@techreport{SpeckLiedtkeHennesetal.2021,
  type      = {Working Paper},
  author    = {Speck, Melanie and Liedtke, Christa and Hennes, Lena and El Mourabit, Xenia and Wagner, Lynn},
  title     = {Designing sustainable food systems and consumption patterns : current insights from the Wuppertal Institute's research into sustainable food},
  series    = {Zukunftsimpuls},
  volume    = {19},
  institution = {Wuppertal Institut f{\"u}r Klima, Umwelt, Energie},
  address   = {Wuppertal},
  doi       = {10.48506/opus-7857},
  url       = {https://nbn-resolving.org/urn:nbn:de:bsz:wup4-opus-78571},
  pages     = {28},
  year      = {2021},
  abstract  = {Nutrition is one of the most important areas for the great transformation. So how can a shift towards a sustainable food system be achieved? This paper addresses this question - based on more than ten years of research on sustainable nutrition at the Wuppertal Institute. It focuses on public catering, because even small changes - for example in the choice of ingredients - have a huge impact here. With appropriate policy frameworks, public catering can serve as an easily accessible place for consumers to experience sustainable food and at the same time be a reliable buyer of biodiversity and climate-friendly food from farmers. However, other actors are also needed for a transformation of the food system: The {"}Zukunftsimpuls{"} addresses politics, (agricultural) industry, science and every individual - because the transformation of the food system is a task for the entire society.},
  language  = {en}
}