Lucile ROGISSART
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Lucile ROGISSART

Project Manager - Agriculture and Food

Lucile is essentially working on topics related to food and climate. She contributed to the VOCAL project and has worked on the global greenhouse gas (GHG) footprint of food consumption, as well as on the consumer-oriented policies targeting a transition towards less GHG-intensive diets. Her current area of work is the identification and evaluation of “sustainable” money flows going to the French food system.

 

In parallel, she is working on her thesis in Economics with INRA and AgroParisTech on the interactions between food/agriculture and climate change.

 

Lucile holds a masters degree of Economics from the Doctoral department of Sciences Po Paris.

Team
Last contributions
  • 14/10/2021 Climate Brief

    Does more sustainable food increase consumer budgets?

    Eating less animal products and wasting less reduces the budget, but increasing consumption of organic products increases it. In total, does adopting a sustainable diet increase or decrease consumer spending?
  • 14/10/2021 Climate Report

    Assessing the sustainability of the French food system: methodological issues and results

    To learn more about the methodology used by I4CE to assess the contribution of financing flows to the emergence of a sustainable food system, this technical paper introduces it and identifies its limitations and key methodological challenges for the future.
  • 25/02/2019 Climate Report

    Food policies and climate: a literature review

    Food consumption is responsible for around 28% of total greenhouse gases (GHG) emissions (see I4CE study on the issue) Which dietary practices have the largest potential for reducing food-related GHG emissions? Is it possible to reduce food-related emissions while also targeting public health and environmental goals such as the preservation of soils or water quality? […]
  • 25/02/2019 Climate Report

    Estimating greenhouse gas emissions from food consumption: methods and results

    A large share of global greenhouse gases (GHG) emissions comes from food production and consumption. Measuring the total footprint of world diets remains however a challenge. The main reason is the lack of harmonization on consumption based emission accounting methods. While a few estimates are available, their results are often hardly comparable, may be rather […]

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