gris Institution AgroSup Dijon
gris Tél :
gris Mail :



Since 2013, I am a lecturer in sociology at Agrosup Dijon. I am researcher at the Centre d’Économie et de Sociologie appliquées à l’Agriculture et au Espaces Ruraux (CESAER/UMR 1041 AgroSup Dijon, INRAE, Université Bourgogne Franche-Comté). Specialized in the theme of food, my recent research focuses on food aid, short food supply chain, “sustainable” food consumption and territorialized food chains. I question, among other things, the notions of food democracy, empowerment and transition. Qualitative methods, a sociology of uses and socio-political processes constitute the basis of my approach.

Full CV


Before joining AgroSup Dijon, my academic career led me to work in several laboratories and universities. During my PhD, The contemporary eater: a sociology of food, my scientific activities took place first in the UMR 5036, then in the LAPSAC EA 495 (laboratory of the sociology department of the University of Bordeaux 2) and in the ISTAB (institute of food science and technology of Bordeaux) in partnership with the UMR 6578 of the University of Medicine of Marseille under the direction of Annie Hubert (Research Director in Anthropology at the CNRS) and Professor Didier Lapeyronnie (sociologist). I also benefited from a one-year stay in Oxford where I worked at the Maison Française d’Oxford (CNRS) and in the Anthropology Department of Oxford Brookes University under the supervision of Prof. Jeremy MacClancy (Anthropologist). After my thesis, I collaborated on projects led by the UMR 6173 CITERES of the François Rabelais University of Tours in the team of Jean Pierre Corbeau (Professor of Sociology) and within the INSERM U 593 unit directed by Annie Sasco (epidemiologist specialised in cancer) and, Following the award of the “health and food” prize in 2007, in the INSERM U 897 unit within the epidemiology of nutrition and food behaviour team directed by Pascale Barberger-Gateau. In 2008, with 4 colleagues, we created a private research office: Recherches et Etudes sur les Vulnérabilités Sociales et la Santé publique – REVeSS – which I left in 2010. Finally, I coordinated the ECOALES project (Empowerment, Food Behaviour and Solidarity Economy) as an associate researcher of the Centre Emile Durkheim (UMR 5116, CNRS, Science Po Bordeaux, University of Bordeaux) from 2012 to 2016.


I teach or have taught the sociology of food, the sociology of the body and health, but also more general themes, the methodology of social sciences, the sociology of organisations and general sociology.
At Agrosup dijon, I teach mainly in initial training for engineers (specialising in agronomy and agri-food) at L3, M1 and M2 level. But I also teach in the master’s degree courses jointly run with the University of Burgundy Franche Comté: Master Physiological and psychological FOOD choice determinants (P2FOOD) and Master Agroecology.


Scientific animation

Since 2021 Co-organisation with Fabien Knittel et al of the HYSAM Seminar (Hygienism, food health and medical studies (XIXth-XXIst centuries)

2020 Co-organizer of the regional day “Research in Burgundy Franche-Comté on food transition”, organized by CSGR, UMR PAM and UMR CESAER with the support of the Region Burgundy Franche Comté, INRAE and Agrosup Dijon, 23 November 2020.

2019 Co-organisation within the French Food and Health Fund of a conferences cycle on food and precariousness.

Since 2019 Co-organisation with Hai-Vu Pham, Valentin Bellassen, and Hélène Simonin of the seminar Multidisciplinarity in the face of the food transition”


Current research

My current research focuses on local or territorialized food systems. Can we talk about social innovations, processes that we could call empowerment or food democracy? What role do farmers’ organisations, citizens’ movements, social economy and institutional actors in this dynamic? In order to answer these questions, I am looking at several issues: the question of solidarity and food insecurity, re-localization mechanisms (farmers’ markets or open-air markets, territorialized food chain), the practices of ‘committed’ eaters and new public policies (territorial food projects). More generally, it is the question of the existence, forms and implications of a food transition that are at the heart of these reflections.

2020-2023 Organisation and environmental performance of territorial food chains for the city, OPERANT, a programme funded by ADEME since 2020. I am associated with this programme under the responsibility of Hai-vu Pham and Hélène Simonin . I am in charge, with Olivier Rat-Aspert , of one of the tasks of WP1 which concerns the sociological analysis of the organisation of territorial food chains. This programme involves researchers in social sciences (management sciences, economics and sociology) and in engineering sciences. It focuses on the analysis of territorialized food sectors in the Bourgogne Franche Comté and Pays de la Loire regions. It aims to understand the organisation and the environmental impact (through a life cycle analysis) with a focus on technological aspects (specificities linked to territorialisation and to the importance of environmental and organisational aspects).

2019-2022 Hygienism, food health and medical studies – XIXth-XXIst centuries – HYSAM financed by the “starter” projects of the MSHE Bernard Ledoux (Besançon) then by the national inter MSH call for projects. I am associated with this programme directed by Fabien Knittel (Historian, University of Besançon) which brings together historians, sociologists and doctors. I am working on the social framework of food for populations in precarious situations.

2019-2021 Food democracy as a challenge for territorial empowerment funded by the POPSU Territory programme. I am co-responsible with Dany Lapostolle (Senior Lecturer in Political Science). This programme is based on a participative research. It questions food as an issue of territorial empowerment for a small town in a rural area (Tournus in Saône et Loire). The notion of food democracy is used to generate individual and collective power to act. The objective is also to create citizen investigators capable of collective reflection and action. The dimension of co-construction with local actors (associations and municipalities) is essential.

2018-2021 Alimenter Durablement les Territoires: approvisionnement, transformation et consommation (AliDuTerr), funded by the Conseil Régional. Co-director with Hai Vu Pham and Valentin Belassen. This programme co-funded three interdependent PhD (one in sociology and two in economics) on the theme of the transition to sustainable food systems.

2016-2021 Strenght2Food (S2F) is a European H2020 project that addresses the themes of food quality signs (PGI, AOC, organic label, etc.), public sector supply (using the example of collective catering) and short food suply chain through the analysis of their respective impacts in terms of sustainability. The consortium includes 30 partners in which 11 EU countries are represented as well as 4 non-EU countries. I am involved as the laboratory leader in Work Package (WP) 2 (communication), in WP7 (short circuits) and in WP8 (consumers) and as a stakeholder in WP3 (methodology) and WP5 (quality signs).


Recent publications


Articles published in refereed journals :

2022 – Bellassen V, Drut M, Hilal M, Bodini A,  Donati M, Duboys de Labarre M et al. “The economic, environmental and social performance of European certified food”. Ecological Economics, 191, 107244

2021Duboys de Labarre M., Lecoeur J-L., « Circuits courts, relocalisation et changement social : l’exemple d’un marché de producteurs dans la Drôme », Innovations, 2021/1 (N° 64), p. 65-90. DOI : 10.3917/inno.pr2.0101.

2020 – Hilal M., Leedon G., Duboys de Labarre M., Antonioli F., Boehm M., et al., “Organic and Geographical Indication Certifications’ Contributions to Employment and Education”, Journal of Agricultural & Food Industrial Organization

2019 – Vittersø, G.; Torjusen, H.; Laitala, K.; Tocco, B.; Biasini, B.; Csillag, P.; Duboys de Labarre, M.; Lecoeur, J.-L.; Maj, A.; Majewski, E.; Malak-Rawlikowska, A.; Menozzi, D.; Török, Á.; Wavresky, P. « Short Food Supply Chains and Their Contributions to Sustainability: Participants’ Views and Perceptions from 12 European Cases ». Sustainability 2019, 11, 4800.

2019Duboys de Labarre M., Crenn C., « De quoi la sécurisation alimentaire des “démunis” est-elle le nom ? », in « Sécuriser l’alimentation », Socio-anthropologie, (39).

Contribution to collective books :
2021 – Amilien, V., Tocco, B., Strandbakken, P., Menozzi, D., Bojovi?, R., Duboys de Labarre, M., Malak-Rawlikowska, A., Csillag, P. (2021). “Participatory Democracy: Hybrid Forums and Deliberative Processes as Methodological Tools”. In: P. Strandbakken, G. Scholl and E. Stø (eds.) Consumers and Nanotechnology: Deliberative Processes and Methodologies, Jenny Stanford Publishing (in press).

2019 – Juge C., Langerd E., Le Traou M., Rival A., Simmen M., Belassen V., Drut M., Duboys de Labarre M., « Organic Flour in France », Sustainability of European Food Quality Schemes: Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems, Spinger, Filippo Arfini and Valentin Bellassen (Eds.)

2019 – Belassen V., Antonioli F., Bodini A., Donati M., Drut M., Duboys de Labarre M., Hilal M., Monier-Dihan S., Muller P., Poméon T., Veneziani M., « Common Methods and Sustainability Indicator », Sustainability of European Food Quality Schemes: Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems, Spinger, Filippo Arfini and Valentin Bellassen (Eds.)

2016Duboys de Labarre M., Carimentrands A., Crenn C., Delavigne A-H., Montagne K., Parvu C., Paturel D., Précigout F., Techoueyres I., « Creating new links between agriculture and food aid: new perspectives from France », Food poverty and insecurity in world of global austerity, Spinger, John Coveney and Martin Caraher Dir.

Full list of scientific publications


Videos for the promotion of research


Tournus – L’alimentation, enjeu démocratique ?

The social performance of certified food product

Retake the control of our food

Interview Alimentation et préacrité