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For several years, many philosophers, sociologists, anthropologists and scientists wonder about the future of our post-modern societies!
The subject is vast and we do not claim to hold the truth. We simply wish to debate and to widen the fields of the possible one : do not hesitate to react or to make us share of your own analyses!
In all the cases, it is necessary to know than in less of 40 years, the rate of obese children of 6 years passed from 2 % to more than 18 %! Is this durable? At the same time, the diversity of agroalimentary products was definitely reduced. The receipts and the packaging change, but throughout the year, they are the same bases (tomatoes, potatoes, rice...), with same the ingredients (salts, greases, sugars...) and same thickeners, flavours and dyes which one consumes! Is this durable? Currently, in France, the number of farmers falls by 30 % every 12 years. And the tendency should accelerate! In parallel, the pollution of the grounds and the ground water is increasingly important. Is this durable ? For the first time in the history, there are today more people who live in the cities that in the countryside! Is this durable? Since a little more than 30 years, all the statistics highlight the exponential progression of the consumption of energy! Today, we buy in foreign countries the majority of our agricultural provisioning, in particular fruit and vegetables. Is this durable, whereas we know that our oil resources are limited and that our consumption will have irremediably to decrease in less than 10 years? In our spirit, a sustainable food must necessarily respect and preserve the life, as well in the field of the human health as of great environmental balances... Consequently, it must be a mode of organization, able to answer at the same time: - to the diversity of the nutritional and energy needs for the man, - while respecting great environmental balances, as well in term of inputs or limitation of material thrown out A sustainable food thus must :
- be diversified, varied and balanced, in order to respect all the stakes and balances of human health (the same basic food should not be consumed more than one once per week),
- be based on concepts of tastes, food density, pleasures and of authenticity, while being implemented in a preoccupation with a public health, with the minimum of chemical inputs: thus in a traditional way, - of largely vegetable nature (like that was almost always the case, on the historical level), in order to meet all the long-term needs for the human body (and more particularly for the not very active individuals than we became at this beginning of 21st century), as regard to minerals, nutrients, antioxydants and vitamins (10 ruits & vegetables per day), - be a product of cultural identification, as well as of meaning, because "we are always what we eat!", - result from organic agriculture in order to limit chemical inputs and not generate any dangerous residue of agricultural nature, - respect the rhythm of the seasons and guarantee ecosystems in a logic of territory and limitation of the inputs : we must give again their place to local species and varieties, in order to find the bonds which link us to nature, But, a sustainable food must also : - preserve great human balances and result from local productions, as well as regards origin as of transformation, so providing écobilans as positive as possible, while preserving the farmers, the countries and their fabrics of productions. - generate social harmony and allow a right remuneration of labour, - create richness, growth and economy, with the safeguarding of a greater food safety and the development of a "Positive Economy" A Sustainable Food thus must, to necessarily rest on the diversity of the local food bases, as well in the field of plants, as of the species, varieties and their settings in?uvre. It is for all these reasons, that we propose to you to discover our 2008 EXPOSITION , like our CONFERENCES !
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