The future European Partnership on Sustainable Food Systems asks for specific insights in food science and technology and a strong participation of its scientists. Key principles to be taken into account are diversity, circularity, adaptability, scalability, next to robustness, performance, accessibility, fairness, one health and safety. These principles evoke that cooperation with scientists in socio-economic, environmental, health, digital and basic sciences is primordial to reach sustainable outcomes while maintaining the rich, diverse, European, cultural food heritage.