Energieeffizienz im ökologischen Landbau – am Beispiel der Wertschöpfungskette „Brot“ –

For the Hofpfisterei, one of biggest eco-bakery in Germany, the communication of the sustainable production of their bread plays an important role. The Hofpfisterei wants to introduce an environmental management over the supply chain, in order to improve among other things the energy efficiency. The potential is determined by a test net of organic farms by means of life cycle assessment. The reduction of energy input on the farms is to be judged as small. On the other hand the potential is high for energy output. The results show, that alone by the use of the clover grass in the market fruit farms, the energy outputs can be increased clearly. The goal of an energy autarky over supply chain can be achieved by this

Micro- and nanotechnology via reaction-diffusion

Reaction-diffusion (RD) processes are common throughout nature, which uses them routinely to build and control structures on length scales from molecular to macroscopic. At the same time, despite a long history of scientific research and a significant level of understanding of the basic aspects of RD, reaction-diffusion has remained an unrealized technological opportunity. This review suggests that RD systems can provide a versatile basis for applications in micro- and nanotechnology. Straightforward experimental methods are described that allow precise control of RD processes in complex microgeometries and enable fabrication of small-scale structures, devices, and functional systems. Uses of RD in sensory applications are also discussed