Latest IGB Policy Brief: Does sustainable aquaculture in Germany have a future?
09/12/2020 · Leibniz Institute of Freshwater Ecology and Inland Fisheries (IGB)
Aquaculture – the controlled production of aquatic organisms such as fish, mussels, shrimps or algae – is considered the fastest growing branch of food production worldwide. In contrast, aquaculture in Germany ekes out a niche existence. Currently, less than 3 percent of German fish consumption is covered by domestic aquaculture. The production targets set by the National Strategy Plan for Aquaculture* (NASTAQ) for 2020 are clearly missed, and Germany remains heavily dependent on imports. The potential for greater self-sufficiency and for the export of fish using sustainable processes could be developed instead of shifting the pressure of use on aquatic ecosystems and possible environmental impacts abroad. This is the assessment of researchers from IGB in the IGB Policy Brief "Sustainable Aquaculture in Germany - Opportunities and Challenges" published today. However, whether sustainable aquaculture in Germany has a future at all is not a purely technical or scientific question. Rather, a societal and political discussion is needed on how and whether aquaculture in Germany can – and should – develop further.
How Protein Protects against Fatty Liver
08/12/2020 · German Institut for Human Nutrition (DIfE)
Non-alcoholic fatty liver disease is the most common chronic liver disease in the world, with sometimes life-threatening consequences. A high-protein, calorie-reduced diet can cause the harmful liver fat to melt away – more effectively than a low-protein diet. A new study by DIfE/DZD researchers published in the journal Liver International shows which molecular and physiological processes are potentially involved.
From artificial meat to fine-tuning photosynthesis: Food System Innovation – and how to get there
05/20/2020 · 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. Today, with almost 40 per cent of all land on Earth used for food production, the food system massively impacts climate and environment – from nitrogen flows to water use, from biodiversity to greenhouse gas emissions. In a new study published in the journal NatureFOOD, an international team of researchers has now assessed and categorised key innovations with a potential to transform the food system, from artificial meat or seafood to biofortified crops or improved climate forecasts – and established what is most needed to make them succeed.