World Food Day 2025: Global voices unite to envision sustainable foods futures

Rome – In the wake of the World Food Day 2025 Global Ceremony, featuring His Holiness Pope Leo XIV and world leaders, the Food and Agriculture Organization of the United Nations (FAO) hosted four thematic sessions to explore the future of agrifood systems through the lens of the Four Betters – better production, better nutrition, a better environment, and a better life.  

Moderated by food journalist and broadcaster Dan Saladino and food writer Yasmin Khan, the discussions brought together scientists, economists, policymakers, chefs, youth representatives and FAO’s senior managers, among others, under the theme “Foods Futures: Conversations for a Better World.” Together, they exchanged views and ideas on transformative approaches to promote a more efficient, inclusive, , resilient and sustainable, and equitable future for all, bridging grassroots ideas with global action.

Better Production – feeding the world sustainably by producing more with less

The first conversation examined how to grow and harvest food in ways that empower farmers, protect ecosystems, and strengthen resilience in a changing climate.

FAO Deputy Director-General Beth Bechdol stressed that real innovation begins with farmers themselves, who experiment with new methods, test seeds and systems, and conduct their own research. She emphasized that sustainable production means focusing on how we grow food, not just how much.

Professor Tim Benton, Research Director at Chatham House, identified three major barriers trapping food systems in unsustainable patterns: the cheap food paradigm, market concentration, and entrenched path dependencies. He noted that progress on transformation appears to be slowing even as urgency increases.

Chef Fatmata Binta  of the Fulani Kitchen Foundation, who was designated as FAO’s Regional Goodwill Ambassador for Africa, spoke about her promotion of indigenous grains like fonio to support West African women's livelihoods. She noted that local food production shortens supply chains, reduces emissions, and strengthens economies, while mechanization is key to scaling women-led enterprises.

Diarmuid Gavin, garden designer and FAO Goodwill Ambassador, reflected on reconnecting cities with nature through public spaces that inspire communities to grow their own food. He urged people to respect the soil and recognize that life depends on just 12 to 16 centimeters of topsoil, calling for renewed stewardship of the earth.

Better Nutrition – rethinking diets for people and planet

The second dialogue explored making healthy diets available, accessible and affordable, , and appealing to all.

FAO Chief Economist Máximo Torero Cullen outlined the paradox facing global agrifood systems: while the world produces enough calories, it lacks the nutritional diversity needed for healthy diets. He pointed to regions like Latin America, where food is abundant, yet healthy diets remain costly, calling for innovation to raise incomes and diversify production. He called for transforming production, consumption, and trade by rethinking incentives and subsidies that currently favor a narrow range of staple commodities, urging "repurposing" of agricultural support toward fruits, vegetables, and other high-value foods.

Dr Natalia Vázquez Manjarrez of the Periodic Table of Food Initiative described how the project is mapping the complete biomolecular composition of foods to reveal their full nutritional potential. By standardizing data collection worldwide and linking molecular profiles to biodiversity, climate, and farming practices, the initiative shows how production shapes nutrition and health.

Professor Jeffrey D. Sachs of Columbia University linked better nutrition to global justice and solidarity, highlighting the contrast between available resources and the persistence of hunger worldwide.

Sophie Healy-Thow, public health nutritionist and founder of Act4Food, urged greater investment in youth-led initiatives to reshape diets and reduce waste, emphasizing the need to strengthen communities to empower the next generation.

Better Environment – the future of food

Her Royal Highness Princess Basma bint Ali of Jordan, FAO Goodwill Ambassador for the Near East and North Africa, opened the third conversation with a powerful reflection on humanity's bond with the earth. She urged the audience to "remember the smell of soil" and recognize the unity that comes from diversity.

FAO Deputy Director-General Godfrey Magwenzi outlined FAO's efforts to strengthen the link between food production and climate action, noting that environmental protection is a fundamental aspect of overcoming challenges within agrifood systems.

Magnus Nilsson, chef and Director of the Food Planet Prize, argued that meaningful environmental change cannot be centralized but must happen through individual action. He identified empowerment and creativity as the key drivers of systemic transformation.

Cristina Bowerman, Italian chef and FAO Champion, reflected on the responsibility of chefs to reconnect food with its original purpose: community, culture, and care. Through her Adopt a Farmer initiative, she supports small and women farmers and promotes plastic-free restaurant practices.

Professor Shonil A. Bhagwat of The Open University underscored that biodiversity and cultural diversity together form the backbone of resilient agrifood systems. Drawing on India's sacred forests and agroforestry landscapes, he demonstrated that production and environmental conservation can go hand in hand when properly balanced.

Better Life – dignity, justice, and opportunity

FAO Deputy Director-General Maurizio Martina opened the final session by noting that food is fundamentally about humanity, peace, human rights, and solidarity, calling for inclusive investments and partnerships that empower women and youth.

Monique Coleman, actress and FAO Champion, reflected on her journey as a young person who often felt unheard, inspiring her work to bridge generational gaps and emphasizing that youth need genuine support and resources rather than rhetoric.

Carolyn Steel, architect and author of Sitopia, examined how food shapes all aspects of life and argued it could serve as a framework for designing healthier, fairer, and more sustainable cities.

Michelangelo Pistoletto, artist and founder of Cittadellarte, closed the dialogue reflecting on art's power to unite creativity, ethics, and social change.

FAO at 80

World Food Day 2025 marked FAO’s 80th anniversary under the theme “Hand in Hand for Better Foods and a Better Future.” In addition to the Global Ceremony and the four thematic sessions, the celebrations on 16 October also included the inauguration of the Food and Agriculture Museum & Network (FAO MuNe) by the President of Italy, Sergio Mattarella, and FAO Director-General QU Dongyu.  

Housed at FAO’s headquarters, MuNe is a dynamic educational platform that brings together agricultural heritage and traditions, science and innovation. It is an informative, interactive and immersive experience designed to make complex ideas about food, agriculture, and sustainability accessible to all. On October 17, the FAO hosted its annual Junior World Food Day event to inspire youth action for a sustainable future. Students aged 9 to 14 participated in activities designed to promote healthy eating and reduce food waste. Celebrity chef Alessandro Borghese, actress Monique Coleman, players from the Italian Rugby Federation, and a lineup of youth activists, influencers, and innovators took part in an interactive cooking show filled with stories, music, dance, and rugby energy.