Overall resource efficiency – from minimized food waste to sustainable nutrition

  • onsdag / 06 november / 2019
  • 10:50-11:10


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.

Ulf Sonesson Research and Innovation, Manager Sustainable System RISE
Karin Östergren Prof. Senior Scientist RISE


5-6 november