Plant-based steak made from pea protein TechTransfer ETH Zurich ETH Pioneer Fellow Martin Hofmann has developed a method to produce high-quality plant-based meat alternatives. His research on the flow properties of soft materials enables him to imitate the marbling of real steaks. Swiss population in favour of strict food waste rules Research ETH Zurich ETH researchers have shown that the Swiss population is willing to pay more to reduce food waste. It is in favour of government regulations that set strict reduction targets and ensure transparent monitoring of implementation. Optimising nature Research ETH Zurich Today, molecular genetic methods can be used to breed sustainable crops - such as multinutrient rice. Researchers are calling for the risk of new plant varieties to be assessed not on the basis of the breeding method, but on the basis of their characteristics. Updating the self-sufficiency ratio Research ETH Zurich The level of self-sufficiency indicates the extent to which agricultural performance ensures food security. But it’s not geared to the challenges that confront agriculture today, says Roman Hüppi. We’ve got a lot on our plate Politics ETH Zurich 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. Previous 1 2 3 4 Page 4 of 4
