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Denmark can maintain its food production even though grass is grown instead of cereals. Photo: Jesper Rais

2016.12.20 |

Is grass the new gold?

Green fields of grass instead of golden cornfields can help reduce Denmark’s emission of climate gasses by as much as 20 percent but will require further development of current technologies and changes in agricultural practices.

Microbreweries are an example of successful local production. Photo: Colourbox

2017.07.25 |

Food with a pedigree is the new black

Information about the origin of a food can act as a stamp of quality if the food has a certain character. Development of more provenance Danish foods will now be given an extra push.

Including grass-clover in the crop rotation can contribute to keeping weeds at bay. Photo: Janne Hansen

2017.01.09 |

Five tips to reduce weeds in organic fields

The prevalence of weeds in organic fields can be reduced by following five trial-based practical rules.

Denmark produces food with the one of the world’s lowest climate footprints. However, we need further reductions and we should cooperate with other EU countries to achieve this, Professor Jørgen E. Olesen says. Photo: Janne Hansen

2016.12.05 |

Danish agriculture can reduce greenhouse gases

With targeted efforts, the Danish agricultural sector can meet the EU requirements regarding the reduction of climate gasses while maintaining food production. More research is necessary to reduce costs.

Can Danish farm land store sufficient amounts of carbon to reduce our greenhouse gas emissions significantly? Photo: Jesper Rais

2016.12.05 |

Four per 1000 – is that a good idea?

Soil can store carbon, which is a significant element in dealing with the human contributions to the greenhouse gas balance. The question is whether Danish farm land can store sufficient amounts of carbon to reduce our greenhouse gas emissions significantly.

Many factors play a role when calculating the carbon footprint of milk. Photo: Colourbox

2017.01.21 |

Food is inextricably linked with climate

All our foods affect the climate. By adding actual figures to the impact of the production of individual foods, scientists can help consumers, farmers and society as a whole to make better decisions.