Feedback on the debate : food and society ; cycle of debates Food today and tomorrow Chapter IV

20/01/2022

THE FAM WOULD LIKE TO THANK THE HUNDREDS OF PEOPLE WHO ATTENDED THE DEBATE IN FACE-TO-FACE AND IN VISIO-CONFERENCE.

NOTHING WOULD HAVE BEEN POSSIBLE WITHOUT ITS SPEAKERS, SPONSORS AND PARTNERS.

Cycle of debates supported by the Chef Olivier Roellinger

Visioconference and face-to-face event

In creating its Foundation, the French Academy of Medicine wished to place at the service of society as a whole its unique ability to bring together, on essential health and social issues and around the best French and international experts, all stakeholders, political, medical, scientific, economic and associative. To fulfil its mission, the Foundation of the French Academy of Medicine (FAM) has chosen to organise debates based on excellent scientific publications or communications, open to the general public (associations, NGOs, companies, patients) and the media and directly relayed to the public authorities, in particular parliamentarians. In addition to their level, these debates are distinguished from other events of the same type by the benefit of the institutional status and the guarantees of credibility and ethics that are recognised at the National Academy of Medicine.

After a first cycle of debates on “Society & Ageing”, and a second cycle in progress on the “Exposome”, the first debate of which dealt with “Health risks linked to chemical pollutants”, the FAM continues its cycle on “Food today and tomorrow”. This cycle of debates has been developed by Professors Catherine Buffet and Gabriel Perlemuter. Both are members of the commission “Digestive system – Food – Nutrition – Metabolic diseases” of the French National Academy of Medicine. The famous Breton chef Olivier Roellinger has accepted to sponsor this cycle. The reflections raised by food are multiple and concern the health of all populations with a paradoxical situation since, according to the United Nations Organisation, in 2018, more than 113 million people in 53 countries were on the verge of famine while more than 2 billion people in the world were overweight. Obesity and undernutrition are two phenomena of malnutrition that now go hand in hand and are linked to poor nutrition.

Chapter IV: food and society

During this fourth meeting, we traced the history of food from hunter-gatherer man, whose way of life was based on hunting, fishing and gathering, to the food of the future, when we may eat without food like our domesticated and farmed animals, feeding ourselves on kibble? In addition, we looked at the role of collective food, food supplements, the place of alicaments and organic food and the question of proteins of new origins (insects, larvae, etc.).

From an environmental point of view, We looked at the future of ultra-processed foods and new forms of agriculture, particularly those known as “reasoned”, and the place of short circuits.

Programm


Moderated by the Pr Richard Villet, FAM General Secretary.

14:00 Welcoming speech
Olivier Bohuon (President of the FAM), Pr Richard Villet (FAM General Secretary)

14:15 Word of the patron
Olivier Roellinger (Chef, patron of the cycle)

14:20 Introduction
Pr Gabriel Perlemuter (academician, hepato-gastro-enterologist, nutritionist), Pr Catherine Buffet (academician, hepato-gastro-enterologist)

 

I – The history of food

 

14:30 The evolution of food, from hunter-gatherer to the industrial age
Pr Nadine Vivier (contemporary history at the University of Maine, Honorary President of the French Academy of Agriculture)

14:50 Discussion with the audience

 

II – From the farm to the plate

 

15:00 Consequences of breeding systems on food and the environment
Jean-Louis Peyraud (agricultural engineer and doctor-engineer of the ENSA of Rennes, member of the French Academy of Agriculture)

15:15 The right balance between animal and vegetable proteins in our food
Didier Rémond (Doctor in nutrition and physiology)

15:30 Reducing animal protein intake: Nutritional issues & environmental impacts
Florent Vieux (researcher on sustainable food, co-founder of MS-Nutrition, Marseille)

15:45 What are additives used for? Uses and dangers?
Pr Dominique Parent-Massin (food toxicology, member of the French Academy of Agriculture)

16:00 Is beauty the enemy of goodness?
Philippe Fagot (Arcenciologist)

16:15 Discussion with the audience

 

III – Collective food: can we eat well in the canteen ?

 

16:35 How to move from individual to collective food
Olivier Roellinger

16:45 The experience of Sodexo
Carole Galissant (directrice pôle nutrition Education Sodexo)

17:00 100% home-made, organic and local canteens: a concrete utopia
Jean-Marc Mouillac (technician and trainer for the CD24 and president of the SCIC Nourrir l’avenir)

17:15 Discussion with the audience

 

IV – The food of the future

 

17:30 Acceptability of new protein sources
Gaëlle Pantin-Sohier (holder of the AAPRO Chair “Advantages and acceptability of alternative proteins” at the University of Angers)

17:45 The food of the future, the example of slow food
Carlo Petrini (journalist, sociologist and food critic)

18:00 Final exchanges and conclusion

All debate

Debate resume