A Sustainable Food System" - 2016 ESA Summer Program "From the farm to the table - Study Abroad
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2016 ESA Summer Program 2016 ESA Summer Program “From the farm to the table… A Sustainable Food System” ___________________________________ GROUPE ESA (Ecole Supérieure d'Agriculture d'Angers) 55 Rue Rabelais - BP 30748, 49007 ANGERS Cedex 01 Tél. 02 41 23 55 55
2016 ESA Summer Program Alejandra CARRIL Summer Program Assistant Office: + 33(0)241 23 56 54 Gaël ROUL Summer Program coordinator FESIA Area Manager North America Instructor in Wine Economics and Marketing Office: + 33(0)2 41 23 55 87
2016 ESA Summer Program ESA Summer Program Every year in late spring, Groupe ESA offers a unique four-week program to international undergraduate and graduate students. Approximately 40 students coming from our international network of University partners discover facets of the French food system during one month and particularly from the sustainable development perspective. The purpose of the program is to show to the students links between our food culture, agriculture and food industry. The program will also introduce them to the French way of life and to France's role in the European Union. The 4 week program combines: Courses and presentations, Group projects and study cases Visits to farms, food and wine companies, Educational field trips and cultural visits in a wide variety of places (Paris, the Loire Valley, Brittany, Normandy…). All classes are entirely conducted in English by 25 teachers from the departments of: Agronomy & Ecology, Applied Economics & Social Sciences, Food & Bio Resources Science and Techniques, Viticulture and Enology, Environment, Plants & Landscape Viticulture and Oenology, Culture & Language & Communication. Lodging and Meals: Students are housed by French host families. Dates First day meeting We will all meet at the Youth Hostel in Paris on Thursday May 26th . If you travel directly from the US, then you shall take a flight the day before (May 25th 2016) in order to arrive on May 26th. Gaël ROUL – the Summer Program Coordinator – will be there from 8: AM to give you basic information (the entire day is free). You will be able to leave your luggage at any time of the day in the Youth Hostel but rooms are NOT available before 3:00 PM. Travel from Paris to Angers On Sunday, May 29th, we will travel to Angers by train (TGV). We strongly recommend you to travel light (1 suitcase maximum). Remember we will take metros and trains which means we will walk with luggage, climb and go downstairs. The train ticket to Angers is included in the cost of the program. Departure Day / End of the program The program ends on Thursday, June 23rd . You have the opportunity to extend your stay with your host family (accommodation and food included) until Sunday, June 26th . You will plan your trip back to the US during one of these 3 days: Friday, June 24th Saturday 25th or Sunday 26th. The train ticket from Angers to the International Airport Roissy Charles De Gaulles (Paris) is NOT included. We recommend you to buy it at the same time as you take your plane ticket.
2016 ESA Summer Program Program’s description1 French Civilization and French Language Duration Thematic teaching Unit Course title Lecturer Synopsis (hours) Discovery of the French Family, the Cocoon and Tanguy generations, the The French Family Florence Plessis 2 condition of men and women. The influence, presence and role of the State in the family * Working in France : the important dates and laws / paid leave / strike / trade unions History and The French labor system Florence Plessis 2 * The situation of the job market today / minimum wage / the role of the civilisation government / poor workers 20th Century : a difficult beginning for modern Sébastien Chêné 2 France 1945 : Post WW2 France Sébastien Chêné 2 Murielle Lannier « Breakthrough or Beginner » (A1) French classes French as a foreign language Marie Paule Morellini « Breakthrough or Beginner » (A1) 10 Sylvie Guégan "Basic users" (A2) and "independant users" (B1) TOTAL HOURS 28 1 This is the 2015 Summer Program. The final 2016 summer program is not finalized yet. Modifications as regards presentations, cultural visits and company visits may occur. The final Course Guide will be sent around mid-February 2016.
2016 ESA Summer Program a Sustainable Food System: Society, Agriculture Policies and Food Industry Economics Duration Thematic teaching Unit Course title Lecturer Synopsis (hours) All human beings eat - but they do not eat the same things or attribute the same meaning to the act of eating. Food has different symbolic meanings and fulfills different cultural functions across both space Food: a historical and cultural and time. In this class students will acquire insights into the principal differences in the social and Fiona Casey 2 construction cultural signification of food across western societies from ancient times to the contemporary period. The objective of this class is to provide students with a historical and cultural context in which to place the topics treated in this summer program. Food and Agriculture: a cultural Reflections/actions/exchanges on the cultural dimensions of the program. Supplementary preparation Fiona Casey 1 construction (Worshop) for company visits and final report. "Rapport d'étonnement" preparation Over the last decade, numerous controversies and polemics have questioned the safety of agricultural product: GMOs, pesticides, cancer suspicions, obesity or meat adulteration problems have shaken the trust of consumers in the whole agribusiness. How can we analyze the emergence of these crises? Who are the actors involved and how do they position themselves in the debates? What communication and influence strategies do they deploy in order to reach their goals? From a communication and public relation perspective, we will decrypt the complexity of these controversies and their impact on the public perception of the agricultural world. In this course we will explore different controversies and media polemics that have risen in the public From scientific controversies to Françoise Allard- opinion especially regarding the safety of GMO and pesticides. We will try to understand which factors media polemics: the agricultural 4 Huver and actors transform a scientific controversy into a major polemic in the media. In addition, we will world in the turmoil? The cultural, social, identify the actors involved, analyze their messages and decrypt their strategies and goal in the controversies. More generally, we can observe influence, masked and lobbying strategies of these economic and actors and their consequences on the public’s perception of agricultural products. Thus, we can try to political context in map public’s concerns toward agribusiness and what solution have been tried so far to regain their trust.The goal of this course is to give you the keys to understand the problems faced by the Western Europe agricultural world in the public opinion, decipher the complex net of communication and influence strategies deployed by all actors, but also suggest appropriate answers to regain trust in the public opinion. This lecture aims at presenting the current features of the French agriculture. First, a short introduction will give an idea about the place and the role played by the agriculture both at the economic and social level. To better understand the French agricultural landscape, a presentation of the major productive Introduction to French agriculture Rim Baccar 4 regions (crop production and livestock) is made in correlation with soil and climate features. Finally, we address the evolution of practices and the emergence of new forms of agriculture in response to changing regulatory and social requirements. In a time of economic crisis in the Western World, especially in Europe, it seems quite important to ask: Ruralities and agriculture in Bertille Thareau what is the place of France and Europe in the process of globalization? This lecture aims at presenting 2 France several current challenges concerning economics, politics and agriculture. Rungis, the biggest international trademarket for wholesalers and retailers. A visit to better understand Presentation "in situ" & company the management of supplies in meat, fish, vegetables, fruit, flowers and so on to customers from every visits: case of the MARCHE DE Claire Daviau continent (mainly department stores and restaurants). 3 RUNGIS How does this huge international platform works with nearly 1,200 companies present (wholesalers, producers, brokers, logistics experts, central purchasing agencies, service companies).
2016 ESA Summer Program Christophe Introduction to Agroecology Overview of agroecological approaches // history and perspectives 2 Naudin Presentation "in situ" & company Paquier Pascal & visits: case of EARL du Manoir Christophe Presentation of an agroforestry farming system 3 et Mission Bocage Naudin Our purpose is to focus on the main shifts and changes that affect agricultural and food chains. We New agricultural and food shall develop strategic issues which, in the food chain, are likely to shape the future. We shall provide Joseph Michel 2 systems French and European relevant illustrations that are a real asset for both consumers and society. We rely on transferring experience in this field and on interaction with students. Introduction to the ecologically Origins , issues and implementation at different scales of the EIA concept. Why do we need to intensive agriculture (Agriculture Claire Gomez overcome the classic separation between the environmental sphere and the agricultural sphere ? What 1 Ecologiquement Intensive) options EIA provides to adapt to the global change tomorrow? Conventional or Sustainable development Human development, ressources, way of life, obsolescence, linear ans circular economy, transition, 2 agriculture for sustainable development. alternative food Robert Biagi Rules and limits of business, laws and taxes, sustainable finance, social entrepreneurship, alternative systems: new Corporate social responsability organisations. 2 perspectives Presentation "in situ" & company visits: case of Fromagerie Bio du Robert Biagi Concrete application Corporate social responsability principles 3 Maine Presentation "in situ" & company Gaël Roul Concrete application Corporate social responsability principles 2 visits: case of Giffard Company Over the last 10 years, we have witnessed in France like in other industrialized countries, the development of initiatives that promote food products through various forms of proximity between Short supply chains : new links Catherine producers and consumers. These initiatives appear as concrete answers to new actors’ demands between agriculture and food 2 Herault (consumers, producers, representatives) and are becoming always more numerous and innovating. consumption The purpose of this course will be to understand on the one hand the diversity existing among these initiatives, and on the other hand what is at stake in this trend. Gaël Roul & Presentation "in situ" & company Catherine NOT CONFIRMED 3 visits Herault TOTAL HOURS 38
2016 ESA Summer Program a Sustainable Food System: Wine and Traditional Food Product Development Duration Thematic teaching Unit Course title Lecturer Synopsis (hours) The concept and official definitions of traditional food products in Europe and in France Concept of "terroir" and quality signs in (Terroir). The Geographical Indications of the European Community in the global context. Philippe Mongondry 2 France and in Europe How and why the Geographical Indications give value and protect any traditional food products around the World (keys for understanding). Qualification and certification of agricultural and food products through the official label for Official label for origin and quality Olivier Beucherie origin and quality certification system in France and in Europe: institutions, governance, 2 certification in France and Europe missions and objectives. Concepts of Presentation "in situ" & company visits: Ghislain Aminot, * Place of birth of the Maine Anjou and Rouges des Prés Cow Races (Herd book) / Trade traditional food * Case of the Domaine Rouges des prés Mr.Benoit Arthus & Union for Defense and Promotion of the Geographical Indication Maine Anjou Cow (AOC) 3 products * Case of Mr Arthus Farm Rémy Roulleau * Maine Anjou Cattle Farm. Presentation of a family business Presentation "in situ" & company visits: Monsieur Mercier & Dairy cattle breeder and organic farm cheese producer. Presentation of the "camembert" 3 case of "Ferme du champsecret" Philippe Mongondry Geographical Indication production and management principles of the farm Presentation "in situ" & company visits: Frédéric Pacory & Fruit farm and cattle breeder. Presentation of a pear cider and Calvados Geographical 3 case of the "Ferme des Grimaux" Philippe Mongondry Indication production and management principles of the farm There is a huge difference between the crustiness, the taste of the parisian baguette and the softness of the US pan bread. Russian pumpernickel is also far from an Egyptian pita. This course will first deal with the big families of world types of bread and then briefly explain the French and US types of bread : why such Hubert Chiron fundamentals of breadmaking. Then a thorough look will be put on the unique French artisan 2 big differences? Processing of breadmaking techniques versus the latest automatic plants process. Finally, for different reasons, every traveller can observe what the bread offers is more and more international, traditional food nevertheless, exiled varieties of bread are usually not so convincing. products Bread production: comparison between industrial bread processing (with no resting period Bread processing Pierre Vandewalle and accelerated fermentation) and artisan bread (the resting period and the slow 5 fermentation are both respected). Sensory evaluation of breds prepared.
2016 ESA Summer Program Concept of sustainability in viticulture. How to assess environmental impacts of Improving environmental sustainability of Christel Renaud viticultural practices to improve viticulture sustainability while keeping the aim of 2 viticulture maintaining high quality grapes production. Concept and definition of wine "terroir" and quality label. The main stages of winemaking. Harvest quality. Oenological practices. Yeasts, bacteries and enzym From grape to wine Cécile Coulon-Leroy 2 parts in winemaking. Alcoholic and malo-lactic fermentations. Stabilization of wines and bottlling. Presentation "in situ" & company visits: case of Mr. Lemasson and Presentation of one of the biggest wine cooperative in the Loire Valley. Wine 3 Robert & Marcel Cécile Coulon production, quality policy, governance and management, wine marketing … Vine, Wine and Principles and objectives of sensorial analysis. Sensory physiology. Methods. Use of sensorial analysis and expertise to terroir characterize typical wines Cécile Coulon-Leroy Exercices: savour and odor recognition, sensorial analysis applied to red wines of the 2 middle Loire valley. Presentation "in situ" & company visits: case of From grape to wine to consumers… presentation of a traditional Saumur-Champigny Cécile Coulon-Leroy Château de Plaisance producer 3 Presentation "in situ" & company visits: case of From grape to wine to consumers… presentation of a traditionnal familiy wine Gaël Roul Domaine aux Moines business. Loire Valley présentation. Vine and Wine : historical events of development. Vine and Wine economy accross the world. Wine tasting class Jean-Yves Roy 2 Vine to Wine : the French Concept. Wine tasting :how to taste. Read a label. Purchasing wine in France. TOTAL HOURS 34
2016 ESA Summer Program Visits, presentations, study cases… in companies Companies Activity Internet Site MIN RUNGIS (Marché The biggest international food product market of the world http://www.rungisinternational.com/ d'Intérêt National) Fromagerie Bio du Milk coop and organic cheese company http://www.fromageriebiodumaine.com/ Maine SICA Domaine Rouges Place of birth of the Maine Anjou and Rouges des Prés cow races (Herd book) / Trade http://www.maine-anjou.fr/index.php des Prés Union for defense and promotion of the Geographical Indication Maine Anjou Cow (AOC) Benoit Arthus Farm Maine Anjou cattle farm (Organic breeding) Ferme du champ Dairy cattle breeder and organic farm cheese producer http://www.fermeduchampsecret.com/fr/fromagerie/ secret Ferme des Grimaux Fruit farm and cattle breeder http://www.pacory.eu/ Château de Plaisance A family wine growing estate http://www.chateaudeplaisance.com/ Domaine aux Moines A family wine growing estate http://www.domaine-aux-moines.com/fr/Menu1F.html Robert & Marcel Wine grower coop www.robertetmarcel.com Giffard Liguor distillery http://www.giffard.com/en/s02_corporate/s02p01_historique_pro.php
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