College of Ag Sciences students harvest global insights at World Food Forum

UNIVERSITY PARK, Pa. — Attending the 2025 World Food Forum gave Auja Bywater and Alejandra Armesto-Gomez, graduate students in Penn State’s College of Agricultural Sciences, a firsthand look at how the pursuit of sustainable food connects people globally.

“While the challenges and circumstances differ across regions, we all share the desire for access to sustainable food,” said Bywater, a doctoral candidate in food science in the college’s international agriculture and development (INTAD) dual-title degree program. “We all share this planet, and we are all responsible for taking care of it. It isn’t the job of any one country or agency to drive a sustainable food future — everyone has a role to play. Networks and collaboration are vital for making meaningful and lasting change.”

The forum, which was held Oct. 10-17 at the Food and Agriculture Organization headquarters in Rome, Italy, marked the organization’s 80th anniversary. Under the theme “Hand in Hand for Better Foods and a Better Future,” the event brought together youth leaders, scientists, investors and policymakers to advance sustainable food systems through collaboration, innovation and investment.

Bywater, of State College, was among a group of students and faculty from the college who participated in the forum. She said engaging with people from around the world deepened her understanding of global food challenges.

Melanie Miller Foster, associate teaching professor of international agriculture and co-founder of the Global Teach Ag Network, led the student academic delegation from the college, which represented students from a variety of majors.

“Participating in the forum allowed our students to engage with global leaders and deepen their understanding of food security challenges,” said Miller Foster. “Students explored strategies to ensure access to nutritious, safe and affordable food, while also learning about improved water management and resilient agricultural practices. This was Penn State’s first student academic delegation to WFF’s Youth Assembly, and one of only a handful from around the world.”

She also noted that Penn State hosts a World Food Forum Youth Food Lab — one of only three worldwide under the FAO’s Global Youth Action Initiative. The lab is led by Maria Spencer, John and Patty Warehime Entrepreneur in Residence, who also attended the forum.

A key highlight was the Global Youth Forum, which showcased the role of young changemakers in shaping the future of food. Bywater, who was the co-leader of the college’s student academic delegation, said one of the most interesting aspects for her was a session on using artificial intelligence (AI) in food safety.

“AI is a big topic in the world right now, and I'm always interested to see how people use it,” she said. “I believe AI can be used for good, but it's important to have conversations on how to use it ethically. This session did a great job discussing how we can manage data and AI to enhance food safety while ensuring it is accessible to all regions, regardless of their level of development. It was among the many great moments at the forum; I am incredibly grateful for all the amazing support I received to attend this event.”

Student delegation co-leader Armesto-Gomez, a doctoral degree candidate in education, development, and community engagement and in international agriculture and development, said it was inspiring to witness how diverse stakeholders — from foundations and private companies to entrepreneurs, civil society and academia — are coming together to reimagine the food system beyond production.

“The discussions highlighted the urgent need to find innovative solutions capable of feeding the world sustainably while acknowledging how food connects to culture, identity and well-being, reminding me that actions to be taken must always be grounded in the local realities and cultural contexts of the communities involved,” she said.

For Armesto-Gómez, of Bogota, Colombia, a memorable part of the experience was attending the World Food Forum Startup Innovation Awards, which showcased how young researchers and entrepreneurs worldwide are bridging science, innovation and community action to design context-sensitive solutions for sustainability.

She explained that many of these initiatives not only enhance the quality of life in their communities but also create employment opportunities, promote women’s empowerment, and provide essential resources — for example, access to clean water and enhanced food security through creative models such as community gardens.

Armesto-Gómez said the forum reinforced her belief that ethics and mutual respect should guide learning and problem-solving.

“I intend to continue listening carefully to communities’ lived experiences, innovations and aspirations as part of my research,” she said. “I am more intentional about my food choices, recognizing my role as an active participant in the agrifood system. Within my community, I feel even more motivated to raise awareness, foster dialogue and collaborate in initiatives that promote sustainable and just food systems.”

Also attending the forum in Rome were Noel Habashy, associate teaching professor and coordinator of the international agriculture minor; Daniel Foster, associate professor and co-founder of the Global Teach Ag Network;  Mark Gagnon, Harbaugh Entrepreneur and Innovation Faculty Scholar; Jesse Torba, industry relations coordinator, the Penn State Learning Factory; undergraduate students Ray Yan and Xialing Zhou; and Grace Tewari, a doctoral candidate in entomology who was selected for the FAO’s Young Scientist program. The other members of the student academic delegation participated virtually.