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Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food-related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft für Ernährung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance-such as concrete target goals for the GHG emissions per serving-can save up to 44% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40% of GHG emissions (0.6 million tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20% can be realized. The results show that public catering can reduce its material and carbon footprint by 20% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.
Every diet has an impact on an individual’s health status, the environment, as well as on social concerns. A growing number of meals are consumed in the out-of-home catering sector, in which a systematic sustainability assessment is not part of common practice. In order to close this gap, an instrument was developed as part of the NAHGAST project. After more than one year of using the NAHGAST online tool, it needs to be assessed what positive environmental influences can be realized by using the tool. For this reason, this article deals with the question of whether an online tool can enable stakeholders from the out-of-home consumption sector to revise their meals with regard to aspects of a sustainable diet. In addition, it will be answered how precise recipe revisions of the most popular lunchtime meals influence the material footprint as well as the carbon footprint. In conclusion, an online tool can illustrate individual sustainability paths for stakeholders in the out-of-home consumption sector and enables an independent recipe revision for already existing meals. The results show that even slight changes in recipes could lead to savings of up to a third in carbon footprint as well as in material footprint. In relation to the out-of-home consumption sector, this results in the potential for substantial multiplication effects that will pave the way for the dissemination of sustainable nutrition.
Every diet has an impact on an individual's health status, the environment as well as on social aspects. In particular, ecological and social concerns are usually only vaguely assessed in the daily routines of out-of-home catering and a systematic sustainability assessment of meals is usually not carried out. Since May 2018, the menu calculator presented in this paper has been supporting stakeholders in various catering establishments with their sustainability assessment. The tool was developed within the NAHGAST project (www.nahgast.de) in cooperation with five practice partners and tested and validated by a total of 120 recipes. This article provides an overview of selected recipes' sustainability assessments (meals with fish and meat as well as vegetarian and vegan meals) and highlights the effects on the ecological, health and social dimensions.
Gesund, umweltfreundlich und sozialverträglich : wie ein Onlinetool hilft, nachhaltiger zu kochen
(2020)
Jede Kostform hat Auswirkungen auf den individuellen Gesundheitsstatus, die Umwelt und soziale Aspekte. Insbesondere ökologische und soziale Belange werden im Alltag der Außer-Haus-Verpflegung in der Regel nur vage abgeschätzt, eine systematische Nachhaltigkeitsbewertung von Speisen findet zumeist nicht statt. Seit Mai 2018 unterstützt der hier vorgestellte Menü-Rechner Akteure in unterschiedlichen Verpflegungseinrichtungen bei der Nachhaltigkeitsbewertung. Das Instrument wurde im Rahmen des NAHGAST-Projektes (www.nahgast.de) in Kooperation mit fünf Praxispartnern entwickelt und durch insgesamt 120 Rezepturen getestet und validiert. Der vorliegende Artikel gibt einen Überblick über Nachhaltigkeitsbewertungen ausgewählter Rezepturen (Gerichte mit Fisch und Fleisch, sowie vegetarische und vegane Gerichte) und stellt heraus, welche Effekte sich für die ökologische, gesundheitliche und soziale Dimension zeigen.
Household food waste is determined by a complex set of routinized behaviors, and disruption of these routines may allow for a decrease in this vast amount of food waste. The current study examines such a disruption of household routines: the meal box. The potential of meal boxes to diminish different types of household food waste is investigated for the first time, across different countries. After providing a framework comparing the effects of different types of meals on food waste, we subsequently examine the effects of subscription-based food supply (i.e., meal boxes) on total meal waste as well as on the different types of food waste: preparation, cooking, and plate waste. Our dataset contains 8747 meal observations from 955 households in six countries. Results from a Bayesian multilevel hurdle-lognormal model with random intercept show that, overall, meal boxes reduce total meal waste in comparison to traditionally cooked dinners (38% reduction). Meal boxes especially lower the occurrence and amount of pan-and-pot food that is wasted (i.e., cooking waste), and also lower the amount of meal preparation waste, yet lead to a higher occurrence of both preparation and plate waste compared to traditional meals. This shows how differences between meals affect household food waste, something that has received little prior research attention. Furthermore, whereas most prior research has focused on overall household food waste, our study illustrates that distinguishing between different types of household food waste can provide important new insights.
Leftovers lovers vs. haters : a latent class analysis on dinner leftover management behaviours
(2023)
Leftovers are particularly at risk of being discarded, and therefore a main component of household food waste. This study provides insights into sources of heterogeneity in leftover management behaviours, with a particular focus on the use of meal kits providing matched portion and ingredient sizes, and identifies consumer segments via a latent class analysis. We investigate whether belonging to a segment with positive attitudes toward leftovers, and engagement in conscious leftover management behaviours decreases the amounts of dinner leftovers and food waste. Besides, we demonstrate that several food waste antecedents, emotions, personal norms, intention and dinner procurement routines elicit leftover management segment membership. In addition to examining such individual differences, we also investigate the role of meal-level determinants, in particular, whether meal kits heterogeneously affect dinner leftovers depending on the consumer's leftover management segment.
Data was collected from 868 households from six countries, using an online survey and diaries. Results of the latent class analysis point towards five consumer segments. We found differences in dinner leftovers amount across classes and detected heterogeneous effects of meal kits. That is, meal kits were able to diminish leftovers in two segments, but not in the other segments. These results provide novel insights into consumer heterogeneity regarding the occurrence, antecedents, and potential solutions of leftovers and resulting household food waste. Implications for both theory and policy are discussed.
Agriculture is an economic sector with massive impact on biodiversity and agrobiodiversity. Sustainable diets represent a critical policy leverage and a realistic opportunity to reduce the environmental impact of the agro-food sector while improving human health at the same time. Eating out is an increasingly common habit for many consumers and, by offering sustainable dishes, catering companies can play a central role. To do this, they need to understand and correctly assess the sustainability of their food portfolio, but assessment tools are not well established yet. The NAHGAST project, of which this study was part, developed and tested a sustainability assessment tool for catering companies based on concrete targets defined per meal. This study addresses the lack of methods to evaluate the impact of food on biodiversity, with a particular focus on agrobiodiversity. The work illustrates a context-specific application of an enhanced DPSIR model to structure information and select indicators, and proposes a transdisciplinary use of existing metrics. Further research is needed in order to define scientifically sound target values or sustainability ranges for each indicator per meal, in order to calculate them. Strengths and limits of the study are discussed.
To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.
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.
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.
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.
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 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.
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.
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.
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.
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.
Immer mehr Menschen essen regelmäßig außer Haus, eine rasch verfügbare und flexible Ernährung gehört zu unserem modernen Lebensstil mittlerweile einfach dazu. Den Kundinnen und Kunden ist jedoch nicht nur diese Flexibilität wichtig, sondern zunehmend auch eine hohe ökologische und gesundheitliche Qualität der Angebote. Sie wünschen sich attraktive, genussreiche und zugleich nachhaltige Speisen. Und sie wollen darauf vertrauen können, dass ihr Essen entsprechend klar definierter ökologischer und sozialer Anforderungen hergestellt wurde.
Der Schlüssel dazu sind Innovationen im Speisenangebot, bei der Beschaffung, Zubereitung, Kennzeichnung - und bei den Darbietungsformen. Die über 50 Autorinnen und Autoren dieses Buches arbeiten alle in Wissenschaft und Praxis für eine nachhaltige Entwicklung des Ernährungssystems. Hier stellen sie die im Forschungsprojekt NAHGAST und weiteren Projekten erarbeiteten Ansätze für eine nachhaltige Transformation des Außer-Haus-Marktes zur Diskussion.
Das Buch "Nachhaltig außer Haus essen" ist im Rahmen des NAHGAST-Projektes entstanden und wurde vom Bundesministerium für Bildung und Forschung gefördert.