HealthFerm joins forces with EU projects to explore the future of microbiomes in sustainable food systems
How can microbiome science help make Europe’s food system healthier, more sustainable and resilient? And what is needed to turn promising research into practical solutions?
On 1 October 2026, HealthFerm will join seven other EU-funded research projects in Brussels for the policy event “Harnessing Microbiomes for a Sustainable Food System: From Farm to Fork and Beyond”. Taking place from 09:00–18:00 at BlankSpace Brussels, the event will bring together researchers, policymakers, industry representatives, farmers, consumer organisations and other actors from across the food system. Hybrid participation will also be available.
The event is organised by the Microbiomes4SustainableFoods Cluster, bringing together the EU-funded projects WHEATBIOME, MICROBIOMES4SOY, TRIBIOME, HealthFerm, DELICIOUS, FOODGUARD, MICROORC and DOMINO. Together, the projects investigate the potential of microbiomes across different parts of the food system, from soils and crops to food production and fermentation, nutrition and human health.
Bringing HealthFerm research into the wider food-system conversation
For HealthFerm, the event provides an important opportunity to connect its work on plant-based fermented foods with the wider discussion about how microbiomes can contribute to the transition towards more sustainable food systems.
Throughout the day, participants will look beyond individual research projects to consider the role of microbiomes across the entire food chain. Discussions will address sustainable and resilient food production, food safety and shelf life, plant-based food innovation, nutrition, and the policy environment required to support microbiome-based solutions.
A particular focus will be placed on the question of how research can move closer to practical application. Two roundtable discussions will bring researchers together with policymakers and industry representatives to explore the evidence still required, potential barriers to wider uptake, and how European research and food policy can support the responsible development of microbiome-based approaches.
Confirmed contributors include representatives of the European Commission’s Directorate-General for Research and Innovation and the European Research Executive Agency, alongside researchers and experts from across the food and microbiome field and the eight participating projects.
By bringing together expertise covering the food system from farm to fork and beyond, the event aims to strengthen dialogue between research, policy and practice and identify what is needed for microbiome innovation to contribute to more sustainable food production and healthier diets in Europe.
Event at a glance
Harnessing Microbiomes for a Sustainable Food System: From Farm to Fork and Beyond
Date: Thursday, 1 October 2026
Time: 09:00–18:00
Location: BlankSpace Brussels, Rue d’Arlon 80, 1040 Brussels
Format: In-person, with hybrid participation available
We invite researchers, policymakers, food-sector stakeholders and everyone interested in the future of microbiome-based food innovation to join us in Brussels or online.
For more about the event and the full programme, please visit here.