The vital ingredient: Chemical science and engineering for sustainable food

The Royal Society of Chemistry (RSC) and Institution of Chemical Engineers (IChemE) have recently prepared a report entitled:

'The vital ingredient: Chemical science and engineering for sustainable food'

The report considers the impact of the chemical sciences and engineering across the entire food supply chain. It covers primary agriculture, food processing and manufacture, distribution and retail, consumer issues, supply-chain waste and issues surrounding education and skills for the food industry.

Over 50 organisations were consulted in the preparation of this report, spanning experts from academia, industry, government departments and food industry associations.

Who is the report aimed at?

The report is primarily aimed at policy makers and it identifies the key problems we face, highlighting the vital role the chemical sciences will play globally in sustainable food production. It also provides guidance to scientists and policy makers on the key applications for the chemical sciences which will deliver the technologies, infrastructure, skills and stakeholder education for sustainable food production.