• The French Ministry of Agriculture has put the notion of bioeconomy at the heart of its national agriculture strategy. Bioeconomy, also called bio-based economy or biotechonomy, refers to the production of renewable biological resources and their conversion into food, feed, bio-based products and bioenergy via innovative and efficient technologies.
  • The use of phytopharmaceutical chemicals is one of the top priorities of France: solutions must be found to reduce dependence on these products, which use fossil energy and leave a footprint on human and environmental health.
  • A major part of the French economy, the wine industry must respond to the strong societal demands to reduce the use of pesticides and to increase the diversity of its products. Among the options to reduce the use of these products, genetically resistant varieties seems to be an efficient and safe alternative.
  • France made its mark at the 15th annual World Cup of Patisserie, which took place in January in Lyon, France. This international event of the pastry-making profession was created in 1989 by French pastry chef Gabriel Paillasson. In total, 22 teams composed of three chefs from four different continents competed.
  • Savoie Raclette, which just obtained protected designation of origin status last month, is a tender cheese with a marked and balanced taste, and an aromatic richness. This cheese is primarily made in the regions of the French Alpes ( Savoie, Haute Savoie and small parts of the Ain and Isère departments of east-central France).