On April 7, researchers, students, and industry representatives gathered at Litteraturhuset in Oslo to explore how microorganisms, though invisible, can drive big changes in agriculture, aquaculture and climate solutions.
The seminar was hosted by the NMBU Sustainable Food Systems Arena together with the EU-project 3D-omics, and focused on microbial innovations that have the potential to reshape global food systems.
The morning began with a general session highlighting how microbes are already transforming food production. Kim Viggo Weiby (Animalia) and Angela Schwarm (NMBU) opened with the story of Bovaer®, a methane-reducing feed additive now in use across European dairy farms.
Lars Bakken (NMBU) followed with insights into how adjusting the soil-microbiome can cut nitrous oxide emissions and improve soil health.
Paula Varela Tomasco (Nofima/NMBU) examined consumer attitudes toward cultured meat and precision fermentation.
The first session concluded with a talk by Christopher Snyder (NoMy) who presented how using fungi can convert waste streams into protein-rich foods, a key step toward circular food systems.
To get some more of our burning questions answered, a panel discussion brought together voices from academia, industry, and civil society to reflect on issues and possibilities with novel food technology such as microorganisms.
The panelists included Paula Varela Tomasco, Kim Viggo Weiby, Harald Carlsen (NMBU), and Ingrid Kleiva Møller (Fremtiden i våre hender), and the panel was moderated by Andrew Kroglund.
In the afternoon, the seminar took a more technical turn. Sabina Leanti La Rosa (NMBU) emphasized the need for high-resolution gut microbiome profiling to improve feed strategies.
Elisabeth Hiis (NMBU) introduced promising results from trials using bacteria to reduce N₂O emissions in agriculture.
Live Hagen (NMBU) presented findings from feeding methane-reducing seaweed to Norwegian dairy cows—an exciting development still facing practical challenges.
The day concluded with an informal roundtable workshop, where participants reflected on the presentations and explored new opportunities for research and collaboration.