Sustainable Food Chain

This major “Sustainable Food Chain” is designed to give agronomy students the tools to understand how food supply chains work, and how to make them more resilient, from farm to fork, and across territories. It is only teached in English.

This major prepares students to understand and pilot food supply chains, and to lead them in a way that combines operational efficiency with sustainable transition, from farm to consumer.

Curriculum :

• Design and manage sustainable supply chains in agriculture and food sectors
• Apply digital tools and data analytics to support decision-making in logistics
• Address environmental and social impacts through CSR strategy integration
• Manage the complexity of cold chains and perishable product logistics
• Interpret and apply European and international regulations (e.g. CSRD, ecolabels)
• Anticipate and respond to global food crises and risks
• Communicate effectively across technical and managerial teams
• Lead interdisciplinary projects with stakeholders from farm to fork

Food products are unique. They can be perishable, seasonal, and sometimes complex to handle, for example when transporting fresh products or even live animals.

At the same time, recent health crises have changed consumer expectations, especially around traceability. And in a broader context of climate change, geopolitical tensions, and supply disruptions, building resilient food supply chains has become essential to ensure food security at the territorial level.

Students gain hands-on skills across the whole supply chain.

They work on topics like sustainable procurement, logistics and transport, cold chain management, negotiation between actors, and value creation through labels. They also learn how to analyze different types of food chains, from global export-oriented systems to short food supply chains, and to understand the specific constraints of each.

On a practical level, students learn for instance how to design logistics systems, define performance indicators, and use data to support decision-making.

Sustainability is really at the core of the program.
At the company level, students learn how to design and improve logistics systems to reduce their environmental impact, by working on transport, storage, and supply chain organization.

Beyond the company, at a broader level, they explore how food supply chains are structured, and how coordination between actors, territories, and policies can support more sustainable outcomes.

Students work on real-world situations. They conduct supply chain diagnostics, analyze logistics crises, and design consumer surveys to better understand behaviors and expectations.

They also work with real company data, and learn how to navigate and understand the regulatory environment shaping food supply chains.

Finally, they take part in simulations and role-playing exercises focused on logistics and negotiation.

Graduates can move into roles such as supply chain manager or engineer, logistics manager, sustainability or CSR project manager, or roles focused on data in the agri-food sector, or even work on the development of local food supply chains.

At the end of the third year, students choose their specialization (Graduate Level):

• Plant science and Agroecology
• Food Processing and quality
• Environmental and Sustainable Engineering
• Animal Science: livestock farming and livestock industry
• Vine & Wine: sustainable production and international market
• Management & Business Strategy