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The French meat industry accounts for most of the added value created in the agricultural and agri-food sector. They use, directly or indirectly, most of the biomass produced on the country's farmland, largely shaping its landscapes and territories. However, they are facing challenges on an unprecedented scale in the short, medium and long term, whether in economic terms (heightened European and international competition on the domestic market), social terms (an ageing population and increasing difficulty in taking over farms, changing food practices and societal demands) or environmental terms (climate shocks and risks to animal feed supplies, contribution to reducing greenhouse gas emissions and safeguarding biodiversity).
For over two years, IDDRI has been leading a project on the just transition of France's three main meat industries (pork, beef and chicken), with a consortium of organisations including AScA, Basic, I4CE and Solagro. This work is based on innovative modelling representing farms, agri-food industries and food practices, while combining economic and physical equilibria. The result is a publication that deciphers how these sectors operate and characterises their trend scenario, i.e. a plausible future in the absence of any major change of direction.
On 9 July, IDDRI and its partners will present the main findings of this publication.
