Obstsortenvielfalt – wertvolles Kapital erhalten
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Obstsortenvielfalt – wertvolles Kapital erhalten
Other articles on the topic Food
Quantifying Food Waste: Focus on Vegetable Production
Food waste in primary production is rarely recorded – yet this data is key to devising effective reduction strategies throughout the entire value-added chain. This analysis evaluates existing measurement methods with the focus on vegetables. Around 37% of edible food is wasted every year in Switzerland. To address this issue, the Federal Council adopted the…
Higher Swiss Self-Sufficiency with Lower Environmental Impact
If we systematically reduce inefficiencies in the food system—such as the heavy use of cropland-based feed, concentrate feed for cattle, and avoidable food waste—we can achieve much higher self-sufficiency while lowering environmental impacts.
A New Bacterial Species Identified as the Cause of the ‘Putrificus’ Cheese Defect
Agroscope and its Italian counterpart CREA (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria) have described the new bacterial species Clostridium caseinilyticum sp. nov., isolated from cheese with the ‘putrificus’ quality defect and from silage. The study sheds light on potential causes and can contribute to the development of preventive measures.
