Claire Bury, the Deputy Director-General of DG Health and Food Safety (SANTE) at the European Commission, highlights how the EU is actively addressing the challenges of climate change to ensure that Europe’s food systems remain prepared and safe.
Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.
Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.
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.
Funded by the BBI JU programme within the EU’s Horizon 2020 initiative, the Usable Packaging project seeks to dramatically reduce the use of environmentally harmful fossil fuel-based packaging by developing high-performance bio-alternatives.
Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.
Claire Bury, Deputy Director-General for Health and Food Safety at the European Commission, walks us through the Farm to Fork strategy that concerns a transition to more sustainable & healthier food.
Katharine Jenner, Campaign Director and Mhairi Brown, Policy and Public Affairs Manager of Action on Sugar and Action on Salt debate who should be responsible for tackling the biggest cause of premature death and disability in the UK when Public Health England is dissolved.
Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.
The Biosmart project aims to reduce the food that is thrown away, developing biobased compostable or recyclable packaging, including sensors to monitor food shelf-life plus functional and barrier coatings, as Dr Amaya Igartua from Fundación TEKNIKER explains.
Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.
![Figure 1 - The figure illustrates the diversity and multi-scale nature of the structures in the Galaxy. The first two lines are real astronomical images, which go from the galactic disk itself and down to the planet-forming disks. The last two lines are generated from numerical simulations and aim to understand and interpret the observations. [adapted from Facchini et al. 2025, Göller et al. 2025, Hennebelle et al. 2022, Lebreuilly et al. 2024, Molinari et al. 2016, 2025, Reissl et al. 2016]](https://www.openaccessgovernment.org/wp-content/uploads/2025/08/figure.png)
