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Nutrition is one of the most important areas for the great transformation. So how can a shift towards a sustainable food system be achieved? This paper addresses this question - based on more than ten years of research on sustainable nutrition at the Wuppertal Institute. It focuses on public catering, because even small changes - for example in the choice of ingredients - have a huge impact here. With appropriate policy frameworks, public catering can serve as an easily accessible place for consumers to experience sustainable food and at the same time be a reliable buyer of biodiversity and climate-friendly food from farmers. However, other actors are also needed for a transformation of the food system: The "Zukunftsimpuls" addresses politics, (agricultural) industry, science and every individual - because the transformation of the food system is a task for the entire society.
Ernährung ist einer der wichtigen Bereiche für die große Transformation. Doch wie kann eine Umstellung auf ein nachhaltiges Ernährungssystem gelingen? Der vorliegende Zukunftsimpuls setzt sich mit dieser Frage auseinander - basierend auf über zehn Jahren Forschung zu nachhaltiger Ernährung am Wuppertal Institut. Einen Schwerpunkt setzt das Papier auf die Außer-Haus-Gastronomie, denn bereits kleine Umstellungen - etwa in der Zutatenauswahl - haben hier große Wirkung. Mit geeigneten Rahmenbedingungen kann die Außer-Haus-Gastronomie den Konsumierenden als leicht zugänglicher Erlebnisort für nachhaltigere Ernährung dienen und gleichzeitig Landwirtinnen und Landwirten ein zuverlässiger Abnehmer für biodiversitätsschonende und klimafreundliche Lebensmittel sein. Doch für eine Transformation des Ernährungssystems sind auch andere Akteure gefragt: Der Zukunftsimpuls adressiert Politik, (Land-)Wirtschaft, Wissenschaft und jeden und jede Einzelne - denn die Transformation des Ernährungssystems ist eine gesamtgesellschaftliche Aufgabe.
Nachhaltigkeitsbewertung im Ernährungssektor : eine wichtige Zutat für ressourcenleichten Konsum
(2018)
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.
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.
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.