Food Transition in France: the projects changemakers recommend

The selection

• Atelier PaysanRenage, France“A cooperative born in Isère, L'Atelier Paysan helps farmers design and build their own tools, with open-source plans and training courses, towards technological sovereignty for peasant farming.”Recommended by Paul Emilieu Marchesseau
• Audrey BourolleauLévis-Saint-Nom, FranceRecommended by Constance Albanel
• BiltokiAnglet, France“They bring a covered market back to life by trusting the small producers who already feed the town.”Recommended by Florian Guillaume
• François MarchesseauChampdenier, France“An organic farmer since the 1980s, François Marchesseau chose to take charge of processing his own harvests.”Recommended by Paul Emilieu Marchesseau
• Grain de SailConcarneau, France“A company that runs decarbonised freight for real, out of Saint-Malo, across the Atlantic.”Recommended by Simon Bernard
• La Ferme des VolonteuxBeaumont-lès-Valence, France“A collective farm run as a worker cooperative in the Drôme, La Ferme des Volonteux pools land, tools and know-how around organic market gardening, direct sales and the training of future farmers.”Recommended by Paul Emilieu Marchesseau
• Les Beaux MetsMarseille, France“A Marseille kitchen where excellence and second chances grow together. And the food is good.”Recommended by Florian Guillaume
• Olivier RoellingerCancale, FranceRecommended by Katy Foraz
• Raphaël HaumontParis-Saclay, FranceRecommended by Katy Foraz
• Refettorio ParisParis, France“Bottura turns surplus food into beautiful meals, served with dignity. The beauty is part of it.”Recommended by Florian Guillaume
• Refugee Food FestivalParis, France“Refugee chefs in great kitchens. They arrive as talent, with stories you can taste.”Recommended by Florian Guillaume
• Sweet OmLamentin (Guadeloupe), France“Therese grows wellbeing out of a Creole garden. The care in it is real.”Recommended by Florian Guillaume