Eating is a pleasure and an art. Unesco made no mistake in classifying the French gastronomic meal as an intangible cultural heritage of humanity in 2010. However, food in sufficient quantity and quality remains a major challenge for metropolises. According to the United Nations, urban dwellers will account for nearly two-thirds of the world's population in 25 years. The urban food model must invent new ways of producing, transporting and organising to meet the socio-economic and environmental challenges facing metropolises. Between local supply and globalisation, how can we produce more and better with less?
From field to fork, the Papers of the Paris Region Institute give the floor to all the players in the food system. Researchers, academics, public and private decision-makers and civil society enrich, through their testimonies, the discussion to design another way to properly feed the urban individual in Ile-de-France and in metropolises around the world.