As a researcher, Anders Kiessling, Professor of Aquaculture at the Swedish University of Agricultural Sciences (SLU), wishes to be influential and to contribute solutions to the challenges we are facing. Getting sustainable food production going in a cycle whereby unresolved problems are not passed on to the next generation is at the top of his list.
For SLU researchers Marie Rhodin and Elin Hernlund, the aim is to expand their world-leading research group in orthopedics and biomechanics and create more digital tools that reach out to society. Research and technology are already in place to develop the first digital tool and start a commercial collaboration. A development phase where the collaboration with SLU Holding is important, provides security and sends an important signal according to the two researchers.
Mariette Andersson and her colleagues are world leaders in their area of research. Since 2014, the research group has successfully developed the new Nobel Prize-winning CRISPR technology into a powerful tool for plant breeding. Mariette, who is also CEO of the newly started company SolEdits AB, hopes that more people will now have access to the new efficient technology. SLU Holding has invested in the company, which it believes can contribute to a revolutionary transformation of future plant breeding.
For Helen Thompson, it is not just more nutritious plant-based products on store shelves that is the driving force. Equally important is working on a small scale, collaborating with locally grown ingredients. A realisation that came to her suddenly in the middle of the South American jungle and which took her to SLU and a new and abrupt turn in her professional life.
Paul Becher and Guillermo Rehermann see a new and expanded role for the hoverfly to solve three major challenges in crop production. Their discovery won them first prize when SLU Alnarp and Sparbanken Skåne's Innovation Prize was awarded this year for the first time.
Professor Maud Langton´s research is focused on micro solutions for global challanges. This will be achieved through new knowledge about the significance of microstructures for new foods and important partnerships with entrepreneurs and industry.
At SLU in Umeå a group of researchers have developed a new way of introducing steam in fuel-pellet production. This is a new, patented method that radically reduces energy consumption during pelleting, whilst retaining the finished product’s quality.
Thanks to a strong driving force regarding contribution to sustainable food provision from a global perspective, combined with valuable experience from a Swedish International Development Cooperation Agency (Sida) project in Cambodia, Anna Jansson, professor of domestic animal physiology at the Swedish University of Agricultural Sciences (SLU) developed an interest in crickets – an interest that inspired continued research into the protein-rich house cricket and formation of the company SciIns, whose offering is a breakthrough within the industry.
At SLU in Skara, a research group is working jointly on the research theme of precision agriculture. The challenge is to provide a basis for decision making that makes crop production more sustainable. With modern technology, information from open data sources complemented by local measurement data and in close collaboration with users, the group is taking great strides forward. Both nationally and internationally. Kristin Piikki is one of the researchers in the group.
Elin Röös is researching sustainable food production and land use at SLU. Contributing current knowledge on the environmental impact of food, clarifying concepts and finding answers to difficult questions are what drive her. She is inspired by people who have the courage to speak the truth and are passionate about research coming to good use. Decisions must be based on knowledge; not half-truths or myths.
Mattias Eriksson’s research focuses on how the food system can become more sustainable through reduced food waste. Even if it is not a technical problem but rather a matter of overconsumption at its base, Matthias’ hope is to use a new technical solution to provide commercial kitchens and restaurants with a tool which can effectively reduce food waste. But more will be needed. The problem of food waste requires political leadership and a real willingness to resolve the issue.
A new, more climate-friendly rice produces higher yields while lowering greenhouse gas emissions from rice paddies. The rice can also thrive in a warmer climate. Associate professor Chuanxin Sun and his research team at SLU are behind the award-winning research that led to this climate rice.
“If this rice were to be grown globally, it could potentially mean food for 200 million more people, while reducing the carbon footprint by a corresponding 120 million cars,” Sun explains.