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Sustainability assessment of out of-of-home meals : potentials and obstacles applying indicator sets NAHGAST Meal-Basis and NAHGAST Meal-Pro

  • Since human nutrition is responsible for about 30 % of the global natural resource use and in order to decrease resource use to a level in line with planetary boundaries, Lukas et al. (2016) proposed a re-source use reduction in the nutrition sector by a factor 2 (Material Footprint). The catering sector needs clearly defined indicators to assess their business activities' impact on ecology, social aspects, economic value, and health status. Within the project NAHGAST two sets of indicators, called NAHGAST Meal-Basis and NAHGAST Meal-Pro were developed. The indicator sets are proposed to measure several, with sustainability-associated challenges, such as such as the ecological, social and economical effects, which may come along with theSince human nutrition is responsible for about 30 % of the global natural resource use and in order to decrease resource use to a level in line with planetary boundaries, Lukas et al. (2016) proposed a re-source use reduction in the nutrition sector by a factor 2 (Material Footprint). The catering sector needs clearly defined indicators to assess their business activities' impact on ecology, social aspects, economic value, and health status. Within the project NAHGAST two sets of indicators, called NAHGAST Meal-Basis and NAHGAST Meal-Pro were developed. The indicator sets are proposed to measure several, with sustainability-associated challenges, such as such as the ecological, social and economical effects, which may come along with the production and the consumption of a meal. Basically, the NAHGAST Meal-Basis deals with qualitative indicators, such as the amount of organic food per serving or the percentage of food wasted. This set is supposed to enable leaders to assess the sustainability of their meals and to visualize future improvements on a simplistic level. The NAHGAST Meal-Pro deals with a more sophisticated set of indicators, such as the carbon and material footprint or the cost recovery per meal. Both sets are underpinned with sus-tainable targets and elaborated as an Excel-based assessment tool, which is tested within a one-year case study. The usefulness and the limits of the tool, as well as current results of the implementation including pro-posed challenges, are discussed.show moreshow less

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Metadaten
Document Type:Conference Object
Author:Tobias Engelmann, Melanie Speck, Holger Rohn, Katrin Bienge, Nina Langen, Eva Howell, Christine Göbel, Silke Friedrich, Petra Teitscheid, Christa LiedtkeORCiDGND
URN (citable link):https://nbn-resolving.org/urn:nbn:de:bsz:wup4-opus-67401
Editor:Jivka Deiters
Publisher:CentMa, Internat. Center for Management, Communication and Research
Place of Publication:Kiel
Year of Publication:2017
Language:English
Source Title (English):Proceedings in System Dynamics and Innovation in Food Networks 2017
DOI:https://doi.org/10.18461/pfsd.2017.1735
First Page:329
Last Page:338
Release Date:2017/07/11
Division:Nachhaltiges Produzieren und Konsumieren
Dewey Decimal Classification:600 Technik, Medizin, angewandte Wissenschaften
OpenAIRE:OpenAIRE
Licence:License LogoCreative Commons - Namensnennung-Nicht kommerziell