Expo theme: Feeding the Planet, Energy for Life

1. Improving food quality and security: the security of having enough food to live on, and an assurance that the food is healthy and the water drinkable;
2. Ensuring healthy and high-quality nutrition for all human beings, doing away with the hunger, drought, infantile mortality, and malnutrition that still afflict 850 million people on this planet, and extirpating famine and pandemic disease;
3. Preventing the new epidemics and diseases of our time, including obesity, cardiovascular disease, and cancer, by championing practices that have proven to be effective;
4. Promoting innovation in research, technology, and business practices along the entire food supply chain to improve the nutritional value, conservation, and distribution of foods;
5. Providing education in proper nutrition and encouraging more healthy lifestyles, especially among children, adolescents, the disabled, and the elderly;
6. Enhancing the value of cultural and ethnic heritage as expressed in culinary traditions.

• the preservation of biodiversity, protecting the environment as agriculture’s ecosystem, safeguarding food quality, safety, and reliability, and educating people in nutrition for health and personal well-being;
• identifying the best tools for monitoring, control, and innovation (starting with forms of biotechnology that do not threaten the environment or health), so as to ensure the availability of healthy, nutritious food and water that is safe for drinking and irrigation;
• securing new dependable sources of food in parts of the world afflicted by famines, where agriculture is under-developed or threatened by deforestation, desertification, or drought, or where inland and marine fish stocks are dwindling.

• to make the most of innovation and production technologies that generate a healthy food product;
• to do business in food preparation and conservation, enhance the professional skills of their managers and staff, and improve their communication with the consumer;
• to guarantee the quality of their food by using appropriate protection and monitoring systems to combat counterfeiting and adulteration.