How improving carbon sequestration in the soil by 4% per year could offset practically all new carbon emissions and help farmers adapt to the reality of climate change.

Research suggests that 3 in 5 consumers worldwide want to learn more about where their food comes from and how it is made. Conscious of this, food industry players have long strived to guarantee food safety and boost consumer confidence through traceability programmes and quality assurance schemes. In France — where consumers are fairly sensitive to quality labels due to the abundance of long-standing geographical certifications for wine, and butter, among others — this is co