Innovationen für zukunftsorientierte Ernährung und Lebensmittelproduktion

A research project of the Swiss National Science Foundation in NRP69 "Healthy Food and Sustainable Food Production". Project participants: Bern University of Applied Sciences BFH, Agroscope, CCRS UZH, FHNW, FiBL, UZH EPBI, ZHAW.


  • Lead department Business
  • Institute Institute for Sustainable Business
  • Research unit Sustainable Consumption
  • BFH centre BFH Centre for the Digital Society
  • Funding organisation SNSF
  • Duration 01.09.2016 - 31.01.2019
  • Project management Marie Brechbühler Peskova
  • Head of project Marie Brechbühler Peskova
  • Project staff Rita Strasser
    Lize Duminy
    Ines Heer
    Marie Brechbühler Peskova
  • Partner FiBL - Forschungsinstitut für biologischen Landbau
    Schweizerischer Nationalfonds SNF
    CCRS, Uni ZH
    EBPI, Uni ZH
    FHNW Fachhochschule Nordwestschweiz
    FiBL Schweiz / Suisse


The project is looking for innovations to reduce undesirable consequences of production & consumption of animal food. Strategies/recommendations for a healthy & sustainable food culture and for more food diversity will be developed.

Course of action

People are eating more and more meat and dairy products. Nutrition-related environmental pollution and health risks are increasing. The project looks for innovations along the value chains to reduce undesirable consequences of production and consumption of animal food. BFH is working on the work package "Simulation model and scenario analyses" with the objectives "Construction of a system-dynamic model" and "Simulations for the defined scenarios".