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It is now the right time to look for new approaches to turn rainbow rice leaves into future foods of well-being, says Professor Dr Apichart Vanavichit, Director, Rice Science Center.

Jyotsna Puri (Jo) PhD, Director of the Environment, Climate Gender, Youth, Nutrition and Social Inclusion Division at UN International Fund for Agricultural Development, imagines a future-fit world when it comes to food and nutrition.

Jose M. Barrero is a Research Scientist and Team Leader at CSIRO Agriculture and Food Jose earned his PhD in Plant Molecular Biology at the Universidad Miguel Hernandez, in Alicante (Spain) and moved to Australia to continue his scientific career at CSIRO. He has worked for many years in Seed...

TJ Higgins is an Honorary Fellow at CSIRO Agriculture and Food. His research focus is the application of gene technology for plant improvement He is particularly interested in protecting food legumes from insect pests and enhancing photosynthesis in cowpeas for increased grain yield for food uses. Most of his current...

James Sopwith, group strategic account director at adi Group, discusses engineering’s part in supporting a smarter, healthier and altogether more sustainable food manufacturing operation.

The future development of a truly sustainable food system relies heavily on the diversification of protein sources, highlights Dr Emanuele Zannini, Project Coordinator of the EU funded Smart Protein Project.

Dr Richard E. Goodman of the Food Allergy Research and Resource Program discusses GE crops and the US FDA, EFSA and CODEX international guidelines

Rick Goodman, Food Allergy Research and Resource Programme at the University of Nebraska, discusses ongoing issues such as African food security in the wake of COVID and economic crises.

Maria J. Lopez, Professor of Microbiology and Project Coordinator of the RECOVER project, explains how it aims to deliver new biorecycling routes for food packaging and agricultural plastic waste.

If greenhouse gas emissions continue as they are, scientists warn that the climate shift will destroy one-third of food production regions on Earth.

Here, we learn how EU research project INCREASE offers a participatory research approach to characterise genetic resources in food legumes.

Here, James Sopwith, managing director of adi Projects, discusses how hot demand for sustainable food production can be enhanced and developed further with core engineering skillsets.

Food Insecurity is a major issue in the recent pandemic for people in countries throughout Africa and most of the world.

Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.

Lead Scientific Officer at Always Pure Organics Andrew Megahy, explains how the UK is now in a prime position for the future of CBD use, due to the Novel Foods Application.

Gisèle is the Executive Director of Food Secure Canada, and has 20 years of leadership experience in knowledge organisations.

Rachel is the Communications Manager at Food Secure Canada, where she works with her team to use campaigns and communications to build community and enact collective change With a Master’s of Public Health from the Université de Montréal, she works with diverse groups to distil complex messages, mobilise advocacy across...

Terry Sunderland1,2 & Amy Ickowitz2 tell us about the links between forests, food security and nutrition.

Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explains how sustainable food production is not just about circular production models, there are more important links in the food system.