Bioeconomy Talks: Microbiomes with Karel Callens
Article
The Bioeconomy Talks series features interviews with experts on bioeconomy themes that are linked to agrifood systems transformation.
Karel Callens is Senior Advisor in the FAO Food Systems and Food Safety Division. For several years, he has been leading FAO’s work on the role of microbiome science and innovation in support of sustainable agrifood systems transformation. He holds an MSc in Bio-engineering from the State University of Gent in Belgium, and an MBA from the Open University Business School in the UK.
Firstly, can you explain what the word microbiome means?
The microbiome can be described as a characteristic microbial community occupying a reasonably well-defined habitat. The microbiome not only refers to the microorganisms within a habitat but also encompasses their theatre of activity, which results in the formation of specific ecological niches. By microorganisms we are talking about bacteria, archaea, fungi, algae, viruses and other tiny microbes that are invisible to the naked eye but indispensable to human and planetary health. Good examples of environments in which these microorganisms co-habit include the human body, plants, animals and soils. Current estimates put the total number of different microbial species at one trillion, of which we only know about 0.001 percent! However, what we do already know gives us some fascinating insights that could lead to breakthroughs in many scientific fields. We’re beginning to understand better that not only is the composition of the microorganisms within a microbiome important, but also the manner in which microorganisms and microbiomes interact with each other and with their hosts.
Specifically for agrifood systems, what does this mean?
Agricultural practices have both direct and indirect impacts on the composition and functioning of the microbiomes of plants, animals, soils, water bodies, etc. Disturbances in these microbiomes may result in environmental health and agrifood production problems. Moreover, microbiomes are linked across ecosystems (soil, plant, animal, and human), thus practices all along agrifood systems may have simultaneously microbiome-mediated impacts on human health, environmental health and agrifood system performance. At the same time, micriobiome-related applications are widespread in agrifood sectors, e.g. fermentation in food production and processing, use of microorganisms for waste and wastewaster treatment and valorization, and microbiome-based surveillance of chemical pollutants, to name just a few.
Is this why microbiome science and innovation is becoming such a hot topic within the bioeconomy?
Certainly in terms of how it relates to agrifood systems. When we talk about linkages between different microbiomes and different ecosystems, it is really important to have an overarching framework that can address the interlinking and cross-cutting aspects. Bioeconomy is exactly the right framework when it comes to our biological resources – and let’s remember microorganisms are biological resources! Through a bioeconomy lens we can see similarities between different microbiomes and learn lessons from a specific microbiome that could help us in understanding others. For instance, there is a microbiome-based thread that links soil health, ecosystem health and human health. Anti-microbial resistance (AMR) is an example of this thread with negative consequences; whereas the use of various pre-, pro-, syn- and postbiotics has shown benefits for boosting and restoring soil, plant, animal and human health.
What is FAO doing to spread awareness of the importance of microbiome science and innovation?
FAO has an important science–policy interface role, helping scientists and innovators work together with policymakers, business leaders, youth startups, civil society actors and many others. It aims to ensure that the potential of microbiome innovations can be effectively assessed, harnessed, disseminated, and applied to bring about sustainable agrifood systems transformation. For a number of years, I have been leading an FAO microbiome working group that brings together FAO internal and external expertise and disseminates the latest microbiome-related knowledge through publications, workshops and webinars. The objective is to equip policymakers with the best science-based information to make informed decisions on the associated opportunities and risks. As the custodian of Sustainable Development Goal 2, which focuses on hunger and malnutrition, FAO pays particular attention to ensuring that the poorest and least developed countries benefit from microbiome science and innovation.
Finally, related to SDG 2, the theme of World Microbiome Day 2023 is “Microbes and Food”. How important are microbes for food security and nutrition?
Absolutely critical. And what we’re increasingly understanding is that early exposure to the right mix of microbes is a key resilience builder. For instance, from a human perspective, we now know that the human gut microbiome performs essential functions that directly support health; distrubing these functions contributes to malnutrition, including undernutrition, obesity and noncommunicable diseases. The first thousand days of human life are fundamental in terms of creating a healthy gut microbiome. Of course, a healthy balanced diet throughout life reinforces this; unfortunately, some 3 billion people worldwide suffer from some form of malnutrition, much of which can be linked to unbalanced diets that can have negative impacts on the gut microbiome. Similarly, FAO conducted a major review a couple of years ago that revealed how the soil microbiome plays a pivotal role in ecosystem health, agroecosystems and the climate system, all of which impact agricultural production and productivity. The review found that specifically for crop production, a number of practices – e.g. minimum tillage, crop rotation, use of cover crops – can have positive effects on the soil microbiome, boosting soil fertility.
Ultimately, we still have so much to learn about microbiomes, but what we are seeing is that microbiome innovations could provide another powerful set of tools in our efforts to bring about food security, human health and wider planetary health. Now, we just need to join up and scale up our efforts to further uncover and unlock this potential!
Photo: Karel Callens
World Microbiome Day takes place on 27 June.
Publications
Articles
The microbiome: our unseen ally in agrifood systems transformation
Unlocking the potential of microbiome science for ecosystem restoration
FAO releases three reviews about chemical exposure and the gut microbiome
Four new reports highlight importance of the microbiome for food safety, soils and nutrition
26/06/2023