• Scientists at the French Institute of Agronomic Research have sequenced the genome of the sunflower, a major achievement that will help improve varietal sunflower breeding programs. This is the first time the sunflower’s genome has been sequenced.
  • The first festival dedicated entirely to the reduction of waste took place in Paris. The Zero Waste Festival was dedicated to providing information to the food industry, members of the public, and to local governments and other officials in order to reduce food and other types of waste.
  • A new original concept of spreading and valuing French gastronomic heritage: The Cities of Gastronomy, a series of planned French cultural and tourist destinations with activities and exhibits dedicated to gastronomy.
  • As part of its comprehensive food nutrition program, the French Ministry of Agriculture releases an “Almanac of my cafeteria” which provides detailed information on making school food as tasty and healthy as possible.
  • Mimolette cheese is a type of pasteurized cow’s cheese made in the north of France mostly near the city of Lille (which is where it gets its other name: Boule de Lille). The cheese varies from firm to crunchy and is said to have a taste that evokes fresh nuts.


  • “Have fun at the cafeteria” (part 1)
  • “Have fun at the cafeteria” (part 2)
  • Dr. Shoemaker explains the French notion of “Terroir”
  • The History of Crêpe