Vegetable Fermentation, a participatory science project for more sustainable food
The project
Vegetable fermentation, both at home and on a market garden farm scale, is a real emerging trend in vegetable preservation. It is a way for citizens to preserve their vegetables by taking back control of their food, and for market gardeners, it is a sustainable way of adding value to their produce.
Vegetable fermentation is highly developed in Asia and much less so in France, with the exception of cabbage fermentation for sauerkraut. As such, there is no data on the fermentation ecosystems of these products, their conservation, their nutritional value, their culinary use…
The objective of the FLEGME project is to create a network of stakeholders around the theme of vegetable fermentation and to respond collectively and in a participatory manner to these scientific questions. It aims to lay the foundations for the safe and documented development of vegetable fermentation.
The ESA team brings its expertise in studying the perceptions and behaviours of consumers and non-consumers of fermented vegetables.
Dates : 2019 – 2023
Fundings : REGION PAYS DE LA LOIRE
Project led by VEGEPOLYS VALLEY
Contact at GRAPPE: Ronan SYMONEAUX r.symoneaux@groupe-esa.com
