From August 25 to 29, 2025, Sorbonne University (SCAI) and Université Laval co-organized the first edition of the Summer School on AI and Sustainable Food, an immersive week that brought together forty students and researchers from Quebec and France. The goal: to explore how artificial intelligence can transform food systems and promote more sustainable nutrition.

 

Monday – Opening and Introduction
The week began at SCAI with a series of opening remarks underlining the importance of scientific cooperation between France and Quebec. After a keynote by Nicolas Darcel (AgroParisTech) on AI in agrifood and an introduction to AI tools applied to sustainable food, students presented their research projects. The day ended with a welcome reception on the 24th floor of the Tour Zamansky, offering a stunning view of Paris and a first opportunity for networking.

Tuesday – From Lab to Industry
The second day focused on the journey “from lab to industry.” Participants attended talks by Jonathan Gaudreault (IID, Université Laval) on AI challenges, Sébastien Villeneuve (AAC, Canada) on agricultural optimization and robotics, and Massil Hihat (Califrais) on leveraging industrial data. The afternoon was dedicated to hands-on workshops, followed by a friendly pétanque evening at the Arènes de Lutèce, fostering connections in a historic Parisian setting.

Wednesday – Food Safety and Traceability
Day three addressed food authenticity and safety with talks by Christophe Cordella (ULaval) and Julien Parinet (ANSES). Students took part in practical workshops on food analysis and certification, then attended sessions on personalized nutrition (Antonin Lamazière), biomarker identification (Jean-Philippe Drouin Chartier), and the role of the gut microbiome (Anna Bonnet). The evening featured a cultural highlight: a visit to the Louvre Museum, adding a rich cultural dimension to the program.

Thursday – Natural Antimicrobials and Innovation
Thursday explored natural antimicrobials and biomolecules. Talks by Ismail Fliss (ULaval), Séverine Zirah (MNHN, SU), Laurent Bazinet (ULaval), and the University of Lille team (Rozenn Ravallec, Christophe Flahaut, Isabelle Guigon) showed how AI can accelerate the discovery and valorization of bioactive compounds. Students then deepened their knowledge through practical workshops. 

Friday – Territorialized Food Systems and Environment
The final day emphasized sustainable food systems with contributions from Christophe Bailly (Sorbonne University) on seeds, Sylvaine Boulanger (SU) on viticulture and sustainability, Abdoulaye Diallo (UQAM) on animal welfare, and Coralie Gaudreau (ULaval) on socio-ecological transition. In the afternoon, Étienne Guével and Nicolas Leys (SCAI) led a session on RAG applied to sustainable food. The week concluded with a collective debriefing with students, filled with enthusiasm and insightful reflections.

 

A Collaborative and International Project

This first edition of the Summer School was the result of a collaboration between INAF and IID at Université Laval, SCAI and the Food Initiative at Sorbonne University, with support from the Fonds de recherche du Québec, the Ministry of International Relations and La Francophonie of Quebec, and the French Ministry for Europe and Foreign Affairs, under the Permanent Joint Commission for Franco-Quebec Cooperation (CPCFQ).

 

Conclusion

Blending lectures, workshops, cultural visits, and social activities, this Summer School offered participants a unique opportunity to bridge disciplinary and cultural perspectives in rethinking the future of sustainable food in the era of artificial intelligence. We look forward to future editions!