Will we soon be deprived of our coffee? From history to the future of food

Continue the 2025 edition of the Bar des Sciences with the evening: "Will we soon be deprived of our coffee? From history to the future of food".

Around 7 out of 10 French people start their day with a cup of coffee. Once an exotic product, it has become an essential part of our daily lives, testifying to the complexity and interconnectedness of our food systems. This apparent accessibility masks a more fragile reality. Many everyday food products that are easily accessible in supermarkets are the result of complex supply chains, and come from the ends of the earth. How might these supply chains evolve? How resilient are these systems in the face of the climate crisis? How can we make our food more sustainable?

This Science Bar invites you to explore these questions alongside specialists who will share their knowledge and exchange ideas with the public.

Clémentine ALLINNE (CIRAD) is a researcher in systemic agroecology. She specializes in tropical agroforestry systems integrating coffee, cocoa and banana, and seeks to mobilize biodiversity to strengthen the resilience of agroecosystems, reconciling economic, social and ecological sustainability.

Reine BARBAR (IATE - INRAE and Université de Montpellier) is a teacher-researcher in food engineering. Her work focuses on sustainable food, local culinary heritages and their adaptation to societal needs, and the processing of cereals and legumes for agro-ecological and food transitions.

Franck CURK (AGAP Institut - CIRAD, INRAE, Institut Agro Montpellier and Université de Montpellier) is an agronomist and genetics researcher. He studies the diversification mechanisms of cultivated citrus fruits. He managed the citrus collection of the San Giuliano citrus conservatory (CRB Citrus INRAE-Cirad) for 10 years.

Valérie PONCET (DIADE Plant Diversity, Adaptation and Development - IRD, CIRAD and Université de Montpellier) has a PhD in genetics. Research Director at IRD, she studies the role of evolutionary processes in shaping the diversity and adaptations of coffee plants in their native African environment.

The Bar des Sciences has become one of Montpellier's leading events for scientific culture, offering once a month, from January to June, a participatory debate on major scientific and societal issues. Come and discuss, debate and put your questions to the experts!