Improving the accessibility and security of healthy nutrition in a way that is friendly to the environment and has a low impact on our natural resources – soil, air and water – is essential for a growing global population. In a world in which we will have to feed over 9 billion people by 2050, according to the United Nations, it is crucial for politics, economy, society and science to come together and contribute to fairer, more resource efficient and more sustainable ways of producing and consuming.

The Research Alliance "Sustainable Food Production and Healthy Nutrition" was initiated in 2012 and its member institutes combine their expertise in agricultural-, natural-, life-, social- , economic and engineering sciences to focus on two major societal challenges: On the one hand, the production of healthy foods that cater to both a balanced diet as well as social, ecological, climate, and economic values (sustainability), and on the other hand to the nutritional benefits of sustainably produced foods (nutrition).

These complex topics are addressed by the Research Alliance in an interdisciplinary and transfer oriented manner: from the cell to the global economy, from producer to consumer.

Spokesperson
Prof. Reiner Brunsch
Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam
T +49 331 56 99 100
rbrunsch@atb-potsdam.de
Coordinator
Dr Vera Tekken
Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam
T +49 331 5699 854
vtekken@atb-potsdam.de