The production and consumption of food encompasses a complex system with important connections to humanity and the earth. The sustainability of future food systems is directly related to their ability to simultaneously maintain and support the environment, economy, and society over time. New food production and processing technologies can lead to substantial improvements in food system sustainability, but the full picture is often more complicated than simple qualitative statements of “more or less sustainable.” Quantitative standardized tools (e.g., Life Cycle Assessment (LCA), Techno-Economic Analysis (TEA)) are powerful methods used to complement scenario analyses in order to understand the sustainability of hypothetical changes to food systems. This presentation will explore the application of such quantitative methodologies to model and assess the sustainability of new food technologies through case studies including, but not limited to, (1) processing of agricultural byproducts to food ingredients and (2) production of cell-based alternative proteins. Speaker: Tyler Barzee, PhD