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Food labels are able to support consumers in making more sustainable food choices in out-of-home consumption situations. Thereby, the effect of changing consumption behaviour depends on the format of food labels and on the information it provides. In order to assess the importance of the amount of information as well as the design of food labels displaying sustainability aspects, we test different formats of food labels using a best-worst choice design. So far, no research tested a variation of information depth while keeping label designs fixed. We find clear preferences across both dimensions. Results indicate that consumers regard labels with a higher information depth as more helpful in order to choose a sustainable meal. For the label design it became obvious that the slider-design is preferred over footprints and traffic light label design.
Sustainable out-of-home nutrition can help achieve overarching sustainability goals through a transformation in demands of consumers in this growing market. Studies indicate that individual food choice behaviours in out-of-home settings relate to a wide set of personal, social and situational factors. These factors can be influenced by various intervention strategies. In an expert meeting and a focus group we invited caterers and consumers to generate, discuss and evaluate various practical intervention ideas. Both parties largely perceive the explored ideas as useful and agree on key intervention ideas. Overall caterers and consumers state to prefer nudging strategies over information and participation interventions.
Energy efficiency improvements have numerous benefits/impacts additional to energy and greenhouse gas savings, as has been shown and analysed e.g. in the 2014 IEA Report on "Multiple Benefits of Energy Efficiency". This paper presents the Horizon 2020-project COMBI ("Calculating and Operationalising the Multiple Benefits of Energy Efficiency in Europe"), aiming at calculating the energy and non-energy impacts that a realisation of the EU energy efficiency potential would have in 2030. The project covers the most relevant technical energy efficiency improvement actions and estimates impacts of reduced air pollution (and its effects on human health, eco-systems/crops, buildings), improved social welfare (incl. disposable income, comfort, health, productivity), saved biotic and abiotic resources, and energy system, energy security, and the macroeconomy (employment, economic growth and public budget). This paper explains how the COMBI energy savings potential in the EU 2030 is being modelled and how multiple impacts are assessed. We outline main challenges with the quantification (choice of baseline scenario, additionality of savings and impacts, context dependency and distributional issues) as well as with the aggregation of impacts (e.g. interactions and overlaps) and how the project deals with them. As research is still ongoing, this paper only gives a first impression of the order of magnitude for additional multiple impacts of energy efficiency improvements may have in Europe, where this is available to date. The paper is intended to stimulate discussion and receive feedback from the academic community on quantification approaches followed by the project.
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.