Baby boomers have a big climate footprint. In 2005, people over 60 accounted for 25% of greenhouse gas emissions. In 2015, that number jumped to nearly 33%.
Norwegian industry is shifting towards a greener future. But what does the transition to a greener economy really mean for industry and for consumers?
NTNU researcher Marius Korsnes has been awarded an ERC Starting Grant from the European Research Council (ERC) . He will explore the concept of “sufficiency” when it comes to urban, sustainable food.
Increases in economic growth contribute to one-for-one increases in carbon emissions. Energy system decarbonization and economic productivity gains are the most effective carbon emissions mitigation mechanisms for sustainable economic development.
Cutting greenhouse gas emissions to meet climate goals won’t be easy, to put it mildly. But the job just got a little simpler for 34 European countries with the creation of a new interactive map that pinpoints emissions at a local level.
Intelligent food handling by robots can boost productivity and reduce waste in the production chain. Meet the robot with visual and tactile sensing, capable of handling compliant food objects.
Francesca Verones has been awarded a prestigious grant by the European Research Council of EUR 1 million to study how people affect the oceans.
Black Iberian pigs rooting for acorns under an idyllic grove of trees in a sunny landscape. This is the myth of the Spanish Ibérico ham.
Norwegian breweries have been producing commercial Christmas beer over the last several centuries. Today’s variety of craft-brewed Christmas beers are among the most important for Norwegian breweries, says NTNU beer enthusiast Anders Christensen.
Our carbon emissions are much higher than are needed for us to have happy, healthy lives. But cutting these emissions requires us to think differently about how we measure growth and progress.
Food demand is growing as people get bigger. Feeding a population of 9 billion in 2050 will require much more food than previously calculated.
NTNU researchers wanted to see if labelling products and putting up signs in stores would encourage more consumers to buy sustainable seafood. The results showed that customers bought significantly more seafood generally – including options that were not sustainably harvested.
You won’t make big cuts in your environmental impact by taking shorter showers or turning out the lights. The real environmental problem, a new analysis has shown, is embodied in the things you buy.
Making sausages is not just a question of good ingredients and skill. There’s a little science involved, too. Professor Trygve Magne Eikevik makes his own sausages, and is willing to share his technique and his recipes, especially for Norwegian Christmas sausage.