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Building a Sustainable Future Together

IFT President Peggy Poole reflects on sustainability initiatives and the circular food system, including research by Michigan State faculty member Eva Almenar and work by the Global Food Traceability Center.
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Peggy Poole

Food Technology Magazine

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.

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Authors

  • Peggy Poole IFT President

    Peggy Poole, PhD, is IFT president, 2025–2026 (president@ift.org).
     

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