News
Cultivating Knowledge for Agroecology
- World food system
- Teaching & Learning
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.
From urban food environments to cultivated meat: Summer School 2026
- World food system
- Teaching & Learning
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.
Phytoplankton apply the onion skin principle
- Environmental Engineering
- Research
- News
- D-BAUG
- Environmental sciences
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.
Innovations for Novel Proteins Flagship Project
- World food system
- Research
The Novel Proteins for Food and Feed Flagship Project continues to advance sustainable protein solutions through international collaborations.
Turning waste into opportunity: Advancing circular food systems
- World food system
- Research
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.
New project to advance sustainable mixed cropping in Europe
- World food system
- Research
A new interdisciplinary research project investigates how mixed cropping can strengthen agricultural sustainability while maintaining productivity and resilience.
Three questions for Ferdinand von Meyenn
World food system
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.
Connecting the Dots: Exploring what shapes healthier food choices
- World food system
- Society & Institution
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.
Stories from food startups: Turning ideas into impact
- World food system
- Society & Institution
The World Food System Center's third Dialogue Series event of 2026 introduced young entrepreneurs who have taken the leap, turning scientific ideas into real products now found on our shelves and plates.
Alexander Mathys and Ferdinand von Meyenn, how can the protein hype be made more sustainable?
- Perspectives
- Sustainability
- D-HEST
- World food system
- Health sciences
Proteins are often regarded as the key to good health and well-being. However, nutrition and food science experts Alexander Mathys and Ferdinand von Meyenn argue that an exclusive focus on protein is too narrow. They emphasise that the source of proteins and the composition of the overall diet are more critical factors influencing bodily health and the climate.