Ketosäuren und Käsearoma
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Ketosäuren und Käsearoma
Other articles on the topic Food
Valais rye bread AOP proves impressively diverse
The Valais rye bread AOP project is a project-specific field study with a clearly defined, geographic and legal context (AOP/PDO). The aim is to describe the authenticity and quality of this traditional sourdough.
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.
