Gwenola Yannou-Le Bris is Senior Lecturer in Ecodesign and Ecoinnovation Management at AgroParisTech, France.Hiam Serhan is a Postdoctoral Researcher in Ecoinnovation Management at AgroParisTech, France.Sibylle Duchaîne is Senior Lecturer in Management and Human Resources at ONIRIS, Veterinary Medicine, Food Science and Engineering, National College, France.Jean-Marc Ferrandi is Professor of Marketing, Consumer Behavior and Innovation at ONIRIS, Veterinary Medicine, Food Science and Engineering, National College, France.Gilles Trystram is Professor of Industrial Engineering and Director General of AgroParisTech, France.

• Foreword ixAcknowledgments xiIntroduction xvPart 1. Food and Sustainable Development Challenges 1Chapter 1. Food: Issues and Challenges 31.1. History and roles of food 31.2. Environmental impacts related to food 71.3. Food systems 81.3.1. The emergence of food systems 91.3.2. Characterization of food systems 111.3.3. Historical evolution of food systems: models and functions 121.4. Evolution of food: disruptions in the practices and symbolism of foodstuffs 191.4.1. Disruptions in agricultural production modes 201.4.2. Disruptions in the way companies are organized 221.4.3. Disruptions in the ways in which space is occupied and developed 241.4.4. Disruptions in distribution systems 251.4.5. Disruptions in consumption patterns 271.4.6. Disruption in food values 281.5. Contribution of food systems to food supply 311.5.1. An intensive, specialized and concentrated agro-industrial system 311.5.2. A globalized agro-industrial food system 321.6. Trends, challenges and scenarios for a sustainable global food system 341.6.1. Three trends and challenges 341.6.2. Three scenarios or tools to explore the possible future of the global food system 351.7 Conclusion 38Chapter 2. The Ecological Transition for Sustainable Food 412.1. Food and ecological transition 412.2. Ecological transition and corporate social responsibility 452.2.1. The different strategies observed 472.2.2. The origin of stakeholders and corporate social responsibility 472.3. Taking environmental issues into account 572.3.1. Taking environmental performance into account in product design 602.3.2. Qualitative or semi-qualitative environmental assessment tools and methods 622.3.3. Quantitative and monocriteria environmental assessment tools and methods 652.3.4. Quantitative and multi-criteria environmental assessment tools and methods: lifecycle assessment (LCA) 662.4. Taking nutritional issues into account 702.4.1. The framework for action 702.4.2. Tools and indicators for nutritional profiling of foodstuffs 722.5. Consideration of economic and social issues 742.5.1. Principle 742.5.2. Illustration of a Canadian dairy industry 752.6. Implementation of an ecodesign approach 762.7. Ecodesign practices for food chains 792.7.1. The principles of transforming business practices through standards 802.7.2. Management system standards: tools for managing sustainable development 822.7.3. The role of standards in fostering innovations related to sustainable development 892.7.4. Consumer behavior 912.7.5. Agricultural practices 932.7.6. More sustainable agri-food business practices 942.8. Conclusion 98Part 2. Implementation of Ecodesign Practices in Food Innovation Projects 101Chapter 3. Ecodesign of Food: The Cases of ÉcoTrophélia Projects 1033.1. The ecological transition, a driver of innovation 1033.2. Ecoinnovating by taking into account ecodesign practices 1043.3. Know-how resulting from the ÉcoTrophélia competition 1073.4. Framework for the analysis of ÉcoTrophélia projects 1083.5. ÉcoTrophélia projects 1133.5.1. VitaPlus: a range of dishes for pleasure, health and vitality for the elderly 1153.5.2. Mixi’Mousse: rice-based mixes and mousses for hospitalized people suffering from dysphagia 1223.5.3. Minigloo: a nutritious frozen dessert for children aged 1 to 3 1293.5.4. Vertu: biscuits with plant extracts and essential oils to support quitting smoking 1373.5.5. Lardons de la mer: high-quality fish offcuts used as bacon meat 1453.5.6. PannIno: ecodesigned gnocchi with bakery by-products in three flavors 1543.5.7. Prêt Par Moi: traditional creamy mixes, culinary aids for the preparation of hot dishes 1633.5.8. Devatâ: a Cambodian lemongrass liqueur 1723.5.9. Kokinéo des Incrépides: the balanced, tasty and complete crispy seafood, accessible to all budgets 1803.5.10. So Sea’S: a vegetarian sausage available in snack form 1893.5.11. Ici&Là: a vegetable burger made from lentils and other vegetables 1963.6. Analysis of ÉcoTrophélia projects 2023.6.1. Food ecodesign: an innovative design process that goes beyond new products 2023.6.2. Detection of opportunities 2043.6.3. Selection of the business model and product architecture 2053.6.4. Determination of the innovation frontier 2063.6.5. Learning and arbitration of ecodesign practices 2073.6.6. Creating sustainable value 2093.7. Conclusion 213Chapter 4. Feedback for Ecodesign and Ecoinnovation 2174.1. Feedback on the ÉcoTrophélia cases: definition of the ecodesign project phases 2174.1.1. Entry point: a strong individual commitment 2184.1.2. Creativity: ideation and conceptualization 2184.1.3. Market analysis: definition of strategic positioning 2194.1.4. Knowledge creation: the use of experimentation, experts and partners 2214.1.5. Product development: taking sustainability into account 2224.1.6. Communicating sustainability: towards new distribution systems 2224.1.7. Towards the construction of sustainable business models 2234.1.8. Overview 2244.2. Resilience in the development of ecoinnovation within the framework of student projects 2244.2.1. The importance of the starting point for innovation 2274.2.2. New knowledge, new tools, complex decision-making and consistent choices 2274.2.3. Overview 2284.3. Transfer of experience to training and the company 2294.3.1. Educational contributions 2294.3.2. Managerial contributions 2334.3.3. Overview 2404.4. Conclusion 241Conclusion 243Appendix 247References 271Index 285