The main focus of my research is the interaction between human population and water resources. I have 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, we 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, we work also on a more local scale challenges and opportunities on water-energy-food nexus, particularly in Southeast Asian context.