Nourishing the planet´s growing population and at the same time maintaining the health of natural systems and resources will be one of the biggest challenges in the next decades.

Therefore the transformation of the existing food systems according to the changing climate and ecosystems will be of utmost importance.

Food systems include all processes and infrastructure involved in feeding a population like growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items.

It also includes the inputs needed and outputs generated at each of these steps.

The session “food systems” addresses chances and challenges in the field of malnutrition (co-existence of undernutrition in Developing Countries and obesity in industrialized countries).

Innovative approaches for a sustainable food production (like plant based dairy products, cell culture based meat etc.) will be introduced as well as approaches for sustainable healthy and/or personalized diets.

Circular economy in the field of food production will also be considered by showing new methods for generating value from food chain side streams.

Representatives of industry will give a statement on needs which have to be met for bringing the innovative food sources and production systems into the market.


Dr. Claudia Schönweitz, Fraunhofer Institute for Process Engineering and Packaging
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Prof. Stefan Schillberg, Fraunhofer Institute for Molecular Biology and applied Ecology
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Marco Schmitt – Döhler GmbH












Dr. Raija Lantto, Principal investigator, VTT
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Prof. Mats Stading, Section head for Product Design and Perception
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