Innovation and development in agricultural and food systems.

Summary "Innovation is often presented as one of the main levers to promote a more sustainable and inclusive development. In the fields of agriculture and food, innovation is marked by specificities linked to its relationship to nature, but also to the great diversity of actors involved, from farmers to consumers, including research and development services. Innovation emerges from the interactions between these actors, who mobilize resources and produce knowledge in collaborative arrangements, in order to generate change. It covers fields as varied as production practices, market organization, or food practices. Innovation is linked to major development issues: agro-ecological innovation, social innovation, territorial innovation, etc. This book takes a look at innovation in agricultural and food systems. It places particular emphasis on supporting innovation, by examining methods and organizations, and on evaluating innovation according to various criteria. It is based on the reflections of various scientific disciplines, on fieldwork conducted in France and in many countries of the South, and on the experience gained by accompanying innovating actors. It combines syntheses on innovation and emblematic case studies to illustrate the points made." [source: 4th cover].