Leibniz Research Alliance „Sustainable Food Production and Healthy Nutrition“

The Leibniz Research Alliance 'Sustainable Food Production and Healthy Nutrition' (LRA FN) is devoted to solving questions in the context of food production and healthy nutrition, with a strong emphasis on transdisciplinarity and sustainability. We are combining the expertise of 14 Leibniz Institutes with the highest level of scientific competence in agricultural, food and nutrition research.

The Research Alliance is considered a transdisciplinary scientific structure that has committed itself to researching the challenges of "sustainable food production" and "healthy nutrition" that our society faces today. Our partner institutes have excellent expertise in their disciplines and outstanding competences on all levels.

The Research Alliance understands that the development of systemic scientific foundations is of utmost importance when taking on the challenge of such a complex topic as "sustainable food production and healthy nutrition". This calls for strong cooperation between disciplines, in order to satisfy the needs and wants of all levels of the system and to be able to supply the public with scientifically proven knowledge, and systemically developed recommendations.

Further goals are connecting the various activities of our alliance partners, the development and support of joint research activities, as well as transferring knowledge and findings to the public, into politics and the media.

Preserving crop diversity
05.06.2020 · Leibniz Institute of Plant Genetics and Crop Plant Research

Today, there are more than 1,750 gene banks worldwide. In order to unlock their potential, a project aims to integrate the seed depots into an activated digital network.

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Vegetables meet Fish
05.06.2020 · Leibniz Institute of Freshwater Ecology and Inland Fisheries

Aquaponics may have both environmental and cost benefits – if produced according to good agricultural practice and under suitable conditions.

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From artificial meat to fine-tuning photosynthesis: Food System Innovation – and how to get there
20.05.2020 · Potsdam Institute for Climate Impact Research

Food production has always shaped the lives of humans and the surface of the Earth. Be it plough or refrigerator, time and again innovations have transformed the ways we grow, process, and consume food over the last millennia....

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Summary of preliminary Data about Obesity and Severity of COVID-19
04.05.2020 · German Center for Diabetes Research

In a Nature Reviews Endocrinology “Comment” authors from the German Center for Diabetes Research (DZD), the Boston Children’s Hospital and the Harvard T.H. Chan School of Public Health call for more research about the...

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Dual-purpose chicken, insect food and phosphorus efficiency - what is the state of research?
25.03.2020 · Leibniz-Institut für Nutztierbiologie - FBN

German Association for Poultry Science meets in Rostock. The demand for and the manufacture of products from poultry farming has been rising constantly for years; the consumption of approx. 220 eggs and 20 kg of poultry meat per...

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ZMT Newsletter 2020
25.03.2020 · Leibniz Centre for Tropical Marine Research

This time, the ZMT newsletter deals with the use and protection of aquatic resources, one of the four scientific programme areas of ZMT.

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Feeding the world without wrecking the planet is possible
25.03.2020 · Potsdam Institute for Climate Impact Research - PIK

20/01/2020 - Almost half of current food production is harmful to our planet – causing biodiversity loss, ecosystem degradation and water stress. But as world population continues to grow, can that last?

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First evidence of rare amino acid in plants–Discovering what makes durian stink
28.02.2020 · TUM@LSB

Researchers at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) have confirmed the presence of the rare amino acid ethionine in a plant – or more precisely, in the fruit of...

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