Will we soon be without our coffee? From the history to the future of food

Continue the 2025 edition of the Bar des Sciences with the event: “Will We Soon Be Without Our Coffee? From the History to the Future of Food.”

About 7 out of 10 French people start their day with a cup of coffee. Once an exotic product, it has become an indispensable 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 readily available at the supermarket are there thanks to complex supply chains and come from the other side of the world. What changes might these supply chains undergo? How resilient are these systems in the face of the climate crisis? How can we make our food system more sustainable?

This Science Bar invites you to explore these questions alongside experts who will share their knowledge and engage with the audience.

Clémentine ALLINNE (CIRAD) is a researcher in systemic agroecology. She specializes in tropical agroforestry systems that integrate coffee, cocoa, and banana trees, and seeks to harness biodiversity to strengthen the resilience of agroecosystems, balancing 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 systems, local culinary traditions and their adaptation to societal needs, and the processing of grains and legumes to support agroecological and food system transitions.

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

Valérie PONCET (DIADE—Diversity, Adaptation, and Plant Development—IRD, CIRAD, and the University of Montpellier) holds a Ph.D. in genetics. As a 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 premier events for scientific culture, hosting a monthly participatory discussion on major scientific and societal issues from January through June. Come share your thoughts, join the discussion, and ask the experts your questions!