Future Agrifood Systems

What are the main challenges?

How can we maximise the ‘amount’ of products from a given piece of land, to promote a shift from a fossil-based society towards society using cascading technologies.

Improved farming practices that gives higher yield of the land

Crops not only tailored for a primary product, but that are also tailored for use of the resulting by-products
‘Biotech’ processing, advanced and digitalised (precision) fermentation, biorefining and downstream processing
Production of innovative and novel foods and ingredients
Designed-in sustainability (environmental, economic, human and social).
Resilient rural communities, encourages sustainable healthy diets, increases whole value chain dynamics.

Legislators and the demands and restrictions of society
Societal sustainable farming ecosystems
Monopolies - security - vulnerability - policy decisions
Paradigm shift to perennial crops - "higher yield" of the land - products + by-products - cascading technologies - precision fermentation + biorefining
Development of a living lab

European perspective - avoid "Danish blinkers"
Shift from fossil society
Novel foods

Key characteristics of the HUB

Multi actor covering all aspects of the ecosystem of farming (and before, i.e. including crop breeding) and extending into processing, biorefining, biotech, precision fermentation, food, novel foods, and consumers
Use existing demonstration projects e.g. grass to human proteins + feed, and new demonstration projects, as ‘living labs’
Focus on circularity, including recycling nutrients back to the land and soil science.
Need of feedback loops to the other disciplines.
Keep the large HUB theme, but within the hub people can go together in subgroups for target specific aspects. Finding areas of interest. Must be interdisciplinary.