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How can we provide nutritious food to a global population expected to exceed 10 billion – without breaching planetary limits? This dynamic session will tackle one of the most urgent and complex challenges of our time: transforming our food systems to deliver health, equity, and sustainability for all.

Drawing from global and Asian experiences, the session will unpack the root causes of today’s food system challenges – from food loss, waste, and ecosystem degradation to malnutrition and rising chronic disease. Panelists will explore the interlinked issues of unsustainable production, inequitable access, and unhealthy consumption patterns.

In a two-part discussion, we’ll first examine systemic barriers – such as climate impacts, supply chain disruptions, and lack of consumer awareness – before shifting to solutions. These include regenerative agriculture, dietary shifts, circular value chains, policy innovation, and tech-enabled consumer engagement.

Participants will hear real-world insights from business, civil society, and science, and learn about emerging innovations that are helping to reshape the future of food.

This is a must-attend session for anyone seeking to understand – and accelerate – the shift to a food system that works for people and planet alike.

＜Programme Summary＞
At Expo 2025 Osaka, Kansai, the Theme Week initiative presents diverse approaches to global issues. During the 'Future of Food and Living Week,' the programme titled 'Nutrition & Health Solutions for 10 Billion Population' explored how to design a sustainable and inclusive food future amidst challenges such as population growth, climate change, and nutritional inequality. Participants from international organizations, food companies, academia, and civil society gathered to discuss broad topics including food system reform, the balance between nutrition and health, ensuring access to food, and the ethical and cultural dimensions of eating. A key focus was on redefining food not merely as a source of energy, but as central to human dignity, community formation, and harmonious living with nature.

＜Speaker Summary: Emeline Fellus＞
Emeline Fellus, Senior Director of Agriculture and Food at WBCSD, opened the session by raising critical questions about the future of food systems in a world of 10 billion people. She pointed out that the current global food system is reaching its limits environmentally, socially, and economically, highlighting the dual crises of climate change and nutritional disparity. Fellus emphasized the urgency of redesigning the system with sustainability, inclusiveness, and resilience at its core. She introduced WBCSD’s efforts to align global companies across the food value chain and create platforms involving farmers, consumers, and governments. Noting that 'transformation cannot be achieved alone,' she stressed the importance of collaboration and evidence-based policymaking to ensure transparency and trust. She concluded by underscoring that the future of sustainable food depends on the decisions and actions of every individual and expressed hope that this dialogue would spark new cross-sectoral partnerships.

＜Speaker Summary: Shakuntala Haraksingh Thilsted＞
Shakuntala Haraksingh Thilsted, Director at CGIAR, highlighted strategies connecting science, policy, and on-the-ground practice to improve nutrition and sustainable food supply, especially in developing countries. She stressed the nutritional value of aquatic resources, especially small-scale fisheries and inland aquaculture, as essential to the health and livelihoods of communities in South Asia and Africa. Thilsted noted that fish, rich in proteins, vitamins, minerals, and fatty acids, are key to child development and women's health, but often underrepresented in policy frameworks. Her projects incorporate local women and farmers, promoting nutrient-rich fish breeding, simple cooking techniques, and inclusion in school meals. She emphasized that such actions support gender equity, education, and community resilience, advocating for a fusion of international science and traditional knowledge. She concluded by calling for global collaboration in reforming food systems centered on nutrition, emphasizing the need to respect diverse ingredients and food cultures.

＜Speaker Summary: Joao Campari＞
Joao Campari, Global Leader at WWF International, spoke about the urgent need for a transition to nature-based food systems. He noted the current system’s role in worsening climate change, biodiversity loss, and water depletion, as well as increasing malnutrition and health inequities. Campari stressed that the mass production-consumption model is no longer viable for a population nearing 10 billion and advocated for Nature-based Solutions (NbS). WWF promotes redesigning agricultural practices, sustainable fisheries, and zero-deforestation supply chains. He emphasized the necessity of policy reform and financial redesign, stating that the private sector is a solution partner, not a risk. He also highlighted the importance of consumer education, promoting plant-based diets, reducing food waste, and choosing seasonal and local foods. Campari concluded by encouraging hope through grassroots efforts and emphasized the global responsibility to future generations.

＜Speaker Summary: Kaori Ono＞
Kaori Ono, Executive Officer at AJINOMOTO, discussed corporate initiatives for achieving sustainable and healthy food. AJINOMOTO leverages amino science to address nutrition, reduce food loss, and lower environmental impact. Ono highlighted the triple burden of undernutrition, lifestyle diseases, and environmental strain, calling for a paradigm shift. The company visualizes regional nutrition data to develop tailored products, especially for Africa and Asia, addressing 'hidden hunger' by fortifying seasonings and instant foods. She emphasized balancing health with 'joy of eating,' where scientific flavor design improves eating behaviors. To reduce food loss, the company improves manufacturing, logistics, labeling, and consumer education. Ono concluded that sustainability is core to business and called for public-private and global collaboration, stating, 'Every meal contains the health of the Earth and its people.'

＜Discussion Summary＞
In the discussion session, panelists exchanged ideas on building sustainable food systems for a population of 10 billion. Moderator Fellus identified common challenges: multi-stakeholder collaboration, consumer awareness, and policy alignment. Campari emphasized institutional reform and financing mechanisms, while Ono stressed behavioral science in product design to influence consumer choices toward sustainability. Thilsted reiterated the need to refocus food systems on nutrition, especially by supporting aquatic resources and smallholder farmers. All panelists agreed on the critical role of education in promoting food and environmental literacy. Fellus concluded by noting that transformation requires both grassroots action and global policy, and that local innovations can drive global change. The session reaffirmed the importance of strategies and collaboration to simultaneously pursue health, environmental sustainability, and social inclusion through food.