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Food production is responsible for approximately 17% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers’ choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6%; top menu position, +6,9%; label plus information, +15.9%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy.
The field of nutrition is facing numerous social, ecological and economic challenges in the coming decades. The food industry belongs to the most significant economic sectors worldwide and the increasing population of 9 billion in 2050 will cause a growing demand on food. So far, changing lifestyles, especially the global rising consumption of meat and dairy products are increasing environmental damage. Moreover our health and wellbeing are the direct result of healthy or unhealthy nourishment and influence follow-up indicators like individual and public health, the expense of the health sector and work productivity.
The material footprint is a tool to measure and optimize the resource consumption of both products and their ingredients and the production processes along the whole value chain. It covers the whole life cycle of the products, from the extraction of raw materials to the processing industry, distribution, consumption, recycling, and disposal. In order to decrease resource consumption to a level in line with the planetary boundaries, the material footprint of household consumption should achieve a level of six to eight tonnes per capita in a year by 2050. This means a reduction in natural resource consumption by a factor of 5 to 10 in Western European countries. In order to ensure a decent lifestyle for all people in 2050, also the material footprint of nutrition has to be reduced significantly by 2050.
The paper shows the relevance and role of nutrition in the overall material footprint of households on the basis of existing studies on the overall resource consumption caused by household consumption. Quantified meal and diet examples are given. It also discusses the causes of food waste and raises the question how a reduction of food waste is possible and can help decreasing the resource consumption in the food sector.
New technologies can be the basis for resource-efficient products and services and thus create eco-innovations, either by creating new functionalities in existing or new application fields or by substituting existing technologies in existing or new application fields. In this paper, an overview over different technology fields, products and strategies with resource efficiency potential, such as nanotechnolo- gies, material science, manufacturing technologies, process technologies and cross-cutting issues, is presented. There is a special focus on applications from nanotechnology issuing, e.g. functional surfaces or new "smart" materials with special functionalities. Furthermore, it is shown how companies can use the method Resource Efficiency Technology Radar to identify and evaluate technolo- gies with resource efficiency in order to incorporate them into their development activities.
Good practices : ESSAY
(2008)
Firms and dematerialisation
(1999)
The European Commission has established the Eco Management and Auditing Scheme (EMAS) to promote and institutionalize corporate environmental management and environmental audits. This article summarizes a study primarily concerned with the execution of an ecoaudit in a medium-sized furniture enterprise according to the rules of EMAS. Material flow accounting was used to assess and analyze the "gate-to-gate" and "cradle-to-grave" environmental impacts related to the firm's products and activities. A resource management strategy was developed that permits the determination of methods for firm-specific material flow management, product management, and ecological product design to improve environmental performance as seen from the vantage point of resource efficiency.