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INTERVIEW – The vice-president payable by international relations of the French Society of Nutrition, Marie-Josèphe Amiot-Carlin, details this approach which is increasingly attracted.
Director of Honorary Research of the French National Research Institute for Agriculture, Food and the Environment (INRAE) and scientific manager at the National Research Agency on sustainable food systems, Marie-Josèphe Amiot-Carlin is vice-president in charge of international relations of the French Society of Nutrition and member of the group of high-level experts on food security and nutrition for the United Nations. It sheds light on the concept of “holistic” food, which intends to take into account both health -related aspects, but also respond to the many ecological challenges posed by food production.
Le Figaro. -The holistic approach, that is to say global, of food is on the rise. For what reasons?
Marie-Josèphe Amiot-Carlin. – Today it appears necessary given the tensions experienced at present in our societies. In particular, the way …