This work was carried out by Nel Hervé as part of her Master's degree. It was supervised by Sylvie Thoby and Sébastien Lê. It was funded by the PLAT4TERFOOD priority research programme (PEPR): Faced with climate change and an increase in food-related diseases, policy makers are looking for new ways to promote more sustainable consumption patterns and food systems. The development of local food systems (LFS) is presented as a potential solution. However, these systems are still vague and evolving, and quantitative data on them are still scarce. For this project, we asked nearly 600 people to think about their "ideal" food system. We asked them to rate 45 claims that might characterize a food system. These claims were selected according to 5 dimensions: an environmental dimension, an ethical dimension, a human dimension, a governance dimension and finally an economic dimension. This project would not have been possible without the help of students from the Institut Agro Rennes-Angers, under the guidance of Soline Bouic, Sylvie Thoby and, of course, Nel Hervé. If you are interested in Q-methodology and local food systems, please do not hesitate to contact us.