Sustainability in the food industry has many aspects, such as resource effi ciency, future protein supply, ecological footprint or nutritional issues. Topics such as side-stream use or alternative sources of protein will be the subject of projects and events. Sustainability of food production is often an argument for or against the attractiveness of food.

Ecological, social and economic dimensions are increasingly becoming one of the strongest driving forces for innovation and ultimately, consumer purchasing decisions.

Our Main Topics:

  • Alternative protein sources
  • Use of bypass flow
  • Life cycle analysis
  • Values, moral, ethic
  • Healthiness