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Algae and insects are rich sources of protein for humans and livestock alike. Getting them on restaurant menus and into animal diet formulations still requires a lot of work – but it’s worth the effort.

The current issue of the ETH magazine "Globe" focuses on smart food. Climate change, global population growth and biodiversity loss are a threat to our food system. We need to take a more sustainable approach to what we eat and how we produce it.

Two volunteers are the first above-knee amputees in the world to feel their prosthetic foot and knee in real time. Their bionic prosthesis, which was developed by an international team of researchers, features sensors that connect to residual nerves in the thigh. The resulting neurofeedback greatly reduces physical and mental strain for users of the prosthesis.

Antibiotic resistance does not spread only where and when antibiotics are used in large quantities, ETH researchers conclude from laboratory experiments. Reducing antibiotic use alone is therefore not sufficient to curtail resistance, and should be done in conjunction with measures to prevent infection with resistant germs.