News about Sustainability

Most colors are eco criminals: Here’s how to make purple greener

The colors of our clothes, cosmetics, furniture and all sorts of things around us are nearly all based on crude oil, making them far from environmentally innocent. UCPH researchers have teamed up with Danish company…

Student project grants 2022/2023

Lorem ipsum dolor sit amet, consectetur adipisci elit, sed eiusmod tempor incidunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut…

Learning how to grow super mushrooms, with termites as teachers

Termites have cultivated and eaten them for 30 million years. This incredible mushroom has more protein than chicken, soy and corn, but has yet to be grown by humans. By imitating termites, scientists at the University…

Almost every other Dane is trying to cut back on meat

New sociological research shows that almost half of the Danish population is trying to reduce their meat consumption.

CPH Cattle Seminar 2022

The CPH Cattle annual seminar was held on the 24th of November 2022.

MA course “International Investment Law and Sustainability”

We invite you to join Joanna Lam and Hersh Sewak in the spring semester 2023 for the course on International Investment Law and Sustainability. Course registration is open now.

CILG researcher becomes co-director of COPE

On the 1st of November 2022, Associate Professor Beatriz Martinez Romera became co-director of the Copenhagen Center for Disaster Research (COPE).

Recipient of the Nils Foss Talent Prize 2022 makes microalgae more edible

Food chemist Mahesha Manjunatha Poojary from the Department of Food Science at the University of Copenhagen (UCPH FOOD) is one of this year's two recipients of the Nils Foss Talent Prize, and if you ask him what we…

Researchers will study the structures of food at the atomic level through a new Danish-Swedish collaboration

Why is yoghurt so silky smooth and delicious and how do you achieve the same consistency using plant-based components? Researchers from the Department of Food Science can investigate this through a new collaboration…

Call for Abstracts - X Interdisciplinary Seminar on Climate, Energy and Sustainability

The 10th Edition of the Interdisciplinary Seminar on Climate, Energy and Sustainability will take place in a hybrid form on the 9th of February 2023 at the Faculty of Law, University of Copenhagen, and on Zoom.

Is the future of whipped cream fat-free and made of bacteria and beer waste?

Bacteria-based whipped cream could be the future. Food researchers at the University of Copenhagen have developed a fat-free prototype of the much-beloved substance built using bacteria instead of milk fat – in both…

Is the future of whipped cream fat-free and made of bacteria and beer waste?

Bacteria-based whipped cream could be the future. Food researchers at the University of Copenhagen have developed a fat-free prototype of the much-beloved substance built using bacteria instead of milk fat – in both…

The ideal of freedom in the Anthropocene

Associate Professor Mikael Carleheden and PhD student Nikolaj Schultz have published the article ‘The ideal of freedom in the Anthropocene: A new crisis of legitimation and the brutalization of geo-social conflicts’ in…

Course on Carbon Capture and Storage

The Faculty of Law offers a 3-hour course on Carbon Capture and Storage (CCS) for professionals.

Boosting umami flavour to get us to love green food

With an advanced degree in food science in her back pocket, Charlotte Vinther Schmidt has secured two dream jobs as an independent food entrepreneur and a researcher at the University of Copenhagen. We interviewed the…

Plant-based foods: New specialisation in the MSc Programme in Food Science and Technology

We have to get better at processing plants into climate-friendly foods, while at the same time focusing on nutrition, health, and taste. That’s why we, at the University of Copenhagen, are offering a specialisation in…

Bio-what? Half of Danes don’t know what biomass is

Nearly half of Danes have never heard of Denmark’s largest source of renewable energy. The finding, reported in a study from the University of Copenhagen, is the first to explore Danish attitudes to woody biomass as an…

Katherine Richardson receives honorary doctorate

For her years in research and her scientific contributions, Professor and Leader of Sustainability Science Centre, Katherine Richardson receives an honorary doctorate at the Arctic University of Norway.

Hologenomics viewed through a mathematical lens

A recent paper published by researchers from Center for Evolutionary Hologenomics (CEH) and collaborators on a strategic model of a host-microbe-microbe system not only reveals the importance of a joint host-microbe…

When you Google the word 'tick', you're helping science

Knowledge about the spread of tick-borne diseases is extremely limited and notoriously difficult to acquire. A new study from the University of Copenhagen demonstrates that internet searches just might be the way to kee…

New biodiversity report: The value of nature should be included in Danish economic decision making

Denmark is miles away from meeting its agreed targets for nature and biodiversity. To remedy the Danish and global biodiversity crisis effectively, we need to improve how the value of nature is measured to allow…

Phages to fight bacterial infections

A team of researchers from England, Scotland, Norway, and Denmark have joined forces to develop a safe and efficient phage therapy approach to control the bacteria Pasteurella in Atlantic Salmon farms.

How do we ensure local support for green energy production?

Huge Power-to-X investments in new hydrogen-based fuels shall propel the green transition in Denmark towards 2050. But how do we prevent local conflicts over new production plants?

How to see the forest and the trees

PhD student Mar Moure shares learnings and impressions from this year's IUFRO Risk Analysis conference "Socio-ecological conflicts in forest management: risks of (not) adapting?".