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Coverabbildung von "Revolution aus dem Mikrokosmos"

Martin Reich Urs Niggli (Foreword by) - A REVOLUTION FROM THE MICROCOSM

Fermentation for a sustainable diet

Biologist Martin Reich guides us through the new world of fermentation laboratories and a host of new possibilities.

If we make the switch from agriculture to brewing kettles, we could drastically reduce the catastrophic impact of our diet on the environment and the climate. The thousands-of-years-old tradition of fermentation is having something of a renaissance thanks to advances in biotechnology. Now, with bioreactors, scientists are looking to produce real cheese without cows, real eggs without hens, and much more. The vision: much more food on much less land. But how are these new products made? What do they mean for us, and what will become of agriculture? Are we even ready for a fermentation revolution? To find the answers to these questions, Martin Reich has set out on a journey through laboratories, breweries and the intellectual world of researchers, critics and dreamers.

Book details

Aus der Reihe „Leben auf Sicht“
320 pages
format:140 x 215
ISBN: 9783701736126
Release date: 25.03.2024

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  • World rights available
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Authors
Martin Reich

born in 1984, holds a doctorate in biology, was a consultant at the Bioeconomy Council, lives and works in Berlin as an editor, project manager and communicator in the field of natural sciences and bioeconomy. He is co-founder of the non-profit organisation Öko-Progressives Netzwerk e.V. and the Progressive Agrarwende initiative. His most recent publication is "A REVOLUTION FROM THE MICROCOSM" (2024).

Urs Niggli (Foreword by)

Born in 1953, Niggli grew up in the rural idyll of the Swiss Central Plateau – now a hectic intersection between the three major centres of Zurich, Basel and Bern. He studied agricultural sciences and was director of the Research Institute of Organic Agriculture (FiBL) from 1990 to March 2020. Under his leadership, FiBL has become an important think tank for organic farming, species-appropriate animal husbandry and sustainability. He is a member of the 'Scientific Group of the United Nations' 2021 Food Systems Summit and is a specialist in the field of agricultural ecology.

Press

Noch ist es schwer, sich all das vorzustellen. Doch hat die Revolution einmal begonnen, könnte sie noch viel waghalsigere Formen annehmen. Zumindest wenn man dem passionierten Fermentierer Martin reich zuhört.
[Quelle: Katharina Kropshofer, FALTER]

Das Buch «Revolution aus dem Mikrokosmos» von Martin Reich beleuchtet das Thema Fermentation von allen Seiten - anschaulich, umfassend, erhellend.
[Quelle: Roland Wyss-Aerni, foodaktuell]

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