Les ATC en France : définition et regard d'ensemble

Abstract : Collective processing workshops in France: definition and overview Agnès Terrieux, Fabien Valorge Patrick Mundler The revival of local food marketing is obvious and various marketing methods coexist. All are characterized by a close link between producers and consumers, a spatial or relational proximity and a limited number of intermediaries. These schemes concern raw products, but also processed ones like dairy products, cooked dishes or wines ... and in a slightly different way, it is also the case of meat, since the animals are slaughtered and the meat has to be processed before being sold. For a large part, the development of CSA depends on the ability of producers to control processing of their products. This decisive step is sometimes delegated to a provider (subcontracting) or carried out in an individual workshop on the farm, but the collective processing workshops are also a way to allow this: this chapter will aim to clarify the definition of this relatively new object and to draw up an inventory of this type.of initiatives
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Agnès Terrieux, Fabien Valorge, Patrick Mundler. Les ATC en France : définition et regard d'ensemble. Ateliers de transformation collectifs, enjeux et outils pour réussir, 2015. ⟨hal-02076437⟩

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