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Agronomy / Food Science - Environment - 22.09.2021
The Bassenges Farm : low-tech agriculture at a high-tech campus
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.

Agronomy / Food Science - 20.09.2021
'More support needed for pollination services in agriculture'
’More support needed for pollination services in agriculture’
Agroecologist from the University of Göttingen emphasises their importance for food security of smallholder farmers The global decline of pollinators threatens the reproductive success of 90 per cent of all wild plants globally and the yield of 85 per cent of the world's most important crops.

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
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
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.

Agronomy / Food Science - Health - 18.08.2021
Small changes in diet could help you live healthier, more sustainably
Small changes in diet could help you live healthier, more sustainably
Eating a hot dog could cost you 36 minutes of healthy life, while choosing to eat a serving of nuts instead could help you gain 26 minutes of extra healthy life, according to a University of Michigan study.

Life Sciences - Agronomy / Food Science - 03.08.2021
More diversity for our farms and forks
More diversity for our farms and forks
Domestication of plants adds to the range of available food As a contribution to increasing crop variety for improved food security in Subsaharan Africa, a leafy vegetable which is rich in vitamins and minerals shall be domesticated. At present, however, as highlighted by a research team from the Technical University of Munich (TUM) together with researchers from Nigeria, the plants still contain highly toxic substances that are carcinogenic and liver-damaging.

Agronomy / Food Science - Computer Science - 30.07.2021
'Digital twins' concept boosts food production
’Digital twins’ concept boosts food production
Using technology familiar to computer gamers, University of Queensland scientists are creating 'digital twins' of mango and macadamia orchards to help boost food production.

Agronomy / Food Science - 28.07.2021

Agronomy / Food Science - Economics / Business - 22.07.2021
ANU centre to turbo-charge crop production
ANU centre to turbo-charge crop production
A new research centre based at The Australian National University (ANU) will train the next generation of scientists to develop more resilient crops and significantly grow Australia's agricultural sector.

Environment - Agronomy / Food Science - 21.07.2021
Management measures improve the conservation of the steppe bird in Lleida
Management measures improve the conservation of the steppe bird in Lleida
Over the last forty years, the agricultural intensification, as well as the urban and farming development in the Lleida Plain, have reduced the expansion and quality of the available habitat for the steppe birds of this area, which covers a great part of species of such kind in Spain.

Agronomy / Food Science - Innovation - 20.07.2021

Life Sciences - Agronomy / Food Science - 07.07.2021
Using genomics to save the bees
Using genomics to save the bees
2021 Agricultural Greater Good Grant awarded to Göttingen University molecular biologist The international Illumina Agricultural Greater Good Grant recognizes research proposals that will increase th

Life Sciences - Agronomy / Food Science - 02.07.2021
At what temperature the weather becomes a problem
Climate change leads to increasing heat strain for humans, animals and crops When extreme heat becomes more frequent and temperatures remain high for extended periods of time, as it is currently the c

Computer Science - Agronomy / Food Science - 30.06.2021

Agronomy / Food Science - Environment - 25.06.2021

Environment - Agronomy / Food Science - 18.06.2021
Organic farming could feed Europe by 2050
Organic farming could feed Europe by 2050
Food has become one of the major challenges of the 21st century. According to a study carried out by CNRS scientists 1 , an organic, sustainable, biodiversity-friendly agro-food system, could be implemented in Europe and would allow a balanced coexistence between agriculture and the environment.

Agronomy / Food Science - Environment - 16.06.2021
Updating the self-sufficiency ratio
Updating the self-sufficiency ratio
The level of self-sufficiency indicates the extent to which agricultural performance ensures food security.

Environment - Agronomy / Food Science - 08.06.2021
More sustainability on farmland
More sustainability on farmland
Agriculture has significant impacts on the environment, nature, soils and biodiversity. Figures published by the German Ministry of Food and Agriculture in 2018 showed that more than 50 percent of the land is used for agriculture.

Environment - Agronomy / Food Science - 25.05.2021
Africa Day - celebrating partnerships across the continent
Africa Day - celebrating partnerships across the continent
As the world marks Africa Day, the University celebrates its existing partnerships across the continent and looks forward to further collaboration as a key strategic aim for the future.

Agronomy / Food Science - Economics / Business - 07.05.2021
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.

Agronomy / Food Science - Health - 28.04.2021
Food Consumption during Covid-19: regional and sustainable please!
Food Consumption during Covid-19: regional and sustainable please!
Göttingen University researchers survey German consumers on shopping, eating and cooking behaviour For the third time during the pandemic, researchers at the University of Göttingen have surveyed consumers in Germany.

Agronomy / Food Science - Environment - 27.04.2021
Digital advisory services for smallholder families in Africa and Asia
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

Environment - Agronomy / Food Science - 22.04.2021
Improved management of farmed peatlands could cut 500m tonnes of CO2
Improved management of farmed peatlands could cut 500m tonnes of CO2
Substantial cuts in global greenhouse gas emissions could be achieved by raising water levels in agricultural peatlands, according to a new study in the journal Nature .

Agronomy / Food Science - 31.03.2021
Every bunny counts
Every bunny counts
Many cocoa farmers live in poverty - yet the fairly traded chocolate bunny often stays on the shelves.

Agronomy / Food Science - Environment - 26.03.2021
A safe, sustainable future for agriculture
A safe, sustainable future for agriculture
Agriculture has entered a new era where advanced, multidisciplinary sciences are harnessed to meet consumer demands for safe, ethically and sustainably produced foods, according to the incoming director of a key research institute.

Environment - Agronomy / Food Science - 24.03.2021
Aquaculture’s promise and peril
Twenty years ago, a Stanford-led analysis sparked controversy by highlighting fish farming's damage to ocean fisheries. Now a follow-up study takes stock of the industry's progress and points to opportunities for sustainable growth. By Catherine Arnold Stanford Woods Institute for the Environment Despite aquaculture's potential to feed a growing world population while relieving pressure on badly depleted oceans, the industry has been plagued by questions about its environmental impacts.

Event - Agronomy / Food Science - 02.03.2021
Happy Birthday, Sendung mit der Maus!
Happy Birthday, Sendung mit der Maus!
Celebrating 50th anniversary with TUM-Hyperloop in birthday show It's the mouse's birthday - and at TUM we're celebrating #mitderMaus, too! We wish the popular TV program "Sendung mit der Maus" (WDR) all the best for its 50th birthday anniversary on March 7.

Environment - Agronomy / Food Science - 19.02.2021
U-M Carbon Neutrality Acceleration Program awards $1.75M in grants to seven research projects
The Carbon Neutrality Acceleration Program at the University of Michigan's Graham Sustainability Institute has awarded research grants to seven projects aimed at reducing net carbon emissions.

Agronomy / Food Science - 11.02.2021

Agronomy / Food Science - Environment - 08.02.2021
Feeding Leeds: A fair and self-sustaining food system for the city
Feeding Leeds: A fair and self-sustaining food system for the city
A bold vision for feeding the population of Leeds would transform the city into a far more food secure, fair and sustainable place to live.

Agronomy / Food Science - 20.01.2021

Environment - Agronomy / Food Science - 07.01.2021
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.

Chemistry - Agronomy / Food Science - 28.12.2020

Environment - Agronomy / Food Science - 23.12.2020
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.

Agronomy / Food Science - Health - 17.12.2020
Green Revolution Saved Over 100 Million Infant Lives in Developing World, Yet Could Go Further
Increased global agricultural production had large and positive effects on child health New research from the University of California San Diego shows that since modern crop varieties were introduced in the developing world starting in 1961, they have substantially reduced infant mortality, especially for male babies and among poor households.

Agronomy / Food Science - 16.12.2020

Campus - Agronomy / Food Science - 09.12.2020
Warning labels help reduce sugary drink intake among college students
Placing warning labels on beverage dispensers might be enough to help college students cut back on sugary drinks, according to a new study.

Agronomy / Food Science - 18.11.2020

Social Sciences - Agronomy / Food Science - 30.10.2020
Pandemic exposed weakness in ensuring healthy food access in child care
FACULTY Q&A When child care programs across the country closed due to COVID, millions of children lost access to the healthy food they had been receiving through the federal Child and Adult Care

Agronomy / Food Science - Life Sciences - 29.10.2020
Waiter there’s a (black soldier) fly in my soup
It may seem a little hard to swallow but the larvae of a waste-eating fly could become a new alternative protein source for humans, according to a University of Queensland scientist.

Health - Agronomy / Food Science - 16.10.2020
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