The food industry is undergoing a major transformation that affects every stage of the process, from farming and production to packaging, distribution, and consumption. This shift, often called the food transition, is driven by the need to address environmental challenges like reducing greenhouse gas emissions, managing resource use, adapting to climate change, and meeting changing consumer preferences. At SIAL Paris, an international food industry fair taking place from October 17 to 21, 2026, in Paris Nord Villepinte, these issues will be central to the event. SIAL For Change, a key component of the fair, will highlight innovations and initiatives aimed at promoting a more sustainable food system. According to data from SIAL Insights 2026, more than half of consumers globally view their food choices as a civic duty, with this number rising to nearly 70 percent in France. As a result, factors like a product's environmental impact, its composition, and where it comes from are increasingly influencing purchasing decisions. A major focus of the transformation is the reduction of energy use and carbon emissions in food production. This includes improving equipment, using cleaner energy sources, and optimizing industrial processes. However, the challenge extends beyond factories, as transporting raw materials and finished products also contributes to the industry's environmental footprint. Efforts to reduce this include optimizing transport routes, sharing delivery resources, and developing more efficient logistics. Water scarcity, exacerbated by climate change, is another growing concern, affecting both agriculture and industrial operations. At SIAL For Change, a round table will address how industries can adapt to these climate and water-related challenges, featuring Capucine Laurent, an expert in climate resilience for businesses. Another significant area of change is the diversification of protein sources. While plant-based proteins have gained prominence, companies are exploring a range of alternatives, including legumes, microalgae, mycoproteins, and cellular agriculture. These innovations will be the focus of a dedicated SIAL For Change conference, led by Céline Laisney, director of the AlimAvenir research firm. The discussion will cover the strategies of the meat and dairy sectors, as well as the technologies enabling the shift toward more varied protein sources. This transformation does not necessarily mean the elimination of animal proteins, but rather a gradual diversification of the industry’s offerings and raw materials. The food transition also emphasizes the better use of resources, including the valorization of by-products. Skins, seeds, and other waste materials can be repurposed into new ingredients or products, reducing waste and creating value. Innovations like raspberry seed flour, highlighted in the SIAL Innovation 2026 prize list, demonstrate this trend. Additionally, the circular economy is influencing manufacturing processes, with some solutions aiming to reduce resource consumption by rethinking production techniques. Upstream, in agriculture, initiatives are focusing on regenerative practices, traceability, and fair compensation for producers. SIAL For Change 2026 will showcase these efforts, including the work of companies like Origine SRL and LSDH, which are addressing environmental and social challenges in the food sector. As the event unfolds, it will not only present solutions but also raise important questions about the future of food production and consumption.