Building a Sustainable Future Together

October’s shift into autumn always reminds me that nature works in cycles. Leaves fall, enrich the soil, and make way for new growth in the spring. Nothing in nature is wasted—it all has a role in the next chapter of the cycle.

Our global food system can work the same way. By rethinking waste as a resource, we can transform what was once discarded into valuable materials for new, nutritious foods. That is the essence of circular food systems, and food scientists are at the heart of this work.

From developing upcycled ingredients to designing more efficient processes, the work many of you do every day transforms possibilities into meaningful and lasting change. But no one person, company, or sector can do it alone—it takes all of us, across disciplines and geographies, working together to make the biggest impact. At IFT, we help drive those connections by bringing together leaders in industry, academia, and government who are shaping a food system that’s better for people and the planet.

One of those leaders is Eva Almenar, a newly named IFT Fellow and professor at Michigan State University’s School of Packaging. With more than 20 years of experience in sustainable packaging, she is pioneering renewable materials made from agricultural waste and advancing edible coatings. Her work is strengthening the entire food system: helping farmers reach new markets, extending shelf life in developing countries, and ensuring consumers everywhere have access to fresh, nutritious produce.

Students are also contributing creative solutions of their own. I saw it in action at IFT FIRST this year, where Cornell University’s team earned second place in the Smart Snacks for Kids Product Development Competition with their Blueberry Brain Bar, a snack made with upcycled apple pomace from juice production. It’s a great example of turning byproducts into something both nutritious and sustainable.

By rethinking waste as a resource, we can transform what was once discarded into valuable materials for new, nutritious foods.

In this edition of Food Technology magazine, you’ll discover more of the groundbreaking work being done to secure a sustainable food future. Around the globe, members of the food science community are finding new uses for everything from vegetable peels to coffee grounds to fish skin—reducing waste, improving nutrition, and showing what’s possible when science meets imagination.

And while our community is out creating impact across the globe, we’re working alongside you—through initiatives like IFT’s Global Food Traceability Center (GFTC), which partners with industry, regulators, and NGOs to advance product tracing practices that reduce food loss and waste—an essential step toward a circular food system.

One example of this work is the GFTC’s Global Dialogue on Seafood Traceability, which addresses illegal, unreported, and unregulated fishing, a major threat to ocean sustainability. And most recently, the GFTC launched the Traceability Driver, a free open-source tool that makes it easier for companies to share data across supply chains and stay aligned with global standards.

As we move deeper into this season of change, I’m encouraged by the momentum building around sustainability—and proud that IFT, and our members, are at the forefront of this progress. The science-driven innovations happening across our community aren’t just advancing research and products; they’re reshaping how the world thinks about food and waste.

To serve as IFT’s president during this time of such impact and innovation is both humbling and energizing. I’m grateful every day to be part of a community that meets global challenges with creativity, collaboration, and scientific rigor!ft