Researchers at the University of Graz have been awarded three ERC Starting Grants.

New climate records

Whether in terms of greenhouse gas concentrations, temperatures across the globe, ocean heat and global sea level, total land area in extreme drought or the melting of Antarctica sea ice– the highest values since records began were measured in 2023. The latest international annual report on the state of the climate, published by the National Center for Environmental Information of the US National Oceanic and Atmospheric Administration, documents the rapid warming of the Earth and its consequences. In 2023, El Niño acted as an additional booster. Researchers from the University of Graz also contributed to the report.

Strong research impetus: 16 million euros for Circular Bioengineering Excellence Cluster

The Cluster of Excellence Circular Bioengineering has today received a grant of 16 million euros from the Austrian Science Fund (FWF). This funding will support research into environmentally friendly bioprocesses and sustainable materials based on renewable raw materials over the next five years. This will provide significant impetus for the transition to a circular bioeconomy. Around 100 researchers from the University of Graz, Graz University of Technology, the University of Vienna and Vienna University of Technology are working together on an interdisciplinary basis under the leadership of BOKU University in the project, which has a total volume of 27 million euros.

Beached whales: researchers at the University of Graz find arsenic in the brain

The chemist Jörg Feldmann from the University of Graz has discovered toxic arsenic compounds in the brains of pilot whales. The concentration increases with age. The reason: arsenic in the food. This could also have consequences for humans.

Eating well: an inclusive look at sustainability and nutrition

How do I eat sustainably? By buying local, seasonal food, preferably organic, and by eating less meat. This answer emerges from my situated knowledge, and it might work for me. Because it facilitates me to eat dishes that I like, and that I am familiar with. And because, due to my socio-economic privilege, I don't necessarily have to buy the cheapest products. But what do “our” ideas of sustainable eating mean for people with less financial resources? Or for people who have grown up with different food cultures and traditions? Are definitions of sustainability too narrow and exclusive? An innovative course at the University of Graz engages intercultural learning on critical approaches to sustainable eating in theory and practice. The project is funded by the Green Academia Award.