1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition (GreenNutriFood 2025)

In light of the push towards a circular economy, particularly in the food sector due to the growing food waste problem, various efforts have been made to align company strategies with the European Green Deal and the Sustainable Development Goals. Developing green, innovative, and sustainable processes to accelerate the transition to sustainable food systems that ensure food security, proper nutrition, and adherence to green chemistry principles is more relevant than ever. GreenNutriFood 2025 will showcase the latest scientific discoveries, technologies, and methodologies for creating new ingredients and foods.
Topics:
1. Green Chemistry in the Food Industry

Applications of green chemistry in food processing and packaging.
Reducing chemical waste and toxicity in food production.
Innovations in biodegradable packaging materials.

2. Plant-Based and Alternative Proteins

Future of plant-based diets and meat alternatives.
The cellular agriculture
Nutritional profiles and health impacts of alternative proteins.

3. Food Waste Reduction and Circular Economy

Strategies for reducing food waste from farm to table.
Food recovery, redistribution, and valorisation of food by-products.
Circular economy models in the food industry.

4. Functional Foods and Nutraceuticals in Human Nutrition

The role of functional foods in promoting human health.
Nutraceuticals derived from sustainable sources.
Innovations in bioactive compounds and their health benefits.

5. Innovative Food Technologies for Sustainability

Novel processing techniques like fermentation, biofortification, and bioprocessing.
Technologies for reducing water and energy use in food production.
Smart agriculture, AI, and blockchain in sustainable food systems.

6. Green Chemistry in Food Additives and Preservatives

Natural alternatives to synthetic food additives.
Role of green chemistry in food safety and shelf life extension.
Innovations in clean-label food products.

7. Policies and Regulations for Sustainable Nutrition

International and local regulations to promote sustainable food practices.
Policy frameworks for reducing greenhouse gases in food systems.
Cross-sectoral collaborations for achieving sustainable development in food.

8. Consumer Behavior and Sustainable Eating

Molecular Gastronomy
Traditional Culinary Heritage
Shifting consumer preferences toward sustainable food choices.
Behavioral science insights on promoting sustainable diets.
Educating the public about the environmental impacts of food.

9. Microbiome and Gut Health in Sustainable Nutrition

Exploring the role of diet in shaping gut microbiome health.
Sustainable approaches to enhancing gut health through functional foods.
How microbiome-friendly diets can contribute to both human and planetary health.

10. Sustainable Seafood and Marine Resource Management

Overcoming consumer perception and regulatory challenges for these food sources.

Exploring the potential of seafood and marine resources as sustainable sources of ingredients.

Nutritional and environmental benefits of alternative sources.