Dr Fabian Wahl
Dr Fabian Wahl is Head of the Food Microbial Systems Research Division and an Executive Board Member at Agroscope, Switzerland’s federal centre for agricultural research. Since 2018 he has led scientific strategies optimising microorganisms to enhance the quality, safety and health benefits of fermented foods. His work aligns with Switzerland’s Agriculture and Food Climate Strategy 2050, developing climate-proof, sustainable proteins and food systems. He holds a PhD from the University of Freiburg and spent over two decades in global corporate leadership.
Global Food Security and System Resilience: An International Case Study
The Swiss Nutrition Strategy 2025–2032 and the Agriculture and Food Climate Strategy 2050 establishes a comprehensive national framework for a resilient, sustainable food system. It supports a societal shift toward balanced, plant-based diets, improved nutritional literacy, and reduced food waste. At the same time, the climate strategy targets net-zero greenhouse gas emissions across the agricultural sector while maintaining domestic food self-sufficiency through regional initiatives that combine traditional approaches with innovation to support environmental sustainability and population well-being.
In a changing world, traditional foods are a core value for societies and regions. Fermented foods, especially a wide variety of cheeses, are part of Switzerland’s identity. The talk will focus on how tradition can be kept alive through innovation. Products must be adapted to the changing needs of society and the natural environment. These innovations contribute to greater food security, improved food safety, higher nutritional value, improved life cycle assessment, and stronger vertical integration of the value chain for farmers.
A special focus will be placed on evaluating a third agricultural production system. Today, all food materials are either plant- or animal-based. The largest natural resource, microorganisms, is not yet being leveraged as a direct source of high-quality nutrients such as proteins, omega-3 fatty acids, lipids, antioxidants, and much more. The special charm of this production system is that it is not dependent on arable land, is much more water efficient, and rapidly adapts to climate change.
Kai Anamata mō Aotearoa
10–12 November 2026 · Motueka Memorial Hall