Sprouting sustainability: Highlighting innovative research
Research highlights and relevance to stakeholders showcased in new fact sheets on projects focused on sustainably sourced Peruvian Brazil nuts as well as food safety in chicken flocks and sprout seeds.
New fact sheets from three completed projects from the Coop Research Program on Sustainability in Food Value Chains now available online. The program is one of the World Food System Center Research Programs and is supported by the Coop Sustainability Fund; it enables research that addresses challenges and opportunities for sustainability in food value chains.
SUSTAIN - Developing a sustainable value chain of Brazil nuts (Bertholletia excelsa) for Swiss consumers: an interdisciplinary approach
The project aims to examine possibilities to develop a resilient supply chain for certified and sustainable Brazil nuts from Peru by 1) providing a sound scientific knowledge base of Brazil nut reproductive ecology to promote adaptive management strategies, practices conducive to certification, and to raise consumer awareness of Brazil nut; and 2) working with stakeholders to build a forest-to-consumer value chain for long-term ethically and sustainably sourced Peruvian Brazil nuts for the Swiss-based market.
CampyChick - Application of Lactobacillus reuteri to naturally prevent Campylobacter colonization of chicken
Chicken meat is a good source of high-quality lean protein; however, consumption of chicken meat is the main source of bacterial Campylobacter infection of food. The main objective of this project is to investigate a novel microbial-based approach to naturally reduce Campylobacter contamination of chicken flocks and, ultimately, chicken meat, using the probiotic Lactobacillus reuteri.
microPLASMA - Non-thermal plasma as a sustainable intervention technology to improve shelf life and safety of sprouted seeds
This project aims to investigate and evaluate the application of non-thermal atmospheric pressure plasma as a novel approach for disinfection of sprout seeds in order to reduce food loss and increase food safety in sprout production.
