Sustainable development

Urgent need to make the future sustainable

Watch a video about DTU National Food Institute's work with sustainability

A driving force in the green transition

See a handout about the green transition from DTU National Food Institute.

Sustainable technological solutions

Read about some of the ways in which DTU National Food Institute works to reduce the climate and environmental impact of our diet.

Sustainable and Safe Food Production

Become a Master of Sustainable and Safe Food Production, because life-long learning develops you and your job opportunities.

Sustainable production processes

Read about DTU National Food Institute’s efforts to rethink the food industry’s production processes in a series of articles from the institute’s 60th anniversary publication

Turning by-products into new foods

Read about some of the ways in which the National Food Institute works to create value from by-products from the production of food

Research groups

Get News from DTU National Food Institute in your mailbox

28 May 2026

Novel foods can accelerate the green transition, but safety must keep pace

Novel foods could become an important part of the green transition, but the journey from idea to market can take several years because the products require thorough safety assessments in the EU. DTU National Food Institute will now help the European Food Safety Authority, EFSA, strengthen the capacity behind these assessments.

13 May 2026

Meet DTU National Food Institute at Madens Folkemøde

Would you eat your packaging? Or perhaps listen to a mushroom before tasting it? It might sound a little unconventional. But at the DTU National Food Institute, these could be the kinds of ideas we explore - and at Madens Folkemøde from 21–23 May, you can experience some of them for yourself.

30 March 2026

Researchers move closer to preventing pandemics

Researchers have developed a new artificial intelligence tool, PathogenFinder2, that can help determine whether an unfamiliar bacterium carries genetic features linked to the ability to cause disease. This may transform pandemic preparedness by enabling the detection of harmful bacteria before they have even infected humans.

Senior Researcher Claus Heiner Bang-Berthelsen and postdoctoral researcher Manca Vertot are both working on the research project YBIS, which investigates wild yeast species. Here they are pictured in the laboratory at the DTU National Food Institute.

13 January 2026

Wild yeast species could become the green proteins of the future

A new research project at the DTU National Food Institute will investigate whether wild yeast species with a high protein content can be used to make plant-based foods tastier and more sustainable.

Show all news about sustainable development