Micro-organisms have been used for thousands of years in food systems, for example in food fermentation. In recent years, our knowledge of microbiomes – the microorganisms, their genes, the molecules they produce and their environment – has advanced considerably, notably thanks to high-throughput sequencing technologies. We now know that microorganisms are ubiquitous in our environment and play a major role in the health of soils, plants, animals, humans and ecosystems more broadly.

Because of their many functions, they are seen as potential solutions to the challenges of developing more sustainable food systems, from farm to fork. Microorganisms could, for example, help reduce the use of synthetic chemicals in crops, limit the use of antibiotics in livestock farming, diversify protein sources, or improve the taste, texture or shelf life of food products through fermentation.

The aim of this foresight study is to build exploratory scenarios for sustainable, health-promoting European agricultural and food systems based on microorganisms. These scenarios will be based on contrasting hypotheses related to the evolution of the various components of the system under study, for example: production methods for microorganisms, their uses, consumer behavior, public policies and regulations, knowledge, techniques and innovations, etc. The final phase of the project will be dedicated to presenting and debating the scenarios with different audiences.

How will microorganisms and microbiomes be used in tomorrow’s agriculture and food systems?
What practices, knowledge and technologies will shape their development?
What policies and regulations will support their use?
How will farmers and consumers perceive these developments?

This is what the “Microbes” foresight study has explored by developing different scenarios for sustainable and healthy European agricultural and food systems based on microorganisms by 2050.