Résumé
Food producers are responsible for 25% of France's carbon footprint and face societal demands to reduce pressure on natural resources while respecting the diverse expectations of the social act of eating. In this contribution, we propose an exploratory approach to consider transition based on students' initiatives and propositions towards more sustainable propositions. Students in food engineering are a privileged audience for anticipating tomorrow's challenges. Their knowledge and proximity to the living world position them as key actors in shaping sustainable futures. We use an eco-innovation competition in agribusiness, the EcoTrophélia food eco-innovation competition, to consider implemented and suggested transitions. Adopting an abductive approach, we start with a co-constructed analysis with the students and identify five major issues from the more significant transitions. We then leave the heuristic to observe that a theoretical framework is needed to describe the different challenges. Dimensions on authenticity enable us to frame the issues into different dimensions: Temporalisation, spatialisation, naturalisation, fabrication, and socialisation, which enables us to identify two significant issues for the deployment of sustainable eating - the respect of a local natural cycle and the acceptance of eating new products.