The present thesis is an attempt to envision necessary changes to move European food systems to sustainability. The notion of sustainability is explored in terms of agriculture-induced pollution, energetic dependence, but also healthiness, quality or embededdness in local communities (both economic and cultural). Thence, the ideal food systems pictured in the thesis incorporate a set of features that are not addressed by organic labeling, but are present in other approaches to agriculture, such as biodynamic farming. Biodynamic farming is therefore, from many regards, in opposition with mainstream agriculture. Its spread would consequently require the evolution of the agricultural and economic paradigms (and their cultural foundations) industrial agriculture was built on: intensification, globalization, standardization, etc. After a descriptive section which aims at defining biodynamic farming, the thesis explores this evolution from a twofold perspective. In the first place, it overviews and analyses existing alternatives in the realm of food production and supplying, before highlighting potential solutions for a more favorable policy-making on the European, national (focusing on France) and regional level. It then focuses on the cultural obstacles that need to be overcome in order to increase practitioners? and consumers? interest in biodynamics.