To produce food, we use nearly half of the world's vegetated land and consume 90% of all water used by humans. Yet, around 800 million people still lack sufficient food. The recent dramatic increase in food production has been achieved through the intensive use of agricultural inputs. However, this has also led to environmental problems such as water pollution and soil degradation. We are addressing these issues through environmentally friendly agriculture, the development of stress-tolerant crops, the utilization of stress-tolerant plants, and phytoremediation. In this presentation, we will focus on two of these approaches: microbiome agriculture, a type of environmentally friendly agriculture, and the use of halophytes.

12:10 – 12:15　Introduction
Kun QIAN, Associate Professor (Q-AOS Coodinator)

12:15 – 12:40 "New paths to sustainable food production: the potential of microbiome agriculture and halophytes”

Sakae Agarie, Professor
(Department of Bioresource Sciences, Faculty of Agriculture,)

12:40 – 12:50 Q&A

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