Under the patronage of ENEA and the Italian Cluster Agrifood the international conference FoodRevolution 2026 will bring together researchers, institutions, companies, and stakeholders to discuss innovative strategies for transforming global agrifood systems and building a more sustainable and resilient future. Feeding a global population expected to reach 9 billion by 2050, while addressing climate change, biodiversity loss, and environmental degradation, represents one of the greatest challenges of our time. Meeting this challenge requires a new approach capable of integrating scientific research, technological innovation, and collaboration among institutions, industry, and society.

Within this framework ENEA will contribute to the conference through the participation of Annamaria Bevivino as invited speaker and member of the Scientific Committee, who will deliver a presentation entitled “Microbe-based biofertilizers and biostimulants: natural allies for healthy and thriving soil”, focusing on the strategic role of soil microorganisms, biostimulants and soil improvers from circular food production processes in supporting sustainable agriculture and food security.

Annamaria Bevivino will, also, chair Session 1, “Towards a More Sustainable Agriculture”, dedicated to sustainable farming practices and the future of agrifood systems. The session will explore the relationship between agriculture and climate change with contributions focused on regenerative and organic farming approaches, as well as on the opportunities offered by digital agriculture technologies.

FoodRevolution 2026 represents an important opportunity to foster dialogue and cooperation among science, technology, and business, promoting integrated solutions for a sustainable transition of global food systems.

The conference will feature more than sixty presentations, fifteen scientific sessions, and a series of interactive panels designed as a progressive journey: starting from agriculture moving through the supply chain and culminating in the future of food, including novel foods, plant-based products, precision fermentation.

Agenda of the event: link