Food for 9 billion people in 2050
Interview with Peter Wesjohann
A study – conducted by the Justus Liebig University in Gießen on behalf of the Heinz Lohmann Foundation and published in July 2018 – revealed that, overall, Germany remains an attractive location for agricultural and food sector enterprises.
During the period from June to October 2017, the institute carried out three rounds of surveys, amounting to a total of 234 interviews with experts from the following four industries: baking, brewing, dairy, and poultry.
To the Interview
Early Bird Ticket
Prof. David Zilberman, PhD
Prof. Dr. Justus Wesseler
Dr. Simon Reitmeier
Dr. Michael Binder
Dr. Michael Binder
Global Food Summit 2019
Foodtropolis - Will Cities Shape our Perception of Food and Nature?
Milk without cows, meat without cattle and greens without soil – the agriculture of the future won’t take place in sheds or on fields, but in urban nutrition laboratories in the heart of our cities. Sounds like science fiction, but is already reality. Even in Germany.
Shrimp cultured in saltwater tanks in Munich, bug burgers from Osnabrück or tomato-fish from aquaponic-systems in Berlin, are examples for the radical change in urban food production.
„We are modern farmers. Our fields are right in the heart of the city.“ This is the credo of new, urban „farmers“; the city fishermen, the urban farmers or the urban livestock breeders. There backgrounds are not necessarily farming, but biotechnology, IT specialists or university students focusing on sustainable development goals. America ranks with 3 billion US Dollars second in investments in the biotechnology sector.
The Global Food Summit visited the FAO in Rome
The curators of the Global Food Summit, Prof. Justus Wesseler from the University of Wageningen and Stephan Becker-Sonnenschein, head and founder of the Global Food Summit, visited the FAO in Rome on the 25th of May to speak in front of more than 150 people about "Foodtropolis - Will Cities Shape our Perception of Food and Nature?".
The Future of Food – What’s Left for Agriculture?
From Prof. Justus Wesseler, University of Wageningen
The production of meat and fish from stem cells is coming closer to reality. Several companies invest in this technology (NRC). The technology looks promising and appealing. Animal meat produced without slaughtering cattle, pigs, chickens, or catch fish from the ocean avoids issues related to animal welfare and declining marine biodiversity. The environmental impacts related to animal production such as greenhouse gases emissions and disposal of manure are other potential benefits. The technologies, however, at this point time are still far from reaching the market in substantial amounts, and it is difficult to predict when this will be.
From Rooftops to Algae Pools: Orlando’s Vision for Carbon-Free Energy
This city has long been a leading tourist destination. Now, it is vying for another distinction: to be a pioneer in weaning itself from carbon-based energy.
You can see its aspirations in the thousands of ponds all over the city that collect the runoff from Central Florida’s frequent downpours. Floating solar panels rise and fall in the water, sending power to the grid.
Design the evolution yourself
A media echo from last year:
Novo-Argumente used the book "A Crack in Creation: The New Power to Control Evolution“, published by Jennifer Doundna and Samuel Sternburg, for the CRISPR debate. The book is out in stores since June.
Find the article of the two autors on Novo-Argumente.
Transplanting Edited Pig Organs Into Humans
In a striking advance that helps open the door to organ transplants from animals, researchers have created gene-edited piglets cleansed of viruses that might cause disease in humans.