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L’ACTION PUBLIQUE EN MATIÈRE D’ALIMENTATION LOCALE. Les compétences accordées par la loi et les règlements aux collectivités locales (régions, départements, communes) dans le domaine de la production, la transformation et la consommation d’aliments locaux.

Abstract : The aim of this work is to identify the direct or indirect legal competencies of French local authorities (regions, departments, municipalities) in matter of production, processing and consumption of local foods. It is a simplified but complete tool giving an overview of the different legal fields of action for French local authorities, of the overlapping of the competencies or on the contrary their exclusivity (local authorities and State ).This guide has been conceived as an evolving tool according to legal changes and new practices of the actors.The ultimate goal is to develop an online version of this work in order to provides a dynamic interactivity with users.This work was carried out as part of the research project FRUGAL "Urban forms and food governance" (http://projetfrugal.fr/), PSDR 4 (https://www.psdr.fr/).
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https://hal.archives-ouvertes.fr/hal-01842263
Contributor : Luc Bodiguel Connect in order to contact the contributor
Submitted on : Tuesday, May 11, 2021 - 2:51:20 PM
Last modification on : Wednesday, April 27, 2022 - 4:30:59 AM

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  • HAL Id : hal-01842263, version 2

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Luc Bodiguel, Thomas Bréger, Gilles Maréchal, Chloé Rochard. L’ACTION PUBLIQUE EN MATIÈRE D’ALIMENTATION LOCALE. Les compétences accordées par la loi et les règlements aux collectivités locales (régions, départements, communes) dans le domaine de la production, la transformation et la consommation d’aliments locaux.. 2021. ⟨hal-01842263v2⟩

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