World Food System Center Annual Report 2016
World Food System Center World Food System Center - Annual Report 2016 Table of Contents
TABLE OF CONTENTS
Welcome 5 Year in Review 6
THE CENTER 8 The WFSC at ETH Zurich 8 Organizational Structure 9 Framing the Challenge 10 Food Systems Approach 11 Partnership Approach 12 Strategic Partnerships 12 Collaborative Partnerships 12
RESEARCH 14 Thematic Research Focus Areas 14 WFS Grants Platform 15 Flagship Projects 18 Collaborative Research 18
EDUCATION 22 Summer Schools 22 Courses and Excursions 22 Mentoring and Career Development 25 Student Thesis Opportunities 25
OUTREACH 26 Public and Specialist Events 26 WFSC Symposium 28 Research Dissemination and Stakeholder Participation 29 Enabling Grants 31
APPENDIX 32 Members 32 Finances 34 Selected Publications 2016 35
Cover Image: The PACKCHAIN project aims to develop a new method to Inside Cover Image: Students participating in hands-on learning at the optimize ventilated packaging design for fresh produce, such as oranges. WFSC Summer School at Gut Rheinau, Switzerland.
3 World Food System Center - Annual Report 2016 Welcome
Michelle Grant and Nina Buchmann
DEAR COLLEAGUES, PARTNERS, ALUMNI, AND FRIENDS,
Reflecting back on 2016, we can say it has been a year of consolidation and growth, building on the solid roots established during the first phase of our operations. A total of 39 research groups are now members of the Center, 27 doctoral and postdoctoral research projects are successfully running, three flagship initiatives are in progress, and our alumni pool now includes 133 students and young professionals from 40 countries. We were very pleased to welcome two new member groups in 2016: the Chair of Sustainable Food Processing (Prof. Alexander Mathys) and the Chair of Molecular Plant Breeding (Prof. Bruno Studer). In the Executive Office, we bid farewell to Bastian Flury and Aimee Shreck, who moved abroad to pursue new opportunities, and welcomed Jonna Cohen, Jeanne Tomaszewski, Jukka Nyström, and Eduardo Perez. Our World Food System Grants Platform awarded 2.1 Million CHF in competitive research funding in 2016, allowing eight new postdoctoral and doctoral projects to commence. These projects cover a broad range of exciting topics, ranging from studies on the challenges and opportunities of organic agriculture globally, new preservation techniques for nutritious African leafy vegetables, the use of non-thermal plasma to improve safety and shelf life, to an in-depth analysis of the resilience capacity in the tef value chain. In addition to our grants platform, the Center is now running three flagship research initiatives on the topics of resilience in food systems, novel proteins for food and feed, and digitalization in the agro-food sector. We further contributed to our aim of building the capacity of the next generation of food system leaders through two intensive training programs in 2016. In April, we led a group of 20 ETH and Californian university students on a one-week study tour of the Central and Silicon Valleys to explore the role of IT innovations in tackling food system challenges. In August, we continued our successful World Food System Summer School by hosting a 14-day program at Gut Rheinau in Switzerland. 23 students from 17 countries participated in the program and went on to join our global pool of alumni. As a part of our outreach activities, we hosted two public lectures, the first on “Sustainable Proteins of the Future” and the second on “Diversification in Food Systems.” It was also the first year that we held our Annual Symposium, an opportunity for researchers to present their results to a broad range of stakeholders and the interested public. This event brought together approximately 200 guests from 60 different organizations. In addition, the Center supported a number of outreach and communication platforms, workshops, and materials with the aim of raising greater awareness of the work happening at ETH on food systems and supporting the relevant stakeholders to engage in the process. All of the above has been possible due to our wonderful network of partners and collaborators, both in Switzerland and abroad. We look forward to continuing the successful collaboration, working together for a healthy world through sustainable food systems.
Nina Buchmann Michelle Grant Chair Executive Director
5 World Food System Center - Annual Report 2016 Year in Review
YEAR IN REVIEW The WFSC structures its work in three main Activity Areas: Research, Education, and Outreach.
EDUCATION EDUCATION & OUTREACH RESEARCH Sustainable Campus Catering final RESEARCH Agora project Resilience Stakeholder workshop ETH Studio Agro- “Edible Research” Workshop “Resilience Food established starts of the Palm Oil Value Chain in Sabah, Malaysia”
RESEARCH EDUCATION OUTREACH EDUCATION Resilience Stakeholder Workshop Excursion Course Workshop “To WFS Summer “Assessing the Resilience of the Cocoa “The Role of Value Meat or Not to School “Organic Value Chain in Ghana” Chains in the Meat” at eco. Agriculture and World Food naturkongress Food Systems” System”
JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER
RESEARCH OUTREACH OUTREACH RESEARCH Collaborative Partnership Workshop Launch of Food Special issue of Resilience report “South Africa Meets ETH Zurich” System Stories Sight and Life with ”Guidelines to blog for WFSC focus on food assess and design Alumni systems interventions for food system” published
RESEARCH EDUCATION OUTREACH WFS Grants Platform funds eight Course on Food Security and Resili- Fall Public Lecture “Diversification in new projects ent Food Systems at FAO Food Systems” Keynote: Dr. Emile Frison
OUTREACH EDUCATION OUTREACH OUTREACH Spring Public Lecture “Sustainable ETH Meets California Study Tour Delivering Food Security on Limited WFSC Proteins of the Future” “Tackling Food System Challenges Land Annual Project Meeting Annual Keynote: Prof. Alexander Mathys with IT Innovation” in Beijing Symposium & Partners Meeting
6 7 World Food System Center - Annual Report 2016 The Center
THE CENTER STRATEGIC FOUNDATION ORGANIZATIONAL STRUCTURE OF THE WORLD FOOD The core of the WFSC is formed by the member group, SYSTEM CENTER which in 2016 comprised 39 research groups from seven different departments of the ETH Zurich and three different groups of eawag. Vision “A healthy world through sustainable food The Steering Committee, formed by a group of ten systems.” elected members and led by a Chair, oversees the strategy and operational functions carried out by the Mission “To be a leader in scientific research, educa- Executive Office. tion, and outreach across the food system that con- tributes to the key challenges of food and nutrition se- The Scientific Advisory Board of six external advisors provides strategic advice to the Steering Committee curity and environmental and social well-being. We do and connections to key external organizations. this by working across temporal and spatial scales and Field testing for the ImproBuck project in collaborative partnerships with key stakeholders.” The Partnership Council is a networking platform formed by foundations and industry partners who Thematic Focus Areas The WFSC defines the scope of make substantial donations to the programs of the Center through the ETH Zurich Foundation. WFSC Executive Office in Zurich 2016 its research work by three overlapping thematic focus areas that are paramount to food and nutrition securi- ty. They also exhibit a high potential for cross-discipli- THE WFSC AT ETH ZURICH nary collaboration and encompass the expertise of the World Food System Center members: “Effective Food Value Chains,” “Appropriate Nutrition for Health,” and The question of how to feed the world in a way that “Sustainable Food Production.” Inter-linkages among ensures human health, environmental sustainability, themes and work at the intersection of these areas are and social well-being is one of the defining and most complex global challenges of our time. In order to play especially encouraged. a leading role in addressing this challenge, ETH Zurich (Swiss Federal Institute of Technology) established the Activity Areas The WFSC supports the mandate of ETH World Food System Center (WFSC) in 2011. Zurich with regard to food system challenges by imple- General Assembly and Membership 39 members from ETH Zurich and eawag menting activities in three Activity Areas that mutually The WFSC directly implements the mandate of ETH support and complement each other: Research, Edu- Zurich - Education, Research, Knowledge and Tech- cation, and Outreach. nology Transfer and Service to Society - with regard to Scientific Advisory Board tackling food system challenges. We focus our work 6 nominated members from academia, industry and the public sector in three Activity Areas: Research, Education, and Out- Values The Center’s seven core values guide its organ- Steering Committee reach. Using these areas, the WFSC acts as a platform izational conduct. These outline the (1) importance of 10 elected members that brings members together to collaborate across academic independence and include a commitment Chair: Nina Buchmann Partnership Council disciplines and with a variety of external partners. Our Foundation and industry partners to (2) sustainability, (3) transparency, (4) objectivity, work builds on an understanding that solutions to food of the WFSC system challenges require collaboration from stake- (5) inter- and trans-disciplinarity, (6) real world im- holders across the entire food value chain. Thus, our pact through partnerships, and (7) addressing global programs bring opportunities to students, scientists, challenges of societal relevance. Executive Office and professors who are concerned with food systems Executice Director: Michelle Grant in their research and encourage creative approaches to engage with a wide range of stakeholders.
WFSC Organizational Structure
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THE CENTER Interactions and Feedbacks with Socio/Economic and Global Environmental Change Drivers
Environmental Boundary Conditions FRAMING THE CHALLENGE Social Boundary Conditions Political Boundary Conditions
Discourse on the global challenge of food security has his- countries. Further adding to these challenges, the environ- Economic Boundary Conditions torically mostly focused on how we will grow enough food mental basis for food and agricultural production is facing to feed the world in the future. With the expected global unprecedented strain from phenomena such as climate Resources population approaching nine billion by 2050, the worldwide change, deterioration of soil quality, resource scarcity, sense of urgency to find solutions is palpable. and emerging pests and pathogens. At the same time, the Agricultural Physiological Processing Retailing Consumption world’s remaining arable land is increasingly subject to Production Response This focus, however, overlooks the fact that achieving food competing uses and interests, such as biofuel production, and nutrition security requires more than just producing residential and industrial development, and animal feed enough calories for all; we also need to ensure access for production. Waste & Losses
each individual to a safe and quality diet with adequate Activities / Inputs Outputs macro- and micronutrients. It also neglects the reality that At the WFSC, we believe this discourse, and the design of we already face a major problem today, with billions of peo- appropriate solutions to ensure food and nutrition security Outcomes: Food and Nutrition Security (Availability, Access, Use, Resilience), Environmental Quality, Social Well-being ple suffering from malnutrition in various forms, not only both now and in the future, would benefit from a broader caused by a lack of access to healthy and adequate food adoption of a food systems approach that allows building but also by lifestyle diseases. Overweight and obesity are resilient food systems capable of providing food and nutri- widespread while micronutrient deficiencies affect billions, tion security over the long term. The Key Elements of the World Food System creating a triple burden of malnutrition in many emerging
FOOD SYSTEMS APPROACH
The world food system is a complex system, comprised As a university, the responsibility to act as an honest bro- of many interconnected local and regional subsystems. ker and exchange platform becomes even more critical Challenges and interventions in one part of the system or for this topic. For this reason, a systems approach that globe will always create effects in other parts. This makes brings together experts from different academic fields designing interventions challenging, as it is difficult to pre- and representatives from different sectors to work together dict outcomes and anticipate all unintended consequences. collaboratively is critical to design appropriate interven- Typically, no single solution or disciplinary approach exists tions that positively support food system outcomes. Such that is appropriate for all levels and contexts. Working collaborations require new tools and new ways of thinking within complex systems automatically means dealing with and working together. difficult trade-offs and conflicts against a backdrop of nu- merous and diverse vested interests.
10 11 World Food System Center - Annual Report 2016 The Center
THE CENTER NEW MEMBER GROUP PROFILE
PARTNERSHIP APPROACH Member Bruno Studer was appointed in 2016 to Associate Professor of Molecular Plant Breeding. The new professorship is a partnership between ETH Zurich and Agroscope. Prof. The WFSC strives to work together with others in partner- Studer’s group aims to develop molecular tools and methods to understand the composition ships to achieve together what no partner could achieve of complex traits and application of this knowledge to plant breeding by single marker-based on their own. We formally develop both strategic and collaborative partnerships, and, in addition, the WFSC or genome-wide selection strategies. indirectly fosters new partnerships at the project level. This partnership approach that we developed during our «The WFSC allows us to connect and integrate our expertise in modern plant breeding into first phase of operations has been critical to the WFSC’s the whole food value chain. Through interdisciplinary research approaches, supported by the success. WFSC, the transfer of scientific knowledge into social benefits is greatly facilitated.»
Prof. Bruno Studer STRATEGIC PARTNERSHIPS Fenaco is supporting this professorship through a donation to the ETH Zurich Foundation.
In close collaboration with the ETH Zurich Foundation, we established our strategic partnership network spe- cifically to engage with industry and foundation partners who support our vision and mission through programs and projects. It aims to (1) provide a platform for exchange and news, (2) give partners a first-hand insight into new science and developments at ETH Zurich, and (3) discuss new pre-competitive projects and collaborations. The stra- tegic partnerships of the WFSC are coordinated through our Partnership Council, which meets as a group twice per year. The current Partnership Council members are Bühler, Mercator Foundation Switzerland, Coop, Syngenta, NEW MEMBER GROUP PROFILE Fenaco, Nestlé, and Migros.
COLLABORATIVE PARTNERSHIPS New member Alexander Mathys joined ETH Zurich in late 2015 as Assistant Professor of Sustainable Food Processing. The new professorship focuses on a system-oriented approach in food production by considering the total value chain, including emerging needs in society Our collaborative partners are organizations that the and their environmental, economic, and social impacts. Innovative raw materials from algae WFSC works with regularly who bring important and and insects are utilized within urban farming and processing concepts to enable new ways of complementary expertise and networks to the table. sustainable food supply. Mathys presented his group’s research at the WFSC spring public Collaborative Partnerships allow the us to work together lecture, “Tackling Food System Challenges through Innovation: Sustainable Proteins of the with stakeholders in a way that creates added value for Future”, and he is a collaborator in the WFSC Flagship project Novel Proteins for Food and Feed. both organizations without engaging in a permanent re- lationship involving binding commitments. In addition, the «The collaboration with the WFSC and partners enables us a perfect integration as the new WFSC facilitates partnerships at the project level among Sustainable Food Processing Group into ETH. Besides joined projects, publications, and academia and external partners and stakeholders from a lectures, we highly value this key partner for system oriented innovations in the food variety of different sectors. sector.» Prof. Alexander Mathys This professorship is financed through a donation from Bühler AG and Migros-Industry companies to the ETH Zurich Foundation.
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RESEARCH WFS GRANTS PLATFORM
The WFS Grants Platform supports new cross-disciplinary and solution oriented research to address food system challenges, with 27 projects funded to date. The two re- The research activities of the WFSC enable new interdisci- search programs on this platform, the Mercator Research plinary research that contributes knowledge and solutions Program on Organic Production Systems for Global Food to the food system challenge of how to secure food and Security and the Coop Research Program on Sustainability nutrition security for all in a socially and environmentally in Food Value Chains, provide support for new projects, sustainable way. We do this by awarding competitive re- totaling more than 7.2 million CHF. search grants via our World Food System Grants Platform, supporting Flagship research projects, and participating in In developing this platform, we established a new process collaborative research activities. for working with industry and foundation partners in a pre-competitive way that ensures academic independence yet also industry relevance. All projects are subject to a THEMATIC RESEARCH FOCUS Field work for the MOCA project rigorous evaluation by an independent academic panel with additional external reviews and an assessment process that AREAS takes into account scientific excellence and relevance to
the programs. The final funding decisions lie with the ETH Laboratory research for the BioControl project The WFSC adopts a systems perspective to its research Diversity and safety are underlying principles for our work Zurich VP for Research and Corporate Relations. that takes place within interlinked thematic research focus on food production and appropriate nutrition. areas. These focus areas guide the Center’s research initi- The Mercator Research Program, funded by the Mercator The Coop Research Program, supported by the Coop Sus- atives and connect it to food system challenges of societal With our work, we contribute directly to eight of the United Foundation Switzerland, was initiated in 2011 and supports tainability Fund, was initiated in 2013 to enable research relevance. A revision of the thematic research focus areas Nations Sustainable Development Goals, including Zero research, education, and outreach that explores the role that addresses challenges and opportunities for sustain- took place in 2016 to better refine the areas to match the Hunger, Sustainable Consumption and Production, and and potential of organic production systems (certified or ability in food value chains. The program aims to provide current fields of work and interests of the WFSC. Good Health and Well-Being. The Center also strives to non-certified) to contribute to global food security. Spe- knowledge necessary to drive food value chains towards develop new partnerships across disciplines, sectors, and cifically, the program funds doctoral research projects goals of quality and quantity that support human and envi- The three interlinked thematic research focus areas in- scales. The Flagship research projects showcase our food supervised by WFSC members, in collaboration with part- ronmental health and create value for all stakeholders. The clude Effective Food Value Chains, Appropriate Nutrition system approach and tackle large questions at the inter- ners from different disciplines and organizations. To date, program funds postdoctoral research projects supervised for Health, and Sustainable Food Production. Resilience section of the focus areas, where ETH Zurich is uniquely 12 projects that include 14 doctoral students have been by WFSC members, in collaboration with relevant external and resource efficiency are core concepts for the Center’s positioned to contribute to solutions for the world’s press- funded. partners. To date, 15 projects have been supported. work on food value chains and food production systems. ing challenges.
Effective Food Appropriate SUMMARY OF WFS GRANTS AWARDED Value Chains Nutrition for Health Year of Grant Call 2011/12 2013 2014 2015 2016 TOTAL Proposals submitted 8 11 17 22 8 66 Flagship Projects supported 3 6 5 8 5 27 Projects Funding disbursed (kCHF) 420 1’831 1’244 2’106 1’618 7’219
Sustainable Food Production
14 WFSC Thematic Research Focus Areash 15 World Food System Center - Annual Report 2016 Research
RESEARCH
WFS GRANTS: CURRENTLY FUNDED RESEARCH PROJECTS
Project Title Time Frame Principal Investigators Amount (CHF) Program Project Title Time Frame Principal Investigators Amount (CHF) Program Application of Lactobacillus reuteri to naturally prevent Prof. C. Lacroix, Food Coop Research How to sustainably intensify organic Basmati rice production Dr. C. Decock, Sustainable Coop Research 2017-2019 274'700 2015 – 2017 292'689 Campylobacter colonization of chicken (CampyChick) Biotechnology Program in Uttarakhand, India? (BasmaSus) Agroecosystems Program New sustainable food formulations based on algae proteins Prof. A. Mathys, Sustainable Coop Research Environmentally-smart ventilated packaging for fresh fruit Dr. T. Defraeye, Building Coop Research 2017-2019 279'935 2015 – 2017 217'654 (NewAlgae) Food Processing Program using virtual cold chains (PACKCHAIN) Physics Program Increasing genetic gain in climbing bean development Prof. B. Studer, Molecular Coop Research Dairy products as essential sources of iodine in the Swiss 2017-2019 350'000 Dr. I. Herter-Aeberli, Coop Research (IncreBean) Plant Breeding Program population: Under-standing iodine transfer into milk and 2015 – 2017 264'702 Human Nutrition Program Mercator milk products and its bioavailability in humans (MIOD) Resilience of organic and conventional production systems Prof. N. Buchmann, Grass- 2017-2020 428'843 Research Advanced breeding of high energy red clover for sustainable Prof. B. Studer, Molecular Coop Research to drought (RELOAD) land Sciences 2015 – 2017 234'000 Program ruminant live-stock production (HERC) Plant Breeding Program Mercator Towards nutritional security through organic management Mercator Assessing the role of organic value chains in enhancing food Prof. J. Six, Sustainable Prof. J. Six, Sustainable 2017-2021 284'709 Research of soil fertility in orange-fleshed sweet potato systems 2015 – 2019 234'850 Research system resilience (OrRes) Agroecosystems Agroecosystems Program (ORMASP) Program Developing a sustainable value chain of Brazil nuts Elements of successful novel dual purpose chicken Prof. M. Kreuzer, Animal Coop Research Dr. C. Kettle, Ecosystem Coop Research 2014 – 2017 250'000 (Bertholletia excelsa) for Swiss consumers: An 2016 – 2018 278'010 production systems (INDUCE) Nutrition Program Management Program interdisciplinary approach (SUSTAIN) Novel approach to biologically control spoilage of fresh Prof. C. Lacroix, Food Coop Research 2014 – 2016 278'000 Soft matter approach to effective preservation of African vegetables using naturally produced reuterin (BioControl) Biotechnology Program Prof. R. Mezzenga, Food and Coop Research leafy vegetables (ALVs) by drying by desiccant / solar hybrid 2016 – 2018 280'530 Cadmium availability in soils and its uptake by cocoa in Latin Prof. R. Schulin, Soil Coop Research Soft Materials Program 2014 – 2017 204'000 system (SoLVeD) America (CdOCOA) Protection Program Assessing and enhancing the resilience of the tef and cocoa Coop Research Improving buckwheat as an agronomically attractive crop Prof. A. Walter, Crop Coop Research 2016 – 2018 Prof. A. Patt, Climate Policy 249'840 2014 – 2017 272'278 value chains (AERTCvc) Program for healthy food (ImproBuck) Science Program Non-thermal plasma as a sustainable intervention Extensive grazing on subalpine pastures: Integrating Mercator Dr. M. Schuppler, Food Coop Research Prof. A. Lüscher, Forage technology to improve shelf life and safety of sprouted 2016 – 2018 223'592 biodiversity and the production of meat with special quality 2014 – 2017 190'000 Research Microbiology Program Production and Grasslands seeds (microPLASMA) (EG4BM) Program Mercator A comprehensive examination of nitrogen cycling and Mercator Ecological intensification of organic rooibos cultivation in Dr. H. Gamper, Plant Prof. J. Six, Sustainable 2016 – 2019 283'540 Research microbial communities within soil microenvironments in 2014 – 2017 245'000 Research South Africa (EcoInt) Nutrition Agroecosystems Program integrated organic farming systems in Switzerland (NORGS) Program Mercator Mercator Global organic agriculture: Challenges and opportunities Dr. S. Pfister, Ecological Zinc biofortification of wheat through organic matter Prof. R. Schulin, Soil 2016 – 2019 268'994 Research 2013 – 2017 392'000 Research (GOA) Systems Design management in sustainable agriculture (ZOMM) Protection Program Program Mercator Greenhouse gas emissions of dairy production systems Mercator Nitrified urine as fertilizer: A trans-disciplinary approach to Prof. J. Six, Sustainable Prof. M. Kreuzer, Animal 2016 – 2019 249'726 Research based on longevity and zero-concentrate strategy as 2012 – 2016 192'000 Research solutions-oriented community development (NUFSOC) Agroecosystems Nutrition Program compared to conventional systems (LLC) Program Mercator Mercator Improving disease resistance of pea through selection at the Prof. B. Studer,Molecular Prof. J. Ghazoul, Ecosystem 2016 – 2019 271'670 Research Managing trade-offs in coffee agroforests (MOCA) 2012 – 2016 228'000 Research plant-soil interface (ResPEAct) Plant Breeding Management Program Program
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RESEARCH
FLAGSHIP PROJECTS ENHANCING RESILIENCE IN
The WFSC establishes and supports Flagship projects, en- The ETH Studio AgroFood is another new Flagship start- FOOD SYSTEMS visioned as large-scale research initiatives around critical ed in 2016 and is a collaboration of the ETH Crop Science food system topics. Such projects should be visionary and Group, ETH Global, and the WFSC. The project strives This Flagship project contributes to an extended resilience potentially high risk; take a food systems or whole value to educate ETH students about the disruptive effects of mindset of stakeholders and future food system leaders chain approach; involve at least three principal investiga- digitalization in the agro-food sector and empower them through participation in case studies and academic edu- tors from different disciplines; and involve key stakeholders to develop strategic solutions. By bringing their gained cation. Support for the multiple subprojects comes from from industry, government, and not-for-profit organiza- knowledge to practical applications, these students will a wide range of food system actors, such as the Swiss tions, in non-competitive roles, working across the food assist stakeholders of the Swiss agro-food sector transition Federal Office for Agriculture, the UN Food and Agricul- system. to the so-called Food System 4.0. ture Organization (FAO), multi-national companies and Stakeholder workshop in January 2016 organizations, and academic partners. Highlights from The Center currently supports the work of three Flagship 2016 include successful stakeholder workshops in Ghana projects: Enhancing Resilience in Food Systems, Novel COLLABORATIVE RESEARCH and Malaysia, publishing of guidelines on how to assess Learn more at http://www.resilientfoodsystems.ethz.ch Proteins for Food and Feed, and the ETH Studio AgroFood. and design interventions for food system resilience, and Topics for future Flagship project have been elicited from The Center engages in practice-oriented research via spe- adaption and local testing of the SHARP tool of the FAO WFSC members, with development possible in upcoming cial projects with partners to support real world agenda for resilience assessment to Swiss agricultural conditions. Flagship Project years. setting and decision-making. Examples of such engage- ment include our collaborative research program with The Center’s first Flagship project, Enhancing Resilience in Stellenbosch University as well as facilitated implemen- Resilience of the Swiss food system Food Systems, was initiated in 2014 and is a collaboration of tation of extended bilateral projects with WFSC partners Funding: Swiss Federal Office for Agriculture Commodity: milk, beef, wheat, wine, potato the ETH Sustainable Agroecosystems Group, Climate Policy and members. In addition, we are currently an education Country: Switzerland Group, and the Transdisciplinarity Lab. WFSC member Prof. partner in the R4D project, Biophysical, institutional and Duration: 2016 –2019 Innovations for building resilience Johan Six leads the initiative. The project seeks to develop economic drivers of sustainable soil use in yam systems for in food systems Funding: Swiss Federal Office for Agriculture and then apply complex system analysis tools to food val- improved food security in West Africa, led by WFSC member Input use among tomato producers – Countries: Burkina Faso, Switzerland ue chains. The outputs of the project directly contribute to Prof. Emmanuel Frossard; this is six-year project funded Comparative study between Morocco and Ghana Duration: 2016 – 2017 Funding: Swiss Excellence Scholarship food systems resilience by supporting decision-making in by the Swiss National Science Foundation and Agency for In collaboration with FAO Commodity: tomato practice. In addition, the project generates a database of Development and Cooperation. The Center also acts as an Countries: Morocco, Ghana knowledge, empirical data, and experience in food systems education and outreach partner in the international con- Duration: 2016 – 2019 Assessing the resilience of resilience through case study research. sortium project Delivering Food Security on Limited Land, the palm oil value chain in Sabah, Malaysia which is a four-year project funded by the Belmont Forum Funding: The Forest Trust Commodity: palm oil The new Flagship project Novel Proteins for Food and Feed and FACCE-JPI initiative, with WFSC member Prof. Nina Country: Malaysia started in 2016; it is a collaboration of several member Buchmann as co-Principal Investigator. Duration: 2016 – 2017 groups including the Sustainable Food Processing, Animal Nutrition, Consumer Behavior, Food Process Engineering, and Ecological System Design. WFSC member Prof. Al- exander Mathys leads the interdisciplinary project. The project aims to enable the broad exploration of microalgae and insect proteins for more sustainable food and feed. Assessing the role of organic food value chains in enhancing food system resilience Components of the multifaceted project include defining Funding: WFS Grant (Mercator) target properties and functionalities of the envisioned nov- Commodity: banana, cocoa el proteins, gaining insights from a consumer perceptive, Countries: Dominican Republic, Ghana Duration: 2017 – 2021 performing analytical and biological testing, and using a Assessing and enhancing the resilience of system-oriented approach to assess sustainability. the tef and cocoa value chains in Ghana and Ethiopia Funding: WFS Grant (COOP), Nestlé, Bühler Commodity: tef, cocoa Countries: Ethiopia, Ghana Ongoing Subprojects of Flagship Project Duration: 2016 – 2018 Enhancing Resilience in Food Systems Field surveys for the ORMASP project
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RESEARCH
NOVEL PROTEINS FOR FOOD AND FEED STELLENBOSCH UNIVERSITY, SOUTH AFRICA
This Flagship project targets two main science and technol- The WFSC and the Stellenbosch University Food Securi- ogy objectives: (1) identify, design, and validate processes ty Initiative launched a process to develop a structured to enable microalgae derived proteins for food applications research collaboration. We have organized workshops in and insect proteins for feeds; and (2) assess these novel both South Africa and Switzerland to facilitate exchange proteins in a system-oriented manner, including consumer between researchers from both institutions and identify perception and acceptance as well as holistic sustainability thematic research areas of common interest. To date, seven quantification. A first workshop to establish collaboration collaborative research projects have been started. These took place in January 2017, and efforts are underway to projects address challenges in human nutrition and sus- secure funding to build the initiative. The plan is for the tainable production systems, with focuses on such topics project to incorporate academic education, integrative and as micronutrients, insects as feed, crops such as rooibos interconnected stakeholder workshops, as well as summer and sweet potatoes, and post-harvest cold chains. Collaborative workshop in March 2016 schools. Flagship Project
ETH STUDIO AGROFOOD DELIVERING FOOD SECURITY ON LIMITED LAND
Three questions form the core of this Flagship project: The WFSC is part of an international consortium with project partners in eight countries that aims to tackle one >> What is the current landscape of digitalization in the of society’s greatest contemporary challenges: feeding a agro-food sector in Switzerland? growing population now and in the future on limited land resources. The project combines state-of-the-art food sys- >> How should the teaching at ETH adapt to prepare digital tem and land use models and brings together a team that natives for the challenges created by digital disruption will examine the feedback loop interactions between land of the agro-food sector? use change and food security dynamics. The differential >> How could research help tackle the needs of stakeholders impacts in three study regions, South America, Sub in this area? Saharan Africa, and South Asia, will be examined. Annual project meeting in October 2016 These pressing issues for the Swiss agro-food sector will The WFSC leads the stakeholder engagement and knowl- be tackled in multi-stakeholder workshops and academic Flagship Project edge exchange activities, and will organize two summer research. school courses in the framework of the project. The first summer school, entitled “Food Systems in Transition,” will take place in Stellenbosch, South Africa in summer 2017. Many of the collaborators presented their current work at the Global «Disruption of the agro-food sector by digitalization is of the highest relevance, as decisions made today and in the coming years will set the foundation for the development of policies on digitalization and the application of future Land Project- Open Science Meeting in Beijing, China in October 2016. The following Annual Project Meeting allowed the technologies. The WFSC, thanks to its vision and vast local and international networks, is in a unique position to foster partners to interact and discuss research challenge, milestones, and future plans. research and collaboration on the topic of digitalization within the Swiss food system and, at the same time, to help promote concrete actions in areas of transversal interest for Switzerland» Learn more at http://deliveringfoodsecurity.org/
Dr. Eduardo Pérez, ETH Studio AgroFood Project Manager
20 21 World Food System Center - Annual Report 2016 Education
EDUCATION
SUMMER SCHOOLS WFS SUMMER SCHOOL 2016
The cornerstone of the WFSC’s educational activities is the In 2016, 23 students from 17 counties participated in our ”World Food System Summer School” program that each fifth summer school program, located at the Gut Rheinau time brings together 20-25 students from ETH Zurich and organic farm in Switzerland. The program, entitled Organic universities from around the world for a 16-day intensive Agriculture and Food Systems, introduced the students to course on food systems. ways in which a systems perspective can help one to un- derstand the complexities of the world food system. The Between 2013 and 2016, this course took place four times participants learned about many aspects of food systems at a pioneering organic farm in the Canton of Zurich (Gut with a focus on organic agriculture and food systems. Rheinau), and once in India. The 4-unit course incorporates a variety of innovative teaching formats, such as first-hand The course took place in a range of settings, from a historic exchanges with stakeholders and practitioners, group classroom at Gut Rheinau to the farm fields. For example, a work, concept mapping, policy impact analysis, business two-day excursion took the group to Alp Weissenstein, the planning exercises, panels, and hands-on practical applica- research station of the Institute of Agricultural Sciences tions. Instructors include ETH Zurich faculty, international at ETH Zurich, in the eastern part of Switzerland. On the researchers, and practitioners from industry, public, and excursion, researchers from ETH Zurich and Agroscope In the field at Summer School 2016 non-profit sectors. This approach ensures the courses presented their research and imparted the challenges of balance academic content and rigor with an immersion alpine farming to the students. During fieldwork at Gut and experiential learning context. Solution-approaches Rheinau, students experienced organic farming firsthand; WFSC SUMMER SCHOOL Summer School 2016 in multidisciplinary and multicultural teams are a key they also interacted with entrepreneurs from Switzerland component. and Nepal in a case study. PROGRAM 2013-2016
COURSES AND EXCURSIONS 2016 TOTAL The overall objective of the WFSC’s education activities is to Summer School courses organized 1 5 build the capacity of the next generation of decision makers Field trips and excursions play a critical role in the ETH who can provide leadership in all issues related to sustain- Zurich curriculum. Over the past few years, the WFSC has Students participating 23 113 able food systems. We do this by creating, maintaining, built a portfolio of opportunities for ETH students to learn Countries represented 17 40 and facilitating a space for learning about food systems about the food system through extra-curricular courses Instructors and contributors involved 23 79 that is scientifically grounded, yet practically oriented and and excursions. All offerings address food system chal- socially inclusive. lenges in a cross- and trans-disciplinary manner. In 2016, the Center collaborated with partners to offer a three-day We organize a range of the education activities including course for Master’s students at the FAO headquarters in The courses are made possible thanks to primary funding intensive summer school courses, extra-curricular cours- Rome, a 10-day study tour in California, and a one-day from the WFSC Mercator Program and further support es and excursions, a mentoring and career development course for Bachelor’s students exploring food resource from Partner Re. network, and student thesis opportunities. All of these efficiency and equitable food value chains. activities are built on an interdisciplinary, critical thinking «Being able to meet people from all around the world approach that emphasizes a food systems perspective and who all share an interest in food and agriculture was truly involves innovative teaching methods. From these activities, amazing. There was so much exchange of ideas outside we have created and fostered a global, interdisciplinary of lectures, simply from sitting around the dinner table, community of WFSC Alumni. talking.»
Pienaar du Plessis, Stellenbosch University, South Africa
22 23 World Food System Center - Annual Report 2016 Education
EDUCATION SUSTAINABLE CAMPUS CATERING
ETH MEETS CALIFORNIA STUDY TOUR MENTORING AND CAREER Since 2013, the Sustainable Campus Catering pro- DEVELOPMENT ject has linked education and action-research with outreach and partnership development, and created The Center’s first study tour, entitled Tackling Food System Challenges with IT Innovation, took place in April 2016 with Through the Center’s educational activities, we create and a “Living lab” on campus linked to tangible solu- a group of 20 students from ETH Zurich and five California coordinate a growing interdisciplinary and global commu- tion-oriented projects. The WFSC supported a set of universities. During the one-week educational trip, students nity of alumni. In 2016, this alumni network grew to over collaborative Master’s thesis projects on sustainable toured one of the world’s most important agricultural regions 130 members. The Center supports this network by organ- campus catering at ETH Zurich in the framework of (California’s Central Valley) and innovation hotspots (Silicon izing alumni events, regular lunch exchanges, networking this project. The projects engaged students in the Valley) to see some of the most cutting-edge companies and opportunities, and, on request, career advice. A regular development of real-world solutions and interdisci- initiatives using information technology in innovative ways newsletter and Facebook platform provide resources and to address the most pressing food system challenges. Tour notifications about opportunities, such as funding calls plinary, research-based learning. stops ranged from startup incubators to salad processing and job openings. plants and innovative farms, while activities included a de- sign thinking workshop, tours, and lectures.
Study tour participants STUDENT THESES The study tour was part of an event organized by ETH Global, ETH Meets California 2016, and was possible thanks to the OPPORTUNITIES Center’s local partners, the Mixing Bowl Hub, and UC Davis. The Center supports undergraduate and Master’s research and thesis projects on food system challenges by funding WFS Grants projects that include doctoral and Master’s theses, facilitating bilateral and multi-lateral thesis opportunities with industry partners, and collaborating with the ETH Zurich Sustainability Office’s “Seed Sustain- ability” project platform. Through this work, the Center is FOOD SECURITY AND RESILIENT FOOD SYSTEMS AT FAO able to support both members and students, connecting them with external partners to conduct practice-oriented The results from these projects informed the activ- research. ities of the ETH Gastro Commission and supported In April 2016, the WFSC collaborated with the Swiss Federal their development of a sustainable catering policy. Office for Agriculture and the Food and Agriculture Organi- zation of the United Nations (FAO) to offer a three-day course The final report of the project with an implementation for Master’s students at the FAO headquarters in Rome. proposal is awaited in 2017. Learn more at This was the sixth time the course was offered, after being https://www.ethz.ch/en/the-eth-zurich/sustainability initiated in 2010. This year, the course was taught by the Sustainable Agroecosystems Chair. It was integrated with the WFSC’s flagship project Enhancing Resilience in Food «The theses the students carried out in the mensas Systems, which involves the three organizations and aims on campus with our support gave us many new and to identify, discuss, and disseminate innovations for building interesting insights. The project provided a great opportunity for us caterer to better understand the resilience in food systems. The initiative involves Master’s students’ realities and learning experiences. The thesis projects, training on FAO’s SHARP tool for assessing research results will allow us to improve the susta- inability of our services at ETH Zurich.» resilience, and a small grant program for students. Students at FAO headquarters Pia Fach, Key Account Manager, SV Group Schweiz
24 25 World Food System Center - Annual Report 2016 Outreach
OUTREACH TACKLING FOOD SYSTEM CHALLENGES THROUGH INNOVATION: SUSTAINABLE PROTEINS OF THE FUTURE
The Center’s newest member, Prof. Alexander Mathys, gave the keynote in our spring public lecture in April 2016 to a full house of over 100 people in the Semper Aula of ETH Zurich. In his presentation, Prof. Mathys asserted the development of sustainable, nutritious, and healthy alter- natives is needed to supply sufficient high quality protein to a growing global population with changing dietary habits. A range of options and approaches exist to make the protein value chain more sustainable, and Prof. Mathys shared some of the research his group is conducting on novel proteins such as algae and insects.
After the keynote, Prof. Mathys moderated a lively discus- sion with a panel of industry experts including Dr. Béatrice Conde-Petit (Bühler AG), Matthew Robin, (Elsa-Mifroma
Groupe), and Urs Fanger (Entomos AG). Keynote speaker Prof. Alexander Mathys
Audience at the spring Public Lecture
PUBLIC AND SPECIALIST EVENTS BEYOND ORGANIC: DIVERSIFICATION IN FOOD SYSTEMS
A variety of outreach activities allows the WFSC to engage The Center organizes and hosts a series of scientific events For our fall public lecture in October 2016, the Center with a broader public audience and explore the breadth aimed at increasing awareness of the informed public about welcomed Dr. Emile Frison, member of the International of the food system. In 2016, the Center offered public and both the challenges of the world food system and solution Panel of Experts on Sustainable Food Systems (IPES-Food) specialist events, research dissemination and stakeholder approaches to addressing them. The Center achieved a and lead author of the panel’s first thematic report “From participation activities, and enabling grants to increase total of 19 such events since 2012 that reached an audience Uniformity to Diversity: A paradigm shift from industrial ag- the impact of our work and the public awareness of food of more than 2,700. Additionally, WFSC members repre- riculture to diversified agroecological systems,” published system challenges. sent the Center regularly at food system-themed events in spring 2016. For the keynote, Dr. Frison introduced the organized by Swiss and international groups. findings the report, which recommends developing new Special events and activities bring together complemen- indicators for sustainable food systems, supporting alter- tary expertise of our members and the experience of Through a public lecture series, we aim to make contem- native retail infrastructures, and shifting public support colleagues and peers from outside ETH Zurich. We col- porary food system research accessible to a wider audi- towards diversified agroecological production systems. laborate with partners to jointly organize or host events ence. In 2016, we organized two such lectures, focused on that leverage the networks and expertise of each of the sustainable proteins of the future (WFSC member, Prof. After the presentation, Dr. Frison took questions from partners. Our events reach interested stakeholders in Alexander Mathys) and food system diversification (Dr. the audience, with turned into a lively discussion session Switzerland and abroad and make visible locally how our Emile Frison). We also organized our first Annual Sympo- between the speaker and the scientific community and members and the ETH Zurich community more broadly sium that highlighted research supported by the Center, practitioners in the room. At the end of the event, partic- Keynote speaker Dr. Emile Frison contribute to global challenges. with findings from the inaugural projects of WFS Grants ipants had the opportunity to talk to Dr. Frison during the platform presented. reception in the main building of ETH Zurich. .
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OUTREACH
RESEARCH DISSEMINATION AND
STAKEHOLDER PARTICIPATION WFSC ANNUAL SYMPOSIUM
Since our establishment, we have developed a set of tools Since 2013, we have engaged with international policy The Center’s first Annual Symposium took place in No- to communicate food system topics to wider audiences, developments through our participation in Swiss Working vember 2016 with 200 attendees from 60 organizations. including information about and findings from research Groups on International Development. In 2015, WFSC Ex- Participants heard six presentations and viewed nearly 50 projects supported by the WFSC. We do this via our web- ecutive Director Michelle Grant was elected Vice President posters featuring food systems research conducted at ETH site, fact sheets, reports, newsletters, and social media. of the Swiss Forum for International Agricultural Research Zurich. The presentations featured conclusions from the In addition, the Center and our members engage with (SFIAR) network. Since 2016, Michelle Grant also repre- first six doctoral and postdoctoral projects funded by the stakeholders in various ways. In particular, we establish sents the Center in the Swiss National Committee of the WFS Grants platform: Greenhouse gas emissions of dairy project advisory boards with multi-sector participation Food and Agriculture Organization of the United Nations production systems based on longevity and zero-concen- and engage in diverse forums and bodies, in which we (CNS-FAO). In October 2016, the CNS-FAO presented a trate strategy as compared to conventional systems (LLC), represent the Center and bring a food system perspective discussion paper to the FAO in Rome and further con- presenter Florian Grandl; Managing trade-offs in coffee to the respective tables. versed about the role of Switzerland in working towards agroforests (MOCA), presenter Maike Nesper; Zinc biofor- sustainable food systems. tification of wheat through organic matter management Project Advisory Boards with stakeholder representatives in sustainable agriculture (ZOMM), presenters Benjamin are a core component of our approach to Flagship research Costerousse and Roman Grüter; Improving buckwheat as projects. These boards help ensure projects incorporate an agronomically attractive crop for healthy food (IMPRO- an implementation-orientation; integrate new knowledge, BUCK), presenter Dr. Eduardo Pérez; Cadmium availability data, and networks; and involve the relevant stakeholders in soils and its uptake by cocoa in Latin America (CdOCOA), from the start of the research. The advisory board meets presenter Dr. Anja Gramlich; and Novel approach to biolog- bi-annually to be updated on the project and exchange ically control spoilage of fresh vegetables using naturally perspectives, and outside of this, meets bilaterally with produced reuterin (BioControl), presenter Dr. Anna Greppi. the project team.
Symposium attendees also had the opportunity to learn We develop Project Fact Sheets in consultation with the about a wide variety of our members’ projects and pro- Principal Investigators for each research project in which grams in the poster session. The vote for the Best Poster the WFSC is involved. These documents describe the core Award was a tie, with the award shared by two doctoral objectives, research plan, and expected impact in lay terms students: Julian Helfenstein, from the group of Plant Nu- and help researchers communicate the broader relevance trition (Prof. Emmanuel Frossard) and Jianbo Zhang, from of their fundamental research activities. the Laboratory of Toxicology (Prof. Shana Sturla). The WFSC makes regular contributions to the ETH Zurich “Zukunftsblog” where one of the recurring themes is the world food system. This social media tool offers a pro- fessional platform for communicating findings and new food system research topics and activities. Our biannual Center newsletter brings news and updates to a network of over 1500 interested subscribers. We also use the Center’s website as a venue to communicate news and findings, with cross-posts and additional food system activities ap- pearing on our own Facebook page (www.facebook.com/ ethzWFSC). Soil sampling for the NORGS project
28 29 World Food System Center - Annual Report 2016 Outreach
OUTREACH
WORKSHOP ECO.KONGRESS ENABLING GRANTS WFCS ENABLING GRANTS 2012-2016 In May 2016, the WFSC facilitated the workshop entitled To Meat or Not to Meat / Fleisch oder nicht Fleisch at the eco. Through targeted Enabling Grants, ranging from hundreds naturkongress in Basel. Five researchers associated with the Center discussed their research on sustainable livestock to several thousands of Swiss francs, the WFSC supports 2016 TOTAL
production and consumption and then invited the participants to think critically about this topic. Questions such as “Can early-career scientists and students to engage in auxiliary Grants distributed 13 40 we enjoy meat and dairy in our diet and have a sustainable lifestyle?” were explored. education and research activities. For example, the grants support exploratory and supplementary research projects, - WFS Fund Program 4 19 conference travel and participation, job market studies, - Ambassadors Program 9 21 training courses, study trips, and educational programs. Funding (CHF) 21’850 136’482 These programs open new doors and enable grantees to pursue opportunities that would have otherwise been unattainable. Furthermore, several of the supported projects have grown into larger research or education «The opportunity to participate in the Ambassador Pro- collaborations. gram and receive funding to conduct a value chain assess- ment of cacao has been invaluable to me. I have learned a These grants are available to WFSC member groups and lot and it has helped me immensely in my career develop- alumni of the World Food System Summer School program ment and securing my current position as a Development ETH ZURICH ZUKUNFTSBLOG and are supplied through two mechanisms, the WFS Fund Consultant.» and the Mercator Ambassador Program. The WFS Fund supports education and research at the ETH Zurich in Eva Maria Kraus, NIRAS Development Consulting This science blog hosted by ETH Zurich Corporate Communications offers facts and views on sustainability. Under the topic fields relevant to the world food system. The Ambassadors of the world food system, many of our members post regular contributions. Topics featured in posts in 2016 include the Program, which is a core outreach activity for the Mercator acceptance of insect protein as a food source, sustainable catering on the ETH campus, digitalization in agriculture, plant Program since 2014, supports small projects and short- breeding, and food waste. https://www.ethz.ch/de/news-und-veranstaltungen/eth-news/zukunftsblog.html term educational or professional development activities. A third program was added in 2016, Resilience Innovation Grants, in conjunction with a WFSC-FAO collaboration on food system resilience. To date, a total of 40 Enabling Grants totaling over 135’000 CHF have been distributed.
WFS Fund Grant for Aquaponics in Palestine
WFSC COMMUNICATION FOOD SYSTEM STORIES
The goal of our communication is to create visibility around WFS activities and contribute expertise to public dialogue. To In April 2016, the Center launched a new blog featuring the voices and perspectives of the WFSC alumni network. This this end, the Center website is regularly updated with news from members’ research and media appearances. Such news creative space offers them a platform to share short stories and communicate their observations, experiences, and food is also cross-posted on our Facebook site with additional WFS events, opportunities, and media shared with the interested system interests in an informal way. It also provides a space to showcase outputs and lessons learned from the Center’s public. These media outlets allow timely updates of events, information, and research from the WFSC. Mercator Ambassador Program. The blog included 13 stories by the end of the 2016. http://www.foodsystemstories.org/
www.worldfoodsystem.ethz.ch www.facebook.com/ethzWFSC World Food System Center - Annual Report 2016 Appendix
APPENDIX
MEMBERS Prof. Alexander Mathys Prof. Jaboury Ghazoul SCIENTIFIC PARTNERSHIP MEMBERS OF Sustainable Food Processing Ecosystem Management * indicates Member of Steering Committee ADVISORY BOARD COUNCIL EXECUTIVE OFFICE **indicates Chair of Steering Committee *Prof. Raffaele Mezzenga Prof. Michael Kreuzer Food and Soft Materials Animal Nutrition ARCH The Center’s SAB was formed in 2012 The Center’s PC was formed in fall The Executive Office is responsible *Prof. Laura Nyström Dr. Pius Krütli and meets annually. The SAB is com- 2011 and meets semi-annually with for the management and operation Prof. Alfredo Brillembourg Food Biochemistry USYS TdLab – Transdisciplinarity prised of six members who are nomi- the WFSC Steering Committee and of the Center and its research, edu- Architecture and Urban Design Lab nated by the Steering Committee and Executive Office. Members of the PC cation, outreach, and communication *Prof. Michael Siegrist come from academia, international represent foundations and industry activities. Together with the Steering Prof. Jan Carmeliet Consumer Behavior Prof. Andreas Lüscher organizations, think tanks, and the partners who provide significant fi- Committee, the Executive Office de- Building Physics Forage Production and Grasslands public sector. nancial support for projects and pro- velops and implements the strategy Prof. Shana Sturla grams through the ETH Foundation of the Center and builds strategic Prof. Hubert Klumpner Laboratory of Toxicology *Prof. Bruce McDonald Members 2016: and who are interested in playing an partnerships and collaborations. Architecture and Urban Design Plant Pathology active role in building joint initiatives. It is the central hub for facilitating Prof. Erich Windhab Dr. Martin Bloem exchange between members and Prof. Gerhard Schmitt Food Process Engineering Prof. Anthony Patt Chief, Nutrition and HIV/AIDS Policy, The PC supports the WFSC external partners from academia, Information Architecture Climate Policy UN World Food Programme by facilitating access to: industry, government, and the not- Prof. Michael Zimmermann for-profit sector. BAUG Human Nutrition Prof. Rainer Schulin Prof. em. Richard Hurrell >> networks and contacts; Soil Protection Institute of Food, Nutrition and Michelle Grant >> real world data and cases; Prof. Stefanie Hellweg MTEC Health, ETH Zurich Executive Director, 100% Board Member of GAIN (Global Ecological Systems Design Prof. Sonia Seneviratne >> industry specific and applied Alliance for Improved Nutrition) *Prof. Robert Finger Land-Climate Dynamics knowledge; and Anna Katarina Gilgen BIOL Agricultural Economics and Policy Project Manager, 70% *Prof. Johan Six Ian Johnson >> infrastructure, financial, and Prof. Wilhelm Gruissem Prof. Stephan Wagner Sustainable Agroecosystems Former Secretary General, human resources. Bastian Flury Club of Rome Plant Biotechnology Logistics Management Project Manager, 90% (left in 2016) Members 2016: Prof. Bruno Studer Prof. Dr. Bernard Lehmann *Prof. Samuel Zeeman Molecular Plant Breeding Aimee Shreck Director of the Swiss Federal Stiftung Mercator Schweiz Plant Biochemistry USYS Outreach and Communications Office for Agriculture Stephanie Huber Prof. Susanne Ulbrich Manager, 90% (left in 2016) GESS **Prof. Nina Buchmann Animal Physiology Syngenta Crop Protection AG Prof. Dr. Michèle Marin Grassland Sciences Regina Ammann Jonna Cohen President, Toulouse Research Education Manager, 80% Prof. Isabel Günther Prof. Achim Walter Bühler Group Center, INRA (French National (joined in 2016) Development Economics Prof. Consuelo De Moraes Crop Science Institute for Agricultural Research) Dr. Ian Roberts Biocommunication and Entomology Coop Jeanne Tomaszewski HEST eawag Josette Sheeran Annina Böhlen Communications Manager, 60% Prof. Peter Edwards President and CEO, Asia Society (joined in 2016) Prof. Christophe Lacroix Singapore-ETH Centre Dr. Christian Stamm Former Executive Director of the Nestlé Food Biotechnology Environmental Chemistry Dr. Frank Lehmann UN World Food Programme Eduardo Pérez Dr. Adrian Müller Former Vice-Chair of the Fenaco Project manager ETH Studio Prof. Wolfgang Langhans Environmental Policy and Prof. Hong Yang World Economic Forum Christian Ochsenbein AgroFood, 50% (joined in 2016) Physiology and Behaviour Economics Water, Environment and Migros Industries Food Security Jukka Nyström Matthew Robin Prof. Martin Loessner *Prof. Emmanuel Frossard Marketing Communications, 50% Food Microbiology Plant Nutrition *Dr. Christian Zurbrügg (joined in 2016) Water and Sanitation
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APPENDIX
FINANCES SELECTED PUBLICATIONS 2016
Adams, M. A.; Turnbull, T. L.; Sprent, J. I.; Buchmann, N. Croll, D.; McDonald, B. A. The genetic basis of local adaptation 2016 ANNUAL REPORT Legumes are different: Leaf nitrogen, photosynthesis, and for pathogenic fungi in agricultural ecosystems. Mol. Ecol. water use efficiency. PNAS 2016, 113 (15), 4098–4103. 2016. doi:10.1111/mec.13870 SUMMARY OF CONSOLIDATED FINANCIALS Anjanappa, R. B.; Mehta, D.; Maruthi, M. N.; Kanju, E.; Dalhaus, T.; Finger, R. Can gridded precipitation data and (Infrastructure and Program) Gruissem, W.; Vanderschuren, H. Characterization of brown phenological observations reduce basis risk of weather streak virus–resistant cassava. MPMI 2016, 29 (7), 527–534. index–based insurance? Weather Climate Soc. 2016, 8 (4), Income 409–419. Bearth, A.; Siegrist, M. Are risk or benefit perceptions TOTAL INCOME 2’719’709 more important for public acceptance of innovative food Damerau, K.; Patt, A. G.; van Vliet, O. P. R. Water saving ETH Zurich Infrastructure Funding 250’000 technologies: A meta-analysis. Trends Food Sci. Technol. 2016, potentials and possible trade-offs for future food and energy 49, 14–23. supply. Glob. Environ. Change 2016, 39, 15–25. Member Fees 66’000
Management Support Funding from ETH Sources 110’000 Berry, T. M.; Defraeye, T.; Nicolai, B. M.; Opara, U. L. Defraeye, T.; Nicolai, B.; Kirkman, W.; Moore, S.; van Niekerk, Management Support Funding from Third Party Sources 66’026 Multiparameter analysis of cooling efficiency of ventilated S.; Verboven, P.; Cronjé, P. Integral performance evaluation fruit cartons using CFD: Impact of vent hole design and of the fresh-produce cold chain: A case study for ambient Donations through ETH Foundation 2’202’977 internal packaging. Food Bioprocess Technol. 2016, 9 (9), loading of citrus in refrigerated containers. Postharvest Biol. WFS Fonds (Former “Fonds Agroalimentaire”) 19’500 1481–1493. Technol. 2016, 112, 1–13. Miscellaneous 5’206 Böcker, T. G.; Finger, R. A meta-analysis on the elasticity Deryng, D.; Elliott, J.; Folberth, C.; Müller, C.; Pugh, T. A. M.; of demand for pesticides. J. Agric. Econ. 2016. Boote, K. J.; Conway, D.; Ruane, A. C.; Gerten, D.; Jones, J. Expenses doi:10.1111/1477-9552.12198 W.; et al. Regional disparities in the beneficial effects of rising CO2 concentrations on crop water productivity. Nature Clim. TOTAL EXPENSES 2’663’704 Böni, L.; Rühs, P. A.; Windhab, E. J.; Fischer, P.; Kuster, S. Change 2016, 6 (8), 786–790. Programs and Projects Gelation of soy milk with hagfish exudate creates a flocculated and fibrous emulsion- and particle gel. PLOS ONE 2016, 11 Dong, P.; Georget, E.; Aganovic, K.; Heinz, V.; Mathys, A. - Research 2’105’902 (1), e0147022. Inactivation of Bacillus amyloliquefaciens spores by continuous - Education 59’946 high-pressure-assisted thermal sterilization in an oil-in- - Outreach 49’453 Boreux, V.; Vaast, P.; Madappa, L. P.; Cheppudira, K. G.; Garcia, water (o/w) emulsion with 10 % soybean oil. Eur. Food Res. C.; Ghazoul, J. Agroforestry coffee production increased by Technol. 2016, 242 (6), 935–942. Management and Infrastructure native shade trees, irrigation, and liming. Agron. Sustain. Dev. - Personnel (including social benefits) 420’014 2016, 36, 42. El Benni, N.; Finger, R.; Meuwissen, M. P. M. Potential effects Eur. - Office and Administration 9’983 of the income stabilisation tool (IST) in Swiss agriculture. Brack, W.; Ait-Aissa, S.; Burgess, R. M.; Busch, W.; Creusot, Rev. Agric. Econ. 2016, 43 (3), 475–502. - Travel 8’304 N.; Di Paolo, C.; Escher, B. I.; Mark Hewitt, L.; Hilscherova, - Communications 3’149 K.; Hollender, J.; et al. Effect-directed analysis supporting Engel, S.; Müller, A. Payments for environmental services monitoring of aquatic environments: An in-depth overview. to promote “climate-smart agriculture”? Potential and - Miscellaneous 6’953 Sci. Total Environ. 2016, 544, 1073–1118. challenges. Agr. Econ. 2016, 47 (S1), 173–184.
Chaudhary, A.; Pfister, S.; Hellweg, S. Spatially explicit analysis of biodiversity loss due to global agriculture, pasture and forest land use from a producer and consumer perspective. Environ. Sci. Technol. 2016, 50 (7), 3928–3936.
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Engels, C.; Schwab, C.; Zhang, J.; Stevens, M. J. A.; Bieri, C.; Gangnat, I. D. M.; Kreuzer, M.; McCormick, A. C.; Leiber, F.; Hüppi, R.; Neftel, A.; Lehmann, M. F.; Krauss, M.; Six, J.; Liu, W.; Yang, H.; Folberth, C.; Wang, X.; Luo, Q.; Schulin, R. Ebert, M.-O.; McNeill, K.; Sturla, S. J.; Lacroix, C. Acrolein Berard, J. Carcass and meat quality of finished and non- Leifeld, J. N use efficiencies and N2O emissions in two Global investigation of impacts of PET methods on simulating contributes strongly to antimicrobial and heterocyclic amine finished Limousin heifers from alpine livestock systems contrasting, biochar amended soils under winter wheat - crop-water relations for maize. Agric. For. Meteorol. 2016, transformation activities of reuterin. Scientific Reports 2016, differing in altitudinal origin of the forage. Arch. Anim. Nutr. cover crop - sorghum rotation. Environ. Res. Lett. 2016, 11 221, 164–175. 6, 36246. 2016, 70 (2), 108–126. (8), 084013. Liu, W.; Yang, H.; Liu, J.; Azevedo, L. B.; Wang, X.; Xu, Z.; Erzinger, M. M.; Bovet, C.; Hecht, K. M.; Senger, S.; Winiker, P.; Ghiasi, S.; Khoshgoftarmanesh, A. H.; Afyuni, M.; Chaney, R. Jans, C.; de Wouters, T.; Bonfoh, B.; Lacroix, C.; Kaindi, D. W. Abbaspour, K. C.; Schulin, R. Global assessment of nitrogen Sobotzki, N.; Cristea, S.; Beerenwinkel, N.; Shay, J. W.; Marra, L. Agronomic and economic efficiency of ground tire rubber M.; Anderegg, J.; Böck, D.; Vitali, S.; Schmid, T.; Isenring, J.; losses and trade-offs with yields from major crop cultivations. G.; et al. Sulforaphane preconditioning sensitizes human and rubber ash used as zinc fertilizer sources for wheat. J. et al. Phylogenetic, epidemiological and functional analyses Sci. Total Environ. 2016, 572, 526–537. colon cancer cells towards the bioreductive anticancer Plant Nutr. 2016, 39 (10), 1412–1420. of the Streptococcus bovis/Streptococcus equinus complex prodrug PR-104A. PLOS ONE 2016, 11 (3), e0150219. through an overarching MLST scheme. BMC Microbiol. 2016, Løes, A.-K.; Bünemann, E. K.; Cooper, J.; Hörtenhuber, S.; Grandl, F.; Amelchanka, S. L.; Furger, M.; Clauss, M.; Zeitz, 16 (117). doi: 10.1186/s12866-016-0735-2 Magid, J.; Oberson, A.; Möller, K. Nutrient supply to organic Falloon, R. E.; Merz, U.; Butler, R. C.; Curtin, D.; Lister, R. J. O.; Kreuzer, M.; Schwarm, A. Biological implications of agriculture as governed by EU regulations and standards A.; Thomas, S. M. Root infection of potato by Spongospora longevity in dairy cows: 2. Changes in methane emissions Jans, C.; Mulwa Kaindi, D. W.; Meile, L. Innovations in food in six European countries. Org. Agr. 2016. doi:10.1007/ subterranea: Knowledge review and evidence for decreased and efficiency with age. J. Dairy Sci. 2016, 99 (5), 3472–3485. preservation in pastoral zones. Rev. Sci. Tech. 2016, 35 (2), s13165-016-0165-3 plant productivity. Plant Pathol. 2016, 65 (3), 422–434. 597–610. Grandl, F.; Luzi, S. P.; Furger, M.; Zeitz, J. O.; Leiber, F.; Lupi, F. R.; Greco, V.; Baldino, N.; de Cindio, B.; Fischer, P.; Faure, A. M.; Nyström, L. Effect of apotransferrin, lactoferrin Ortmann, S.; Clauss, M.; Kreuzer, M.; Schwarm, A. Biological Komakech, A. J.; Zurbrügg, C.; Miito, G. J.; Wanyama, J.; Gabriele, D. The effects of intermolecular interactions on and ovotransferrin on the hydroxyl radical mediated implications of longevity in dairy cows: 1. Changes in feed Vinnerås, B. Environmental impact from vermicomposting the physical properties of organogels in edible oils. J. Colloid degradation of beta-glucan. Food Chem. 2016, 204, 1–6. intake, feeding behavior, and digestion with age. J. Dairy Sci. of organic waste in Kampala, Uganda. J. Environ. Manage. Interface Sci. 2016, 483, 154–164. 2016, 99 (5), 3457–3471. 2016, 181, 395–402. Fekry, M. I.; Engels, C.; Zhang, J.; Schwab, C.; Lacroix, Ma, H.; Evangelou, M. W. H.; Tandy, S.; Felderer, B.; Vontobel, C.; Sturla, S. 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