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Marta Angela Bianchi

Forskare

Tel
+46 10 516 67 42
Email
marta.angela.bianchi@ri.se
Location
Göteborg
Unit
Hållbar konsumtion och produktion II (101206)
ORCID
0000-0002-3853-9031
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Publications
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Project

The role of algae in a sustainable food system - environment and nutrition

The future supply and consumption of algae is expected to increase both in Sweden and globally, with great commercial potential. The project will meet the need for increased knowledge about algae's environmental impact, nutri…
Story

What we should eat to stay healthy

The fact that a greener diet is good for both health and the environment is nothing new in itself. But to find out more about the correlation, RISE is involved in several projects on sustainable nutrition. The area recently receiv…
Expertise

Seafood

Interest in seafood – or blue food – such as fish, shellfish and algae is increasing. To guide and support today´s consumers and producers, RISE offers a value chain perspective from fisheries and aquaculture to plate.
Expertise

Sustainable protein

Due to climate and health aspects there is an increasing interest to switch to a more sustainable production and consumption of proteins. RISE wants to contribute to this development, for example, by developing new products from s…
Expertise

System analysis of protein value chain

Is food production based on sustainable proteins necessarily better for the climate? Are they always nutritionally healthier? Are new business models needed to achieve profitability in products based on cheap side streams? RISE ex…
Expertise

Sustainable food

<p>Quantifying environmental impact and identifying possibilities to improvement are key to a sustainable transformation of the food system.</p>
Expertise

Sustainable nutrition for good health and environment

With expertise in nutrition, food science and the environment, we help companies and other organizations to develop products, product portfolios, recipes, meals and entire dietary concepts that maintain both nutritionally and envi…
Publications
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