In short

The challenge

In France, 12% of households report being food insecure, having a lack of available financial resources to buy staple food items and prepare well-balanced meals [1].

Food remains a social marker, particularly in terms of:

  • Budget: low-income households spend 19% of their budget on food expenditure, against 14% for wealthy households [2]
  • Consumption: low-income households consume fewer fruits and vegetables, more sweet products, and generally fewer quality products (organic products, fair trade, etc.)

These difficulties have consequences on their health, through the development of chronic diseases such as obesity.

How can we make quality food accessible to all and enable a balanced diet?

 [1] National individual study on food consumptions (INCA 3), ANSES, June 2017 [2] INSEE, 2013, « Consumption behaviours in 2011 »

What we offer

The project aims to create a balanced food ecosystem in a working-class neighborhood based on one or more of the following activities:

  • Fruits and vegetables production via a bio-intensive micro-market-gardening farm, a technique inspired from the 19th century gardeners in Paris that allows to produce more on small surfaces by associating plant crops, while being based on manual labour and not using any synthetic fertilizer;
  • Fruits and vegetables processing in a small factory, where the plants are prepared (washed, cut, packaged) and then distributed locally;
  • Training around catering trades in a dedicated kitchen;
  • Education around food via a community restaurant, which would be a place of sharing that local associations and residents can invest.

The project aims to make healthy and balanced diet accessible to all, to create sustainable jobs and offer training on the trades of the proposed activities, recreate social bonds around food.

The local impact of this ecosystem will be ensured by the co-construction of the project with and for the inhabitants of the neighborhood.

Our partner(s)

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In France, 12% of households report being food insecure, having a lack of available financial resources to buy staple food items and prepare well-balanced meals [1].

Food remains a social marker, particularly in terms of:

  • Budget: low-income households spend 19% of their budget on food expenditure, against 14% for wealthy households [2]
  • Consumption: low-income households consume fewer fruits and vegetables, more sweet products, and generally fewer quality products (organic products, fair trade, etc.). 53% of low-income households report having financial difficulties to consume fruits and vegetables every day, compared to 27% for the rest of the French population [3].

These difficulties have consequences on their health, through the development of chronic diseases such as obesity.

It is important to remember that the price remains the first criterion of choice of food for 3 French out of 4[4], and that the environment plays a major role in food choices, incentive or disincentive. People mainly buy and consume food products that are in their immediate environment (home, schools, workplaces, restaurants, supermarkets, etc.).

[1] National individual study on food consumptions (INCA 3), ANSES, June 2017 [2] INSEE, 2013, « Consumption behaviours in 2011 » [3] Barometer Ipsos-Secours Populaire, 2018 [4] The French and their budget dedicated to food, OpinionWay Barometer for SOFINCO, 2013

The project aims to create a balanced food ecosystem in a working-class neighborhood based on one or more of the following activities:

  • Fruits and vegetables production via a bio-intensive micro-market-gardening farm, a technique inspired from the 19th century gardeners in Paris that allows to produce more on small surfaces by associating plant crops, while being based on manual labour and not using any synthetic fertilizer;
  • Fruits and vegetables processing in a small factory, where the plants are prepared (washed, cut, packaged) and then distributed locally;
  • Training around catering trades in a dedicated kitchen;
  • Education around food via a community restaurant, which would be a place of sharing that local associations and residents can invest.

The project aims to make healthy and balanced diet accessible to all, to create sustainable jobs and offer training on the trades of the proposed activities, recreate social bonds around food.

The local impact of this ecosystem will be ensured by the co-construction of the project with and for the inhabitants of the neighborhood.

(Coming soon)