Matti Kummu is assistant professor at Aalto University, Finland. His research focuses on global water and food issues, particularly assessing the future opportunities towards water-smart food production.

The main focus of his research is the interaction between the human population and water resources. He has been working extensively on assessing the global water scarcity and how it has impacted on food production and availability. To ease the ever-growing pressure on water and land resources, They are working actively in quantifying the potential of different measures, such as diet change, food loss reduction, emerging non-meat protein sources, and yield gap closure, to sustainably increase the food availability globally. Finally, They work also on more local scale challenges and opportunities on water-energy-food nexus, particularly in the Southeast Asian context.