The 9th CS3
Chemistry for Sustainable Food:
Challenges and Perspectives

CS3

CHEMICAL SCIENCES
AND SOCIETY SUMMITWhite Paper
Tokyo Japan
September 2023

The 9th CS3
CHEMICAL SCIENCES AND SOCIETY SUMMIT
September 19–21, 2023; Tokyo, JapanORGANIZATIONS
Chemical Society / Funding Agency
China
The Chinese Chemical Society (CCS)The National Science Foundation of China (NSFC)
Germany
The German Chemical Society (GDCh)
The German Research Foundation (DFG)U. K.
The Royal Society of Chemistry (RSC)The UK Engineering and Physical Sciences Research Council (EPSRC)
U. S. A.
The American Chemical Society (ACS)Japan
The Chemical Society of Japan (CSJ)The Japan Science and Technology Agency (JST)White Paper Production
Text byRader Jensen, PhD
Kazuhiro Chiba, Professor, PhD
Edited by
Emiko Sakurada, CSJ Deputy Director
Mitsuo Sawamoto, Professor, PhD
Copyright ©2024
The Chemical Society of JapanThe Japan Science and Technology Agency
withAll the 2023 CS3 Organizations (as listed above)Table of Contents

Executive Summary ..................................................................................... 7
Introduction .............................................................................................. 9
Chemistry for Revolutionary Food Engineering .................................................. 10
Food Processing ........................................................................................... 11
Novel Potato Processing ............................................................................... 11
Whole Bean Tofu ........................................................................................ 11
Fungal fermentation.................................................................................... 11
Aquaculture .............................................................................................. 11
Sustainable Breeding ................................................................................... 11

Chemistry for Sustainable Food Production ...................................................... 12
Circular and Sustainable Chemistry for Food Sustainability ....................................... 13
Transition to a more Circular Economy .............................................................. 13
Food Waste and Food Loss .............................................................................. 13
Utilisation of Unavoidable Food Waste ............................................................... 14
Waste to Energy Conversion............................................................................ 14
Packaging ................................................................................................... 15
Soil and Soil Health ....................................................................................... 15

Landscape View ........................................................................................ 17
Public Perception and Overall Trends ............................................................. 18
Recommendations ..................................................................................... 19
References............................................................................................... 21

The 9th CS3
Chemistry for Sustainable Food:
Challenges and Perspectives
Held every two years, the Chemical Sciences and Society Summit (CS3)gathers some of the foremost chemists from around the world and challenges themto propose meaningful approaches to address the most pressing issues facing
society in the areas of health, food, energy, and the environment. Most importantly,
as its name implies, the CS3 has arisen from the global chemical sciences
community, with a self-imposed challenge: identify what and how the chemical
sciences should actively commit to these imminent issues. Differing fromconventional international meetings, the CS3 is uniquely designed in that theparticipants from each member country represent both a leading chemical society
and a relevant funding agency. The event is conducted in a highly constructive
format, and is rotated on each occasion among the participating countries. Each
CS3 issues a white paper that summarizes the discussion and presents viable andimplementable solutions to the general public and governments around the globe.
The CS3 initiative is a collaboration between the Chinese Chemical Society(CCS), the German Chemical Society (GDCh), the Chemical Society of Japan (CSJ),
the Royal Society of Chemistry (RSC) and the American Chemical Society (ACS).
The symposia are supported by the National Science Foundation of China (NSFC),
the German Research Foundation (DFG), the Japan Science and Technology Agency(JST) [previously by the Japan Society for the Promotion of Science (JSPS)], and the
UK Engineering and Physical Sciences Research Council (EPSRC).
Entitled “Chemistry for Sustainable Food: Challenges and Perspectives”,
the ninth CS3 focused on global food instability and was jointly hosted by theJapanese members, CSJ and JST, with Professor Kazuhiro Chiba, President of Tokyo
University of Agriculture and Technology, as Meeting Chair; local funding by JST;and meeting logistics managed by CSJ.
The in-person meeting took place on September 19–21, 2023, at the CSJ
Headquarters in Tokyo, to explore the role of chemistry in delivering food security
and sustainability. Scientists representing the participating societies and agencies
worked together to identify and clarify the roles chemistry plays in foodproduction, and to address meaningful ways in which the chemical sciences cancontribute to building a more secure, sustainable global food system.

－4－

The 2023 CS3 “Chemistry for Sustainable Food: Challenges and Perspectives”
was aimed at defining and proposing the missions of the world chemical science
community, including chemical societies and funding agencies, for sustainable
food, which is definitely among the most serious, eminent, and challenging issues
in the world, perhaps rivalling energy security and climate changes: We humans
could survive without abundant energy but we could not without sufficient food;according to the UNESCO, currently over 800 million people are on the brink ofstarvation.
Focusing on the roles of chemical sciences and technology, in particular, the
9th CS3 consisted of three sessions:
Session 1: Chemistry for Revolutionary Food Engineering
Robust and Resistant Crops
Engineered Livestock and Seafood
Synthetic Food
Session 2: Chemistry for Sustainable Food Production
Food Factory and Smart Agriculture
Novel Food-Processing
Alternative New Food
Session 3: Circular and Sustainable Chemistry for Food Sustainability
Circular Chemistry for Nitrogen and Phosphorous
Chemistry for Water Sustainability
Environmentally Friendly Agrochemicals
Food Packaging, Monitoring, and Recycling
Several countries have initiated major discussions on the role(s) of
chemistry for food sustainability, and some have started research anddevelopment projects to deepen the discussion by proposing the above-mentioned
issues. In 2023, for example, the American Chemical Society published a special
issue entitled "More Food, Less Chemicals" [Chem. & Eng. News 2023, 101, 28 ff(#15, May 8)]. It argues for the development and spread of food production
technologies with less environmental impact, moving away from conventional
food production methods that rely on the functions of chemical pesticides andfertilizers. In Japan, the Moonshot R&D project led by the Cabinet Office started in
2020, and the fifth of its nine goals is "Creation of an industry that enables
sustainable global food supply”. The technological basis of the project significantly
involves chemistry and chemical sciences, directed to, for example, a reduction in
the use of chemical pesticides and fertilizers and to the development of innovativetechnologies for processing, preservation, packaging, and transportation, so as toachieve a significant reduction in food losses, among many others.

－5－As emphasized in this CS3, the importance of the role of chemistry inaddressing food sustainability must be recognized once again: Food is truly an
accumulation of chemical compounds, and it is essential to view food as a
substance from the perspective of its production through biological andbiochemical processes until it reaches the human palate. In these processes,
various substances move through the soil, rivers, oceans, atmosphere, biosphere,
etc., undergoing chemical changes. To comprehensively understand theseprocesses and a sustainable food supply from a chemistry viewpoint is an ultimate,unavoidable challenge to pioneer the next era.
This White Paper summarises the discussion and the proposals formulated
in the summit, hopefully to provide convincing arguments directed to not only thechemical science community but global governments, industry, and the generalpublic.

The above mural depicting agricultural workers was painted by Carl Morris in 1942 and installed in
the United States Post Office in Eugene, Oregon.

－6－Executive Summary
Food production has increased
dramatically since the beginning of recorded
history. The expansion of agriculture has beena result of not only increased cultivation, butalso increased understanding of agriculture
and the development of technology, from thewheel through to artificial intelligence. Early
advances
resultedfrommacroscaleobservation and experimentation. Irrigation,
crop rotation, incorporating manure and otherorganic by-products as soil enhancers, andselective breeding were relatively earlytechnological achievements. In the twentiethcentury, mineral-based soil enhancers,synthetic pesticides and herbicides, andmechanisation became incorporated into
agricultural practices to the point of
becoming indispensable. These advances have
not occurred without economic environmental
and social costs. Fossil-sourced energy
requirements have become exceedingly high,and ecological disruption has become
increasingly widespread. In many important
agricultural regions, irrigation has become
dependent on subterranean aquifers, which
are being exploited at an unsustainable rate,and if they collapse will not be recoverable.
Climate change is creating less predictable
weather and seasonal changes, as well as
impacting the availability and quality of fresh
water.
Demand for higher agricultural
production has been driven by the increase in
human population. This increase has
accelerated significantly over the past
century, with a four-fold increase inpopulation since the 1940s. These two trendsof human population rise and demand for foodare inextricably linked. According to theUnited Nations, the world population (8billion in 2023) is projected to increase by
about 20% by 2050 and an additional 10% by
2100. An often-posed question is “How canthis growing population be fed?” however, aperhaps more rational question is “Will thisgrowthcontinue
without
productivity
improvements in agriculture?” Human
population growth predictions are dependent
on the availability of food. Although foodproduction has to date increased in line withdemand, system limits are being approached,planetary boundaries have reached a tipping

point and some possibly already exceeded.
And despite steadily increasing foodproduction, hunger, malnutrition, and foodinsecurity
haveremained
stubbornly
persistent. In the current era, hunger andmalnutrition are to a large degree related toaccess to food and distribution issues; that is
to say, they are socioeconomic andgeopolitical issues. Yet chemistry andtechnology can contribute to improving foodsecurity in many ways. Whether a challenge isaddressed by frontier technology or bytraditional
practices,
gaining
greaterunderstanding of the food system on achemical basis can provide important
guidelines and options for approaching foodsecurity.
Food systems-related research isextensive and ongoing in academia, industry,and government. The range of academic andpolicy fields is broad and ranges from narrowly
focused pure research to large scale applied
development. New processes and novel foods
that more efficiently use water, energy, andother resources as well as present a smaller
environmental
footprint
arebeing
conceptualised and developed. In addition toincreasing food supply stability andsustainability, improving nutrient profile andproviding novel food that will appeal toconsumer taste are high priorities. Developing
circular or regenerative rather than linear
production systems that cycle by-products
back into the production stream where thematerials are biotransformed by microbes(including fungi), or other organisms is a very
promising research area. Utilisation of byproduct streams as feed stocks has long been
employed and development and nuancing of
this practice is ongoing. Highly specific gene
editing has facilitated remarkable expansionof understanding of chemical biology andsubsequently contributed to agricultural
technology. Exploring microbiomes in soil andwater, studying their interactions anddeveloping new analytic techniques to probethese complex natural systems are areas ofgreat importance. And critically, systems
thinking is becoming an important element inresearch and development and ensuring that
innovations are socially acceptable andinclusive offering opportunities for all global－7－communities. A number of recommendations
have arisen from this summit. These
recommendations aim to provide nutritious
food for all, healthier sustainable eating, newand connected supply chains, food security
and sustainability, and reduced waste in thefood system. It is highly stressed, in thereport, that food production must be viewed
as dynamic, complex and at times vulnerable
and the presented recommendations in thisreport should be viewed as interacting
elements within a cyclical food system. Soil
health is a critical element to agriculture, andcontinuing research into soil microbiomes andsymbiotic interactions between plants andother soil organisms should be strongly
supported. Biological and mineral processes insoil play important roles in the nitrogen andphosphorus cycles, as well as the carbon
cycle, and greater understanding of theseprocesses is highly relevant to addressing
climate change. The connection between soil
health and human health is strong. Nutrient
loss through food loss and food waste needs tobe urgently considered. Research addressing
food loss, such as improving preservation andpackaging should be encouraged, as well as
continued development of approaches toutilising by-products and food waste as
resources(seeforexamplehttps://www.bbc.co.uk/news/business67548961) or commodities. Efforts toward
greater understanding of human nutrition andways of improving nutrient profiles should bestrongly encouraged. The role and degree ofanimal agriculture in nutritious and affordable
diets should be considered from an objective,
systems level view considering nutrition, how
and where livestock is raised, and the multiple
roles played by animals in the food system.
Objective, systems level analysis of other,
non-animal food sources and emergent novel
sources is necessary as well. Public perceptionof chemistry, technology, and agriculture
should not be disregarded. Improved
communication and expansion of systems
thinking in education are vital. And perhaps
most importantly, growers, processors, andconsumers must be involved in the
deliberations on the future focus of the foodsystem.

－8－

Introduction“Earth provides enough to satisfy every man’sneeds, but not every man’s greed.”‐have allowed the human population to increase
to over 8 billion people, a four-fold increaseover the last 80 years.

―Mahatma Gandhi
Food is a primary need. We may needwarm clothing in cold weather and we may need
medical care when we are ill, but our lives
unambiguously depend on a steady supply ofhealthy and nutritious food from conception todeath. We humans arose as communal huntergatherers, and as such we thrived. Yet it was
the development of stationary agriculture thatmade the formation of villages, towns, cities,
and great civilisations possible, and indeed, it
was stationary agriculture that initiated the

Despite the steady advance of human
agriculture and increased food production,
hungerremains
stubbornly
persistent.
According to a UN FAO report, about 9% of the
global population was undernourished in 2022,
while at the same time obesity was equally
prevalent. It is reported that between 691 and783 million people globally faced hunger in
2022,
and
this
level
of
chronic
undernourishment is expected to continue
through the decade. Furthermore, an estimated22.3 percent of children under five years old
were stunted, 6.8 percent wasted, and 5.6

genesis of human civilisation. The efficient,reliable production, storage, and processing offood facilitated the division of labour, allowing
civilisation to flourish. As understanding ofagriculture grew, production increased, andwith it, human population. Practices such as
irrigation, crop rotation, and selective breeding
were followed by mechanisation, industrially
produced fertilisers, and chemical pesticides
and medicines and vaccines for livestock.
Improvements in processing and preservation
led to greater shelf life and safety, improving
food security. These combined developments

percent
overweightgloballyin2022.
Affordability is reported to be a critical factor
in determining nutritional status and foodsecurity. Food security is critically important
for achieving the first three Sustainable
Development Goals (SDGs) outlined by theUnited Nations in 2015: no poverty, zero
hunger, and good health and well-being. The
Sustainable Development Goals Report 2023
reveals the persistent nature of hunger.
According to this report, more than 600 million
people globally are expected to face hunger in
2030, largely due to affordability relative to－9－incomes. It is also estimated that 1 in 3 people
worldwide experience moderate to severe foodinsecurity. Furthermore, it is revealed thatmalnutrition persists worldwide.
Viewed on a global scale, food security
at present is largely an issue of distribution,that is to say, it is largely an issue of logistics
and economics. However, environmental
constraints are becoming increasingly apparent.
Numerous agricultural regions currently rely
heavily on subterranean aquifers that are being

rapidly depleted and once collapsed, will be
unrecoverable. Precipitation is becoming lesspredictable, which results in less predictable
crop yields. And increasing aggregate
atmospheric temperatures are disrupting
agricultural production as well. Furthermore,
the environmental impact of large-scaleindustrial farming is becoming increasingly acause for concern.
On September 19-22, 2023, the 9th
Chemical Sciences and Society Summit was heldin Tokyo, Japan, and attended by leading
scientists representing chemical societies fromJapan, China, Germany, the United Kingdom,
and the United States of America. The theme
was Chemistry for Sustainable Food: Challenges
and Perspective. The content was divided into
the following sub-topics: 1. Chemistry for
Revolutionary Food Engineering, 2. Chemistry

for Sustainable Food Production, and 3. CircularandSustainable
Chemistryfor
Food
Sustainability. The goal of this summit was topresent current research related to food andfood production, and to discuss ways in which
the chemical sciences can contribute toaddressing food security, hunger, and nutrition.

Chemistry for Revolutionary Food Engineering
Scientificinvestigation

relatedtoagriculture, food processing, and nutrition is－10－extensive in academia, industry, and the
public sector. The scale of research activities
ranges from molecular level investigations on
a laboratory workbench to industrial scaleengineering projects and from the study ofsymbiotic interactions between roots andmicrobes to exploration of entire supply
chains from farm to fork. The range of topics
is too broad to cover here, but a few of theresearch areas presented at the 9th Chemical
Sciences and Society Summit are briefly
introduced below.

Food Processing
Novel Potato Processing
China leads global potato production withalmost 100 million tonnes grown annually. To
address storage challenges, Chinese researchers
have developed a dry, rice-like form of
potatoes, offering a cheaper, nutritious
alternative. The process is energy and waterefficient, with optimised waste management.

Potato starch production, totalling 6 million
tonnes annually, generates substantial byproducts which if not utilised can end up as
waste. Research on utilising these by-products
includes, extracting protein from potato juice,
repurposing solids as animal feed, and using
wastewater for irrigation.

Whole Bean Tofu
Traditional tofu production createssoybean curd residue, which currently is either
discarded or fed to livestock, causing
environmental issues and nutrient loss. An
alternative process discussed reduces residues,

boosts yield, and produces 500 grams of tofu
from the same raw material that yields 350
grams traditionally. The resulting tofu is more
nutritious
whilemaintaining
traditional
characteristics that consumers look for.

Fungal fermentation
Many by-products of food production are
either not digestible by or are unpalatable tohumans, and are either used as livestock(animal) feed, or are simply discarded as waste.
One approach to novel utilisation of agricultural
by-products is application of fungi. Unlike
animals or plants, fungi are able to digest lignin.
Palm husks are a major by-product of palm oil
production, and currently are burned as waste,having a significant environmental impact.
Recent studies in Germany have shown that
palm husks can be used as a substrate for fungi.
The fungal material produced is not directly
useful as food for humans or livestock, but issuitable for black soldier fly larvae. The
resulting larvae or adult flies can then be used
as a nutrient source for feed for poultry or inaquaculture.

Aquaculture
Shrimp is a major source of protein andcultured shrimp dominates the market. This isparticularly true in South Asia. The quality andyield are highly dependent on water salinity andalkalinity, as well as feed source. Microbiota
also play a significant role. System-scale

understanding on a molecular level andimproved metabolite analysis in aquaculture
can help improve efficiency and sustainability.
This applies generally across aquaculture
irrespective of species. This approach can beapplied to other agricultural systems too.

Sustainable Breeding
to give desirable traits. In the twentiethcentury, genetic modification was first
directly induced through exposure to ionizing
radiation or chemical modification giving
random, uncontrolled mutations. As theunderstanding of chemical biology andgenetics increased, more controlled andselective approaches could be used andorganism modification was accomplished bygene integration using recombinant DNA
technologies. Improvements in the precision

Genetic modification is a topic that
attracts considerable attention, however,
exploiting genetic variation in crops andlivestock by humans is as old as stationary
agriculture itself. Humans have for millennia
chosen organisms with desired characteristics
and through selective breeding producing
modified organisms. Sweet oranges, Cornish
game hens, Fuji apples, and Haas avocados all
arose through a combination of favourable
mutations using traditional breeding practices－11－

of gene editing were accomplished around theturn of the 20th century with the advent of
CRISPR CAS9-assisted gene-editing, whichhelps facilitate precise targeting andrecognition of nucleic acid base pairs, often
producing single mutations identical tomutations that could arise through naturalprocesses. (CRISPR: Clustered RegularlyInterspaced Short Palindromic Repeats; CAS9:CRISPR Associated Nuclease No 9) Genetic
modification, whether through traditional

selective breeding or through target directed
genome editing, has great potential to provide
food crops with characteristics such as
improved resistance to insects and disease,increased heat and drought tolerance,increased yield, improved nutritional profiles,
and longer shelf-life. Public perception,
however, must be considered and effective
communication and inclusive, deliberative
processes are essential.

Chemistry for Sustainable Food Production
Chemistry has played a vital role in foodproduction since the very beginning of human
agriculture, although it has not been the
explicit subject of policy until relatively
recently. Any life form or process can be
described in chemical terms and thus, growing
a plant, cultivating a fungus, or raising an
animal can be considered as facilitating achemical process. Observing that seeds placedin soil at a certain time and under certain
conditions result in a sprouting plant ischemistry in action. Reflecting that cabbage,
when shredded, salted, and placed in a sealedcontainer gives sauerkraut or kimchi is an
example of a chemical reaction, even if we areunaware of the exact chemical andmicrobiological details of the process. Crop
rotation to improve yield, selective breeding ofplants and animals to increase desirable traits,
malting grain to give sweetness, fermenting
sugar to ethanol, distilling spirits to concentrateethanol, and making yoghurt to improvestorability and nutrition all can be understoodas chemistry. Thus, humans have been making
chemical discoveries in food and agriculture andapplying this knowledge, for thousands of years.
Although unaware of the detailed processes ona microbiological or molecular level until thelast few centuries, on a macro scale ourunderstanding of how we can produce food has
been rather remarkable.

The preparation of kimchi is an example of chemistry infood production that came about without awareness of
the underlying processes. Image from Wikimedia
Commons.

Unfortunately, humans have often
failed to understand the unintentional impactsof agricultural practices in a systems context.
We rather often view the field or the pasture as
an isolated unit without considering its place inthe entire landscape. This is not surprising;
immediate results focus attention and carry
behavioural weight. When human populations
were relatively small, the impact of clearing
land for food production, contemporary issues
such as the effect of agricultural runoff (diffuse
pollution), the effect of fertilizer application,
biological or mineral, and the impact of animal
agriculture fell within the capacity of thesurrounding
environment
tomaintainenvironmental
andecologicalbalance.
Agricultural practices and the surrounding
environmental systems had the capacity to coevolve in a dynamic equilibrium. Indeed, entire
species, such as maize and domestic fowl
evolved with human agriculture, as did local
ecosystems that were surrounding farms andfarming communities. As human populations
grew, however, the impact of agriculture also
increased, often dramatically. In the last two
centuries, countless species have been
decimated or become extinct because humans
either destroyed their habitat or did not see
them as economically or culturally important.
The environmental impact of mineral fertiliser
and synthetic pesticides has also been
substantial. Reliable, high crop yields have beenachieved, greatly improving food security andhuman welfare, yet at the same time, excessive
or incorrect use of agrochemicals has often
resulted in negative impacts on theenvironment as well as human health. (see forexamplehttps://www.europol.europa.eu/mediapress/newsroom/news/2-040-tonnes-of-illegalpesticides-seized-and-21-suspects-arrested-inglobal-operation) This has also been the casewith the use of veterinary (and human)
pharmaceuticals with concerns over residues in－12－foods,antimicrobial
resistanceandcontamination of river systems. Thus, the great
contribution of scientific approaches toagriculture should be acknowledged, but at thesame time, learning from past unintended

consequences and embedding system-wide
thinking as we go forward are vital.

Circular and Sustainable Chemistry for Food Sustainability
Transition to a more Circular Economy
The global economy is dominated bylinear economic thinking. A linear economic
system requires a continuous stream of input todeliver the required outputs and assumes
limitless resources and limitless room forcontinued growth and expansion. The
associated markets focus on the outputs thatthe market is prepared to pay for with theconsequence that negative externalities such as
deforestation, water pollution, or greenhousegas emissions are not accounted for in theeconomic model. Dominated by short-term
thinking, this can result in inefficient use ofresources and excessive production of waste.
Circular economic thinking, however, considers
interactions at micro-, meso-, and macro levels,and results in more effective use and reuse ofresources, minimising impact, but potentiallylimiting growth potential. Transition to a morecircular economy will be critical if worsening
environmental and geopolitical instability is to
be avoided.

J. Braybrook. Presented at the 9th CS3.*1

Food Waste and Food Loss
The definition of food waste and foodloss varies somewhat depending on the defining
organisation, institution, or agency, but broadly
speaking, food loss occurs along the production
chain while food waste occurs at the retail andpost-retail stage. According to the UN FAO, 14
percent of food is lost prior to retail, while anadditional 17 percent is lost at retail andconsumer levels. Some of this loss is avoidable,
such as spoilage due to insufficient packaging or
storage. Much of this is unavoidable, that is tosay, a portion of the food may be unpalatable
or indigestible to humans, for example, citrus
peels or walnut shells (see earlier section). The
highest priority should be given to maintaining
the viability for edible food to remain as asource of human food. (see related;
https://www.food.gov.uk/research/behaviourand-perception/the-creation-of-food-waste)
Technical and structural improvements,
such as improved storage, processing andpackaging, and using cultivars more resistant tospoilage would reduce food loss. Understanding
signaling pathways involved in ripening has
already led to significant advances in foodpreservation. For example, sensors for ethylene(ethene) and catalysts for ethylene (ethene)
scavenging have enhanced the degree of control

over fruit ripening. Discarded food can of course
be composted, but more effective utilisation of
the nutritional content or chemical complexity
would be desirable and is often possible. Foodby-products unsuitable for humans have long
been utilised as feed for livestock, and this canbe further developed. Agricultural by-products
and unused food can be a rich source of valueadded chemicals as well. Colours, waxes, oils,
sugars, and flavonoids can be extracted fromnumerous agricultural by-products using
biorefining techniques. Waste that is unsuitablefor human or animal consumption can also be
used to generate fuel.

Compostable waste bin. Image from Wikimedia
Commons.

－13－

Utilisation of Unavoidable Food Waste
Primary and secondary processing of foodyields significant amounts of unavoidable foodwaste estimated at 30-35% by weight. If
allowed to decay then the material
contributes to greenhouse emissions but also
is a loss of valuable nutritional resource.
Unavoidable food waste e.g. the parts ofplants that cannot be digested by humans or
animals, can be considered as Nature’s
periodic table of structure, form and function,
as it is rich in an array of chemicals andmaterials that can be utilised. For example,
global orange production is about 70 million
tonnes annually, and of this about 30 million
tonnes goes into juice. The rest, the residue,
is rich in cellulose, hemicellulose, pectin,
flavonoids and terpenes. For example,
limonene is an important commodity terpene
for use in flavours and fragrances as well as a
useful chiral building block for fine chemical

synthesis.
Pectin is a useful commodity, rheology
modifier or thickening agent used in many
food applications beyond just making jam.
Industrially, pectin is extracted using heat andhydrochloric acid which generates significant
volumesofaqueousacidicwaste.
Recent studies in the United Kingdom havedemonstrated an acid-free microwave process
relying on the natural acidity of the citrus
residue and operating at lower temperatures
for the production of pectin in addition to
extraction of essential oils, antioxidants anddefibrillated celluloses within the context of azero-waste biorefinery. These approaches
should be applicable to treatment of otherunavoidable food waste streams, such as pits,
seeds, peels, and rinds.

Waste to Energy Conversion
Food waste can be converted to usableenergy in a number of ways. It can be directly
converted to heat through traditional biomassburning typically used for cooking and heating
purposes. Advanced technologies can convert
food waste to more conveniently used biofuels
through pyrolysis by heating under anaerobic
conditions. This process can be used toprovide solid fuel (biochar), similar to
charcoal, liquid fuel (bio-oil), similar to heavy
petroleum, or syngas (biogas), which can beused to prepare liquid hydrocarbon fuels or
chemical feedstocks on an industrial scale via

Fischer-Tropsch chemistry. Biomass can also
be converted directly to usable thermalenergy by high temperature gasification.
Anaerobic decomposition by microorganisms
can convert biomass to (bio)methane, whichthen can be used as a fuel or as a chemical
feedstock. This can also be applied to manure.
Carbohydrates can be converted to bioethanoland biobutanol through fermentation, andlipids can be converted to biodiesel andrelated fuels. These technologies are also welldeveloped on a commercial scale.

Biogas plant. Image from Wikimedia Commons.

－14－

Packaging
Food packaging plays a vital role in
reducing food loss and food waste, yet it alsopresents a number of environmental problems.
Food contact packaging must also be incompliance with food contact materials
legislation to prevent chemical migration into
the food. Reusable packaging can be effective,
efficient, and have a minimal environmental
impact if food is consumed locally, but canpresent a significant logistics and energy burden
if transported long distances. Durable packaging
may not be biodegradable, and modern
containers often use composite materials andlaminants that are difficult to recycle. Pollution
from discarded food packaging has become amajor environmental problem, and nanoplastics
and microplastics have become ubiquitous in
the environment. Biodegradable packaging,
however,may
notprovidesufficient
preservation protection for the contents, andmay incur other environmental burdens
resulting from the manufacturing requirements
and raw material sourcing. (see related(https://www.food.gov.uk/research/behaviour-and-perception/the-creation-of-food-waste))
Ideally, to minimise environmental impact foodpackaging would be edible or at least easily
compostable. Edible films and coatings for foodare one example of where chemistry is being
applied to deliver effective solutions.
Inclusion of antioxidants and otherpreservatives has been long established in foodpackaging. Butylated hydroxytoluene (BHT) andbutylated hydroxyanisole (BHA) have beeneffective antioxidants in food and packaging formany decades. As an alternative, biologically
based, degradable antioxidants, preservatives,and disinfectants can potentially be developed.
Additionally, active and intelligent packaging
systems can utilise sensors that monitor
biochemical reactions and visually indicate thefreshness or safety status of the contents.
Intelligent packaging solutions using sensors
could allow real-time evaluation of food quality
without the need for special equipment orprocesses and would reduce reliance on static
rather than agile duration date coding.
Chemistry and packaging technology cancontribute greatly to both creating novel
packaging materials and improving traditional
packaging systems to reduce food and packaging
waste.

Soil and Soil Health
Soil is a mixture of inorganic and organic
solids, liquids, and gases, and is a major
component of the terrestrial ecosystem. Soil isa major reservoir in the carbon, nitrogen, andphosphorus cycles and soil health is critical for
healthy agriculture. Advances in botany,
entomology, microbiology, and chemistry havegreatly improved understanding of soil ecology
and subsequently improved understanding ofagronomy, yet many aspects of soil health andfunction remain to be discovered. This isparticularly true for our understanding of soil
microbiomes. The relationship between plants
and soil microbes is being actively studied on
many levels. Investigation on the organism level
as well as soil analysis based on metabolites,
influence of pH, and biological profile is also
progressing. The microbiome plays importantroles in carbon dioxide, nitrous oxide, andmethane generation, a concern in terms of the
global warming potential (GWP) of greenhousegases as well as in the carbon, nitrogen, andphosphorus cycles. Greater understanding ofsoil ecology could lead to more efficient,sustainable fertilisers and soil enhancers as well
as reduced greenhouse gas emissions from soil
and plant activity and improved nitrogen use

efficiency,
carbonsequestration
andmineralization. Improved utilisation andreduced leaching of inorganic nitrogen andphosphorus is highly desirable.
Multiomics analysis allows a shift from study ofa single interaction between one plant and one
microbe to integrated study of interconnections
between a plant and a microbial community ina natural environment.
Planetary boundaries and capacity
limits of the carbon, nitrogen, and phosphorus
cycles must be recognised, and the effect ofMulti-omics Analysis of Agroecosystems－15－

Y. Ichihashi. Presented at the 9th CS3.

human activity on these systems morethoroughly understood. The environmental
effect of industrial scale use of these naturalelements, in agriculture and more widely, both
extracting them as resources and discharging
them after use has not been trivial. The same
could be said for the efficacy of use of fresh
water resources. Furthermore, application ofsynthetic chemicals in agriculture has also
impacted the environment. Historical use ofchemical pesticides and herbicides like DDT and
2,4-D have also led to non-trivial consequences
and understandable public distrust. Urban andindustrial pollution has also impacted on theenvironment and is a source of concern inagricultural areas especially where they lead todegradation of soils. These chemicals include‘forever chemicals’ such as PFAS, heavy metals
and pharmaceutical products in sewage, dioxins
and polyaromatic hydrocarbons among others.
At the same time, it must be recognised that thecontributions of chemistry to agriculture havegreatly increased productivity and improved
global food security.

and as a result of human intervention, requires
the integration of knowledge of animal science,
environmental science and plant science withsoil science in order to construct a robust,
enduring food system. Understanding the nontarget impacts of agriculture, whether it is landuse, water use, or the use of chemicals is vitalfor maintaining robust, reliable and resilient
production systems and avoiding undesirable
side-effects. Combining modern scientificunderstanding with traditional practices, suchas crop rotation and nutrient cycling back into
the soil is a promising strategy. Multiomics
approaches to gain greater understanding of the
microbiome, root systems, and soil chemistry
are being explored. Computational models arebeing developed but, due to the significant
complexities involved, whilst digital twins arebeing developed there is still no complete
agricultural model in cyberspace.

Chemical use in itself is not bad if
appropriate
governance,
controls
andsurveillance systems are in place, but excessive
modification of the environment occurring
through chemical use is problematic. The
adoption and practice of green and sustainablechemistry within the context of planetary
boundaries and SDGs is paramount. Farming andfood production and promotion of certain
practices should be based on scientificknowledge and be evidence based. The
underlying chemistry, both naturally derived,－16－

Digital Twin in Agriculture

Y. Ichihashi. Presented at the 9th CS3.

Landscape View
A healthy, resilient food system mustmeet the nutritional needs of human society
and be environmentally compatible. In thecurrent era, achieving a healthy, resilient foodsystem faces numerous challenges. Climatechange, in general, is making weather patterns
more severe and less predictable, resulting inless reliable growing seasons and harvests. In
addition to climate change, farming in many
important agricultural centres relies onsubterranean aquifers for irrigation which arebeing irreversibly depleted. Even if climatechange is not considered, as human population
continues to rise and demand for fresh water
increases, water availability is becoming an
increasingly critical problem. Expanding
irrigation systems and desalination projects
could provide some relief, but these haveassociated environmental impacts and energy
requirements as well. Competing demands
means that availability of land for agriculturaluse is also an issue. Thus, a landscape systemlevel view is essential. Maximising short-term
food production output i.e. depleting water andother resources today and ignoring the impact
for tomorrow is detrimental to sustainability.
Clearing wild spaces for food production, andexpanding irrigation of cropped land orintervening in natural water systems canincrease near-term food supply, but can disrupt
ecological systems leading to undesiredconsequences such as biodiversity loss anddestruction of carbon sinks. Furthermore,social, economic, and political demands mustalso be taken into account.
Considerations of animal agriculture
well illustrate the relevance of systems thinking
in the food system. In pre-industrial agriculture,
as well as in hunter-gatherer societies, animals,with respect to the food system, function as

bioconverters. That is to say, herbivores, inparticular ruminants, consume food that iseither inedible or not efficiently utilised byhumans, and convert it to food suitable forhumans in the form of meat, milk, or eggs
depending on the species. In extensive
agriculture, this is fairly efficient; the animals
forage on land unsuitable for the production ofhuman-edible plants. However, there is concern
over ruminant production of methane and its
global warming potential. Methane is a byproduct of fermentation by the rumen
microbiota. There is much global research ongoing to mitigate methane production andeffectively determine other pathways toaddress hydrogen utilisation produced by
microbial fermentation in the rumen. In
intensive industrial-scale animal production,
animals are often fed grain and legumes that
could otherwise be eaten directly by humans,
and the feed conversion rate varies significantly
between species. The concern over the carbon
intensity of animal derived food products meansthat many argue a diet completely free ofanimal products would be highly desirable. Yet
total abstinence is also problematic. Animal
derived foods such as eggs, milk and meat are
nutrient dense and contain a range of essential
aminoacids,
minerals,andvitamins.
Additionally, humans require dietary cobalamin(vitamin B12), which they can only acquire fromanimal-based foods or synthetic supplements.
Thus, making appropriate changes to foodproduction practices can be very challenging in
the face of so many competing interests.
Changes that benefit consumers may notbenefit distributors, changes that benefit small
producers may not benefit large producers andtheir shareholders, and changes that easeenvironmental burden may lead to problems

N. Scollan. Presented at the 9th CS3.
－17－

accessing a nutrient rich diet. While chemistry
can contribute to greater understanding ofthese issues and provide approaches to address

them, they should be considered from bothscientific, political, and socio-economic
perspectives.

Public Perception and Overall Trends
According to an FAO report, agriculture
and related use emissions accounted for 17
percent of global greenhouse gas emissions fromall sectors in 2018. The impact of agriculture on
the environment is significant in other ways as
well. Natural water systems are impacted byirrigation,
agrochemicals,
andrun-off.
Biodiversity is being impacted by large scalemonocultures, broad-spectrum pesticide use,and habitat destruction. At the same time,
there is a pressing need to increase the quality,
stability, and sustainability of food production.
Current agribusiness models are argued to not
be sustainable in the long term, nor is thecurrent reliance on the agrochemical and agro
pharmaceutical sector as drivers to deliver
more sustainable practices include reducing
chemical inputs and utilising a range oftechnological applications to deliver targetedchemical product use. Whether agricultural
practices are changed in a revolutionary,disruptive manner or in an evolutionary,
incremental manner remains an open question,
but they will change, they have to. Adoption ofgreen and sustainable chemistry practices cancontribute
greatlytoourcollective
understanding and determining how we address
the challenges facing the food system. The
solutions need to have consensus as social,political, and economic factors are involved aswell, e.g. how this will affect food affordability,or whether consumers will want to willingly
change their food habits making public
perception and engagement an importantconsideration.
The causes of food insecurity are notglobally uniform, nor are the social and politicalfactors that must be addressed in order toimprove nutritional security. Each region, eachstate, each economic system, each culture

faces related yet unique social, economic andenvironmental challenges. Yet at the sametime, the size of the human population on theplanet requires global governance coordination
as well. Conditions and events in one region may
strongly affect other regions, directly or
indirectly. One global commonality is thenecessity to engage with farmers, processors,
retailers, shareholders, and consumers towelcome, or at least accept, the changes thatarenecessarytoachievesustainableapproaches to food production, and to reach aconsensus. We are not limited to a single pathto success, but we must agree on a path or paths
that we can all follow.
Perhaps the most important contribution
chemistry as a science can make is clear, systemlevel thinking based on empirical observationand experimental confirmation. Incorporating
systems thinking into education could help
move society in this direction. We need todevelop an inclusive community that canembrace and address the complex challenges
we collectively face. There is a much greaterawareness of the interconnectedness of global
food systems and this can be communicatedmoreeasilythroughourdigitalinterconnectedness due to the rise of theinternet. Increased awareness can be nurtured
by supporting students early on to think on asystem level and interdisciplinary scale.
Organisations such as the American Chemical
Society are strongly encouraging this and are
actively developing programmes to incorporate
systems thinking into undergraduate educationand to connect curricula to environmental,
industrial, economic, and social issues.

－18－

Recommendations
The challenge to solve the unavoidable
food problem that humanity faces today and in
the future from the viewpoint of "chemistry" istruly a challenge for the very survival of thehuman race. The current situation in the worldis largely due to the dramatic expansion of theworld population and human activities intandem with the innovations in food production
technology that began with the Green
Revolution. Agriculture, as a food production
activity, relies heavily on the regenerative
power of the earth and nature, as well as
utilizing the functions of nature. This balance
has already been upset, and visible changes
such as climate change are increasing the crisis
at an unprecedented rate, as is the release oflarge amounts of carbon from the soil into theatmosphere and the loss of biodiversity. We now
need to apply our wisdom to these issues andwork together strongly to make them a common
challenge for all humanity.
The current primary causes of foodinsecurity are related to logistics anddistribution, and subsequently must be
addressed as social, economic, and politicalissues. Changing weather patterns due toclimate change will further exacerbate foodinsecurity. However, chemistry can contributesignificantly to understanding food systems
from a micro to macro scale, and provide a basisforimprovingproduction,
processing,
distribution, and nutrition, while at the sametime providing a framework for achieving
stability and sustainability. Although what isplanted and how it is grown, how food is
distributed, and what people eat are societal
questions subject to human demands, humannutritional requirements, the conditions
necessary for growing crops, and the scope andlimitations of our biosphere are not. Chemistry
can provide an array of potential solutions fromwhich a sustainable pathway or pathways may
be selected. Understanding on a chemical basis
is critical for facilitating robust systemassessments and to inhibit ‘green washing’ inorder to provide a more robust and sustainable
food system.

greatly benefit agriculture, and provide a
reduction in greenhouse gas emissions andincreased carbon sequestration. Greater
understanding of the metabolite mediatedsymbiotic interactions between soil microbes,
fungi, wild plants, and food crops could provide
a basis for reliable harvests with a reduced
environmental burden. The role of the
microbiome in the nitrogen, phosphorus, andcarbon cycles as well as the role of biologicallymediated redox reactions in relation to carbon
dioxide, methane, and nitrous oxide is a richarea of study. Understanding the role of soil incarbon sequestration and mineralisation has
become increasingly important as atmosphericconcentrations of carbon dioxide increase.
Applied research toward sustainable fertilisers,
pesticides, and herbicides is critical, andtechnology can play a role in being precise in
their use and tracking their environmental fate.
Chemistry can contribute new processes
to reduce supply chain food waste and foodlosses, enabling resource circularity for humanre-nutrition. Chemistry can improve packaging
to reduce food spoilage and increase shelf-life.
Real time analytical methods can be developed
to ensure food provenance, food quality andsafety. By-products and unavoidable food waste
have considerable potential for use as livestock
feed, upgrading to processed food ingredients,
feedstock for value-added chemicals, as well ascomposting and bioconversion. Extraction ofoils, terpenes, alcohols, dyes, colours, waxes,
sugars, flavonoids, and other components for
production of commodity chemicals can befurther expanded. Investigation of new
extraction methods employing novel bioderived
solvents,
ionicliquids,
light,
ultrasound, microwaves, and photocatalysis canbe further supported. These areas could provide
both social and economic benefits and meritstrong public and corporate support.

Extensive pasture and arable land withhealthy soils are critical components of the
agricultural system. Further investment in pureand applied research is strongly recommended.
The soil microbiome provides abundantresearch opportunities across multiple fields,
and could provide rich discoveries that would－19－

Unavoidable Food Waste
A. Matharu Presented at the 9th CS3.

Growing food with high nutritional value
and retaining nutrients throughout theprocessing and distribution chain all the way tothe consumer is vital. Humans evolved as
hunter-gatherers and thus have evolved to live
on a mixed diet rich in macro andmicronutrients. Understanding food production
on a chemical basis can lead to harvests withgreater nutritional value, and processing that
not only preserves, but also enhances naturally
occurring nutrient profiles. The importance offlavour and appearance should not bedisregarded. Nutritious food is only valuable if
consumers will actually eat it.
Creating a robust, resilient sustainable
food system that meets the nutritional needs ofsociety is critical, while at the same time,
agricultural contributions to greenhouse gas
emissions must be addressed and where needed
mitigation and adaptation strategies must be
put in place. Agricultural emissions of carbon
dioxide, methane, and nitrous oxide are highly
dependent on how and where a commodity is
produced and processed, and it is important tounderstand how these emissions relate to thecarbon cycle and to overall carbon footprints.
This is particularly true for animal agriculture.
Pasture raised livestock tends to have a moremodest carbon footprint, whereas grain-fed
feedlot raised cattle livestock tend to have alarge carbon footprint, especially where thecalculators include an adjustment for recent
land use change. Significant reductions in
consumption of animal products, particularly
those intensively raised with a high feed
conversion rate could provide significant
reduction in greenhouse gas emissions as well asa reduced environmental footprint in general,
particularly with respect to land and water use.
A diet completely free of animal products,
however, is not recommended without
significant regard for supplementing nutrient
deficiency for a number of important reasons.
Animal products provide nutrients, including
cobalamin (vitamin B12) that are not available
from plants or fungi, that are necessary forhuman health. Furthermore, animals play animportant role in efficient use of ecologicalniches such as pastoral regions that otherwise
could not be utilised for food production. In
traditional agriculture, livestock plays animportant role as part of a complete cycle, andshould be viewed this way in modern agriculture
as well. Thus, the contentious issue of animal
agriculture must be addressed as a question of
how much is produced, where it is produced,
how it is produced, and how it is consumed.
These questions must be addressed for anumber of plant-derived food products as well.
The environmental and ecological burden ofgrowing crops with high water requirement indeserts, use of fossil-fuel heated greenhouses
to grow horticultural products in winter, andshipping tropical fruit to consumers across theglobe must also be addressed. The trade-off
betweentheenvironmental
costoftransportation and that of local production
should be carefully weighed as well as thebenefits to less industrialised economies of foodexports.
In this context, the development ofinnovative technology-based livestock and foodproduction technologies that have a more modest
carbon footprint will play an important role.
Although pasture-based livestock production is
expected to be useful, grass-fed cattle, forexample, tend to produce high amounts ofmethane. Therefore, how to reduce methane
production while raising grass-fed cattle will be an
important R&D issue in the future. If methane
emissions from the rumen can be reduced, thepercentage of carbon converted to protein in meatand milk will increase, which will directly lead toincreased profits for the livestock industry. Thus,a positive chemical perspective and technologicaldevelopment focusing on the carbon conversion
process will play an important role. Cultured foodproduction technology using algae is also expected
to become important in the future. If suchtechnology evolves, we can expect to use sunlightas an energy source, recycle nutrients-organic
compounds and inorganic salts-without waste, andefficiently produce meat products in culture
equipment. This is truly a challenge to a newconcept of food production based on thephilosophy of chemical conversion processes.

The public perception of science,engineering, technology, and more specificallychemistry must be addressed, ensuring greaterpublic awareness and involvement in decisions.
Mechanised agriculture, inorganic fertilisers,
synthetic pesticides, and modified organisms
have made modern agriculture possible, andwithout these developments, society would notexist in its current form. But with theseadvances have come pollution, environmental
destruction, and many other unintended
consequences.
Publicscepticism
isunderstandable, and should be recognised. It is
important for the public to understand what
technology, and in particular chemistry, canprovide, what it cannot provide, now and in the
future and to the degree possible, tounderstand the world as a system, rather thanjust a set of unrelated binary decisions.
Involving farmers, processors, retailers, and－20－

food service, and consumers is vital to achievinga robust, resilient sustainable food system.
Corporate investment in food production has
been and remains indispensable, yet ensuringthat profit considerations do not obscure andtake precedence over all other considerations isvitally important. Economic issues must be
considered, but at the same time, economic
systems should not be viewed as static andunchanging with time. Linear food supply chainshighly reliant on inputs and with a number ofnegative externalities need to be reconfigured
and redesigned to be more circular and moresustainable.

Communication and education are vital.
Awareness must be raised throughout
government programmes, consumer, producer,
and non-governmental organisations, and boththe public and private sector must be involved.
International cooperation is essential, building
capacity and capability where needed.
Interdisciplinary communication should be
increased, and interaction between businessand academia should be nurtured. Furthermore,increasing emphasis should be incorporated intohigher education of systems thinking. The foodsystem affects all of humanity, and all of us
have a stake in ensuring our food system isresilient, robust, and sustainable.

References*1
Miloš B. Rajković*, Dušanka Popović
Minić, Danijel Milinčić, Milena Zdravković
Circular economy in food industry
Review paper ISSN 0351-9465, E-ISSN 2466-2585
UDC: 338.439: 663.25: 330.143.2
doi: 10.5937/zasmat2003229R6
Zastita Materijala 61 (3) 229-250 (2020)

FAO, IFAD, UNICEF, WFP and WHO. 2023. The
State of Food Security and Nutrition in theWorld 2023. Urbanization, agrifood systems
transformation and healthy diets across therural-urban continuum. Rome, FAO, andreferences therein.
https://doi.org/10.4060/cc3017en

FAO. 2020. Emissions due to agriculture. Global,
regional and country trends 2000-2018.
FAOSTAT Analytical Brief Series No 18. Rome,and references therein.

Independent Group of Scientists appointed by
the Secretary-General, Global Sustainable
Development Report 2023: Times of crisis, timesofchange:Scienceforacceleratingtransformations to sustainable development,(United Nations, New York, 2023), andreferences therein.

－21－

The 2023 CS3 Participants(in the alphabetical order of their countries)
China

China

Wu ChiTeam Leader; Session 1

Zhu Dan

The Shenzhen University

The Nanjing Normal University

China

China

Yang Xiaoquan

Yin Junyi

The South China Universityof Technology

Nanchang University

China

China

Chen Zhen-Yu

Zeng Fankui

The Chinese University of Hong Kong

Lanzhou
Institute
Physics, CASofChemical

China

China
Shuai Zhigang

Yang Junlin

Chinese Chemical Society,
Tsinghua University

National Natural Science Foundationof China

Germany

Germany
Monika Pischetsrieder
Team Leader; Session 2

Holger Zorn

Chair of Food Chemistry,
Dept. of Chemistry and Pharmacy
Friedrich Alexander University ErlangenNürnberg

Justus Liebig University Gießen
Institute of Food Chemistry and Food
Biotechnology

Germany

Germany

Ute Weisz

Markus Fischer

Rheinische Friedrich-Wilhelms University
Bonn Institute of Nutritional and Food
Sciences

University of Hamburg
Department of Chemistry,
Institute of Food Chemistry

Germany
Elisabeth Kapatsina
Head of Education,
Education, Career and Science
German Chemical Society, GDCh

United Kingdom

United Kingdom

Dr Julian Braybrook DSc
Team Leader; Session 3
Government Chemist,
Fellow of the Royal Society ofChemistry (FRSC)

Nigel Scollan
Professor, GRI Director,
School of Biological Sciences, Queen's
University Belfast

United Kingdom
Louise Manning
Professor, Sustainable Agri
Systems, University of Lincoln

United Kingdom
Food

Avtar Matharu
Professor, Chemistry
University of York

United Kingdom

United Kingdom

Jo Reynolds

Andrew Shore

Director of Science & Communities,
Royal Society of Chemistry

International Engagement Manager,
Royal Society of Chemistry

United States of America

United States of America

Adelina Voutchkova

David Laviska

Director of Sustainable Development,
American Chemical Society

Portfolio Manager for Education, ACS
Green Chemistry InstituteAmerican Chemical Society

Japan

Japan
Tadao Asami

Kazuhiro Chiba
CS3 Leader
Tokyo University of Agriculture andTechnology (TUAT)

Graduate School of Agricultural andLife Sciences,
The University of Tokyo

Japan

Japan

Satomi Toda

Asuka Kuwabara

Japan Science and Technology Agency(JST)

Japan Science and Technology Agency
(JST)

Japan

Japan

Eiichiro Fukusaki
Dept. of Biotechnology,
School of Engineering,Osaka University

Sastia Putri
GraduateJapan

Department of Biotechnology,
Osaka University

Japan

Haruko Takeyama

Yasunori Ichihashi

Biomolecular Engineering Laboratory,Waseda University

RIKEN BioResource Research Center

Japan

Japan

Hiroyuki Fukui
JST Center for Research andDevelopment Strategy
Japan Science and Technology Agency(JST)

Shuhei Numazawa
JST Center for Research andDevelopment Strategy
Japan Science and Technology Agency
(JST)

Japan

Japan

Mitsuo Sawamoto
Executive Director,
Chemical Society of Japan

Japan

Rader Jensen
CSJ Science Writer
Chemical Society of Japan

Japan

Shingo Ono

Emiko Sakurada

CSJ Administrative Staff Coordinatorfor International Relations,Chemical Society of Japan

CSJ Acting Manager
Coordinator for Int’l Relations,Chemical Society of Japan

The Chemical Societyof Japan
To quote this report, please use the following reference:
Chemistry for Sustainable Food: Challenges and Perspectives. A white paper
from the 9th Chemical Sciences and Society Summit (CS3), 2023.
Copyright ©2024
The Chemical Society of JapanThe Japan Science and Technology Agency
with All the 2023 CS3 Organizations (as listed above)