Ambitions & Strategy

Ambitions & Strategy

To educate the new generations of executives and actors on scientific foundations, equipped with systemic and interdisciplinary skills, and to invent and innovate in order to better feed the world by working with and for the living.

The project of l'Institut Agro (2023-2030) aligns with a global agenda marked by climate and environmental urgency, the impacts of food on health, demographic changes, a major health crisis, and the recognition of the fragility of the global food and energy system. This situation calls for an acceleration of ecological and societal transitions, as outlined in the United Nations' Sustainable Development Goals (SDGs) of the 2030 Agenda. Activities related to agriculture, food, and the preservation and management of natural resources and the environment can generate solutions and economic development, provided that their foundations and practices are reconsidered.

Simultaneously addressing multiple challenges related to various transitions (ecological, energy, digital, etc.) requires integrated, systemic, multi-scale, multi-stakeholder, and participatory approaches. In order to develop sustainable solutions that take into account the diversity of territories, sectors, and actors, it is necessary to design and implement transformation pathways for agricultural and food systems, as well as innovative modes of managing natural resources and biodiversity, based on research and innovation.

With its extensive fields of expertise, L'Institut Agro brings unprecedented added value to the understanding of these complex issues through goal-oriented and interdisciplinary approaches, aimed at shaping the agricultural and food systems of the future. This is done by leveraging the technological revolutions taking place in the digital, energy, and biological sectors.

Levers to accelerate the transformation of Agricultural, Food, and Natural Resource and Landscape Management Systems

  • Adaptation (technical, economic, social) of agricultural production and raw material transformation.
  • Preservation of health through a healthy and sustainable diet that meets nutritional needs and consumer expectations, accessible to all, in a world facing environmental emergencies
  • Carbon neutrality and energy transition; restoration of soil and water quality; preservation of land and aquatic resources and biodiversity
  • Animal welfare and human-animal relationship
  • Social cohesion in territories; transformation of urban-rural relationships within the framework of food systems
  • Fair distribution of value in agricultural and food sectors
  • Support for public policies and stakeholders in implementing necessary changes and practice transitions