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Dangerous materials in food? No thanks!

How does a food react with packaging materials? Or indeed to the steel of a knife, the plastic on a chopping board or the material of the plate on which it is served? Normpack, run by RISE, assists companies with testing, advice a…

Farm and building in circular symbiosis

A circular and resource-efficient approach to vegetable growing – in the midst of central Stockholm. It might sound like a fantasy, but this is exactly what Swegreen is doing in the former archives of the Swedish daily newspaper D…

Reduced food waste when the whole plant is used

We need to eat more greens and to make use of more of what we grow. Even though the entire cabbage plant is edible, currently only a small part finds its way to our plates – the rest is wasted.

Carbon footprint of low-alcohol beer a third of wine

Men’s ‘alcohol footprint’ is nearly twice that of women’s, despite the fact men drink more beer and, generally speaking, beer is better than wine when it comes to the environment. The reason for this disparity is the amount of alc…

Sustainable meals of the future in a time of crisis

The coronavirus pandemic is placing questions of national preparedness and food security under the spotlight. The trend towards more locally produced and locally grown food is now being accompanied by calls for strengthened domest…

Unique database makes climate smart choices easier

Mat.se, in collaboration with RISE, has developed a unique climate database that has formed the basis of the largest climate-calculated store range ever, covering approximately 3000 food products. At the same time, a study shows…

Reduced climate impact of public-sector meals

In the region of three million meals are served every day in the Swedish public sector, in healthcare and welfare facilities and schools. RISE trains and coaches staff in public-sector organisations to reduce food waste and the cl…

A spray to make fat-free cheese melt on your pizza

How do you persuade an almost fat-free cheese to behave like a fat? RISE coordinated an EU project to develop a low-fat pizza cheese. “We succeeded in creating an emulsion to be sprayed on cheese to enable it to melt as normal,” …

Climate database show food environmental performance

Just focusing on climate when calculating menus for schools and hospitals or recipes for consumers can have a contrary effect on biodiversity and the use of chemical pesticides for example. Now, RISE plans to broaden its climate d…

Global Food production more vulnerable

The number of sudden production losses  – food shocks  – is increasing. A new study led by researchers in Australia, Food production shocks across land and sea published in Nature Sustainability, shows that some regions …

Precision cultivation for sustainable food production

As the global population grows, so too does the need for food. With the aid of modern technology, food production can be streamlined without increasing its environmental impact. RISE is working on precision cultivation to sustaina…

Quality certification for biofertilisers

Increased production of biogas in Sweden has led to adjustments and increased use of biofertilisers. RISE and Avfall Sverige have established certification to ensure that the biofertilisers are of good quality.

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