IFT Sustainable Food Systems Division’s Post

She went from Italy’s first sushi bar to building a global institute that’s shaping the future of food, and then she told us: “It was all driven by curiosity” Meet Sara Roversi. Her journey began with a simple yet bold ambition: To bring sushi to Italy when it barely existed in the country. But her real mission emerged later, as she realized the untapped power of food to reshape our lives, communities, and the planet. “We cannot live healthy lives on a sick planet. Food is where the change begins.” Sara founded the Future Food Institute 12 years ago, driven by curiosity and the need to do more. Today, it’s a thriving ecosystem addressing challenges from soil regeneration and food waste to health and longevity. She came with 3 important points in our conversation: 𝟭. 𝗧𝗵𝗲 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝗰𝗲 𝗼𝗳 𝗰𝗵𝗮𝗻𝗴𝗶𝗻𝗴 𝗵𝗲𝗮𝗿𝘁𝘀, 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝗞𝗣𝗜𝘀. “To shift systems, you need to inspire the decision-makers. When their hearts align with their missions, companies transform.” 𝟮. 𝗪𝗵𝘆 𝘄𝗲 𝗺𝘂𝘀𝘁 𝘀𝗲𝗲 𝘁𝗵𝗲 𝘀𝘆𝘀𝘁𝗲𝗺, 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀. “Millions are invested in single innovations, but the ripple effects, political, social, and environmental, are often ignored.” 𝟯. 𝗧𝗵𝗲 𝗲𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗵𝗲𝗿 𝘄𝗼𝗿𝗸. “We don’t just create solutions; we build ecosystems that connect dots others don’t see.” Her team’s work spans the globe. Think of boot camps on gastro-diplomacy to living labs focused on regenerative farming. Recently, they launched groundbreaking research on food, fertility, and longevity in Mediterranean communities. “I’m not here to copy or follow. I want to fill the gaps no one else dares to.” For Sara, every interaction is a chance to inspire curiosity and drive systemic change. And making food not the problem but the solution. 👏 ____ 🎧 Listen now to the full conversation with Sara at Tomorrow's Bites. After our talk you discovered why building ecosystems, not just solutions, is the key to tackling food security and climate challenges, how Sara is bridging the gap between innovation and tradition to reshape food systems globally and much more..

Thank you for this incredible opportunity to share my journey and the mission of the Future Food Institute. 🙏 #Curiosity truly has been the compass guiding me—from introducing sushi to Italy to envisioning food as a transformative force for global good. 🌍 The conversation was not only fascinating but also so much fun! 🎉 We explored the essential balance between innovation and tradition, why hearts matter more than KPIs, and how we create change by connecting the dots many don’t see. #Food connects us in profound ways. It’s not just sustenance; it’s a solution. Together, we can tackle challenges like climate change, food security, and health by building ecosystems that inspire, innovate, and regenerate. 🌱✨ A huge thank you to the Tomorrow's Bites team for hosting this inspiring discussion. Let’s keep asking questions, experimenting, and daring to bridge the gaps. Let’s keep the ripple effects going. 🌊🎧 #FoodSystems #Innovation #Regeneration #Sustainability #FutureFood

Dear Food Unity Network members, We started organically in May 2024 to explore the idea of bridging academia with the wider world around food systems. We have been enthusiastically opening spaces to connect, learn, and inspire, keeping critical hope at the center of food and farming issues by having insightful conversations with guests and attendees from different backgrounds. These spaces are also organically developing, little by little, into a network that brings together people making their best efforts towards more equitable and sustainable food systems. We believe that all of us have enjoyed, contributed to, and promoted the Food Unity Network, and fortunately, it continues to evolve and grow. That is why we are happily #moving from our existing LinkedIn account to an organizational page. This will facilitate sharing with the world that we are part of a network that contributes to sustainable food systems, and also allow the network to contribute to us through recognition of us as members 🤝. Please feel free to connect via our new LinkedIn account, and to add the Food Unity Network as part of your professional experience as a Member, or Member & Speaker, or If you'd like to add your participation as a convener to your experience, please feel free to drop us a message.🌐. This will help you to resonate with idea of more equitable and sustainable food systems from academia to the wider professional world, and to identify with others on the same arena but from all over the world. See you guys over there! Note: To follow our new organizational account: 1. Visit our new LinkedIn page at https://lnkd.in/e5Vv8T9t 2. Click the "Follow" button to stay updated with our latest news and events To add Food Unity Network to your LinkedIn experience: 1. Go to your LinkedIn profile 2. Click on "Add profile section" 3. Choose "Experience" 4. Fill in the details, including "Food Unity Network" as the organization name 5. Set your role (e.g., "Member" or "Member & Speaker") 6. Add a brief description of your involvement By taking these steps, you'll help strengthen you and the network could increase visibility for sustainable food systems initiatives. Thank you for your continued support and engagement!

Our proposal for the second round of the EIT Food program has been submitted. The program has lasted for two months and, with good luck, will continue until the end of the year. The solution we are bringing to the market is a complete meal for adults. It can be consumed on the go without adding water or using utensils. Together with food scientists, we develop recipes with health in mind. We cannot change the fact that life is becoming increasingly fast-paced, but we can offer solutions to help people stay healthy while keeping up with it. #Innovation #Sustainability #AgriTech #TeamUp #EITFood #agritech #foodtech #foodinnovation

Join the conversation! We've got two exciting days planned for Future Food Tech Chicago (June 17-18) where we'll be diving deep into the world of alternative proteins. Early bird offer ends tomorrow! (May 9th) Don't miss out on securing your spot at a reduced rate (link below). Expect a mix of insightful discussions on ingredients, technology and applications, plus the chance to connect with fellow innovators in person (think: thought-provoking chats and friendly faces!). I'll also be leading a discussion with alt. seafood industry leaders Lou Cooperhouse (BlueNalu) and Mihir Pershad (Umami Bioworks) on how alternative seafood can help strengthen and expand our food system. We'll delve into: ◽ Diversifying protein sources for a healthier future ◽ Fostering a more responsible and resilient food supply chain ◽ Improving consumer acceptance around food tech like cultivated seafood Grab your early bird ticket by May 9th at the link below: https://lnkd.in/eGftnaVw #alternativeprotein #alternativeseafood

🎲 Our Food Transition Game in Action! 🌱 As part of the Fieldlabs Noord-Limburg project, "How do you want to eat tomorrow?", our cooperation partner, NGN - New Generation Nutrition, hosted a session of our Moral Food Game with 7 students from HAS green academy. The game challenged participants to take on roles like food developer, marketer, and policy-maker, diving into the complexities of alternative proteins. The lively debates reflected real-world tensions: bold innovation vs. business risks, with decisions shaped by values, safety concerns, and financial impacts. 💡 Key recommendations for food businesses navigating the transition: Engage diverse perspectives: Include roles from across the value chain to identify opportunities and potential resistance points. Balance innovation and risk: Understand the cautious "better safe than sorry" mindset while creating compelling narratives for change. Emphasise values: Sustainability and safety are critical. Highlight these in your messaging and strategy to align with consumer and stakeholder priorities. Thank you Shannon den Engelsman Raffaela Schreurs Marian Peters Natalia Naranjo Guevara for organizing and hosting the game session as well as all the participants. In the next months we will organise many more game sessions for education, research and business purposes. If you are interested in the results of if you want to have a hosted session at your (food-)company please let us know. #FoodTransition #SustainableFood #AlternativeProteins #FutureOfFood #FoodInnovation #Sustainability #InsectsAsFood #FoodBusiness #CollaborativeInnovation #EdibleInsects #CircularEconomy #FoodTech #GreenFoodSystems #FieldlabNoordLimburg

Canadian University Initiative. A division of Plant-Based Cities Movement. "As 2024 draws to a close, we want to take a moment to recognize and celebrate the progress that Canadian universities have made towards advancing plant-based menus since the start of the Canadian University Initiative in the fall of 2020. The leadership and commitment by the dining and sustainability teams have been instrumental in fostering more environmentally sustainable food choices on campuses across the country. We are deeply grateful to all the chefs and guest speakers who have generously shared their expertise during our semestrial steering committee meetings. The journey began with Executive Chef David Speight from UBC who led the way by showcasing the university’s plant-forward progress. We also want to thank Forward Food - Canada and GreenerbyDefault who have actively been working with universities and other institutions to transition towards plant-based menus. A Recap of November 27th Steering Committee - Exploring Innovations in Plant-Based Protein: From Research to Implementation The Nov 27th panel discussion was moderated by Sid Mehta, Founder & CEO of GreenWorks Inc. and Adjunct Faculty @Land and Food Systems, UBC. The panelists included: Janelle Carlin, Director of Quality and Processing, Pulse Canada, Dr. Lingyun Chen, Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, University of Alberta, Dr. Linda Ho, Chair of Applied Research in Agri-food Sustainability at NAIT Applied Research, and Dr. Sungwan Yi, Professor, Department of Marketing and Consumer Studies, University of Guelph . The discussion explored strategies to advance plant-based food systems, including integrating plant-based proteins into staple foods, leveraging universities as innovation hubs, and identifying effective approaches to increase adoption. Key insights highlighted the importance of menu placement, culturally inclusive dishes, and affordability in driving dietary shifts, with a focus on practical solutions rather than messaging centered solely on health or environmental benefits. We extend our heartfelt thanks to Sid Mehta, the panelists, and Lindsay Kaisla, our Canadian University Initiative Liaison, for their valuable contributions to this impactful event. As we look ahead to 2025, we remain deeply committed to building upon the foundation of progress that has been achieved so far. We ask that all universities continue to accelerate meaningful steps toward healing our planet and providing a livable future for both humans and wildlife by transitioning to more plant-based menus." #CanadianUniversities #PlantBasedMenus #ClimateAction #HigherEducation #FoodSystems #PlantBased #SustainableDining #UniversityLeadership #EnvironmentalSustainability #ForwardFood #GreenerByDefault #PlantForward #Collaboration #InstitutionalChange #FoodPolicy #MenuInnovation #CulturalInclusion #DietaryShifts #PlantBasedProtein #LeadershipInAction #CanadianUniversityInitiative

Join the Conversation: New Culture's Revolutionary Animal-Free Casein Approved for Food 🌱✨ Exciting News from the IFT Sustainability Division! ✨🌱 We're thrilled to spotlight New Culture, a pioneering company leading the charge in sustainable cheesemaking with their revolutionary animal-free casein, recently approved for food. Crafting a Greener Future with New Culture As part of the IFT Sustainability Division, we're committed to promoting sustainable practices in the food industry. That's why we're excited to introduce New Culture, a company revolutionizing the cheese industry with their innovative approach. What Sets New Culture Apart? 🧀 Casein Innovation: New Culture has achieved a groundbreaking milestone by producing the first-ever animal-free casein approved for food. This achievement represents a monumental step forward in creating sustainable dairy alternatives without compromising on taste or quality. 🌍 Environmental Impact: By reducing land and water usage by over 90% and greenhouse gas emissions by more than 50%, New Culture is leading the way to a more sustainable future. Fueled by Fermentation In their quest to craft the perfect FIRST EVER ANIMAL-FREE CASEIN approved for food, New Culture relies on the age-old process of fermentation. Microorganisms work their magic, digesting sugars and transforming them into the essential building blocks of cheese. Through precision fermentation, they've trained these microbes to produce high-quality casein, setting a new standard for sustainable cheesemaking. Join the Sustainability Movement At the IFT Sustainability Division, we're passionate about supporting companies like New Culture that prioritize sustainability and innovation. Join us in celebrating their commitment to creating a greener, more sustainable food system. Ready to learn more about New Culture and their mission to revolutionize cheesemaking? Visit their website or follow the CEO of New Culture Matt Gibson and CSO Inja Radman to discover how they're shaping the future of food one delicious bite at a time. Follow the IFTSFS Division 🌍 Follow the IFTSFS Division for up-to-the-minute news and information on science sustainable food systems. If you are interested in taking part in a webinar/fireside chat or joining our podcast series, please contact Dr. Lara Ramdin 🇬🇧 or Annalee Witte. #Sustainability #Innovation #Cheesemaking #PlantBased #FoodIndustry #IFT #NewCulture Let's continue the conversation and drive positive change in the food industry together!

🌍 Food Trails is a goldmine of information for urban food systems transformation At the Food Trails Final Conference cities across Europe are reflecting on the innovative tools, insights, and outcomes of this four-year project. Read the full article 👉 https://lnkd.in/egtwj9eC Here are some key takeaways: 🔗 Food Trails put the Food 2030 Framework into action, focusing on health, sustainability, and governance. 💡 The project experimented through Food Trails Living Labs in cities like Birmingham, Warsaw, and Groningen. These labs allowed stakeholders to test innovative ideas, policies, and technologies while co-creating solutions tailored to local urban challenges. 📚 The Food Trails Handbook is a lasting legacy. It is a comprehensive guide offering cities practical tools for food system transformation. It includes the QuickScan Lens for Replication (QSLR), and methodologies like stakeholder mapping and peer learning to help cities replicate successful interventions and drive systemic change. 🌱 Cities aiming to embark on a food transformation journey should dig into the wealth of resources that Food Trails has to offer. Explore more: 📖 Flip through the Food Trails Handbook 👉 https://lnkd.in/eNAnpTqp 🎓 Learn more from the Crosscutting Managers experience 👉 https://lnkd.in/eW5-kjmV 🥦 Want to develop your Urban Food Policy? Find out more about the Pathways for Food 2030 led Urban Food Policies 👉 https://lnkd.in/eW6jrq3D 🎥 Watch the Food Trails Living Labs videos 👉 https://lnkd.in/eVPYmUyk 🎧  Listen to the Food Trails podcast series 👉 https://lnkd.in/d6zDXrFv #FoodSystems #FoodTrails #CircularEconomy #FoodPolicy Slow Food

🌍 CuanTec are one of the 39 longlisted initiatives nominated for the Food Planet Prize 2025🌍 The Food Planet prize puts a focus on future impact and aims to support projects that can make a significant difference. Its an honor to be nominated beside an amazing list of impact driven innovators. #cuantec #FoodPlanetPrize #EnvironmentalAward #GreenProjects #PeopleAndPlanet #ClimateResilience #FoodSystems #SustainableFoodSystems