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Digital meal system for better, more climate-friendly food

Mashie, or Foodit as it was called five years ago, was one of the first to use the RISE climate database, and still does today. Every day, municipalities, county councils and caterers log on to their platform to optimise menus, ca…

The RISE climate database turns five: used by increasing numbers of players

The RISE Climate Database for food shows the climate footprint of more than 750 foods on the Swedish market. Today, five years after its inception, it is used more than ever – not only by municipalities and regions, but also by th…

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…

Artificial throat solves swallowing problems

Problems with swallowing food and drink are more common than one might suppose, and they increase with advancing years. In the project The Gothenburg Throat, RISE has participated in developing a model of a throat that allows the …

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…

Aquatic foods – for a more sustainable food chain

Feeding the world’s population in a sustainable manner is a global challenge. Seafood and other aquatic products are often more sustainable than other animal-based foodstuffs. Kristineberg Marine Research and Innovation Centre is …

Wooden fish feed can solve overfishing

The fish you ate for dinner has also eaten fish for its dinner; however, given the fact that our seas are being overfished, we need alternatives to using fish in feed. One new method is top produce fish feed from wood.

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.

Equal cooling using less energy

17 percent of the world's electricity is used for cooling people and food. To reach the EU's energy and environmental goals, RISE has gathered large parts of the food industry in the innovation cluster BeLivs. Results from BeLivs …

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…

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