In France, 15 billion eggs, which constitute the cheapest animal protein on the market, are consumed every year. With ever more demanding consumers, the sector is changing. The production of eggs from caged hens is plummeting while free range and organic farming is on the rise. But can we mass produce quality eggs and respect animal welfare? How are the pasteurized egg products that can be found in food products and in collective catering canteen dishes made?
Why Plastic: Coca Cola/American Plastic
We Call Her Hanka
Openland
Les secrets de l'alimentation anti-inflammatoire
Game Changer: AI and You
Pāragate
Survival in Berlin-Neukölln
But Beautiful
Living in an Unreal World
Un été à la ferme - L'âge d'or
The Silence of Men
Les Années 2000, la BO de notre vie
