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.
The European Commission has officially launched the EU Code of Conduct on Responsible Food Business and Marketing Practices, under its Farm to Fork Strategy.
Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.
Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, discusses the importance of training people with the right skills to work within the Swedish sustainable food industry.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?
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.
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.
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.
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.
Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.
Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.
Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.
![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)
