WSL

Can microbes from cold alpine soils break down plastic? This has been investigated in a study carried out by the Swiss Federal Institute for Forest, Snow and Landscape Research WSL. Such organisms could help break down and recycle plastic in the future.

Despite their differences, cold powder avalanches and hot pyroclastic flows during volcanic eruptions do have a number of things in common, not least their immense destructive power. Completely independently of one another, researchers from both fields have discovered that pulsating flows are responsible for the destructive power of these two natural hazards. A research project supported by the Swiss National Science Foundation is aiming to uncover the origin of this still unknown phenomenon.  

The sweet chestnut and the walnut are an economically important tree species in Europe. It is thanks to the ancient Romans that we find their fruits and wood so widespread today. Scientists at the Swiss Federal Institute for Forest, Snow and Landscape Research WSL and the University of Bern have retraced the history of their distribution based on pollen and archaeological evidence.

Terrestrial and aquatic food webs respond differently to changes in the environment. Understanding these differences is fundamental to identifying the species most important to an ecosystem and to effectively protecting biodiversity. This is shown by a study led by the research institutes Eawag and WSL and published in the journal Nature Communications.

Nature conservation pays off: amphibians benefit from new ponds - despite many causes of endangerment that still affect them. This is what researchers from WSL and Eawag found in a joint study using data from amphibian monitoring in the canton of Aargau. The study was published in the scientific journal PNAS.

The truffle yield in Switzerland and southern Germany is declining. This is shown by a monitoring programme led by the Swiss Federal Institute for Forest, Snow and Landscape Research WSL. The increase in extremely hot and dry summers best explains this decline. This is not only a culinary problem, but also an ecological one.