The availability, access, and safety of foods in the EU is generally high. Yet, the food system is volatile and vulnerable to food safety threats. With the current food risk management approach, controlling food safety threats is resource intensive and has negative impacts on the environment (e.g., food waste, lot of plastic needed). The main objective of ENRESFOOD is to increase the food system’s resilience by early identifying potential food safety threats, choosing resilience measures in a transparent manner, and improving the interaction between stakeholders to mitigate food safety threats.It is expected that food production will need to increase by more than 60% by 2050, while ensuring that everyone has access to sufficient healthy food. This is not possible with today’s food systems, which are already facing large sustainability issues. Moreover, more than 820 million people are currently starving, and a much higher number face malnutrition, obesity, and other diet-related issues. European strategies on food production and bioeconomy highlight increased use of marine renewable resources as well as microbially produced ingredients as key contributors to a more resilient and sustainable food system, and to the growing global bioeconomy. However, there is a still a need to demonstrate use of these novel ingredients in everyday foods for European consumers, as well as how they can be produced at large scale in an environmentally and economically feasible manner.