The project holds the potential to create numerous jobs and positions the region at the forefront of new energy production.

Japan has five potential consumer segments for Community-Supported Agriculture (CSA), with “Sustainable Food Seekers” showing the highest interest—as shown by scientists from Institute of Science Tokyo (Science Tokyo). Unlike other countries, “Food Education and Learning Opportunities” and “Contribution to Environmental and Social Issues” majorly influenced Japanese consumers’ intentions to participate in CSA. These findings could help CSA organizations, policymakers, and producers develop tailored strategies to promote CSA participation in Japan.

Two billion people globally suffer from moderate to severe food insecurity and widespread micronutrient deficiencies. This contrasts with 654 million people who are classified as extremely poor according to the World Bank’s US$2.15 per day International Poverty Line (IPL). Current poverty measures overlook a crucial aspect of human well-being: adequate nutrition. In collaboration with Misereor, a research team from the University of Göttingen has developed a new way of assessing poverty that incorporates the affordability of healthy diets in addition to other basic needs. According to these metrics, in 2022 between 2.3 and 2.9 billion people globally lived in poverty. The study is published in the journal Food Policy.

A new study led by Prof. Dan Zeltzer, a digital health expert from the Berglas School of Economics at Tel Aviv University, compared the quality of diagnostic and treatment recommendations made by artificial intelligence (AI) and physicians at Cedars-Sinai Connect, a virtual urgent care clinic in Los Angeles, operated in collaboration with Israeli startup K Health. The paper was published in Annals of Internal Medicine and presented at the annual conference of the American College of Physicians (ACP). This work was supported with funding by K Health.

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.