How can bioeconomy make the economy sustainable? This is the question that systems scientist Daniela Thrän deals with. Bioenergy systems are one focus of her research. Her mission: to identify drivers and weaknesses in order to put the bioeconomy on the right track. As a member of the Bioeconomy Council, the Leipzig Helmholtz researcher has advised the Federal Government on this topic for many years.
Most plants are grown on the window sill or in the greenhouse before they are allowed outdoors, and more and more plants are also being fertilized on terraces, balconies and window sills. We carry dozens of the black or brown plastic pots from the garden centres home. Then they pile up in the cellar or shed, all the little pots in which we once bought young plants, and at some point, they inevitably end up in the trash. There are already alternatives made from bio-fibres.
Some steps in leather production are extremely unsavory. In order to be able to process and preserve the hide, it has to be tanned. Classical tanning processes use substances that are harmful to health and pollute soils and waters considerably. In addition to the harmful substances, animal farming is also problematic, because not every animal skin is a waste product.
Nadja Henke has a great job: she brings color into life - at least in animal feed and cosmetics. The young systems biologist is developing a sustainable process in which bacteria produce the antioxidant pigment astaxanthin under economic conditions.
250,000 tons of charcoal are consumed in Germany every year, about 85% are imported. In 2018, the WWF conducted a market analysis on charcoal. Among other things, the study examined the type of wood and origin of barbecue charcoal offered in Germany.
Get rid of the car, save power, cut out air travel: A lot of people in Germany want to do something to protect the climate. Many people do without schnitzel and meatloaf as meat consumption has a considerable impact on their personal climate balance. But you can still have a burger on the grill: Companies from the USA and Great Britain have developed a meat substitute that tastes like a beef burger but is vegan.