Since September 2021, the governance of Agribalyse has evolved towards a GIS (Scientific Interest Group) REVALIM. The database retains its name and remains the property of ADEME.
On 29 September 2021, the Revalim Scientific Interest Group (for Réseau d'EValuation des produits agricoles et ALIMentaires) was created by the 4 members INRAE, ADEME, ACTA and ACTIA. A partnership had already existed since 2009 around the AGRIBALYSE® programme, which led to the development of methodologies and a reference database on the environmental impacts of agricultural and food products.
The 11 technical institutes, as well as the OFB and ANSES, are accredited members of the GIS. They play an active part in the work of the GIS (via the work of the scientific and technical council and the working groups).
Within GIS REVALIM, the 4 founding members and the accredited members aim to :
The guidelines, priorities and operation of the GIS are defined by the Strategic Committee. This is based on proposals drawn up by the Scientific and Technical Committee in terms of priority areas for action.
The participants in the REVALIM Strategic Committee are as follows:
Founding members :
Agency for Ecological Transition (ADEME) : Vincent COLOMB, Jérôme MOUSSET, Audrey RIMBAUD
The National Research Institute for Agriculture, Food and the Environment (INRAE): Mélissa CORNELUS, Arnaud HELIAS, Sophie NICKLAUS, Alban THOMAS
The Agricultural Technical Coordination Association (ACTA): Emeric EMONET
The French network of agri-food technical institutes (ACTIA): Didier MAJOU, Laura FARRANT
Ministry of Ecological Transition and Solidarity (MTES): Valérie TO, Lisa CHENERIE
Ministry of Agriculture and Food (MAA): Cécile POULAIN, Erwan DEGAVELLE
Agroscope, as a link with international initiatives: Gérard GAILLARD
The Scientific and Technical Committee (STC) is made up of representatives of the GIS Members and Adherents. Each representative is an expert in the environmental assessment of agricultural and food products. INRAE chairs the STC and ADEME is vice-chair.
Working groups have also been set up on the following subjects: carbon storage in soils, biodiversity, organic waste products, water footprint, toxicity, data quality approach. These groups are led by a member of the GIS and may call on outside experts (who are not members of the CST). The STC is responsible for the long-term monitoring of these groups (timetable, deliverables).
The following are the members of the STC (in addition to the members of the REVALIM strategic committee already mentioned below):
Organism
Name
Role
Field of expertise
EMONET Emeric
Head of Agroecology, Systems and Sustainability
Agricultural production
ROUAULT Anthony
Environment Project Manager
Milk and dairy products
MAJOU Didier
Director
Food industry
NITSCHELM Laure
R&D engineer environmental assessment and life cycle analysis
Field crops
l.nitschelm@arvalis.fr
FARRANT Laura
Environment Project Manager
Processed fruits and vegetables, ready meals
LABAU Marie-Pierre
Environment & Sustainable Development Manager
Processed fruits and vegetables, ready meals
GRISEY Ariane
gineer • Head of Unit • Environment - Energy Unit. Saint-Remy-de-Provence
Fruits and vegetables
ariane.grisey@ctifl.fr
MIREUR Malou
Environmental Studies Officer
Fruits and vegetables
malou.mireur@ctifl.fr
FOSSEY Maxime
Project Manager - Environment-Building Service
Ruminant breeding
maxime.fossey@idele.fr
ESPAGNOL Sandrine
Environmental engineer
Pig breeding
ADOIR Emilie
Environment project manager
Vine and wine
ITAB
SAUTEREAU Natacha
Agro-economist, head of the Sustainability-Transition unit
Organic production
natacha.sautereau@itab.asso.fr
ITAB
DALLAPORTA Bastien
Project Manager for the Sustainability Division-. Transition
Organic production
BLAZY Vincent
Environment project manager
Poultry
DUBOIS Elise
Environment project manager
Poultry
elise.dubois@itavi.asso.fr
BESNIER Antoine
Environment & Eco-Industries project manager
Fat
BOSQUE Fabrice
Environment & Eco-Industries Manager
Fat
DAUGUET Sylvie
Quality, Health and Safety, Environment
Oil crops and legume crops
