Science on Your Plate at Food Zurich

PIWI Wine

Guests could choose a glass of Satin Noirs or Cabernet Blanc- just a few of many PIWI grape varieties that have a high resistance to fungal diseases and thus enable a significant reduction in the use of pesticides. Lucca Zachmann presented research of the Agricultural Economics and Policy Group at ETH Zurich aiming to understand Swiss farmers’ reluctance to plant these grape varieties; these varieties only account for 1.2% of total Swiss vineyard acreage.

Using surveys, the group collected data on knowledge, attitudes, and perceptions of these varieties. The results narrowed down to a simple conclusion: the less distant the producer is from the final consumer, the more likely they use fungus-resistant varieties. For example, producers selling their wine mainly via direct marketing have a higher (8%–38%) uptake of fungus-resistant varieties. In addition, they found that organic farms, younger winegrowers, as well as winegrowers who believe the new varieties are better for the environment are more likely to currently cultivate them.

Read articles: external pageShort supply chains and the adoption of fungus-resistant grapevine varietiescall_made
external pageDeterminants of the adoption of fungus-resistant grapevines: Evidence from Switzerlandcall_made
Agrarpolitik-Blog (DE): external pageSchweizer Winzerinnen und Winzer werden die Fläche von robusten Rebsorten in den nächsten 10 Jahren deutlich erhöhencall_made
external pageKurze Lieferketten und der Anbau pilzwiderstandsfähiger Rebsortencall_made

Celery Root Carpaccio with Soya dressing

After the appetizer was served, Corina Oppliger introduced research from the Crop Science Group at ETH Zurich that uses innovative technology to identify new plants varieties best suited for different climates. With their methods, the group focuses on soy beans, originally from Asia, but with an increasing local demand here in Switzerland. The group has found that pea, soybean and faba bean showed high potential for Swiss agriculture given adaptations in policy, pricing, and breeding.

Read article: external pageSwiss agriculture can become more sustainable and self-sufficient by shifting from forage to grain legume productioncall_made

Split Peas with Durban Spices

A warm bowl filled with yellow split peas and spring peas was accompanied with an input from Gloria Müller and Joseph Dumpler on food processing. The Sustainable Food Processing Group at ETH Zurich is trialing innovative concepts for refining yellow split peas. Pea powder is protein rich, and the main ingredient of many new meat alternatives. With their work, the group aims to remove the characteristic “pea” taste from these powders, to increase their use as protein sources in new food products. Trials continue to improve the process and identify promising applications.

Catchfree Shrimps with Shiso Sorbet

As the demand for meat alternatives grow, an ETH startup, external pagecatchfreecall_made, has entered the market with plant-based shrimp. Madeleine Lanz and Bruno Etter introduced research from the Consumer Behavior Group at ETH Zurich focused on the acceptance of these new alternative seafood products. A study analyzed the acceptance among Swiss consumers in terms of perceived healthiness, willingness to buy, willingness to eat, and perceived environmental friendliness. The results suggest that the plant-based alternatives perform best, whereas the 3D-printed meat or fish alternatives perform worst on all acceptance measures assessed. Moreover, perceptions of healthiness and environmental friendliness of the meat or fish alternatives appear to be the most important predictors of consumers' willingness to eat.

Read articles: external pageConsumer acceptance of cultured, plant-based, 3D-printed meat and fish alternativescall_made

external pageWhich are the most promising protein sources for meat alternatives?call_made

Chocolate and Coffee Medley

A sweet end to the meal was accompanied with research from the Agroecological Transitions Group at ETH Zurich. Braida Thom introduced insights into the hardships of farmers and agricultural workers in coffee growing areas in Brazil and the Democratic Republic of Congo. The identified challenges for producers were found to be the similar in both areas, namely the lack of good agricultural practices, market and pricing pressures, and climate change and environmental degradation. For the agricultural workers, challenges include poor working conditions, like health risks, no labor contracts, and insufficient incomes. In her research, Braida also asked stakeholders what possible solutions could be used to overcome the challenges and explored some links to Switzerland through surveys with consumers and roasters.