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Blog post
18 November 2022
How to step up your sustainability strategy?
News, Press release
27 October 2022
Recent study: The introduction of new food production technologies would lead Finland rapidly towards climate targets, but requires reforms in funding models, regulation, and know-how
Blog post
26 October 2022
What is sustainability data in the manufacturing industry?
Blog post
25 October 2022
Where’s the beef in plant-based proteins? Finland may have the answer
News, Press release
18 August 2022
Propulsion and hull design can significantly reduce shipping emissions and lower underwater noise
Article
3 August 2022
Technology is ready for mobility transition, now focus shifts to costs, consumers, and cities
Article
3 June 2022
Direct Air Capture (DAC) – a promising technology in need of further development
News, Press release
1 June 2022
Data driven methods to boost microalgae production and CO2 capture
Article
23 May 2022
Finnish start-up Solar Foods makes food out of thin air
News, Press release
16 May 2022
Research on Materials for CO2-neutral processes receives major R&D funding from Business Finland
Article
7 April 2022
Food protein from forest, insects and microalgae - Insights of European companies in food value chain to food revolution
News
4 April 2022
IPCC report: Effective emission reductions already needed during next decade
Blog post
21 March 2022
Megatrends: How to crystallise direction for the upcoming decade
Blog post
23 February 2022
Three key components of sustainable development: deep technology, scarcity and regenerative economies
Blog post
18 February 2022
Food out of air and coffee from a lab – what else do we need?
News, Press release
2 February 2022
Finland boosts health promotion by investing in top know-how in personalized food and eating solutions
News, Press release
28 January 2022
VTT and EIT FAN invite startups to the third agritech and foodtech accelerator
Article
12 January 2022
Tasty meat alternatives require new types of fats
News, People stories
3 January 2022
From a summer job at a slaughterhouse to making eggs without chickens – how biotechnology researchers are shaping the future of food