Making ice-cream more nutritious with meat left-overs
Food industries are now turning meat left-over into high-protein content ingredients for food supplements, or to be added to processed food. But a EU-wide regulation covering them is still lacking.
When cuddly bees influence the rules
It may be easier to show concern about cuddly animals like bees than about some of the millions of indigenous insect and microorganisms found in the European biodiversity
Local input key in multi-risk planning decisions
Land use planning and management now has all the scientific tools required for decisions making. But scientists have yet to have an opportunity to collaborate with local authorities to implement them.
Marco Lodesani: Lessons from the Italian ban on pesticides
Exposure to sub-lethal doses of neonicotinoids may have a long-term effect on bees. One of Italy’s top bee researchers recommends a ban on insecticide-coated seeds and in reintroducing rotating cultures against pests invasion.
Greener milk: how to make cow’s nitrogen intake efficient
Research attempts to balance more efficient uptake during cows’ digestion of nitrogen feed fertiliser to help reduce the level of cattles’ flatulences responsible for generating methane, a greenhouse gas
Funky food from fruit by-products
Reusing the by-products of fruit and cereal processing could help promote the sustainability of the food industry, as long as its overall environmental fingerprint is clearly evaluated
Purifying sludge through oxygen-based digestion
An additive for oxygen-based processing of sludge may be useful in specific cases in lowering the environmental impact of waste water treatment for the meat and dairy industries
Food price surges: still a mystery
Food market volatility has yet to be understood and there is no definite proof that it is due to speculators
Draw me a picture of uncertainty
New research exposes the limitations of environmental models and data sets by providing easy-to-understand pictures displaying the extent of their reliability
Turning tyres into gas for energy and new, valuable materials
Tyre recycling represents an untapped opportunity, that may prove a success if processing costs do not become prohibitive
Guy Weets – Protecting African cities against climate-change disasters
An interdisciplinary team of scientists in European and Africa study the outlook for African cities in a changing climate, and identify their vulnerabilities
Anti-allergy GM apples
Scientists are trying to engineer apples so that the most widely consumed fruit in Europe no longer triggers allergic reactions. But would people want to eat them?
Jaroslav Mysiak: More than water play
Water policy instruments based on evidence-based and environmentally sound economic measures should replace financial instruments merely designed to recoup water costs
Age-proof diet for longevity
By studying the molecular mechanism of food nutrients from a Mediterranean diet in an elderly population, scientists hope to help countering their physical and mental decline
Multi-sensors fire shield
A new system called FIRESENSE detects fire and extreme weather conditions and could become the best insurance to protect cultural heritage monuments from fire and other hazards
Eruption risk perception disconnected from detected threat
The perceived risk of having a volcanic eruption needs to match the actual risk, detected through combined technologies including remote sensing of volcanic gasses, before dire consequences can be prevented.
Ridding our diet of noxious substances
Scientist are scrutinising our daily exposure to food contaminants across the diversity of European diets—a first that could ultimately help change our eating habit for better health
Alessandro Marseglia: Recycling plastic into construction materials
Researchers from Italy, Spain and Montenegro have developed a technology that allows the incorporation of recycled plastic into concrete
Plastic waste set in concrete
Because plastic is widely available and not biodegradable, it is a material of choice to include as a component of light concrete
Genetic testing in the steak-house
DNA analyses may help select the best breeds by predicting how beef will taste once it reaches our palate