Environmental challenges, overpopulation and competition for natural resources are making it increasingly difficult to sustainably satisfy current, let alone future, demand for the basic human needs of food and water. How can we provide a growing population with healthy food produced in a way that does not harm the environment? How can different actors in the alimentary value chain work together to shift towards more sustainable practices?
PANEL DISCUSSION: The Food Transition
INNOVATORS IN FOCUS (Startup Case Study)