Our projects

As part of her research into food consumption behavior, Pascale Bazoche contributed to the drafting of the white paper for the CALALOU project. This project highlighted the opportunities and challenges associated with the relocalization of food in Guadeloupe, taking into account nutritional, agricultural, environmental and socio-cultural dimensions. An interdisciplinary approach revealed that it is possible to improve the nutritional quality of diets while significantly increasing the share of local products in the diet of Guadeloupeans. However, these transformations imply profound adjustments at all levels of the food system. The results show that better use of local products, combined with awareness-raising strategies and innovations in food processing, could encourage their adoption by consumers. For example, simplifying the use of certain products perceived as difficult to prepare, such as local vegetables, could facilitate their integration into eating habits. These efforts must be accompanied by a particular focus on the younger generations, who represent an essential lever for the sustainable relocalization of food.