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How can food become more environmentally friendly?

Six projects investigate the environmental impact of food production. They explore environmentally friendly solutions for agriculture and the consumers.

 Current projects

 

 

Iron and Zinc Iron and Zinc http://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-iron-and-zincProf. Dr. Raffaele Mezzenga, Prof. Dr. Michael B. Zimmermann

 Completed research projects

 

 

Cow emissions Cow emissions http://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-cow-emissionsDr. Sabine Schrade, Dr. Joachim Mohn, Dr. Angela Schwarm
Food losses Food losses http://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-food-lossesDr. Gabriele Mack, Agroscope, Dr. Andreas Keiser, Prof. Dr. Michael Siegrist
Organic food basketsOrganic food basketshttp://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-organic-food-basketProf. Dr. Marion Fresia, Dr. Jérémy Forney, Julien Vuilleumier
Sustainable agri-food systems Sustainable agri-food systems http://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-sustainable-agri-food-systemsDr. Birgit Kopainsky, Dr. Rolf Frischknecht, Dr. Heinz Rütter
Sustainable milk productionSustainable milk productionhttp://www.nfp69.ch/en/projects/how-can-food-become-more-environmentally-friendly/project-sustainable-milk-productionDr. Pierrick Jan

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