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Environment - Agronomy / Food Science - 01.12.2022 
Soils bring life to settlements
Healthy soils are essential for quality of life: they are the basis for agriculture, for trees, gardens and parks.
Environment - Agronomy / Food Science - 30.11.2022 
Feeding birds in winter
Many people want to feed their birds in winter. For birds, an extra food source is often welcome. However, to prevent this well-intentioned gesture from backfiring, feeding must be done properly.
Agronomy / Food Science - Life Sciences - 28.11.2022 
The seeds have germinated
For the first time, farmers in the Philippines have cultivated Golden Rice on a larger scale and harvested almost 70 tonnes of grains this October.This nearly never-ending story began at ETH Zurich.
Environment - Agronomy / Food Science - 23.11.2022 
Climate action: Methane is our most powerful lever
While the insufficient measures increasingly argue against reaching the 1.5-degree target, we could still achieve it with a rapid reduction in methane emissions, writes Cyril Brunner.
Agronomy / Food Science - Economics / Business - 23.11.2022 
Food security thanks to faeces and waste
Together with partners in Ethiopia, Rwanda, the Democratic Republic of the Congo and South Africa, researchers are creating circular economies that use processed organic waste and human excreta as fertilizer or animal feed, resulting in higher crop yields and new jobs.
Agronomy / Food Science - Innovation - 10.11.2022
Economics / Business - Agronomy / Food Science - 20.10.2022 
Virtual cold chains save food
Nearly half of all fruit and vegetables produced globally are wasted each year, according to the United Nations.
Agronomy / Food Science - Innovation - 14.10.2022
Environment - Agronomy / Food Science - 06.10.2022
Environment - Agronomy / Food Science - 21.09.2022
Agronomy / Food Science - Innovation - 07.09.2022 
Optimized food technologies for nutrition and sustainability
ETH Zurich is stepping up research and teaching in the field of food technology and nutrition. It is supported in this by the companies Givaudan, Bühler and Nestlé with initial funding of 5 million Swiss francs over six years. This funding includes the creation of a new professorship. Raw foodstuffs are made suitable for consumption or storage through traditional methods such as cooking, drying and fermentation, or modern methods such as pasteurisation, pressure treatment or the use of enzymes.
Life Sciences - Agronomy / Food Science - 05.07.2022 
Plant-based prawns to protect the marine environment
The growth in demand for fish and seafood is harming stocks and valuable ecosystems. In response, food technologist Lukas Böcker and food chemist Severin Eder are developing microalgae-based seafood substitutes in their joint Pioneer Fellowship project.
Agronomy / Food Science - Environment - 10.06.2022
Agronomy / Food Science - Environment - 05.05.2022 
In order to close nutrient cycles, many stakeholders must work together
Researchers Sabine Hoffmann, Kai Udert and Lisa Deutsch are committed to a sanitation and nutrient transformation. They use an example to explain why a transformation is needed and why collaboration with politicians in particular is a challenge. "Resources from the bowl are the key" (in German: "Ressourcen aus der Schüssel sind der Schlüssel") is the title of a discussion paper that Sabine Hoffmann, Lisa Deutsch and Kai Udert developed together with a transdisciplinary team from research, politics and practice.
Agronomy / Food Science - Computer Science - 05.04.2022 
Reducing food insecurity in Nigeria
Empa and BASE (Basel Agency for Sustainable Energy) launched a data-science driven mobile app that aims to minimize the loss of food production and lower greenhouse gas emissions by enabling access to cooling facilities and allowing smallholder farmers to monitor the shelf-life of their produce.
Agronomy / Food Science - 26.11.2021
Environment - Agronomy / Food Science - 17.11.2021 
Sustainable toilets for climate change and the SDGs
What do our toilets have to do with global challenges such as climate change? Climate change - particularly fast, worldwide population growth - poses significant global challenges for us.
Agronomy / Food Science - 11.11.2021
Agronomy / Food Science - Environment - 08.10.2021
Computer Science - Agronomy / Food Science - 05.10.2021 
Using data science to combat poverty
In January 2021, Empa and BASE (Basel Agency for Sustainable Energy) were among the winners of the prestigious Inclusive Growth and Recovery Challenge by data.org, a platform for partnerships committed to build the field of data science for social impact.
Agronomy / Food Science - Environment - 22.09.2021 
The Bassenges Farm : low-tech agriculture at a high-tech campus
At the Bassenges Farm, six devoted women and men are bringing their vision of sustainability to the EPFL and UNIL campuses, giving low-tech agriculture - without pesticides - a chance to thrive.
Innovation - Agronomy / Food Science - 17.09.2021
Agronomy / Food Science - 10.09.2021
Agronomy / Food Science - History / Archeology - 31.08.2021 
The first farmers of Europe
A research team from the University of Bern has managed to precisely date pile dwellings on the banks of Lake Ohrid in the south-western Balkans for the first time: they came into being in the middle of the 5th millennium BC.
Agronomy / Food Science - Environment - 23.08.2021 
Fresh herbs from factory halls and bunkers
From the factory hall and not the field: ETH spin-off YASAI should soon be harvesting 20 tonnes of herbs a year from an indoor facility.
Computer Science - Agronomy / Food Science - 30.06.2021
Agronomy / Food Science - Environment - 25.06.2021
Agronomy / Food Science - Environment - 16.06.2021 
Updating the self-sufficiency ratio
The level of self-sufficiency indicates the extent to which agricultural performance ensures food security.
Agronomy / Food Science - Economics / Business - 07.05.2021
Agronomy / Food Science - Environment - 03.05.2021
Agronomy / Food Science - Environment - 27.04.2021 
Digital advisory services for smallholder families in Africa and Asia
A research and innovation project at the University of Bern aims to strengthen sustainable farming methods among smallholder families in Africa and Asia using digitally supported agricultural extension services.
Agronomy / Food Science - Environment - 23.04.2021
Agronomy / Food Science - 31.03.2021 
Every bunny counts
Many cocoa farmers live in poverty - yet the fairly traded chocolate bunny often stays on the shelves.
Agronomy / Food Science - 11.02.2021
Agronomy / Food Science - 20.01.2021
Environment - Agronomy / Food Science - 07.01.2021
Environment - Agronomy / Food Science - 23.12.2020
Environment - Agronomy / Food Science - 08.10.2020
Agronomy / Food Science - 21.07.2020
Environment - Agronomy / Food Science - 03.07.2020
Agronomy / Food Science - Environment - 05.05.2020 
Meat alternatives at the Empa restaurant
«One Two We» is a sustainability program launched by the SV Group and WWF Switzerland. The goal is to reduce CO2 emissions of staff restaurants through sustainable food.
Environment - Agronomy / Food Science - 20.12.2019
Agronomy / Food Science - Life Sciences - 08.11.2019
Innovation - Agronomy / Food Science - 11.10.2019
Agronomy / Food Science - 24.09.2019
Agronomy / Food Science - Event - 19.09.2019
Environment - Agronomy / Food Science - 10.09.2019
Agronomy / Food Science - 25.07.2019 
Phosphorus Recycling: Switzerland as Trailblazer
In Zurich last week, some 200 experts discussed the future of the essential nutrient phosphorus. Without phosphorus, no cell, plant, or animal can function.
Agronomy / Food Science - Environment - 25.06.2019
Life Sciences - Agronomy / Food Science - 08.05.2019 
Enabling consumers to analyze their food's DNA
EPFL's Digital Epidemiology Lab held its first food DNA sequencing workshop last Saturday, in association with SwissDeCode and Hackuarium.
Agronomy/Food Science
Results 1 - 50 of 89.
Healthy soils are essential for quality of life: they are the basis for agriculture, for trees, gardens and parks.
Many people want to feed their birds in winter. For birds, an extra food source is often welcome. However, to prevent this well-intentioned gesture from backfiring, feeding must be done properly.
For the first time, farmers in the Philippines have cultivated Golden Rice on a larger scale and harvested almost 70 tonnes of grains this October.This nearly never-ending story began at ETH Zurich.
While the insufficient measures increasingly argue against reaching the 1.5-degree target, we could still achieve it with a rapid reduction in methane emissions, writes Cyril Brunner.
Together with partners in Ethiopia, Rwanda, the Democratic Republic of the Congo and South Africa, researchers are creating circular economies that use processed organic waste and human excreta as fertilizer or animal feed, resulting in higher crop yields and new jobs.
Nearly half of all fruit and vegetables produced globally are wasted each year, according to the United Nations.
On environmental issues, the city-country divide is smaller than often assumed
Header We like to perpetuate the idea of a divide in the attitudes of city dwellers and country people as part of debates on the environment, but it's simply not the reality, explains Thomas Bernauer.
Header We like to perpetuate the idea of a divide in the attitudes of city dwellers and country people as part of debates on the environment, but it's simply not the reality, explains Thomas Bernauer.
ETH Zurich is stepping up research and teaching in the field of food technology and nutrition. It is supported in this by the companies Givaudan, Bühler and Nestlé with initial funding of 5 million Swiss francs over six years. This funding includes the creation of a new professorship. Raw foodstuffs are made suitable for consumption or storage through traditional methods such as cooking, drying and fermentation, or modern methods such as pasteurisation, pressure treatment or the use of enzymes.
The growth in demand for fish and seafood is harming stocks and valuable ecosystems. In response, food technologist Lukas Böcker and food chemist Severin Eder are developing microalgae-based seafood substitutes in their joint Pioneer Fellowship project.
When it comes to food, less is often more
For Achim Walter, it-s time we take responsibility for what we eat. As consumers, we have a right to demand a food system that serves the environment, promotes health and protects those in less affluent circumstances.
For Achim Walter, it-s time we take responsibility for what we eat. As consumers, we have a right to demand a food system that serves the environment, promotes health and protects those in less affluent circumstances.
Researchers Sabine Hoffmann, Kai Udert and Lisa Deutsch are committed to a sanitation and nutrient transformation. They use an example to explain why a transformation is needed and why collaboration with politicians in particular is a challenge. "Resources from the bowl are the key" (in German: "Ressourcen aus der Schüssel sind der Schlüssel") is the title of a discussion paper that Sabine Hoffmann, Lisa Deutsch and Kai Udert developed together with a transdisciplinary team from research, politics and practice.
Empa and BASE (Basel Agency for Sustainable Energy) launched a data-science driven mobile app that aims to minimize the loss of food production and lower greenhouse gas emissions by enabling access to cooling facilities and allowing smallholder farmers to monitor the shelf-life of their produce.
What do our toilets have to do with global challenges such as climate change? Climate change - particularly fast, worldwide population growth - poses significant global challenges for us.
In January 2021, Empa and BASE (Basel Agency for Sustainable Energy) were among the winners of the prestigious Inclusive Growth and Recovery Challenge by data.org, a platform for partnerships committed to build the field of data science for social impact.
At the Bassenges Farm, six devoted women and men are bringing their vision of sustainability to the EPFL and UNIL campuses, giving low-tech agriculture - without pesticides - a chance to thrive.
A research team from the University of Bern has managed to precisely date pile dwellings on the banks of Lake Ohrid in the south-western Balkans for the first time: they came into being in the middle of the 5th millennium BC.
From the factory hall and not the field: ETH spin-off YASAI should soon be harvesting 20 tonnes of herbs a year from an indoor facility.
The level of self-sufficiency indicates the extent to which agricultural performance ensures food security.
Insuring crops from space
Extreme weather poses increasing challenges to the agricultural sector. New insurance models based on satellite data may reduce the risk of drought for farmers, writes Robert Finger. Climate change is increasing drought risk to many areas. Droughts already cause massive yield losses on a regular basis, and coping with this risk is becoming increasingly important to farmers.
Extreme weather poses increasing challenges to the agricultural sector. New insurance models based on satellite data may reduce the risk of drought for farmers, writes Robert Finger. Climate change is increasing drought risk to many areas. Droughts already cause massive yield losses on a regular basis, and coping with this risk is becoming increasingly important to farmers.
A research and innovation project at the University of Bern aims to strengthen sustainable farming methods among smallholder families in Africa and Asia using digitally supported agricultural extension services.
Many cocoa farmers live in poverty - yet the fairly traded chocolate bunny often stays on the shelves.
More Root Carbon in Extensive Cultivation Systems - the Greenhouse Gas Inventory Is Optimised
Soils possess great potential for sequestering CO2 from the atmosphere in the form of carbon, and thus for mitigating global warming.
Soils possess great potential for sequestering CO2 from the atmosphere in the form of carbon, and thus for mitigating global warming.
We’ve got a lot on our plate
There is little to suggest we'll be eating less meat any time soon. In the last post of 2020, Lukas Fesenfeld explains why a sustainable food supply system is still possible. Christmas is just around the corner, along with a string of festive meals - though probably on a smaller scale this year. I promise, I don't want to deny you your Christmas roast! However, the end of the year is a good opportunity to reflect on some fundamental questions and to become aware of one's own attitudes.
There is little to suggest we'll be eating less meat any time soon. In the last post of 2020, Lukas Fesenfeld explains why a sustainable food supply system is still possible. Christmas is just around the corner, along with a string of festive meals - though probably on a smaller scale this year. I promise, I don't want to deny you your Christmas roast! However, the end of the year is a good opportunity to reflect on some fundamental questions and to become aware of one's own attitudes.
The quest for a holistic pesticide policy
Bans and simple measures alone won't solve the problems in plant protection. Robert Finger presses for a comprehensive pesticide policy.
Bans and simple measures alone won't solve the problems in plant protection. Robert Finger presses for a comprehensive pesticide policy.
"Ticino a te", bringing local produce closer to you also thanks to USI
The Osservatorio dello sviluppo territoriale (OST) (Observatory of Territorial Development), based at USI Academy of Architecture, has developed, in collaboration with Centro di Competenze Agroalimen
The Osservatorio dello sviluppo territoriale (OST) (Observatory of Territorial Development), based at USI Academy of Architecture, has developed, in collaboration with Centro di Competenze Agroalimen
Agroscope Publishes Study on Environmental Impacts of Drinking-Water Initiative
In an in-depth study, Agroscope analysed the possible environmental impacts of implementing the Drinking-Water Initiative. The life-cycle assessment shows that pesticide and nutrient pollution of Swiss water bodies and groundwater could be reduced. In addition, inland biodiversity could be improved slightly.
In an in-depth study, Agroscope analysed the possible environmental impacts of implementing the Drinking-Water Initiative. The life-cycle assessment shows that pesticide and nutrient pollution of Swiss water bodies and groundwater could be reduced. In addition, inland biodiversity could be improved slightly.
«One Two We» is a sustainability program launched by the SV Group and WWF Switzerland. The goal is to reduce CO2 emissions of staff restaurants through sustainable food.
Solutions for the future of nutritional research
Every day, we choose the food we eat and influence our health, whether consciously or not. This link between diet and health is a core concern of nutritional scientists, who met in Bern from 7 to 12 September 2019 for the 16th annual conference of the NuGO nutrigenomics association.
Every day, we choose the food we eat and influence our health, whether consciously or not. This link between diet and health is a core concern of nutritional scientists, who met in Bern from 7 to 12 September 2019 for the 16th annual conference of the NuGO nutrigenomics association.
Climate protection thanks to agroforestry
Zurich-Reckenholz, 10. Producing food and feed while protecting the climate - is that possible? Yes, and agroforestry is one option, combining agriculture and wood production on the same land.
Zurich-Reckenholz, 10. Producing food and feed while protecting the climate - is that possible? Yes, and agroforestry is one option, combining agriculture and wood production on the same land.
In Zurich last week, some 200 experts discussed the future of the essential nutrient phosphorus. Without phosphorus, no cell, plant, or animal can function.
Grassland Researchers Meet in Zurich
Switzerland is a grassland. The climate and soil provide ideal conditions for grass production, and thus for sustainable milk and meat production, whilst natural conditions are often unfavourable for arable farming. However, grass production too is facing new challenges. Despite extreme weather such as drought, the agricultural sector aims to produce top-quality forage, so that concentrate use can be reduced as much as possible.
Switzerland is a grassland. The climate and soil provide ideal conditions for grass production, and thus for sustainable milk and meat production, whilst natural conditions are often unfavourable for arable farming. However, grass production too is facing new challenges. Despite extreme weather such as drought, the agricultural sector aims to produce top-quality forage, so that concentrate use can be reduced as much as possible.
EPFL's Digital Epidemiology Lab held its first food DNA sequencing workshop last Saturday, in association with SwissDeCode and Hackuarium.
