News
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Plenty’s Annual Meeting
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Making food systems sustainable in practice: Courtney Adamson's licentiate seminar
Courtney Adamson. Photo by: Sara Borgström Published Mar 18, 2026Courtney Adamson recently held her licentiate seminar on governing food systems for resilience. Now she shares the main insights and takeaways from her research.
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Research shows fiber- and protein-rich food gels can be entirely plant-based
The study marks the first time wheat gluten protein—rather than animal-based protein—has been successfully incorporated into bran-based hydrogels (pictured). Photo: David Callahan Published Mar 18, 2026Scientists at KTH have for the first time created a fully wheat based gel made entirely from wheat bran fiber and wheat gluten protein—an advance that could turn one of the grain industry’s least valu...
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WaterCentre contributes to circular food systems through the PLENTY project
Illustration: AI-generated visualization of a water treatment process. Published Mar 13, 2026KTH WaterCentre team with Zahra Kalantari, Zeynep Cetecioglu Gurol, Sahar Dalahmeh and Pegah Honarmand are contributing to PLENTY by exploring how greywater can become a valuable resource for agricult...
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Innovation for Symbiotic and Circular Food Provisioning
Published Feb 20, 2026Why do promising innovations in the food system so often fail to scale? Using side streams as an example, Professor Valentina Tartari and Dr. Maria Bustamante explore why innovation is not only a tech...
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From Waste Streams to New Resources
Published Jan 13, 2026In PLENTY’s Work Package 1, Aratrika Ray works at the intersection of enzyme technology and circular food systems. With a PhD in Food Engineering and Technology from the Institute of Chemical Technolo...
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Turning Data into Insight for Circular Change
Published Jan 13, 2026For Joar Stephansson, food has always been more than just nourishment — it’s been a interest that now drives his scientific career. With a background in biotechnology and a master’s degree focused on ...
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Meet the Researcher Designing Future Proteins
Published Jan 13, 2026Maija is a postdoctoral researcher in PLENTY work package 3 with a background in food science and technology. She comes from Helsinki and completed her PhD at the University of Helsinki, spending a si...
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Understanding Society to Reduce Food Losses and Waste
Published Nov 20, 2025Reducing food loss and waste is not only a technical challenge — it requires seeing the food system as a whole. Within PLENTY, Work Package 3 Society (WP3) examines the social, ethical, and health-rel...
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Researcher warning: This is when the Swedish food supply will collapse
Photo: Tara Clark, Unsplash Published Sep 09, 2025In Dagens Industri, our colleagues Rebecka Milestad (FOI / KTH) and Francisco Vilaplana, director of the PLENTY Centre for Symbiotic and Circular Food Provisioning, discuss how today's self-sufficienc...
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More than technology: Barbro Fröding on the importance of food ethics
Barbro Fröding. Photo by: Maria Fredriksson. Published May 13, 2025When discussing the future of food and sustainable food systems, the focus often lands on innovative, technological solutions. For Barbro Fröding, a senior researcher at the Division of Philosophy at ...
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New research centre to strengthen Sweden’s food supply chain
The byproduct from rapeseed oil production is rich in dietary fibers, antioxidants, and protein. It could be used for human consumption, says Francisco Vilaplana, center director of the newly established PLENTY. Photo: Niklas Johansson/Unsplash. Published Nov 28, 2024Recent years have exposed significant vulnerabilities in both Sweden’s and the global food supply chain, driven by extreme weather, the COVID-19 pandemic, and Russia’s invasion of Ukraine. Now, KTH Ro...
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