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

Continue the 2025 edition of the Science Bar with the evening event: "Will we soon be deprived of our coffee? From the 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, reflecting the complexity and interconnectedness of our food systems. This apparent accessibility masks a more fragile reality. Many everyday food products that are readily available in supermarkets are only so thanks to complex supply chains and come from the other side of the world. 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 engage with the public.

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

Reine BARBAR (IATE – INRAE and University of Montpellier) is a professor and researcher in food engineering. Her work focuses on sustainable food, local culinary heritage and its adaptation to societal needs, and the processing of cereals and legumes for agroecological and food transitions.

Franck CURK (AGAP Institute – CIRAD, INRAE, Institut Agro Montpellier, and University of Montpellier) is an agronomist and genetics researcher. He studies the mechanisms of diversification in cultivated citrus fruits. He managed the citrus fruit collection at the San Giuliano Citrus Conservatory (CRB Citrus INRAE-CIRAD) for 10 years.

Valérie PONCET (DIADE Diversity, Adaptation, and Plant Development – IRD, CIRAD, and University of Montpellier) holds a PhD in genetics. As a research director at IRD, she studies the role of evolutionary processes in shaping the diversity and adaptations of coffee trees in their native environment in Africa.

The Science Bar has become one of Montpellier's flagship scientific culture events, offering a monthly participatory debate on major scientific and societal issues from January to June. Come and exchange ideas, debate, and ask questions to the experts!