Portrait of the National Research Programme (NRP 69) Healthy Nutrition and Sustainable Food Production. Second research phase

Transcription

1 Portrait of the Natioal Reearch Programme (NRP 69) Healthy Nutritio ad Sutaiable Food Productio Secod reearch phae

2 Editorial Reearch coverig the etire food chai The Natioal Reearch Programme «Healthy Nutritio ad Sutaiable Food Productio» (NRP 69) i tudyig the lik betwee utritio, health ad eviromet. The mai emphai of the ecod programme phae, which tarted i 2016, i o reearch that cover the etire food chai from agricultural productio through to the coumer. Sice it lauch i 2011, the Natioal reource durig food productio, uch Reearch Programme «Healthy Nutritio ad Sutaiable Food Productio» To improve public health ad protect a water ad oil, eed to be improved. (NRP 69) ha bee tudyig the lik the eviromet, it i eetial to traform food ytem ad reivet food betwee utritio, health ad the eviromet. Of particular iteret i the productio. utaiable productio of food. The The 20 project coducted durig take are high: diet-related illee the firt reearch phae of NRP 69 are preumably accout for oe third of the about to ed aw the icluio of health-care cot i Switzerlad. I two iteratioal project, fuded i additio, efficiecy i the ue of limited the cotext of a Europea Joit Pro Prof Fred Paccaud Preidet of the NRP 69 Steerig Committee grammig Iitiative (JPI). The two tudie will ivetigate the ue of biomarker ad geetic i utritioal ciece, thereby addig a igificat ew dimeio to the programme. All of the reearcher have a excellet track record i their repective diciplie. But oly a mall umber of group are tudyig food productio ad public health. Part of the NRP 69 2

3 miio i to build bridge betwee thee area. We therefore wat to forge ahead with effort to reduce barrier betwee the reearch area of agroomy, utritio ad public health. I the ear future, we will tart workig o exchage ad o ythetiig reearch reult with the reearcher active i the firt phae of the programme. We wat to forge ahead with effort to reduce barrier betwee the reearch area of agroomy, utritio ad public health. The ecod reearch phae alo aim to tregthe the tie betwee idividual diciplie. We elected three ew project to complemet the reearch already beig carried out uder NRP 69. They ivetigate the etire food chai from agricultural productio through to the coumer. The ew project are preeted i thi brochure. Thak to it tradicipliary approach, the Natioal Reearch Programme «Healthy Nutritio ad Sutaiable Food Productio» (NRP 69) will help to develop capacitie i Switzerlad. But oe thig i already certai at thi tage: tradicipliary reearch group are eeded alo beyod the ed of the programme, coverig the etire food chai ad creatig a lik betwee food productio ad public health. If the programme i ucceful i promotig thi type of reearch, thi would be a firt miletoe alog thi road. 3

4 Overview Firt reearch phae Salt coumptio Sigrid Beer-Bort Citize coumer Prof Jea-Philippe Lereche Ititute of Social ad Prevetive Medicie, Sciece, Politic ad Society Obervatory, Uiverity of Ber Uiverity of Lauae Key Quetio Prevetig obeity Social iequality Dr Luka Emmeegger Prof Pedro Marque-Vidal How ca the Swi populatio be ecouraged to eat healthily? Laboratory for Air Pollutio/Evirometal Techology, Empa, Dübedorf Ititute of Social ad Prevetive Medicie, Uiverity of Lauae How ca product that are healthy ad fit for coumptio be made available at affordable price? Health motivator Prof Claude Meer Ititute for Marketig ad Maagemet, Uiverity of Ber Preervative bacteria Prof Leo Meile Ititute of Food, Nutritio ad Health, ETH Zurich l Vitami D Prof Sabie Rohrma Dietary fibre Prof Laura Nytröm How ca the productio, proceig Epidemiology, Biotatitic ad Prevetio Ititute of Food, Nutritio ad Health, ad ditributio of food be maaged Ititute, Uiverity of Zurich ETH Zurich effectively with the leat poible impact o the eviromet? 4

5 Nao-preervatio Safe cereal l Sutaiable milk productio Prof Corelia Gabriela Paliva Dr Suae Vogelgag Dr Pierrick Ja Departmet of Chemitry, Uiverity of Bael Agrocope, Ititute for Sutaiability Agrocope, Ititute for Sutaiability Healthy pig Prof Peter Sprig Sciece, Zurich Metal expoure Sciece, Ettehaue l Sutaiable agri-food ytem Ber Uiverity of Applied Sciece, School of Prof Wolfgag Wilcke Dr Birgit Kopaiky Agricultural, Foret ad Food Sciece Ititute of Geography, Uiverity of Ber Flury & Giuliai GmbH, Zurich Fuctioal Food l Orgaic food baket l Iro ad zic Dr Adrea Steigötter Prof Mario Freia Prof Raffaele Mezzega Ititute for Biomedical Egieerig, Athropology Ititute, Uiverity of Neuchâtel Ititute of Food, Nutritio ad Health, ETH Zurich Staphylococci l Food loe Dr Gabriele Mack ETH Zurich l Cow emiio Prof Roger Stepha Agrocope, Ititute for Sutaiability Dr Sabie Schrade Ititute for Food Safety ad Hygiee, Sciece, Ettehaue Agrocope, Ititute for Sutaiability Uiverity of Zurich Sciece, Ettehaue 5

6 Joit Programmig Iitiative «A healthy diet for a healthy life» MIRDIET Prof Fraçoi Pralog Uiverity of Lauae Prof Luc Tappy Uiverity of Lauae Dr Jörg Hager Netlé Ititute of Health Sciece, Lauae FOODBALL Dr Guy Vergère Agrocope, Ititute of Food Sciece, Bere Prof Fraçoi Pralog Uiverity of Lauae Secod reearch phae l Dietary traitio Prof Sure Erkma Uiverity of Lauae l Iovatio i utritio Dr Jürg Mich Zurich Uiverity of Applied Sciece, Wädewil l Diet of the future Dr Matthia Stolze Reearch Ititute of Orgaic Agriculture, Frick 6

7 Reearch Joit Programmig Iitiative «A healthy diet for a healthy life» MIRDIET Meaurig the effect of utritio with biomarker The health effect of utritio differ from pero to pero. Metabolic, evirometal ad geetic factor all play a role. However, there i till o pre cie meauremet method for thi. The tudy ivetigate how chage i eatig habit ifluece certai geetic buildig block, the o-called micro RNA. I the future, uch geetic bio mar ker will make it eaier to tailor recommedatio for healthy eatig to idividual demographic group. FOODBALL What our metabolim tell u about our diet Reearch o food coumptio today i ofte coducted through urvey. Though the ubtace produced i the body whe food i metabolied provide more precie iformatio, thee biomarker have ot yet bee ytematically claified. Thi iteratioal project claifie ad aee metabolic product liked to utritio, thereby providig a ueful bai for future reearch. 7 Prof Fraçoi Pralog, Uiverity of Lauae Prof Luc Tappy, Uiverity of Lauae Dr Jörg Hager, Netlé Ititute of Health Sciece Dr Guy Vergère, Agrocope, Ititute of Food Sciece, Bere Prof Fraçoi Pralog, Uiverity of Lauae

8 Secod reearch phae l Dietary traitio Toward healthy ad utaiable diet i Switzerlad At a time whe coumer are payig icreaig attetio to what they eat, thi project aim to fid out what might tip the balace i favour of traitio to a healthy ad utaiable diet. By aalyig precribed diet, ocial practice ad the impact of utritio o our health ad o the eviromet, the project will idetify factor that ca ecourage or block a chage i eatig habit. The overall goal i to aid the traitio toward healthy ad utaiable diet i Switzerlad. l Iovatio i utritio Iovatio for future-orieted diet ad food productio People aroud the world are coumig icreaig amout of meat ad dairy product, leadig to a rie i utritio-related health rik ad i preure o the eviromet. Thi project aim to ide tify iovatio alog the value chai that would reduce the egative impact of producig ad coumig aimalbaed food. I collaboratio with practitioer, the reearcher are developig trategie ad recommedatio that will promote healthy ad utaiable eatig habit ad lead to more creativity ad variety o our dier plate. Prof Sure Erkma, Uiverity of Lauae Dr Jürg Mich, Zurich Uiverity of Applied Sciece, Wädewil 8

9 l Diet of the future Recommedatio for utaiable ad healthy diet How ca we achieve a healthy ad utaiable diet? Thi iterdicipliary project i lookig for awer to thee quetio baed o differet ceario of how eatig habit amog the Swi populatio could develop util It will aalye how diet impact o public health ad utaiability. By makig recommedatio, the project will cotribute to lowerig evirometal ad ocial cot a well a public health expee. Dr Matthia Stolze, Reearch Ititute of Orgaic Agriculture, Frick 9

10 NRP 69 i brief NRP 69 aim at etablihig a cietific bai ad practical olutio for a healthy utritio ad a utaiable food productio i Switzerlad. The programme ha a overall budget of 13 millio Swi frac ad will cotiue util the ed of Altogether twety-five reearch project were approved i two call for project. NRP 69 purue the followig goal Geerate kowledge to upport the developmet of utaiable eatig habit ad food productio i Switzerlad Develop trategie agait diet related dieae like diabete ad cardiovacular dieae Promote curret ad upcomig reform procee i the Swi agricultural ad utritio ector