Ulf SonessonResearch and Innovation, Manager Sustainable System, RISE
10:50 - 11:10
Overall resource efficiency – from minimized food waste to sustainable nutrition
Resource efficiency is at the heart of environmental sustainability. We will present possibilities to increase material efficiency in a supply chain perspective. Another aspect of resource efficiency is how well products meet nutritional requirements; eating too much or eating an un-balanced diet is also a waste of resources. We will present research on how to combine nutrition and health connected to environmental impacts and resource use.