Abstract
There is no longer any doubt about the need to transform food systems. After explaining the health, environmental and social reasons for this as well as the issues to be addressed, attention is turned to the characteristics of the agro-environmental transitions for achieving this goal, in particular : the need to take account of the complexity and diversity of situations, the incompleteness of the knowledge available, and the relations to be made between local and global processes. Finally, the consequences are described for education and training, in particular the break with a vision of innovation centered on technological transfers so as to acquire the skills for mobilizing learning processes and the patchwork of our knowledge and for stimulating the conception of solutions and of how to follow up on them in an uncertain context.