Words from the experts: Food Resilience

A dependency few people see

A large share of the vegetables and an even larger share of the fruit consumed in France are imported, and the proportion has grown steadily since 2000. In seafood, salmon, shrimp and tuna dominate imports. Food resilience asks what happens when those flows are disrupted.

Why the CNRA was created

• A gap between stated ambitions for healthier, more sustainable food and actual consumption
• Many existing local initiatives, but scattered and poorly connected
• A need to coordinate actors around territorial food capacity

From concept to practice

Resilience is built at territory level: knowing local production capacity, shortening chains where it makes sense, and giving buyers the visibility to source closer without losing reliability.