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Nachhaltige Lieferketten : global kooperative Regionalwirtschaften für Wohlstand und Resilienz
(2020)
Zwei Drittel des heutigen Welthandels gründen auf globalen Wertschöpfungsketten und Versorgungsnetzen. Rein regionalwirtschaftlich organisierte Lieferketten haben in den letzten Jahrzehnten an Bedeutung verloren. Die Auswirkungen dieser globalisierten Strukturen sind vielfältig: Zum einen haben sie beschäftigungsfördernde Effekte und wirken wohlstandsstiftend. Zum anderen existieren entlang der Lieferketten extreme soziale, ökologische und ökonomische Schieflagen.
Die COVID-19-Pandemie zeigt in erheblichem Maße, wie fragil bestehende Lieferkettensysteme sind. Der Lockdown unterbricht noch immer komplexe Lieferketten und viele Probleme der bestehenden Produktions- und Konsumweise verschärfen sich weiterhin. COVID-19 ist ein Beispiel einer der möglichen Krisen, welche die globalen und vernetzten Wertschöpfungsketten kurzfristig erschüttern kann. Andere Krisen entwickeln sich schleichender und damit weniger schnell erkennbar, wie etwa der globale Klimawandel. So unterschiedlich sie sind, haben die Krisen eines gemein: Sie zeigen die Verletzlichkeit globaler Gesellschafts- und Wirtschaftsstrukturen auf und verdeutlichen die Wirkungen globalen Handels auf die Regionen und Menschen der Welt.
Die globale Nachhaltigkeitsstrategie setzt genau hier an - sie zielt darauf ab, Unterschiede und Ungleichheit in Chancen und Lebensqualität grundlegend zu vermindern. Deshalb sollte die Umsetzung der Nachhaltigkeitsziele auf internationaler, nationaler und regionaler Ebene eine Antwort auf solche Krisen sein. Da durch die Covid-19-Pandemie zeitgleich die komplette Welt in eine Umbruchsituation gedrängt wurde, bietet die Reaktion darauf an, Nachhaltigkeit als zentrale politische Resilienz-Strategie zu nutzen.
Im Zuge der Corona-Pandemie flammte die Diskussion um resiliente Kommunen auf. Diese sollten sich stärker an regional- und kreislaufwirtschaftlichen Ansätzen orientieren, um angesichts solcher Pandemien die Versorgung weiterhin gewährleisten zu können. So wichtig und richtig die Entwicklung eigener regionalwirtschaftlicher und kreislauforientierter Ansätze im Kern ist, so wenig resilient ist es, wenn deren Entwicklung nicht unter globaler und nachhaltiger Perspektive erfolgt. Ziel sollten menschengerechte, nachhaltige und transparente Lieferketten sein, die auch bei plötzlich veränderten Rahmenbedingungen und Krisen richtungssicher die Versorgungssicherheit zur Deckung von Grundbedürfnissen und Daseinsvorsorge sicherstellen können.
Das vorliegende Diskussionspapier zeichnet als Zukunftsszenario global kooperative, kreislauforientierte Regionalwirtschaften, die weltweite Ungleichheiten in Chancen und Lebensqualität grundlegend vermindern und dabei gleichsam die natürlichen Lebensgrundlagen dauerhaft bewahrt werden.
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.
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.
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.
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.
Nachhaltigkeitsbewertung im Ernährungssektor : eine wichtige Zutat für ressourcenleichten Konsum
(2018)
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.
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.
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.
Against the background of environmental problems arising from the growing extraction of natural resources and resource depletion, achieving a sustainable development is an indispensable challenge in the twenty-first century. In this article we want to show how socio-technical and product-service innovations can change social practices - the routine doings in everyday life - and, thus, support transition of socio-technical systems. We introduce theoretical considerations on how social practice theories and the framework of the Multi-Level Perspective in transition research can be linked to better understand transition processes from a micro-macro-link perspective. We then present cases based on desk research in the field of practices in bathing, heating and nutrition to show how these have changed over the past decades. Building on this, examples of concepts for sustainable product-service-design in these areas are introduced as leverage points to change social practices in everyday life. These have been developed in research projects or design student seminar works, respectively. We argue that this implies sustainable product-service-systems should be developed in a user- and actor-integrated framework, such as Sustainable LivingLabs. The integration of users and other stakeholders into participatory co-creation processes enables tailored solutions that take actual routines and dependencies seriously into account.
What leads to lunch : how social practices impact (non-)sustainable food consumption / eating habits
(2017)
The field of nutrition will face numerous challenges in coming decades; these arise from global consumption patterns and lead to a high use of resources. Actors in the catering sector face difficulties in promoting their solutions for a more sustainable situation in their field, one of them being the lack of acceptance from consumers. We must ask the question of how to influence consumer behavior and bring forth a transition towards more sustainable food consumption. This paper presents results of a qualitative assessment of eating practices. A group of ten consumers participated in problem-centered interviews and provided data on their eating-out behavior over the course of two weeks. Using the theoretical approach of practice theory, the data gathered in this study were used to form an understanding of the practice of eating out with a focus on the daily routines that influence consumer choices. The results indicate that the practice of eating out is highly dependent on external factors. Busy lifestyles, mobility routines and a perceived lack of time prompt the decision to eat out. Consumers consciously do so to save time and effort and to streamline their schedules. Mobility seems to be an important driver for eating out. Participants try to limit the ways they undertake eating out yet often stop for a meal in-between appointments spontaneously. Findings suggest that nutrition knowledge and sustainable mindsets have little influence on the eating decisions away from home: Participants show a high level of distrust towards quality claims and put their health concerns aside eating out. We can conclude that the act of eating out is strongly influenced by daily routines and those practices that precede or succeed it. Changes in work and mobility patterns are very likely to have an impact on the way consumers eat away from home.
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.
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.
Das Ziel der Studie erschließt sich aus der Idee, eine Übersicht über den Stand der Erkenntnisse in den Bereichen Ressourcenkonsum (t) und Ausgaben (€) sowie Zeitverwendung (h) mit Bezug auf Typologien (Wohnen, Mobilität, Ernährung) zu erhalten. Darauf basierend wurden Transitionlandkarten entwickelt, die eine offene Erschließung von Pfadveränderungen und Lösungswegen für nachhaltigere Konsumentscheidungen und Lebensstilveränderungen ermöglichen.
In order to make our lifestyles sustainable, changing our consumption patterns is fundamental. Hence, we need to better understand who the "consumers" are and to consider them as an active actor to directly engage for ensuring effective policies. In order to support a resource-light society, production and consumption need to be considered through an integrated system view; within this, consumers play an important role as co-acting subjects. Almost every activity in private life involves a form of consumption aimed at satisfying the subject's needs and often regarded through an economic lens. Sustainable development is not about abolishing private consumption, but rather about making it environmentally, socially and individually sustainable in its design, organization and realization, also involving ideas of simplicity or renunciation. In this paper, we will assess the status quo of the German and European debates on Consumer Research Policies and discuss the idea to link sustainability research and consumer research - where a strategic relation is currently missing. Within that discussion, an evidence-based and obligatory consumer research strategy in Germany and Europe would represent a significant improvement. A system view perspective is necessary to take into consideration the impressive amount of diversity, and to elaborate realistic economic and consumer policies. Therefore, we propose nine steps for understanding the role of the consumer in implementing sustainable development from a scientific and political perspective. The limitations of this paper are thus a result of the very diverse and often unclear policies and agendas produced by governments. The implementation of the proposed innovative research agenda for a future-orientated and sustainability-based consumer research is not free from challenges. Still, the paper suggests the first steps towards this direction. After a critical discussion of the current EU and German consumer and sustainability policies, nine differentiated and substantial ways to integrate and ameliorate them are proposed.
To live a life of sufficiency in a consumerist culture may be one of the most ambitious experiments an individual could undertake. To investigate this challenge, we employed a social-practice approach. This article is based on 42 qualitative interviews asking respondents why and how they acted in a sufficient way within a Western infrastructure and culture. The results indicate that sufficiency-oriented people draw on particular meanings in everyday-life practices when adopting relevant resource-extensive actions. These understandings encompass an amalgam of environmentally friendly attitudes, positive social intentions, and/or personal commitments to thriftiness. We further identified a set of specific practices - including sharing, recycling, and reusing - as useful for the adoption of a sufficient lifestyle. For our respondents, many of these sufficiency practices occurred regularly in daily life and were rarely questioned. Using an additional survey, we show that these routines lead to less resource-intensive lifestyles and demonstrate how a small group of people has been able to habitually adopt sufficiency practices. However, the majority does not see a need for more frequent implementation of such routines because daily decision-making processes are widely focused on the consumption of products.
Melanie Speck (geb. Lukas) leistet mit ihrem Buch erstmals einen Überblick über die theoretische und empirische Fundierung von Suffizienz in deutschen Privathaushalten. Damit widmet sie sich einem Kernelement der nachhaltigen Entwicklung, das bisher nur wenig Beachtung in der Gesellschaft gefunden hat. Auf der Basis von 42 Haushaltsinterviews macht sie deutlich, dass ein suffizientes Handeln die moderate Veränderung von gesellschaftlich akzeptierten Kulturtechniken impliziert und dass eine vollkommene Abkehr von heutigen gesellschaftlichen Konsumstrukturen gar nicht notwendig ist.