In order not to push the earth beyond its carrying capacity, global CO2 emissions and resource consumption must be significantly reduced. A study by the International Institute for Sustainability Analysis and Strategies (IINAS) commissioned by the Naturschutzbund Deutschland e.V. (NABU) shows where the potential for sustainable use of raw materials is greatest.
The chemical sector has a growing demand for carbon. Today, 450 million tonnes of carbon, mostly from fossil resources, are contained in chemicals and polymers. How can this growing demand be met in the future? This is the question the nova-Institut is investigating.
A study by scientists from the Leibniz Institute for Zoo and Wildlife Research (Leibniz-IZW) and the Lund University Centre for Sustainability Studies (LUCSUS) looks at the link between increasingly animal-less tropical forests and the UN Sustainable Development Goals (SDGs).
Biodiversity, which is crucial for the health of people and the planet, is declining faster than ever before in human history. Meat consumption is the world's biggest destroyer of nature, according to a recent study.
We wear masks to protect others and ourselves. Empa researchers asked themselves what the environmental balance of this mass-produced product looks like and examined the environmental impact using the example of cotton and disposable masks by means of life cycle assessment analyses.
One crisis after the other destroys the livelihood of millions of people. Wars, droughts, floods, plagues of locusts and also COVID-19 have dramatic effects on world hunger.
Scientists at the University of Queensland examined a wide variety of seafood for microplastic contamination. The result is alarming.
Plastic waste in the environment is increasingly becoming a burden on ecosystems. The number of plastic packaging used to distribute food, clothing or cosmetics has doubled in two decades.
Since 2018, the TechnikRadar of acatech and the Körber Stiftung has been asking what Germans think about technology. In its third edition in 2020, the study focuses on the topic "Bioeconomy".
An analysis of worldwide long-term studies provides insights into the worldwide situation of insects and shows where their protection is most urgent.
In order to make food consumption more sustainable, a research team led by the University of Göttingen has investigated the form in which algae are accepted as part of the diet.
This is the result of a study led by the Potsdam Institute for Climate Impact Research (PIK). The study examined solutions that would enable ten billion people to eat healthy food within the limits of our planet.
Since June 2015, the REFOWAS (REduce FOod WASte) project has been investigating reasons for the generation of food waste along the entire value chain and analyzing environmental impacts and economic aspects.
According to the "Below The Canopy" analysis conducted by the World Wide Fund For Nature (WWF), the 455 populations studied shrank by an average of 53% between 1970 and 2015.
According to the "Below The Canopy" analysis conducted by the World Wide Fund For Nature (WWF), the 455 populations studied shrank by an average of 53% between 1970 and 2015.
New figures show sustainable growth of the European bioeconomy. The 18.6 million people employed in the various sectors of the bioeconomy generate a turnover of 2.3 trillion euro.
In 2015, the international community made a joint commitment to contribute to better economic, ecological and social development by 2030. An interim balance is scheduled for September.
The textile industry is considered to be one of the most environmentally damaging and resource-intensive sectors of the economy. How can this sector be made more sustainable?
According to a study by the Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), around 330,000 tons of microplastics are released into the environment every year in Germany alone - a good four kilograms per capita.
On 22 February 2019, the Food and Agriculture Organization (FAO) published the first report on the State of the World’s Biodiversity for Food and Agriculture.
