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Nov 7, 2019: Transforming our food systems for the future, Berlin

Some say our food systems are at a breaking-point and need to be transformed. In the frame of the Berlin Science Week 2019, Springer Nature invites to a panel discussion on transforming our food systems for the future. Panelists are: Prof. Dr. Barbara Amon, ATB, Dr. Benjamin Bodirsky, PIK, and Prof. Dr. Mark Post, Maastricht University.

Food systems should be economically, socially and environmentally sustainable. Economic sustainability allows food systems to be profitable and support livelihoods. Socially sustainable food systems deliver a multitude of benefits for society. Environmentally sustainable food systems do not negatively impact the environment.

In the frame of the Berlin Science Week 2019Springer Nature invites to a panel discussion on transforming our food systems for the future – the future health of our people and our planet.

The event will feature presentations from world-class speakers on technological and social issues for future-proofing our food. In her contribution, ATB-scientist Prof. Dr. Barbara Amon will focus on animal farming for a healthy world.

The panel discussion will be moderated by Anne Mullen, the Chief Editor of Nature Food, a new online-only journal launching in January 2020. Nature Food will publish top-tier original research, reviews and comments on the theme of food, crossing the disciplines of food-related research in the natural, applied and social sciences.


 Prof. Dr. Barbara Amon, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam

Dr. Benjamin Bodirsky, Potsdam Institute for Climate Impact Research

Prof. Dr. Mark Post, Maastricht University


Nov, 7, 2019 - 5:00-8:00 p.m.


Springer Nature, Heidelberger Platz 3, 14197 Berlin

The event is free of charge. Registration is required due to the limited number of available places.

Information and registration: 

Leibniz-Institut für Agrartechnik und Bioökonomie e.V. · Max-Eyth-Allee 100 · 14469 Potsdam · Germany · Tel. +49 (0)331 5699 0 · E-mail