Ecodesign and ecoinnovation in the food industries

304 Pages·2020·8.978 MB·English

by  Bris, Gwenola Yannou-Le;Serhan, Hiam;Duchaine, Sibylle;Ferrandi, Jean-Marc

Ecodesign and Ecoinnovation in the Food Industries
Series Editors
Jack Legrand and Gilles Trystram
Ecodesign and Ecoinnovation
in the Food Industries

Gwenola Yannou-Le Bris
Hiam Serhan
Sibylle Duchaîne
Jean-Marc Ferrandi
Gilles Trystram
First published 2019 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.
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© ISTE Ltd 2019
The rights of Gwenola Yannou-Le Bris, Hiam Serhan, Sibylle Duchaîne, Jean-Marc Ferrandi, Gilles
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Copyright, Designs and Patents Act 1988.
Library of Congress Control Number: 2019948306

British Library Cataloguing-in-Publication Data
A CIP record for this book is available from the British Library
ISBN 978-1-78630-489-6
Contents
Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xv
Part 1. Food and Sustainable Development Challenges . . . . . . . . . . . . 1
Chapter 1. Food: Issues and Challenges . . . . . . . . . . . . . . . . . . . . . . 3
1.1. History and roles of food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.2. Environmental impacts related to food . . . . . . . . . . . . . . . . . . . . . . . 7
1.3. Food systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.3.1. The emergence of food systems . . . . . . . . . . . . . . . . . . . . . . . . 9
1.3.2. Characterization of food systems . . . . . . . . . . . . . . . . . . . . . . . 11
1.3.3. Historical evolution of food systems: models
and functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
1.4. Evolution of food: disruptions in the practices
and symbolism of foodstuffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.4.1. Disruptions in agricultural production modes . . . . . . . . . . . . . . . . 20
1.4.2. Disruptions in the way companies are organized . . . . . . . . . . . . . . . 22
1.4.3. Disruptions in the ways in which space
is occupied and developed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
1.4.4. Disruptions in distribution systems . . . . . . . . . . . . . . . . . . . . . . 25
1.4.5. Disruptions in consumption patterns . . . . . . . . . . . . . . . . . . . . . 27
1.4.6. Disruption in food values . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
1.5. Contribution of food systems to food supply . . . . . . . . . . . . . . . . . . . 31
1.5.1. An intensive, specialized and concentrated
agro-industrial system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
1.5.2. A globalized agro-industrial food system . . . . . . . . . . . . . . . . . . . 32
vi Ecodesign and Ecoinnovation in the Food Industries
1.6. Trends, challenges and scenarios for a sustainable
global food system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
1.6.1. Three trends and challenges . . . . . . . . . . . . . . . . . . . . . . . . . . 34
1.6.2. Three scenarios or tools to explore the possible
future of the global food system . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
1.7 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Chapter 2. The Ecological Transition for Sustainable Food . . . . . . . . . . 41
2.1. Food and ecological transition . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
2.2. Ecological transition and corporate social responsibility . . . . . . . . . . . . . 45
2.2.1. The different strategies observed . . . . . . . . . . . . . . . . . . . . . . . 47
2.2.2. The origin of stakeholders and corporate social responsibility . . . . . . . 47
2.3. Taking environmental issues into account . . . . . . . . . . . . . . . . . . . . . 57
2.3.1. Taking environmental performance into account
in product design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
2.3.2. Qualitative or semi-qualitative environmental
assessment tools and methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
2.3.3. Quantitative and monocriteria environmental
assessment tools and methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
2.3.4. Quantitative and multi-criteria environmental assessment
tools and methods: lifecycle assessment (LCA) . . . . . . . . . . . . . . . . . . 66
2.4. Taking nutritional issues into account . . . . . . . . . . . . . . . . . . . . . . . 70
2.4.1. The framework for action . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
2.4.2. Tools and indicators for nutritional profiling of foodstuffs . . . . . . . . . 72
2.5. Consideration of economic and social issues . . . . . . . . . . . . . . . . . . . 74
2.5.1. Principle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
2.5.2. Illustration of a Canadian dairy industry . . . . . . . . . . . . . . . . . . . 75
2.6. Implementation of an ecodesign approach . . . . . . . . . . . . . . . . . . . . . 76
2.7. Ecodesign practices for food chains . . . . . . . . . . . . . . . . . . . . . . . . 79
2.7.1. The principles of transforming business practices
through standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
2.7.2. Management system standards: tools for managing
sustainable development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
2.7.3. The role of standards in fostering innovations
related to sustainable development . . . . . . . . . . . . . . . . . . . . . . . . . . 89
2.7.4. Consumer behavior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
2.7.5. Agricultural practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
2.7.6. More sustainable agri-food business practices . . . . . . . . . . . . . . . . 94
2.8. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Contents vii
Part 2. Implementation of Ecodesign Practices in Food
Innovation Projects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Chapter 3. Ecodesign of Food: The Cases of
ÉcoTrophélia Projects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
3.1. The ecological transition, a driver of innovation . . . . . . . . . . . . . . . . . 103
3.2. Ecoinnovating by taking into account ecodesign practices . . . . . . . . . . . . 104
3.3. Know-how resulting from the ÉcoTrophélia competition . . . . . . . . . . . . 107
3.4. Framework for the analysis of ÉcoTrophélia projects . . . . . . . . . . . . . . 108
3.5. ÉcoTrophélia projects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
3.5.1. VitaPlus: a range of dishes for pleasure, health and
vitality for the elderly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
3.5.2. Mixi’Mousse: rice-based mixes and mousses for
hospitalized people suffering from dysphagia . . . . . . . . . . . . . . . . . . . . 122
3.5.3. Minigloo: a nutritious frozen dessert for children
aged 1 to 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
3.5.4. Vertu: biscuits with plant extracts and essential oils
to support quitting smoking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
3.5.5. Lardons de la mer: high-quality fish offcuts
used as bacon meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
3.5.6. PannIno: ecodesigned gnocchi with bakery by-products
in three flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
3.5.7. Prêt Par Moi: traditional creamy mixes, culinary
aids for the preparation of hot dishes . . . . . . . . . . . . . . . . . . . . . . . . . 163
3.5.8. Devatâ: a Cambodian lemongrass liqueur . . . . . . . . . . . . . . . . . . 172
3.5.9. Kokinéo des Incrépides: the balanced, tasty and
complete crispy seafood, accessible to all budgets . . . . . . . . . . . . . . . . . 180
3.5.10. So Sea’S: a vegetarian sausage available in snack form . . . . . . . . . . 189
3.5.11. Ici&Là: a vegetable burger made from lentils and other vegetables . . . 196
3.6. Analysis of ÉcoTrophélia projects . . . . . . . . . . . . . . . . . . . . . . . . . 202
3.6.1. Food ecodesign: an innovative design process that
goes beyond new products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
3.6.2. Detection of opportunities . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
3.6.3. Selection of the business model and product architecture . . . . . . . . . . 205
3.6.4. Determination of the innovation frontier . . . . . . . . . . . . . . . . . . . 206
3.6.5. Learning and arbitration of ecodesign practices . . . . . . . . . . . . . . . 207
3.6.6. Creating sustainable value . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
3.7. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
viii Ecodesign and Ecoinnovation in the Food Industries
Chapter 4. Feedback for Ecodesign and Ecoinnovation . . . . . . . . . . . . 217
4.1. Feedback on the ÉcoTrophélia cases: definition of the
ecodesign project phases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217
4.1.1. Entry point: a strong individual commitment . . . . . . . . . . . . . . . . . 218
4.1.2. Creativity: ideation and conceptualization . . . . . . . . . . . . . . . . . . 218
4.1.3. Market analysis: definition of strategic positioning . . . . . . . . . . . . . 219
4.1.4. Knowledge creation: the use of experimentation,
experts and partners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221
4.1.5. Product development: taking sustainability into account . . . . . . . . . . 222
4.1.6. Communicating sustainability: towards new
distribution systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
4.1.7. Towards the construction of sustainable business models . . . . . . . . . . 223
4.1.8. Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
4.2. Resilience in the development of ecoinnovation within
the framework of student projects . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
4.2.1. The importance of the starting point for innovation . . . . . . . . . . . . . 227
4.2.2. New knowledge, new tools, complex decision-making
and consistent choices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
4.2.3. Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228
4.3. Transfer of experience to training and the company . . . . . . . . . . . . . . . 229
4.3.1. Educational contributions . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
4.3.2. Managerial contributions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233
4.3.3. Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240
4.4. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243
Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 271
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285
Foreword
Experience and Imagination
When the two people in charge of the ÉcoTrophélia project – one being the
outstanding organizer of the ÉcoTrophélia student competition and the other the
head of AgroParisTech, a school for the training of the French food elite – asked me
to write a foreword, I pondered the subject. Here is another book on this famous and
indispensable ecological food transition, a book for “ecoinnovation” in food that is
based on the reflections of “agro” students. Is this really serious? But once you
know the background of the two authors, you are reassured about the rigorous aspect
of the book.
Beyond its academicism, this book is crucial. Certainly so. It is crucial because it
is essential for future professionals, students and engineers who will provide us with
the food of tomorrow, a possible 10 billion human beings by 2050! Everyone knows
or should know that if we continue to produce our food as we have done for
decades, our planet will no longer accept it. We are talking about transition when the
situation requires a revolution, a revolution to challenge decades of practice, habits,
traditions, beliefs and doctrines. The authors are aware, to know them well, that the
most recent in this game are the most effective.
This includes AgroParisTech engineers, who having worked for 20 years on the
innovative projects of XTC’s customers, participate happily each year in the national
ÉcoTrophélia Jury. I too know, beyond their rigor, their formidable creative power,
their great ability to overcome established rules and not to bother with professional
constraints... that they do not yet know. And I am always impressed with the result.
This is the great interest of this book: to know how to propose another
perspective on the methods that will make tomorrow’s food, combining experience
with imagination, the best of the scientific literature on the subject and the creative
power of the best of tomorrow’s engineers.
x Ecodesign and Ecoinnovation in the Food Industries
The authors provide us with an overview of methodological guidelines, good
practices and essential tools for all those who will contribute to our food future.
However, they don’t add up to a collection of successful recipes. Because when it
comes to innovation, there is no such thing. Innovation and probably even more so
ecoinnovation remains a high-risk sport. One out of every two food innovations
launched on the French market is a failure in the year following its launch.
Undoubtedly, we must ask ourselves what an innovation is. Let us keep it simple
and avoid the sterile debate on the true and false innovation dear to theorists. There
is only one useful innovation, the one that brings a new benefit to the consumer.
This benefit, in this case, will be an “eco-benefit” that integrates the environment
from the design of the product or service and at all stages of its lifecycle. From the
formulation of the recipe, the farm, the processor, the packaging, logistics, the sale,
the consumption, the end of life, these benefits are potentially very numerous. These
include the ecology of the manufacturing process, the ecodesign of packaging, the
reduction of energy resources, fair price for all operators in the sector, animal
welfare, etc.
Eco-benefits will have to overcome constraints: compliance with specifications,
technical feasibility, controlled impact transfer, cost control, time to market, risk
management and, of course, consumer expectations. This final constraint is difficult
to understand, with a somewhat whimsical and inconsistent behavior of those who
refuse palm oil except in their favorite spread and stigmatize over-packaging by
buying in bulk and their mineral water in packs of six bottles.
Let us never forget that the winning innovation is a set of several benefits whose
combination will seduce the consumer. The main risk here would be to suggest that
the ecodesigned nature of the product will be solely responsible for the failure or
future success of the product.
It is important to remember one thing: beyond the vital aspect of eating, eating is
above all an act of pleasure. But, in the same way that consumers do not accept a
guilty pleasure in terms of their own health, they will refuse tomorrow a pleasure
that could harm our planet. If this consumer is not aware of the urgency of the
subject, those who will tomorrow be at the helm of the food industry could have the
heavy responsibility of proposing an offer adapted to this vital issue for all of us.
May this book help them to do so.
Xavier TERLET
President of XTC World Innovation