Viewpoints of ZHAW members
For thousands of years, human survival has been inextricably linked to agriculture and the natural ecosystems that support it. What if we could produce food without sunlight, without vast tracts of (...)
According to the UNEP Food Waste Index Report 2024, 170 kilograms of food are thrown away per person in Switzerland every year – the highest figure anywhere in Europe. This has to change. Exponential (...)
In a world in which climate change, population growth and a scarcity of resources are becoming ever more present, we are faced with the challenge of redefining how we produce our food.
As we work towards achieving the Sustainability Development Goals outlined in Agenda 2030, the United Nations’ latest report on our planet’s current state paints a rather bleak picture. The planet is (...)
How might our increasingly machine-intelligence-driven world change if we were to explore the ongoing evolution of both past and current paradigm shifts? And what path might emerge if we were to trace (...)
With the return of neighbourhood gardens in cities and urban farming projects, the desire to retake control of how our food is produced is now being addressed. After all, in the opinion of many, there (...)
While spent grain was once considered a waste product, resourceful breweries are now using it to make pizzas or biscuits. This means that more of the valuable substances produced during the brewing (...)
After the most recent climate summit, we are left with no choice but to ask ourselves once more whether our planet can still be saved. And if it can, how? These are the questions addressed in the new (...)
Alongside raising the retirement age for women and increasing the rate of VAT, introducing a flexible retirement age is one of the key components of the “AHV 21 reform” approved by parliament. Not (...)
Food has been shaping culture since the existence of humankind and is increasingly becoming props for self-definition and self-staging: "You are what you eat." What is urgently needed, however, is to (...)
This is what the ZHAW-Impact university magazine wanted to know from members of the ZHAW Executive Board and students. Read the answers here.
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