World food system

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Blog posts related to "World food system":

21.04.2017 | Prof. Achim Walter, ETH Zürich

More variety? Eat buckwheat!

What will it take to make our agroecosystems more diverse and secure? Take buckwheat, for example – an ancient grain-like plant with considerable potential. It's not related to cereals, yet produces storable seeds and can taste anything from deliciously tart to bitter. Read more 

13.03.2017 | Dr. Melanie Paschke, ETH Zürich

More biological diversity in agriculture

From the wealth of agricultural biodiversity in Switzerland, only a few old fruit and vegetable types find their way to the major distributors. However, these old crops could help overcome the genetic bottleneck in farming. Read more 

25.01.2017 | Christian Willersinn; ETH Zürich

Cutting down Swiss potato wastage

Worldwide about a third of all food gets lost before it reaches our stomachs. For Swiss potatoes this is even more – half of the total harvest. Which measures can reduce the loss, and what effect do they have? Read more 

09.12.2016 | Prof. Achim Walter, ETH Zürich | 3 Comments

The benefits of plant breeding

In the midst of today’s organic food boom and romantic glorification of nature, plant breeding is in a difficult position: one often forgets that we as humans owe our very survival to the supply of food. Almost nothing that we eat today was originally found in the natural world. Read more 

09.09.2016 | Dr. Johannes Fütterer, ETH Zürich

The future of plant breeding

People began to domesticate wild plants more than 10,000 years ago. Since then, we have been breeding crops in order to make them more resistant and to increase yields. New techniques now make it possible to modify genetic material precisely, which raises questions that our society must discuss and try to answer. Read more 

20.07.2016 | Dr. Christina Hartmann, ETH Zürich

Insekten essen: Delikat oder ekelhaft?

Westliche Kulturen verbinden Insekten eher mit Gefahr und Verdorbenem statt mit Essbarem – obwohl sie nachhaltige Proteinlieferanten wären. Wie können wir Insekten für Europa kulinarisch attraktiver machen, so dass die Menschen ihren Ekel überwinden? Read more 

16.06.2016 | Bastian Flury, ETH Zürich

Sustainable Catering on the Campus

We usually envision sustainable development in the halls of academia as research and teaching in environmental sciences, engineering and architecture. What we barely think of, however, is food – and food on campus even less. This is what our initiative aims to change. Read more 

09.06.2016 | Dr. Isabelle Gangnat, ETH Zürich

Fleisch essen oder nicht?

Wer bewusst konsumiert, ist fast täglich mit der Frage konfrontiert, ob tierische Lebensmittel auf unseren Menüplan gehören oder nicht. Eine Orientierungshilfe könnte sein, wie nachhaltig produziert wird. Allein, was eine nachhaltige Tierproduktion bedeutet, ist in der Forschung umstritten. Read more 

09.04.2016 | Prof. Achim Walter, ETH Zürich

A model for digital agriculture

The industrialisation of agriculture began some 100 years ago; today we are witnessing its digitalisation. But the wave of Big Data may sweep farmers off their land unless they prepare their fields and mark out a course in good time. Only then can digital agriculture address the right questions. Read more 

24.03.2016 | Dr. Anna Katarina Gilgen, ETH Zürich

Prospecting for Sustainable Proteins

Proteins are an essential part of a healthy diet, but supplying sustainable and sufficient high-quality protein is increasingly challenging. This is due to population growth, changing dietary patterns in favour of meat on the demand side, and a problematic reliance on unsustainable production on the supply side. Read more 

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