Mountain pasture areas in Switzerland are faced with a dual challenge: halting the advance of the forest, and dealing with the whey which is a by-product of alpine cheesemaking. Beef cattle could contribute to the sustainability of mountain pastures by increasing pasture pressure and reducing environmental impact through the use of the whey in situ. The aim of this article is to define the challenges being faced, to describe how the researchers have approached these challenges, and to outline the experimental conditions under which the scientific aspects of the project have been studied. These aspects will be the subject of three articles in the next issue of Agrarforschung Schweiz / Recherche Agronomique Suisse. To round out this systemic approach, an additional article will be devoted to the technical and economic aspects, and a further one to the possibility of envisaging a dedicated sector. Key words: beef cattle, production
Food that is unsuitable for human consumption does not affect the growth performance or carcass composition of pigs to which it is fed. This makes it a promising solution for reducing food waste.
Horses are ridden or driven on a variety of surfaces, which differently absorb the impact forces exerted on hooves, limbs and the horse's entire body. Objective measurement of the functional properties of equestrian arena surfaces is therefore of great importance.