In a world where food security, sustainability, and nutrition are under increasing strain, the second World Congress of the Global Harmonization Initiative (GHI) promises to be a defining moment for the global food landscape. Set to take place in Rotterdam, the Netherlands, from June 25–27, 2025, the Congress will unite scientists, policymakers, industry leaders, and other stakeholders in a critical dialogue on the future of food systems.

The global food system is at a crossroads. With rising disparities in access to safe and nutritious food, the challenges ahead are as complex as they are urgent. The issues at stake extend beyond hunger. Unaffordable healthy diets are fueling malnutrition, while unsustainable agricultural practices threaten biodiversity, water resources, and climate stability. The Congress will provide a platform to confront these pressing issues head-on, leveraging scientific insights and technological advancements to chart a more sustainable path forward.

A Spotlight on Food Security and Emergency Preparedness

Among the pivotal discussions at the Congress will be a special session on "Food Security and Emergency Preparedness." With global conflicts, climate-induced disasters, and economic instability exacerbating food crises worldwide, this session will explore strategies to strengthen food supply resilience. Experts from around the world will delve into best practices for ensuring access to safe food in emergency situations, addressing food waste reduction, and developing crisis-responsive supply chains that can adapt to an unpredictable future.

Sustainable Food Systems: Beyond Rhetoric

Sustainability is more than just a buzzword.¹ It embodies a multifaceted and essential concept that demands concrete action to tackle environmental and social challenges. Rather than serving as a superficial label for appearing eco-conscious, it represents a profound transformation in business strategies, consumer choices, and societal values, all geared toward preserving a thriving planet for future generations. It is the foundation of a future-proof food system. 

Sessions on this topic will cover everything from regenerative agriculture to food waste management and the role of alternative proteins in reducing environmental impact. Discussions will challenge current food production methods and examine innovations in plant-based proteins, lab-grown meats, and even edible insects as viable solutions to meet growing protein demand without exacerbating climate change.

Consumer Perception and Sensory Science: The Keys to Adoption

No food system transformation can succeed without consumer acceptance.² Sensory science and consumer perception will play a crucial role in shaping the food of the future. How do consumers perceive alternative proteins? What drives acceptance of novel food technologies? These questions will be explored, providing insights into overcoming resistance to change and ensuring that sustainable food innovations align with consumer expectations.

Traditional Foods and Food Security in Africa

One of the Congress' most anticipated sessions will focus on traditional food systems in Africa and their role in food security. As many African communities continue to rely on indigenous crops and heritage farming practices, this session will highlight their significance in preserving biodiversity, supporting local economies, and improving nutrition. Experts will examine how traditional knowledge can be integrated into modern food policies to strengthen food resilience across the African continent.

Health, Nutrition, and the Gut Microbiome

The intersection of food and health will take center stage, with sessions dedicated to functional foods, gut microbiota, and personalized nutrition. With growing evidence linking diet to chronic diseases, discussions will focus on how food can be harnessed as medicine, promoting not just nourishment but also overall well-being. Functional foods fortified with probiotics, prebiotics, and bioactive compounds will be explored as solutions to global health challenges.

Food Ethics, Religion, and Legislation

Ethical considerations in food production and consumption are becoming increasingly complex. From debates on food labeling and transparency to the role of religious dietary laws in shaping food markets, the Congress will provide a space for examining these critical intersections. Additionally, legal frameworks surrounding food safety and harmonization efforts across borders will be scrutinized, with a focus on how regulatory alignment can facilitate safer and fairer food trade worldwide.

From Concept to Practice: Hygienic Design for Safer Food Production

A crucial pre-conference workshop organized by the European Hygienic Engineering and Design Group (EHEDG) on June 24 will address the critical role of hygienic design in optimizing food production. With contamination risks posing significant threats to food safety, the workshop will explore how improved engineering solutions can enhance compliance, efficiency, and overall product quality.

Beyond the Conference: Innovation in Action

For those eager to witness cutting-edge food innovation firsthand, the Congress will offer an exclusive bus tour to Unilever's Global Foods Innovation Center, The Hive, in Wageningen. This visit will provide participants with a behind-the-scenes look at how one of the world's leading food companies is shaping the future of sustainable and nutritious food production.

Shaping the Future Together

As the world grapples with unprecedented food challenges, with a total of 1.9 million people globally in the grips of catastrophic hunger³ and with undernourished individuals in Africa surged by 57 million,⁴ the GHI Congress will serve as a crucial forum for knowledge-sharing and collaboration. By bringing together experts from diverse disciplines, the event aims to bridge gaps in policy, research, and industry practices to build a more secure, sustainable, and equitable food future.

For those who care about the future of food—whether researchers, policymakers, or industry leaders—the GHI World Congress is an opportunity to discuss solutions and be part of their implementation. The stakes have never been higher, and the time for action is now.

Author

Diana Bogueva, Ph.D. is the President of the Global Harmonization Initiative (GHI), which will hold its second GHI World Congress in June 2025 in Rotterdam, the Netherlands. She is also a Research Fellow at Curtin University working on an ARC grant investigating the health and environmental impacts of Australian Food and Agricultural policies. She holds a Ph.D. in Food Sustainability from Curtin University.

References

1. Ioannou, I. and E. Broomfield. "Sustainability: from buzzwords to business strategy." London Business School. October 20, 2021. https://www.london.edu/think/sus-sustainability-from-buzzwords-to-business-strategy
2. Bogueva, D., Ed. Consumer Perceptions and Food. Springer, 2024.
3. World Food Programme. "A Global Food Crisis." 2025. https://www.wfp.org/global-hunger-crisis#:~:text=The%20scale%20of%20the%20current,on%20the%20brink%20of%20famine.
4. Afrikan Frontier. "Africa Grapples with Unprecedented Food Crisis as Climate Change and Global Events Intensify Hunger." December 14, 2023. https://afrikanfrontier.com/news/africa-grapples-with-unprecedented-food-crisis-as-climate-change-and-global-events-intensify-hunger/.