Agribalyse, supporting ecological transition

Since 2010, the AGRIBALYSE® program has produced methodologies and reference data on the environmental assessment of agricultural and food products.

Climate change, ecological crisis: an agricultural and food transition is necessary.

In the service of sustainable food, the AGRIBALYSE® program offers methodologies and a panel of robust data on the environmental impact of agricultural and food products, to improve practices, from field to plate.

Agribalyse, a research project supporting food transition

The AGRIBALYSE® program provides a database and a reference methodology for the environmental analysis of food products.

The data are based on the Life Cycle Assessment (LCA) method. This method provides indicators of the environmental impact of products, including all the stages involved in the manufacture of products (from field to plate) and taking into account different environmental issues (climate, water, air, soil, etc.).

Depending on the context of use, additional indicators must complement the AGRIBALYSE® indicators (eg biodiversity indicators, animal welfare, nutritional quality, etc.).

Agribalyse data are based on research and a network of experts

AGRIBALYSE®, this is :

🥕 an open source public database including data for 2500 food products consumed in France, and 200 agricultural raw materials produced in France

🌾 reference methodology for environmental analysis of agricultural and food products

🐔 research works to improve methodologies and data

🐄 a network of experts who supports you in understanding and disseminating the work (documentation, training, technical days)

🌱a dynamic of continuous improvement: the constantly evolving database follows advances in science; it is enriched and updated regularly, and validated within the framework of a partnership ensuring their quality and transparency.

A public database for many uses

All the environmental impact indicators for agricultural and food products supplied within the framework of AGRIBALYSE are published and updated regularly with the aim of being used widely :

• for research and innovation purposes in the food product design,

• and for consumers information.