From Safety to Sustainability: Shaping the Next Era of Food Science

This editorial examines the shift of the primary focus in food science from the historically dominant paradigms of “Food Safety” and “Food Security” towards “Safe and Sustainable Food Systems” in response to changing global dynamics and crises. The 20th century, shaped by achievements such as the Green Revolution and Hazard Analysis and Critical Control Points (HACCP), focused on producing plentiful and safe food, but has reached its ecological limits due to intensive use of resources and environmental costs. Today, global supply chains, the climate crisis (with food systems being a major contributor to greenhouse gas emissions), resource constraints, and consumer awareness (food waste, animal welfare, ethical demands) are pushing this discipline toward a “sustainability” focus. Food safety and sustainability are now inseparable disciplines; climate change alters food safety risk maps, and food waste is now recognized as a fundamental safety issue. The future of food science aims to develop ethical and sustainable production processes. Areas of solution include Digitalization and Resource Efficiency (Precision Agriculture, Vertical Farming), The Protein Revolution and Alternative Sources (Plant-Based Foods, Cellular Agriculture, Insects), and Circular Economy and Waste Management (Upcycling, Bio-Packaging). Success requires a systemic transformation covering the entire food system (agriculture, processing, distribution, consumption, waste management) and the holistic consideration of planetary health and human nutrition under the “One Health” approach. Sustainability (meeting the needs of the present without compromising the ability of future generations to meet their own needs) has become the primary priority of food science.