News

Severe wildfires are raging across Europe. ETH researcher Christine Eriksen argues that destructiveness of wildfires is often determined by social and cultural processes. 

The course Cultivating Knowledge: Collaboration and Communication in Agroecology at ETH Zurich allowed students to designing science communication toolkits to promote a Living Lab in South Africa. 

Over two weeks, 45 participants from 22 countries and representing 33 fields of study came together at ETH Zurich for the 2026 edition of the Summer School organized by the World Food System Center. Working in interdisciplinary teams and alongside external partners, participants applied design thinking to develop solutions to real-world challenges related to sustainable urban food environments, food system governance, and cultivated meat. 

The interactions between microscopic algal cells and bacteria in the oceans play a pivotal role in the global carbon cycle. Researchers at ETH Zurich have now taken an important step towards deciphering the chemical language that brokers these interactions.  

The Novel Proteins for Food and Feed Flagship Project continues to advance sustainable protein solutions through international collaborations. 

A strategic collaboration between the Nutrition in City Ecosystems (NICE) project and the Rural–Urban Nexus for Resilient Food Systems (RUNRES) is demonstrating how circular economy values can be integrated into food systems to improve livelihoods, nutrition, and environmental sustainability.

A new interdisciplinary research project investigates how mixed cropping can strengthen agricultural sustainability while maintaining productivity and resilience.

Ferdinand von Meyenn recently became Chair of the World Food System Center. In this short interview, he shares what excites him most about his research, how nutrition shapes long-term health, and why food literacy in childhood is key to building a healthier and more sustainable food future.

The World Food System Center's forth Dialogue Series event of 2026 explored how healthier, more sustainable diets can be supported in practice, from clinics and campuses to kitchens and canteens.