 The need to feed a growing population and also the increased need for making sure that our agri-food systems are sustainable in their production of food is driving the emergence of some of the new foods. And new foods is not necessarily something completely new. It may even be foods that have been consumed in some parts of the world for centuries, like for example insects or seaweeds or jellyfish. New foods may also mean new production systems like cell-based foods or 3D printing type foods that are fed with plant-based ingredients. It is important for us that we monitor some of this evolution in the technological space and also be able to inform of potential food safety concerns that needs to be addressed. That's what we do at FAO, making sure that we are looking at those balancing any possible risk with benefits. Climate change is impacting food safety in many ways. And FAO has been one of the leading agents showing the impact of climate change on food safety. From temperature shift and how this have implication to food safety hazards in the land for example like mycotoxin or even in the ocean in the water with marine toxin and algal blooms. As such it is very important that food safety authorities are vigilant, proactive on those issues and be able to address them in a timely manner. Some of the technological innovation that we are seeing shaping up the agri-food system landscape may offer new tools to address some of these challenges. And so foresight helps us in food safety management. It's not about predicting the future, it's a matter of identifying and analyse some of the emerging trends and emerging issues and provide a proactive advice to risk managers so that the policy making is timely, effective and can make a difference.