The Green Plate Forum 3.0, titled “Future Food for Thought”, was successfully held on 24 June 2025, from 16:00 to 19:30, at BOKU University, TÜWI, Vienna. The event was jointly hosted and organized by students from BOKU University, together with our international guests from the Czech University of Life Sciences (CZU) Prague and the Swedish University of Agricultural Sciences (SLU), and was proudly supported by the Euroleague for Life Sciences (ELLS). This year’s forum focused on exploring the global intersections of food culture and sustainability. Under the theme “Future Food for Thought”, the event celebrated sustainable dishes from around the world, showcasing how diverse cultures contribute to sustainable development through traditional cooking practices, recipes, and localized food systems.
The event was opened by Andreas Melcher from BOKU, who warmly welcomed the participants and emphasized the importance of international collaboration in the field of sustainable agri-food systems. Following the opening, Petra Chaloupková and Olga Leuner from CZU Prague – Faculty of Tropical AgriSciences (FTZ) presented the project: “Collaborative Innovation for Sustainable Value Chains: A Case Study Approach (CI4VC)”, which served as a key framework for the discussions that followed. A keynote address was delivered by Luisa Buss, currently enrolled in the Double Degree Master’s programme between CZU (Czech Republic) and UHOH (Germany). She shared insights from the research project, “Sustainability Aspects in Student Cafeterias”, funded by the Menu for Change initiative. Her presentation highlighted actionable steps for improving sustainability in food services within university settings.
In a dedicated session, students from FTZ CZU shared their field-based case studies on selected agri-food value chains:
- Zuzana Procházková – The Bean Value Chain in Tanzania
- Yvonne Kyselová – The Sorghum Value Chain in Somalia
- Simona Procházková – The Mango Value Chain in Kenya
The academic programme was complemented by roundtable discussions and international food tastings, creating a unique opportunity for cross-cultural exchange. Nearly 50 participants from various backgrounds, including students, academic staff, industry representatives, embassy officials, and members of governmental and non-governmental organizations engaged in meaningful dialogue on:
- Collaborative innovation in sustainable value chains
- Ending hunger and achieving food security
- Improving nutrition
- Promoting sustainable agriculture
Sustainable meals prepared with inspiration from different world cuisines accompanied the discussions, reinforcing the link between local food traditions and global sustainability efforts.
Green Plate Forum 3.0 once again demonstrated the power of student-led international collaboration in promoting sustainability education. Through knowledge sharing, interdisciplinary dialogue, and cultural celebration, the event strengthened partnerships across the ELLS network and emphasized the crucial role that young professionals and academics play in shaping sustainable agri-food futures.
We thank all participants, speakers, and organizers for their contributions and look forward to future editions of the Green Plate Forum.
