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Dishing up biodiversity: how does out-of-home catering affect biodiversity? : Assessment methodology and implementation in commercial kitchens

  • Biodiversity is under threat all over the planet. Implementing sustainable out-of-home catering (OHC) is a key way to reduce the environmental impact of the agri-food sector. Thus far, there have been no studies that show the impact of food on biodiversity at the menu level in Germany. This means that neither commercial kitchens nor their patrons can record the biodiversity impact of the menus or dishes served there. This article describes the development of an assessment framework and some initial findings. The framework was developed on the basis of a systematic literature review and expert interviews. Taking this as a starting point, an indicator-based approach was developed with a focus on land use. The approach was then validated byBiodiversity is under threat all over the planet. Implementing sustainable out-of-home catering (OHC) is a key way to reduce the environmental impact of the agri-food sector. Thus far, there have been no studies that show the impact of food on biodiversity at the menu level in Germany. This means that neither commercial kitchens nor their patrons can record the biodiversity impact of the menus or dishes served there. This article describes the development of an assessment framework and some initial findings. The framework was developed on the basis of a systematic literature review and expert interviews. Taking this as a starting point, an indicator-based approach was developed with a focus on land use. The approach was then validated by assessing recipes used at OHC facilities. The results show that using the BiTe Biodiversity Index (BBI) that was developed, it is possible to assess the biodiversity impacts of meals and optimize them at the level of the dish. The article outlines the possible areas for improvement. Overall, it is clear that this approach can already be used in the OHC context today.show moreshow less

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Metadaten
Document Type:Peer-Reviewed Article
Author:Julia Heinz, Anita Menzel, Lynn Wagner, Nina Langen, Melanie Speck
URN (citable link):https://nbn-resolving.org/urn:nbn:de:bsz:wup4-opus-84797
DOI (citable link):https://doi.org/10.4455/eu.2023.017
Year of Publication:2023
Language:English
Source Title (English):Ernaehrungs Umschau international
Volume:70
Issue:10
First Page:116
Last Page:124
Divisions:Nachhaltiges Produzieren und Konsumieren
Dewey Decimal Classification:640 Hauswirtschaft und Familienleben
OpenAIRE:OpenAIRE
Licence:License LogoCreative Commons - CC BY-NC-ND - Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International