Earlier this year I attended two scientific conferences. The first, the Nutrients in Europe Research Meeting (NERM), focused on the topic of residual streams, while the second, the European Horticultural Congress (EHC), focused on horticulture research. At both these conferences, I delivered a presentation on the link between the two…
This is the fourth blog in a blog series on ‘Circular & Climate-neutral’. This research programme (KB-34) focuses on research that contributes simultaneously to circular and climate-positive food and non-food production systems. This blog was written by Katja van Dongen and Elise Hoek, researchers of Wageningen Food Safety Research. Sludge produced by the…
Authors: Saskia Visser, Tammo Bult, Simkje Kruiderink Merely transitioning to circular farming systems is not sufficient for the sustainable production of enough food for the global population. We must develop a fully integrated food system, that includes marine food production as well as land-based food production. Only with a…
Bacteria, fungi, yeast, algae… Although it’s not something we’re aware of every day, much of what we eat and drink is processed by these microscopic organisms. Fermentation is the natural process which determines the flavour, aroma, colour, nutritional value and shelf-life of many products. As a process it offers food producers infinite possibilities, only a fraction of which are currently being used.