The cultivation of pure crops such as maize, when grown as a monoculture, is not always environmentally friendly. The nutrients are used very one-sidedly, so that the plants are more susceptible to pests and fertilizers and pesticides have to be applied. Combined cultivation with legumes such as peas and beans has long been considered a promising approach to making agriculture more sustainable.
With the National Bioeconomy Strategy, the German government has defined the guidelines and goals of its bioeconomy policy and at the same time set out measures for the transition from an economy based largely on fossil raw materials to a more resource-efficient and circular economy based more strongly on renewable raw materials. The guidelines and objectives of the bioeconomy strategy are based in particular on the Sustainable Development Goals (SDGs) of the United Nations 2030 Agenda.
In times of extreme climate change, plant diseases and pests are increasingly reducing yields worldwide. One of the most important food crops, wheat, is also affected. The fungal disease 'Wheat Blast' in particular has become increasingly widespread in recent years and could pose a serious threat to global wheat production. An international research team led by Munich agricultural scientist Senthold Asseng has now modeled for the first time how the devastating fungal disease will affect wheat production as a result of climate change.
Around a third of global greenhouse gas emissions are caused by the way in which land is farmed and food is produced. Above all, meat consumption and the associated animal husbandry contribute to climate-damaging emissions and require a rethink in agriculture. A global report on the economics of agricultural and food systems shows how the global economy would benefit from a food transition.
Last summer, the EU Commission proposed exempting certain genome-edited plants from the scope of EU genetic engineering legislation and thus facilitating their market access. The planned relaxation only affects plants that have been developed using new genomic technologies (NGT) such as the CRISPR-Cas gene scissors and are considered equivalent to conventionally bred plants, i.e. do not contain any foreign genes. This category is called NGT-1 plants.
Due to their diverse ingredients, algae are not only interesting for the food, cosmetics and pharmaceutical industries. They can also be used to dye textiles and as a raw material supplier for the production of biopolymers. The Berlin start-up Vyld is the first to use the potential of seaweed for the production of sustainable hygiene products. The aim is to develop menstrual products. The non-profit company has now secured fresh capital from investors in an early-stage financing round.
The market for vegetarian and vegan products is booming. According to the Federal Statistical Office, 104,300 tons of meat substitute products were produced in Germany in 2022 - an increase of around 17% compared to the previous year. So far, plant-based proteins made from wheat or pulses such as peas and soy have dominated the market for meat-free alternatives. Biotech start-up Infinite Roots, on the other hand, uses mycelia from mushrooms to produce vegan meat substitutes.
Whether heat, drought or flooding: Weather extremes put food crops such as wheat under stress and increasingly lead to crop failures. In addition to research into new resistant varieties that can withstand the effects of climate change and secure food supplies, diagnostic tools are needed to detect climate-related stress symptoms or diseases in plants at an early stage. Two imaging methods that have proven their worth in human medicine should also provide a remedy in agriculture in the future.
Birte Höcker conducts research at the Institute of Biochemistry at the University of Bayreuth. The professor and her research group are developing digital tools for protein design. For Höcker, artificial intelligence (AI) opens up fascinating and promising avenues for using language processing methods to produce customized proteins. Generative AI technologies can create proteins that do not occur in the wild - or have never existed in evolution.
The agricultural and food industry is in a state of transition. Not only climate change, but also the increasing demand for healthy and sustainably produced products as well as new regulations and laws are forcing the industry to act. Specialists in the agricultural and food industry must therefore increasingly take international and interdisciplinary contexts into account. The Technical University of Munich (TUM) wants to address this development with a new Master's degree course in agriculture.