In line with the emergence of territorial strategies designed to drive agro-ecological and food transitions, the "Innovation Territoryç" "Dijon, Alimentation Durable 2030" project developed by Dijon Métropole is part of its ProDij' territorial food strategy. Without seeking to achieve illusory food autonomy, this project aims to show that the food transition is virtuous for the environment, the local economy and citizens. Its design is centered around two themes: better producing and better eating, in a dynamic where improving the quality of supply and demand are mutually responsive. The fact that the project is led by the local authority helps to establish its legitimacy; moreover, the establishment of participative governance means that a wide network of local players are involved in various actions. The ambition to develop a supply chains (legumes and vegetables) illustrates the systemic dimension. This ambition is partly based on the strong involvement of academics, which has led to a number of research-action programmes, for example in the field of catering. This sector, particularly school meal catering, represents a real lever for action, opening up the possibility of involving local producers in the agroecological transition dynamic, and consumers in the food transition dynamic.