Lucile ROGISSART
Research Fellow – Financing the agricultural transition, Food systemsLucile essentially works on topics related to agriculture, food and climate. She mainly analyses the financing of the French food system and its contribution to the ecological transition: what amounts of public and private financing are dedicated to the the food system? are they aligned with the challenges of the transition (mitigation, adaptation, biodiversity, etc.)? are they commensurate with needs? She also works on issues linked to the household food transition, and in particular the protein transition.
Lucile holds a masters degree of Economics from the Doctoral department of Sciences Po Paris.
Last contributions
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17/10/2024
Climate Report
Estimation of Public Spending Related to Agricultural Crises in France Between 2013 and 2022
Putting Agricultural Risk Management on the Agenda In recent years agriculture has been hit by numerous crisis in France: adverse climatic events (primarily droughts, floods, and frost) and health crisis (notably avian flu), directly impacting agricultural production. Broader crisis, such as COVID-19 pandemic and the Russia’s invasion of Ukraine, have also indirectly but significantly affected the agricultural sector. Climate change, the ongoing Ukraine conflict, and overall geopolitical tensions suggest that these crisis and their impacts will become a lasting pattern in the future. These are crucial factors to consider when defining and strengthening food sovereignty. -
09/10/2024
Climate Report
Public spending in the French food system: which contributions to the ecological transition?
La transition écologique du système alimentaire pose de nombreuses et épineuses questions de financement : combien ça coûte ? qui doit payer ? les financements existants y contribuent-ils ? C’est à cette dernière question que ce rapport apporte des éléments de réponse. Dans ce rapport, nous réalisons un recensement aussi exhaustif que possible des soutiens publics au système alimentaire français en 2018, 2021 et 2024. Nous analysons la contribution théorique de ces financements à la définition de la transition écologique des pouvoirs publics. -
21/02/2023
Climate Report
Reducing meat consumption: public policies a long way from sustainability objectives
Livestock population in France has been falling for several decades (-20% for dairy cattle and -33% for sows since 2000), without necessarily reducing the quantities produced. But productivity gains will not be able to maintain production levels forever. For the decline in livestock farming to have an impact on the climate, it must be accompanied by a drop in meat consumption, but is this really happening? -
21/02/2023
Climate Report
Livestock farming transition: managing past investments and rethinking future ones
Accompanying the decline in livestock numbers. All transition scenarios rely on a decline in livestock numbers to meet climate targets. Yet in France, most livestock populations are already declining. The challenge is not only to continue this trend, but also to support it, to ensure a fair and acceptable transition for livestock farmers and other players in the livestock industry. This is particularly true for the dairy sector.
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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 […]