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Auch in der Zukunft wird Getreide ein wichtiges Grundnahrungsmittel sein. Umso wichtiger ist nachhaltiges Handeln im Alltag der Berufe rund um das Korn. Der Modellversuch Korn-Scout leistet einen Beitrag dazu, Nachhaltigkeit in die Ausbildungen von Bäckerinnen und Bäckern, Brauerinnen und Brauern, Mälzerinnen und Mälzern, Konditorinnen und Konditoren, Fachkräften für Lebensmitteltechnik sowie Verfahrenstechnologinnen und Verfahrenstechnologen Mühlen- und Getreidewirtschaft zu integrieren. Gemeinsam mit Praxispartnerinnen und -partnern wurden im Modellversuch Lehr-/Lernmaterialien entwickelt und erprobt sowie Kompetenzen identifiziert, die die Nachhaltigkeit der Korn-Berufe stärken. Dabei zeigt sich: Kommunikation entlang der Wertschöpfungskette ist ein zentraler Gelingensfaktor für nachhaltiges Handeln und eine nachhaltige Entscheidungsfindung.
Nutrition is responsible for about 30% of global natural resource use. In order to limit the negative impact the nutritional sector has on the environment and on society, the consumption and processing of foodstuffs with assumed low negative impact is an important topic in the effort of sustainable development. In professional kitchens, clearly defined indicators assessing the impact of business activities are needed in this effort. The research and development in the NAHGAST project provides groundwork that could be of important assistance in this effort. Two versions of an assessment tool, with indicators of different complexity (NAHGAST Meal-Basic and NAHGAST Meal-Pro), were developed that can be used by kitchen professionals to determine the sustainability performance of their products - the offered meal. An informed selection of indicators, and a discussion of what processes and impacts this indicator relates to in the wider context, are essential and are discussed in this paper. Furthermore, in the selection of indicators for the purpose of our research certain criteria were considered simultaneously: (1) Communicability - What information an indicator can communicate and how comprehensible this information is for different actors; (2) Feasibility and data availability - Whether there is sufficient data for an indicator to be included and whether it is realistic for companies to integrate this indicator in their daily work practice; and (3) Scientific relevance - Whether the indicator is relevant for sustainability efforts on a larger scale and for related discussions in the scientific community. Insights related to these considerations are valuable for future developments in sustainability assessment in out-of-home gastronomy. The tool has been used to evaluate a number of dishes and results are deemed meaningful. However, assessments must not be understood as an accurate measurement but as an approximation of the sustainability of meals. At the level of individual indicators, they allow a detailed analysis and targeted optimization of recipes, while the aggregated results in the form of labels can be communicated well to customers. However, deficiencies and challenges, as discovered in the application phase of the project, demonstrate research gaps in the wider context. Finally, further steps for an integration of the tool in company processes and remaining options for companies to adjust the tool are discussed.
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 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.
Die Wirtschaftsleistung von Deutschland ist durch die Corona-Pandemie stark beeinträchtigt. Um die Wirtschaft zu beleben, einigten sich die Regierungsparteien am 3. Juni 2020 in ihrem Koalitionsausschuss auf ein "Konjunktur- und Krisenbewältigungspaket" sowie ein "Zukunftspaket" in Höhe von insgesamt 130 Milliarden Euro. Für 2020 und 2021 sind fast 60 Maßnahmen vorgesehen, die von steuerlichen Vergünstigungen bei der Mehrwertsteuer bis hin zu konkreten Investitionen in Zukunftstechnologien reichen. Mit Blick auf den Klimaschutz beinhaltet das Maßnahmenpaket der Großen Koalition zwar gute Ansätze und viele wichtige Impulse, die allerdings zu verpuffen drohen, wenn sie nicht durch eine konsequente und nachhaltig ausgerichtete Klimapolitik flankiert werden. Zudem fehlen für den Klimaschutz wichtige Bereiche, wie Investitionen in die Kreislaufwirtschaft. Außerdem werden Maßnahmen zur Steigerung der Energieeffizienz nur unzureichend berücksichtigt. Gerade in diesen Bereichen hätten sich konjunkturbelebende Effekte und Klimaschutz in idealer Form ergänzen können, kritisiert das Wuppertal Institut. Dieses Diskussionspapier reagiert auf die vorliegenden Vorschläge und fasst zusammen, welche Maßnahmen im Rahmen der jetzt anstehenden Umsetzungsphase nachgebessert werden sollten und wo Ergänzungen notwendig sind.
Transformative Innovationen : die Suche nach den wichtigsten Hebeln der Großen Transformation
(2021)
Der hier vorliegende Zukunftsimpuls soll den Grundgedanken der Transformativen Innovationen und ihre Notwendigkeit beschreiben sowie erste Kandidaten für solche Transformativen Innovationen aus diversen Arbeitsbereichen des Wuppertal Instituts vorstellen. Er dient vor allem als Einladung, gemeinsam mit dem Wuppertal Institut über solche Innovationen zu diskutieren, die irgendwo zwischen den großen Utopien und kleinen Nischenaktivitäten liegen. Denn es braucht nicht immer den ganz großen Wurf, um Veränderungen in Gang zu setzen.
The article gives insights into the implementation process of sustainable management strategies in the food service sector. Furthermore, the normative requirements for sustainability in form of a mission statement, called "sustainable food services" are presented. The authors perceive this mission statement as a means to transfer current political demands (as in the SDG of the UN) into the sector. It could serve as a model for the entire food service sector to support and facilitate implementing aspects of sustainability into business practices with the help of sustainable management tools.