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To face the numerous and complex challenges addressed to agriculture and food, a huge need of disruptive and systemic innovation is required toward more sustainable agrifood systems. Since a long time, in these sectors, innovation has been considered as linear, from knowledge production by research to design and development by engineers of the R&D sector, followed by spreading of resulting innovations. Yet Akrich et al.(1988) showed that innovation is more a swirling process, with numerous back and forth between the steps of research, design, development, industrialization and launching: innovation is a collective and interactive process. To support the systemic innovation capacity of agriculture and food actors, and to create opportunities for open innovation, specific methods and tools were developed by a group of French researchers, who draw their inspiration from ergonomics, design science, transition theory and agronomy. Indeed, these methods combine three main theoretically grounded principles. 1/Including the users throughout the design process allows to take into account the specificities of the situations in which they are likely to be used (Béguin and Rabardel, 2000), and to consider the design abilities of users (Cerf et al., 2012). 2/A design process can be described in terms of its initial design target, the cognitive reasoning making evolve the formulations of the design target through the process, and its final outcomes. Yet, according to Schön and Wiggins (1992), the designer cannot imagine all the properties of a new object before putting it into action: the design of an object is fed in and through the action in which the …