Microbes for Sustainable Foods
This session explores how microbial ecosystems can contribute to more sustainable food systems, from soil health and agricultural resilience to food production, fermentation and consumer choices. It highlights the interconnected role of microbes across the food chain, and how understanding and harnessing their potential can support healthier diets, more resilient agricultural practices and more resource-efficient food production.
The following speakers/topics are confirmed:
- What Ecological Thinking Can Teach Us About Microbiomes: Biodiversity, Resilience and the Risk of Microbial Loss – Fabrice DeClerck (Science Lead), EAT Lancet
- Understanding Microbial Ecosystems and Utilizing Microbes to Develop more Sustainable Foods - Prof. Dr. Dennis Sandris Nielsen (Professor), University of Copenhagen
- Plant-Microbe Interactions & Resilient Food Production – Rachel Hestrin (Assistant Professor), UMASS
The detailed aganda will be shared soon!