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

05 November 2025

Five science-backed ways to make cheese production greener

A new research review shows that five simple measures can make cheese production more efficient and sustainable.

27 October 2025

Conference on future sustainable proteins

How can alternative proteins contribute to a more sustainable and resilient food system? This is the central theme of AltProteinX 2025, taking place on 4 November 2025 at DTU. The conference brings together researchers, industry representatives and policymakers for a full day of insights, discussions and networking. Participation is free of charge, but registration is required.

08 May 2025

New project reduces food waste and turns by-products into valuable raw materials

Denmark’s food industry generates 385,000 tonnes of food waste every year. A new project, in which the DTU National Food Institute is a partner, aims to help companies utilise their side-streams from food production more effectively, thereby reducing food waste.

08 April 2025

Lactic acid bacteria can improve plant-based dairy alternatives

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.

Show all news about sustainable development