTropheacutelia project ndash one being the outstanding organizer of the EacutecoTropheacutelia student competition and the other the head of AgroParisTech a school for the training of the French food elite ndash asked me to write a foreword I pondered the subject Here is another book on this famous and indispensable ecological food transition a book for ldquoecoinnovationrdquo in food that is based on the reflections of ldquoagrordquo students Is this really serious But once you know the background of the two authors you are reassured about the rigorous aspect of the book

Beyond its academicism this book is crucial Certainly so It is crucial because it is essential for future professionals students and engineers who will provide us with the food of tomorrow a possible 10 billion human beings by 2050 Everyone knows or should know that if we continue to produce our food as we have done for decades our planet will no longer accept it We are talking about transition when the situation requires a revolution a revolution to challenge decades of practice habits traditions beliefs and doctrines The authors are aware to know them well that the most recent in this game are the most effective

This includes AgroParisTech engineers who having worked for 20 years on the innovative projects of XTCrsquos customers participate happily each year in the national EacutecoTropheacutelia Jury I too know beyond their rigor their formidable creative power their great ability to overcome established rules and not to bother with professional constraints that they do not yet know And I am always impressed with the result

This is the great interest of this book to know how to propose another perspective on the methods that will make tomorrowrsquos food combining experience with imagination the best of the scientific literature on the subject and the creative power of the best of tomorrowrsquos engineers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

x Ecodesign and Ecoinnovation in the Food Industries

The authors provide us with an overview of methodological guidelines good practices and essential tools for all those who will contribute to our food future However they donrsquot add up to a collection of successful recipes Because when it comes to innovation there is no such thing Innovation and probably even more so ecoinnovation remains a high-risk sport One out of every two food innovations launched on the French market is a failure in the year following its launch

Undoubtedly we must ask ourselves what an innovation is Let us keep it simple and avoid the sterile debate on the true and false innovation dear to theorists There is only one useful innovation the one that brings a new benefit to the consumer This benefit in this case will be an ldquoeco-benefitrdquo that integrates the environment from the design of the product or service and at all stages of its lifecycle From the formulation of the recipe the farm the processor the packaging logistics the sale the consumption the end of life these benefits are potentially very numerous These include the ecology of the manufacturing process the ecodesign of packaging the reduction of energy resources fair price for all operators in the sector animal welfare etc

Eco-benefits will have to overcome constraints compliance with specifications technical feasibility controlled impact transfer cost control time to market risk management and of course consumer expectations This final constraint is difficult to understand with a somewhat whimsical and inconsistent behavior of those who refuse palm oil except in their favorite spread and stigmatize over-packaging by buying in bulk and their mineral water in packs of six bottles

Let us never forget that the winning innovation is a set of several benefits whose combination will seduce the consumer The main risk here would be to suggest that the ecodesigned nature of the product will be solely responsible for the failure or future success of the product

It is important to remember one thing beyond the vital aspect of eating eating is above all an act of pleasure But in the same way that consumers do not accept a guilty pleasure in terms of their own health they will refuse tomorrow a pleasure that could harm our planet If this consumer is not aware of the urgency of the subject those who will tomorrow be at the helm of the food industry could have the heavy responsibility of proposing an offer adapted to this vital issue for all of us May this book help them to do so

Xavier TERLET

President of XTC World Innovation

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Acknowledgments

In 2012 the EacutecoTropheacutelia project was selected by the Agence nationale de la recherche (ANR) as one of the winners of the ldquoInitiatives drsquoexcelle en formations innovantesrdquo IDEFI (Initiatives of Excellence in Innovative Training) call for projects Thirteen institutions took part in this project the aim of which was to promote ecodesign and ecoinnovation in higher education courses by promoting the development of curricula on this subject in their courses These establishments are AgroParisTech AgroSup Dijon UL-ENSAIA ENSCBP-Bordeaux INP ISARA

Lyon Montpellier SupAgro Oniris Nantes EBI ESIROI Universiteacute de La Reacuteunion ESIX FMA-UHA AgroCampus Ouest and PURPAN

The success of these projects was based on the skills of a group of teacher-researchers whose dual mission was to support and tutor student groups and to mobilize common knowledge and skills to propose new learning frameworks for ecoinnovation processes These supervisors were numerous in all the institutions the list provided below stipulates those directly involved in ANR EacutecoTropheacutelia We equally thank their many colleagues who also contributed to the project These direct supervisors of the project included

ndash AgroParisTech Agnegraves Marsset-Baglieri and Gwenola Yannou-Le Bris

ndash AgroSup Dijon Jean-Marie Perrier-Cornet and Gaeumllle Roudaut

ndash UL-ENSAIA Catherine Humeau-Virot and Lionel Muniglia

ndash ENSCBP-Bordeaux INP Fernando Leal-Calderon and Aziz Omari

ndash ISARA Lyon Jeacuterocircme Zlatoff and Pascal Boulon

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

xii Ecodesign and Ecoinnovation in the Food Industries

ndash Montpellier SupAgro Bernard Cuq

ndash Oniris Jean-Marc Ferrandi

ndash EBI Cleacutemence Bernard and Laurence Taupin

ndash ESIROI Fabienne Barnavon-Remize

ndash ESIX Martine Sarrette

ndash FMA-UHA Saloua Bennaghmouch and Sybille Farine

ndash AgroCampus Ouest Thomas Croguennec Ameacutelie Deglaire Juliane Floury Coralie Germain Catherine Guerin Valeacuterie Lechevalier and Franccediloise Nau

ndash PURPAN Loubnah Belahcen Gwenaeumllle Jard Peter Magali and Heacutelegravene Tormo

The EacutecoTropheacutelia project was in fact also supported by the contribution of a group of engineers specifically recruited by partner institutions These engineers were Benoicirct Cuillegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Hiam Serhan Ana Amado Amrine Lallmahomed Alicia Bernardi Flavy Benoit Gaeumllle Petit Laura Cousin Corinne Stewart Greacutegoire Fronteau Marie Maison Eacutelise Bourcier Lou Dumas Agathe Couvreur Eacutelodie Barre Sophia El Andaloussi Camille Ponchon Meacutelanie Sotiriou Lucas Arhens Leslie Saint-Marc Sylvain Claude Marine Martin Lucile Meyer Anaiumls Le Moign Morgane Le Guisquet Jacky Madi Corodji Fatema Abassbhay Noeacutemie Gerbault and Marine Lagardegravere

Since 2000 the EacutecoTropheacutelia competition has motivated the organization and participation of teams to present new ecodesigned products This book illustrates a very small part of the ecodesign projects submitted to the national and European competitions We extend our gratitude to all the members who organized these two contests

Finally this project was initiated led and coordinated by CCI Vaucluse led by Dominique Ladeveze whose team composed of Benoicirct Cuilliegravere Angela Frugone Olivier Toppin Steacutephane Brun Ceacuteline Levert Catherine Gravezat and Nickie Mauche

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Acknowledgments xiii

Our appreciation also goes to the ANR and to all these institutions teacher-researchers students engineers and members of CCI Vaucluse whose various contributions have fueled the ideas and work presented in this book as we hope it will contribute to enriching your reflections and projects

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Introduction

The history of food shows a permanent dynamic of innovation These innovations concern the foods themselves their production processes and the methods of distribution or preservation used Various innovation levers have been mobilized highlighting at least two strategies

ndash scientific or technological progress

ndash the change in eating behaviors and of individuals or communities

In this context companies have also changed their practices to include innovation as a major focus Thousands of new foods are offered every year even though not all of them find their market this shows the remarkable creativity and dynamism of an undoubtedly very original economic sector

All these innovations ndash whether they address food safety the control or creation of new sensory perceptions the redefinition of nutritional compositions the introduction of efficient biological agents (such as probiotics) innovative packaging food-related services such as ease of preparation ndash are always part of a purpose that accompanies human activities and their evolution or even their mutation

There is little doubt that advances in science a better understanding of the effects of food on humans such as the ongoing work on humansrsquo digestive health will continue to open up many avenues for food innovation or renovation

However in a societal context where ecological environmental and societal responsibility concerns are on the rise a new order is emerging The environmental impact of food and agriculture plays a major role in global warming carbon impact and in general the future of societies This role is increasingly analyzed informed and communicated and modifies food demand and behavior It also modifies the

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

xvi Ecodesign and Ecoinnovation in the Food Industries

supply and influence of food companiesrsquo strategies This context induces a need for new innovations and opens up a field for ecodesign and ecoinnovation

These types of approaches are not in fact so new They were often practiced historically either to reduce costs (energy savings and material savings in particular) or for reasons specific to a particular agricultural resource or food There is nevertheless a great interest in understanding mastering and implementing approaches tools and methods to ecodesign food and develop more sustainable business models In the absence of a formal method good practices deserve to be analyzed developed and compiled

For a collective of teachers and institutions training in food engineering in various curricula ecodesign therefore appears to be a significant challenge Since 2000 several higher education institutions have jointly organized a dynamic based on the establishment of a national food innovation competition reserved for graduate students (initially named Tropheacutelia then EacutecoTropheacutelia see box I1) This competition which has become a European success made it possible in 2012 to create a project to share methods concepts and resources dedicated to the ecodesign of food Thanks to the implementation of a project-based learning pedagogy in the training curricula students developed project management management and communication skills that traditional curricula did not provide and confront creative issues It was a rewarding useful professional and practical experience that became highly sought after by companies Higher education institutions have thus adapted the content of their courses taking into account all the skills required to create eco-innovative food products Eighteen years of cooperation around competition have made it possible to share a common analysis a recent development of which has sought to better teach ecodesign of food Each collective of teachers has strengths originalities and the whole covers a priori all the necessary skills

The objectives were

ndash to work on product engineering with an ecodesigned purpose and on renewed business models in order to make ecoinnovation possible

ndash to confront a wide range of situations through student projects supervised by teachers or researchers These projects may be the result of requests from companies ideas from teachers and researchers or proposals from students

In the pedagogical management of projects it has proved useful in building training tools and reflecting on the very varied dimensions of ecodesign The contextualization of each project shows that a generic method does not emerge but practices tools and training content are required and therefore the acquisition of certain skills is essential

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Introduction xvii

After six years of working together it seemed useful to make a restitution so that engineers and students could have an overview and guidance on these methods good practices and tools This is the purpose of this book

It was difficult to present the hundreds of projects developed and their diversity A dozen of them were therefore chosen and this description is the focus of a chapter However it was essential to contextualize current developments in food and more generally in food systems The driving forces for companies to engage in ecodesign and innovation are then analyzed Finally on the basis of the EacutecoTropheacutelia cases presented and discussed we have a chapter that analyzes the driving forces and obstacles to ecodesign and ecoinnovation This provides the subsequent content of the book in detail

Part 1 entitled ldquoFood and Sustainable Development Challengesrdquo describes the context and issues of food sustainability based on an analysis of the structure and dynamics of food system evolution It is structured around two chapters

ndash Chapter 1 ldquoFood Issues and Challengesrdquo describes the historical evolution of food systems that contribute to the development of our food and discusses the positive and negative impacts of their evolution Recent trends scenarios and challenges that sustainable development poses to food systems to contribute to the ecological transition of food functions are analyzed

ndash Chapter 2 ldquoThe Ecological Transition for Sustainable Foodrdquo shows how sustainable development is expressed in the form of corporate social responsibility according to three strategies a prescriptive strategy through regulation a normative strategy through voluntary standards for continuous process improvement and a proactive strategy through the integration of ecodesign practices into activities to promote ecoinnovation It also presents the ecodesign management tools and methods that instrumentalize the implementation of sustainable development in the business systems of companies

Part 2 entitled ldquoImplementation of Ecodesign Practices in Food Innovation Projectsrdquo illustrates the consideration of the four pillars of sustainable food development through the EacutecoTropheacutelia projects presented highlighting these impacts on the characteristics of products and business models This presentation is structured around two chapters

ndash Chapter 3 ldquoEcodesign of Food The Cases of EacutecoTropheacutelia Projectsrdquo describes how the EacutecoTropheacutelia project and competition were created and for what purposes It defines the building blocks of the ldquoIdeonisrdquo toolbox implemented by students in the process of carrying out their ecoinnovation projects This chapter

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

xviii Ecodesign and Ecoinnovation in the Food Industries

details 11 projects developed between 2001 and 2017 that we have grouped into four categories related to the orientation axis of the value of innovation a) health through food b) improving the added value of by-products and the fight against waste c) the consideration of populations in precarious situations and d) protein transition

ndash Chapter 4 ldquoFeedback for Ecodesign and Ecoinnovationrdquo presents the lessons learned from these project experiences It defines the different phases of an ecoinnovation project from stakeholder engagement to market creation and analysis sessions and knowledge creation process (new experiences and partnerships) and engages in the construction of a sustainable business model This chapter also reviews the main obstacles to eco-responsible innovation and highlights the educational and managerial contributions drawn from these projects

This work is the result of a very significant collective of students lecturers researchers and engineers in companies all of whom are thanked for it

In 2000 the Chambre de commerce et drsquoindustrie du Vaucluse (Vaucluse Chamber of Commerce and Industry) created Tropheacutelia student trophies for food innovation Since then 1750 students and their teacher-researchers from more than 20 French higher education institutions have come together to present more than 700 new food products bringing universities and businesses closer together

In 18 years the formula has spread and EacutecoTropheacutelia has taken on a European dimension a real reference in terms of innovation transfer and bringing together the academic world and agri-food professionals Today in nearly 20 European countries EacutecoTropheacutelia Europe is stimulating the creation of student-food innovation competitions with the support of the European Union and professional federations

Since 2011 EacutecoTropheacutelia Europe has motivated the organization of 120 national competitions brought together more than 500 universities and nearly 4000 European students and enabled the celebration of more than 400 innovative food products This success is the result of broad partnerships at the local national and European levels The various actors have found an interesting complementarity to create a structuring and beneficial dynamic for the whole sector EacutecoTropheacutelia Europe is to date a major European event for innovation and competitiveness of agri-food companies

History of the project1

2000 At the initiative of CCI Vaucluse Actia (Technical Coordination Association for the Food Industry) and the Agroparc Technopole higher education institutions universities professional branches and technical centers organized the first Tropheacutelia

1 Available at ecotropheliaorg

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Introduction xix

2008 Based on the principle that made Tropheacutelia France so successful CCI Vaucluse and ANIA created the Tropheacutelia Europe competition as part of the SIAL (Salon international de lrsquoalimentation) in Paris which was participated by eight countries The involvement of the national food federations grouped within FoodDrinkEurope supported this European development The winner of the national selections of each participating Member State was de facto the representative of its country in the European competition

2011 The European Commission recognized Tropheacuteliarsquos exemplarity and mandated CCI Vaucluse to implement a European project to promote ecoinnovation in the agri-food sector Students had to integrate an eco-responsible dimension into the design and implementation of their project Taking into account the elements of sustainable development in the development of agri-food products has become a requirement and a major challenge for the competitiveness of agri-food companies for the future Tropheacutelia thus became EacutecoTropheacutelia

2012 EacutecoTropheacutelia was one of the winners of the IDEFI call for projects selected as part of the Programme investissements drsquoavenir France The objective of this project was to create a national and European network for training in excellence in food innovation and to strengthen the competitiveness of agri-food companies (particularly SMEs) through innovation for the years ahead

It also aimed to become an exemplary pedagogical model with international visibility through the recognition of the excellence of national agri-food education thus contributing to the structuring of the leading European industry

2013 The 2030 Innovation Commission announced the launch of the global innovation competition The organization of this global competition was specifically inspired by the EacutecoTropheacutelia competition a now recognized reference in food innovation

2014 The support of the French Fund for Food and Health made it possible to create the ldquoEacutecoTropheacutelia France innovation nutritionrdquo prize

2015 EacutecoTropheacutelia was a partner of the France pavilion at the Milan 2015 Universal Exhibition ldquoFeeding the planet energy for liferdquo and 16 European countries participated in EacutecoTropheacutelia Europe 2015 at the European Commission pavilion

2016 INTERFEL awarded the competition a new special prize ldquoServices INTERFELrdquo to encourage the creation of services associated with the product and belonging to the world of fresh fruits and vegetables

2017 The Ministry of Agriculture and Food awarded the competition a special ldquoFight against food wasterdquo prize to encourage the reduction of food waste at the processing distribution andor consumption stage at home or out-of-home catering

Box I1 EacutecoTropheacutelia history and principle of the project

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

PART 1

Food and Sustainable Development Challenges

Ecodesign and Ecoinnovation in the Food Industries First Edition

Gwenola Yannou-Le Bris Hiam Serhan Sibylle Duchaicircne Jean-Marc Ferrandi and Gilles Trystram copy ISTE Ltd 2019 Published by ISTE Ltd and John Wiley amp Sons Inc

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

1

Food Issues and Challenges

11 History and roles of food

Providing food is one of the major human activities both for individuals and the organization of societies Eating meets a vital need but is also a source of questioning on the impacts of this diet on health The solutions sought to meet this need vary according to different ethical religious community social and other criteria These solutions rely on anthropological legal health chemical or microbiological studies and analyses Indeed the term ldquofoodrdquo is a polysemic it refers just as much to a science a context and an industry The social and scientific questions related to this term have not ceased to evolve over time with the consequence that more and more scientific disciplines have become involved in this field

These questions have always connected food to agriculture livestock and fisheries Even before the existence of organized agriculture hunter-gatherers had to deal with concerns about their food including preserving a level of hygiene making it edible as well as preserving food for ldquodelayed consumptionrdquo when cultivation was not possible These challenges remain and are the essential foundations for a history of food To illustrate the main stages of this food history Table 11 presents some key dates These dates illustrate the various means implemented to ensure first a delayed consumption of food and then gradually the complementary search for flavors tastes textures and savors (olfactory sensations) that provide a new organoleptic1 dimension that differentiates foods These goals prompted the diversification of food sources and changes in diet The history of various foods illustrates the evolution of consumer tastes and expectations To illustrate for a long time in France white bread was a symbol of bourgeois wealth

1 An organoleptic property is any aspect that can excite a sensory receptor

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

4 Ecodesign and Ecoinnovation in the Food Industries

in contrast to brown bread which was consumed by subordinate social groups It was not until the 1970s that the nutritional qualities of wholemeal bread (made with wholemeal flour) was discovered (Curtet 1998) The examples in Table 11 show that in order to achieve foodrsquos key nutritional functions (providing essential nutrients for the bodyrsquos make-up maintenance and protection) it was necessary to develop physical chemical and biological processes either alone or in combination It is thanks to these innovations that it has been possible to ensure the processing of agricultural raw materials and allow the development of a considerable range of attributes (criteria determining a food value)

Since the 1950s there has been an acceleration in these dynamics of changes in food supply and expectations about food Two major developments have been the development of transport and of the cold chain that significantly changed the link between agricultural production location processing distribution and food consumption In the aftermath of World War II the ambition to feed the population led to the development of the contemporary dominant agro-industrial food system Initially built to produce process and distribute safe food the systemrsquos objectives have evolved Due to fierce competition its development has produced new foods that create new perceptions and sensations for their consumers In order to ensure the stability of industrial processes and the characteristics of the final products a standardization of agricultural materials was carried out which contributed to the reduction of biodiversity Thereafter the pursuit of innovation has focused on diversifying and strengthening the nutritional functions of differentiated foods that meet the needs of an increasingly diverse population Finally more recently the agro-industrial system has integrated concerns about sustainability including natural resources preservation environment protection and various social issues ndash as the impact of the food on the health ndash into the design of food

However the impacts of food cannot be considered solely through the prism of a particular food product The nature of the diet and the associated mental behavioral components are also essential considerations Moreover there are not one but many food models however this book focuses on the agro-industrial model developed in the industrial countries Indeed the development of industrial solutions guaranteeing in particular low food costs (the share of the French household budget devoted to food was 25 in 1970 and 13 today) is predominant and has been accompanied by urbanization ndash a phenomenon that can be observed globally as consumers have relocated to cities often far from agricultural production

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Food Issues and Challenges 5

- 400000 First proof of cooked food

- 9000 Cheese-making technology Delayed consumption of dairy products

- 5000 Drying of meat products in their own fat (Egypt)

First known application of meat product frying without vegetable fat

- 4000 Beer fermentation

- 3000 Butter

- 2400 Beekeeping (Egypt) hive engineering

- 2000 Drying salting smoking of meat products (BabylonEgypt)

Stabilization of meat products for preservation under non-controlled conditions

- 2000 Noodles (China)

- 300 Jam (Italy) Packing and preservation

- 340 Sausages (Greece)

- 350 Crystallization of sugar (India)

1238 Different laws and regulations for brewing processes

First appearance of food regulation

1680 Fried potatoes (Belgium) Use of vegetable oil

17th Century

Concentration of sugar cane juice first fermentation and distillation of molasses

Example of circular economy and energy recovery and material saving

1735 Stock cubes (France) Use of by-products to reduce loss and reduce waste

1756 Mayonnaise

1780 Establishment of industrial plants for drying

1797 Manual extrusion used in 1920 for pasta

1801 Beet sugar

1804 First canned food Preservation for delayed consumption

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

6 Ecodesign and Ecoinnovation in the Food Industries

1842 Deep freezing of food

1850 Thermal stabilization of wine Louis Pasteur

1866 Baby food (Nestleacute) Dried food products long-term preservation without cooling

1869 Margarine butter substitute H MegeMouries

Alternative to butter (animal product) with vegetable butter

1872 Spray drying of foods and powders

1885 Popcorn machines (Charles Cretors)

1893 UHT for liquids

1886 Coca-Cola (John Pemberton Atlanta United States)

1889 Dried coffee (New Zealand)

1902 Hydrogenation of oils

1902 Corn flakes (John Harvey Kellogg)

1913 Aseptic processing of food Food safety preservation

1930rsquos Food storage in a controlled atmosphere

Packing and preservation

1940 Cleaning in dairy processes Safe sanitary dairy processes in particular

1945 Food irradiation

1946 Microwaves

2013 Artificial steaks in vitro

Table 11 Examples of food history and associated discoveries

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

Food Issues and Challenges 7

12 Environmental impacts related to food

Food production represents at least a third of the production of greenhouse gases (but also 23 of the carbon impact 23 of the water impact and 9 of the energy impact) (Martin 2015) Behind these data there is a significant difference between the impacts of animal and plant resources in the West the ratio of the amount of plant protein ingested to produce one kilogram of animal protein is on average 7 for cattle 6 for chickens and pigs and 3 for eggs

If we turn to the food processing phases they impact the natural environment through wastewater discharges particularly water withdrawals and significant energy consumption Some aspects of the food production process such as heat treatment consume significant amounts of energy Food packaging also has a major environmental impact through the waste it produces Finally in France 25ndash30 of processed food is wasted (not consumed) and some studies estimate that controlling this waste alone would make it possible to address global food insecurity (Esnouf et al 2011)

Minimizing waste during food processing and stabilization is an old issue For example sugar cane factories (see Table 11) historically have been self-sufficient in terms of energy and can even generate and supply electricity to the grid because a lot of work has been done to control their energy consumption Moreover beet sugar factories have gradually but dramatically reduced their water consumption and encouraged the reuse of process water Some deli meats are also energy self-sufficient thanks to the reuse of animal fats Today energy accounts for only 3ndash15 of food processing costs and there is much engineering work underway to further reduce energy use The optimization of transportation and warehousing is a vital area for further preservation as the environmental impacts created by transportation can be significant Finally food storage (including refrigeration) and cooking also have significant environmental impacts

However the relationship between diet and environmental impact is complex Foods with high energy density are the strongest contributors to the greenhouse effect therefore the higher the proportion of calories or dense foods consumed the greater the impact per unit mass But they are also the most satisfying and can therefore require smaller quantities Contrary to beliefs a good diet in nutritional terms has a powerful impact on the environment Indeed since a good diet includes low energy density foods the amount consumed can be higher than in a high calorie diet (Darmon 2015) Eating habits are therefore crucial to the environmental impacts of our food Reducing this impact means regulating consumption in terms of food choices and quantities consumed

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers

8 Ecodesign and Ecoinnovation in the Food Industries

13 Food systems

The term ldquofoodrdquo refers both to an individual process and to the services provided by one or more food systems that deliver food to populations The term ldquofood systemrdquo refers to ldquoall the activities that contribute to the food function in a given society [] the way in which people organize themselves to produce and consume as well as the level and structure of their consumptionrdquo (Malassis 1994 p 11) In other words a food system refers to a production and consumption model it induces in a given space and context It mobilizes its own actors resources and means that enable it to produce and distribute food productsservices A food system constitutes of a specific implementation of the food function and the multiplicity of existing food systems synthetizes the various food offers in markets

Today in Europe faced with the constraints and opportunities of sustainable development food systems are being pressured to make unprecedented changes that relate to their four key stakeholders public authorities farmers the agri-food industries and consumers Public authorities are introducing policies regulations action plans scenarios etc to promote sustainability in all food systems and to ensure that citizens have sufficient food available in sufficient quantities with sufficient hygienic and nutritional qualities to meet the required standards At the same time agriculture in developed countries is facing a difficult economic context as climate change poses a threat to plant and animal production in the required quantity and quality To avoid the world without ldquoagriculturerdquo predicted by Peter Timmer in 2009 (Timmer 2009a) profound changes are required That is the challenge of sustainable agricultural development faced with a concentrated specialized and customer-oriented agro-industry and large-scale distribution (Timmer 2009b) The agri-food industries ndash interfaces between agricultural supply and demand requirements ndash are being questioned by a growing proportion of the population demanding unstandardized and sustainable food products This societal demand calls not only for innovative productsservices but also for ldquonaturalrdquo foods made with simple healthy ingredients produced with ethical practices while respecting the environment A multitude of expectations must be met to satisfy these demands It is necessary to develop products that make positive short- and long-term contribution to consumer health and are economically accessible practical tasty nutritionally adapted and environmentally friendly Finally these products have to integrate values and symbols that are consistent with the beliefs of responsible consumers