Abstract

Edible microbes such as bacteria, yeasts, filamentous fungi, and microscopic algae are emerging as a potentially more sustainable and resilient option for food and food production for a warmer and more crowded planet. In this buildup, conventional agriculture not only underperforms; it also aggravates the problem.

Published in

Publisher: Food Planet Prize

SLU Authors

• Linder, Tomas

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG13 Take urgent action to combat climate change and its impacts
SDG2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture
SDG12 Ensure sustainable consumption and production patterns


UKÄ Subject classification

Microbiology
Bioprocess Technology
Food Engineering


Permanent link to this page (URI)

https://res.slu.se/id/publ/113905