Divinfood at the TURFU Festival in Caen (France)

In Caen, Divinfood took part on April 10 in the TURFU Festival, a major event for participatory research in France, centered on science, innovation, and dialogue with the public. Launched in 2016 and co-produced by Le Dôme, the University of Caen Normandy, and Tanelorn, it brought together more than 3,400 participants in 2025.

An interactive museum and a workshop about food and biodiversity

Divinfood led the workshop “Tomorrow, will biodiversity be what allows us to eat?” focused on food systems that support biodiversity. The aim was to help participants better understand the links between food and biodiversity, while gathering their expectations, perceptions, and questions to inform the reflections of the DIVINFOOD research program. The participants had varied ages and backgrounds, which made the discussions especially rich and diverse.

For the occasion, the team also designed a small interactive “museum,” inviting participants to stroll through it with a booklet containing questions and answers, as well as explanations on the challenges of agrobiodiversity. This format encouraged discovery, curiosity, and personal reflection before opening the floor to exchange.

Around thirty people took part in the session, in a friendly, attentive, and highly stimulating atmosphere. After a first discussion on the insights drawn from the museum visit and the questions it raised, the participants then worked in groups to deepen the conversation and explore the issues collectively.

Questions for tomorrow

The contributions gathered will help DIVINFOOD develop research directions and hypotheses on the role of citizens in transforming food systems. This work is intended to feed proposals that will be submitted to the European Parliament in 2027.

The European DIVINFOOD project, funded by the European Union’s Horizon 2020 research and innovation program, aims to develop food chains that valorize underused biodiversity in order to help curb biodiversity loss and respond to consumers’ growing demand for local, healthy, and sustainable products.

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