Scaling Promising Solutions: Key Takeaways from the Sustainable Food Systems Summit As challenges related to climate change, biodiversity loss, and global food security mount, it is clear that we should urgently rethink and transform the way we produce and consume food. At the Sustainable Food Systems Summit, held on 20 March 2025 in Frankfurt, Germany, we explored critical questions about the future of food: What will the food landscape look like tomorrow? How will we grow our food in the years ahead? What is needed to build a resilient and autonomous European food system? At this edition of the Sustainable FUTURE Summit hosted by the FUTURE Institute for Sustainable Transformation and the CSCP, actors from the corporate sector, start-ups, market and consumer research, academia, and civil society came together to discuss promising social and ecological solutions and the most efficient ways to scaling them. Ludvig Liljeqvist, from Ingka Group shared food insights from around the world and spoke about the importance of enabling a just transition toward more sustainable food systems. Andrea Schwalber from Nestlé spoke about the reality of regenerative agriculture and presented the company’s responsible sourcing programme with examples from piloting to scaling. Dr. Isabel Riedl from LAMPERT Beratungs explained the principles behind the Lampert method and talked about placing food as a game changer. Arlind Xhelili from the CSCP focused on alternative proteins and their role in mitigating pressing challenges on current food system. In particular, he shed light on drivers and barriers when it comes to consumer acceptance of such products. Silke Leibmann and Anna Rademacher from the market and consumer research company, YouGov looked into strategies for bridging the attitude behaviour gap and shared recommendations for better customer engagement in sustainable food. On the topic of cultured meat and seafood, Prof. Dr. Polymeros Chrysochou from the Aarhus University shared consumer perceptions from a three-country study, while Dr. Yadira Tejeda Saldana from New Harvest presented international perspectives on cellular agriculture with a focus on innovation and collaboration. Alicia Abendroth from EIT Food, a leading European initiative driving innovation in the food sector, put the stress on collaborations and their power to enable one health. Nadja Kasperczyck from Food for Biodiversity highlighted the importance of preserving and restoring biodiversity as a precondition for resilient food systems. Dr. Cornelius Lahme (BLUU Seafood) and Christian Poppe (Formo) shared their experiences as start-ups working on innovative products and the barriers faced by such companies when it comes to entering the market and/or scaling innovations. Dr. Kathrin Thora Weiß from the start-up foom, who was part of the panel discussion, spoke about the time pressure faced by companies when it comes to developing, piloting, and scaling new products in a very dynamic market landscape. CSCP’s Alexander Mannweiler highlighted the need for food actors to align efforts through targeted, impact-driven partnerships that address current challenges and build resilient, future-proof food systems. The summit offered a platform for sharing the latest scientific and industry information on leading food trends as well as an opportunity to connect with leading experts and industry actors. The summit was hosted by the Future Institute for Sustainable Transformation in collaboration with the CSCP. For further questions, please contact Alexander Mannweiler.