Who we are
Improving the accessibility and security of healthy nutrition in a way that is friendly to the environment and has a low impact on our natural resources –soil, air and water- is essential for a growing global population. In a world in which we will have to feed over 9 billion people by 2050, according to the United Nations, it is crucial for politics, economy, society and science to come together and contribute to fairer, more resource efficient and more sustainable ways of producing and consuming.
The Research Alliance ‘Sustainable Food Production and Healthy Nutrition’ was initiated in 2012 and its 14 member institutes combine their expertise in agricultural-, natural-, life-, social- , economic and engineering sciences to focus on two major societal challenges: On the one hand, the production of healthy foods that cater to both a balanced diet as well as social, ecological, climate, and economic values (sustainability), and on the other hand to the nutritional benefits of sustainably produced foods (nutrition).
These complex topics are addressed by the Research Alliance in an interdisciplinary and transfer-oriented manner: from the cell to the global economy, from producer to consumer.
The following questions are of great importance to our researchers:
- How can our world’s population be nourished in a safe, sustainable and healthy manner?
- What are the environmental and health related impacts of our eating habits?
- What questions about the healthy nutrition of our society must science answer?
- What are the interactions of (un-)sustainably produced foods with our health?
- How can digitalisation contribute to the efficiency increase of production, to biodiversity and animal welfare, and to food quality and food safety?