We talk to Dr Georg Schirrmacher, Managing Director of EIT Food Central in Munich/Freising. He joined EIT Food in July 2018.

Before joining EIT Food Georg was Head of Science Network Management at Clariant, a globally leading specialty chemicals company. He was responsible for Clariant's scientific cooperation network, fulfilled the function of a global consultant being the main contact for scientific and technical cooperation and was responsible for public funding.

Until the end of June 2018, Georg was chairman of the BIC Programming Working Group, an industrial working group on the subject of bioeconomy in Brussels. The BIC represents the private part of the public-private partnership "Bio-based Industries Joint Undertaking (BBI JU)", which was launched in 2012 together with the EU and is one of the pillars of the European bioeconomy strategy. Before joining the industry in 2009, he was a personal advisor (Referent) for Strategy and Industrial Cooperation to the President of the Technical University of Munich. Georg Schirrmacher is Dipl.-Ing. agr. (Univ.) and received his doctorate from TUM for his work at the life science intersection of food and health.

When did you join FACCE-JPI StAB?

2021

Whom do you represent and what are the goals of your organisation?

I represent EIT Food. EIT Food is the world’s largest and most dynamic agri-food innovation community. We accelerate innovation to build a future-fit agri-food system that produces healthy and sustainable food for all.

Supported by the EU, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities and create and scale agri-food startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.

We are one of 9 innovation communities established by t the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.

You can follow EIT Food via www.eitfood.eu or social media: Twitter, Facebook, LinkedIn, YouTube or Instagram.

What do you work on within the StAB?

I strongly believe that current food system challenges can only be solved by working together. For that reason, I am happy to be part of the StAB. The FACCE-JPI promotes the integration and alignment of national research resources under a common strategy. This allows all members of the StAB, FACCE-JPI and EIT Food to network, connect and address the necessary challenges in agriculture, food security and climate change together.

How was your experience within FACCE-JPI StAB so far?

I am very impressed with the commitment, energy and attitude of all StAB members. In very constructive discussions all members of the StAB focus on the goals of FACCE-JPI by bringing in their own professional experience to meet the current needs of our ag-food systems. Corona was not good for in-person exchange, but we managed to work online very successfully. I sincerely hope that I will be able to meet my fellow StAB members in person more often in 2023.

What is your vision for sustainable food systems?

I believe in inclusive systems innovation and ecosystems, which enable all people and places to participate and benefit. This is essential to a strong food system that is better for everyone. We need to bridge the gap between countries and regions with low innovation capacity and those leading the way. Collaboration is the central element, which spans the whole food value chain. Collaboration is vital to meet the big challenges we face. In my role in EIT Food, we build an innovative and resilient food system that in turn creates a healthier society and planet. From my perspective, three key missions will be most important to address.

We should aim towards healthier lives through food. We need to make a material difference to health-adjusted life years by enabling more consumers to make better choices through access to healthier products and actionable information.

We should aim for a net-zero food system, reducing CO2 equivalent emissions by tackling CO2 hotspots, reducing the footprint of proteins through diversification, and creating new markets for food waste.

We should aim for a fully transparent, resilient and fair food system. We will see the benefits of more resilient, trusted food supply chains with people experiencing greater food security and safety through widespread digitally enabled food supply chains.