16 October 2026, Richmond Hill - The World Food Academy 4 Sustainable Food Systems, on occasion of World Food Day has opened registration for its inaugural learning activities, marking a key milestone in its mission to expand access to education, strengthen professional development, and foster knowledge exchange in support of sustainable agrifood systems.
Developed by the United Nations University Institute for Water, Environment and Health (UNU-INWEH), the Academy brings together universities, international organizations, research institutions and industry partners to offer free, science-based learning opportunities. It aims to equip university students, early-career researchers, and practitioners with the knowledge and skills to contribute to more sustainable, resilient, and equitable food systems.
“The World Food Academy 4 Sustainable Food Systems brings together partners across academia, research and industry to equip learners with the knowledge, skills and networks to advance sustainable agrifood systems. It reflects our commitment at UNU-INWEH and the United Nations University to making quality education accessible and turning scientific knowledge into action for people and the planet,” said Professor Kaveh Madani, Director of UNU-INWEH, earlier this week during the 2026 World Food Forum.
The Academy continues to expand its international network of academic and research institutions, civil society organizations and industry partners committed to advancing education, research and innovation across food systems.
Among its partners is Gaston Berger University (UGB) in Senegal, which sees the Academy as an opportunity to strengthen education, research, and capacity development across Africa.
“The WFA represents a valuable opportunity for Gaston Berger University (UGB) to strengthen education, research, and capacity building in support of the sustainable transformation of food systems across Africa. By facilitating access to scientific knowledge, innovative technologies, and practical experiences, the Academy contributes to strengthening local research and innovation capacities and to developing context-specific solutions for more sustainable, resilient, and equitable food systems” said Dr. Papa Mamadou Dit Doudou Sylla, Assistant Professor at UGB.
UGB joins a growing network of partners and knowledge affiliates, including the Food Research and Innovation Center (FRIC) at the University of Fribourg, Africa University, the Swedish University of Agricultural Sciences (SLU), Université Nangui ABROGOUA, the EPFL Center for Food Challenges (CFFC), and the International Institute for Applied Systems Analysis (IIASA), among others.
The Academy has opened registrations for its foundational opening lecture, "Food Systems Challenges and Opportunities for Enhancing Health, Enterprise and Environmental Outcomes," delivered by Dr. John Ingram, Senior Research Fellow at Somerville College, University of Oxford.
The lecture will introduce what a food systems approach entails and how it helps to identify, how and where, the food system impacts health, other social and economic outcomes and the environment. This draws on an understanding of the wide range of food system activities from consuming food through to primary production (a ‘fork-to-farm’ approach), the actors involved, and the drivers that influence their decisions.
Module 1: Agriculture Sciences and Production - Agriculture as the Starting Point of the Food Value Chain
The first World Food Academy module explores the foundations of sustainable food production: farms, soils, landscapes, water, crops, animals, and aquatic food systems. The seminar series moves from defining and measuring sustainability towards the natural resources and biological systems that underpin resilient production, before moving to livestock and fisheries. It aims to expose the next generation of food-system professionals to leading scientific thinking and practical perspectives.
To register for the Opening Lecture and Module 1 and learn more about the World Food Academy 4 Sustainable Food Systems, go to: www.worldfoodacademy.org
