Professor Hanna Tuomisto, a leading expert in sustainable food systems at the University of Helsinki, will explore the future of food production and its environmental impact.

With extensive research in sustainable farming systems, carbon footprint, cellular agricultural and novel foods, she examines how innovative food technologies can contribute to a more sustainable and resilient food system.

In this lecture, she will discuss the challenges of estimating the environmental footprint of novel food technologies, including cultured meat, and how these assessments shape sustainability discussions. Her lecture will highlight key factors influencing food system transitions, such as land use, resource efficiency, and climate impact.

Attendees will gain insights into the complexities of evaluating sustainable food production.