Sustainability in Food Value Chains
The World Food System Center established a research program on Sustainability in Food Value Chains in partnership with Coop, Switzerland.
The program aimed to provide the knowledge necessary to drive food value chains, in the short and long term, towards goals of quality and quantity that support human and environmental health and create value for all stakeholders.
The five year program supported a total of 19 two-year postdoctoral research projects, with 5 million Swiss Francs distributed.
Funded Projects
Dynamic agroforestry systems for sustainable intensification of cocoa production in West Africa
Project page DownloadFact Sheet (PDF, 571 KB)vertical_align_bottom
Sustainable intensification through agroecosystem diversification: optimizing organic bean production in Macedonia
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Measurement and optimization of iron bioavailability in sustainably produced insect based foods: estimation of the nutritional potential as alternative dietary iron sources in human subjects
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Understanding the effects of irrigation modernization in water resources management of citrus production in the Jucar river basin, Spain
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New sustainable food formulations based on algae proteins
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Application of Lactobacillus reuteri to naturally prevent Campylobacter colonization of chicken
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Increasing genetic gain in climbing bean breeding
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Developing a sustainable value chain of Brazil nuts (Bertholletia excelsa) for Swiss consumers: an interdisciplinary approach
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Soft matter approach to effective preservation of African Leafy Vegetables (ALVs) by drying by desiccant / solar hybrid system
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Assessing and enhancing the resilience of the tef and cocoa value chains
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Non-thermal plasma as a sustainable intervention technology to improve shelf life and safety of sprouted seeds
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Dairy products as essential sources of iodine in the Swiss population: understanding iodine transfer into milk and milk products and its bioavailability in humans
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Sustainable intensification of organic Basmati rice production in Uttarakhand, India: a multidiscipliary systems approach
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Advanced breeding of high energy red clover for sustainable ruminant livestock production
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Eco-smart ventilated packaging for fresh fruit using virtual cold chains
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Novel approach to biologically control spoilage of fresh vegetables using naturally produced reuterin (BioControl)
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Cadmium availability in soils and its uptake by cocoa in Latin America
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Improving buckwheat as an agronomically attractive crop for healthy food
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Elements of successful novel dual purpose chicken production systems: Biological background, feed requirements and efficiency, meat and egg quality, and consumer perception
Project page DownloadFact Sheet (PDF, 1018 KB)vertical_align_bottom
Socially relevant research regarding sustainability and food value chains
Coop Magazine features an interview with Michelle Grant about the Center's research on Sustainability in Food Value Chains, established in partnership with Coop. DownloadRead more (in German) (PDF, 364 KB)vertical_align_bottom
Research for full plates
Coop Magazine features an interview with Anna Gilgen about the various Center projects on Sustainability in Food Value Chains. DownloadRead more (in German) (PDF, 299 KB)vertical_align_bottom
And find more from Coop about the program: external pagehttps://www.taten-statt-worte.ch/de/unsere-taten/tat-nr-92.htmlcall_made