Boosting More Sustainable Food Choices in Outdoor Dining 'Real Labs'

Boosting-more-sustainable-food-choices-in-outdoor-dining-real-labs

At present, the greenhouse gases produced by food production, processing and distribution worldwide account for at least 21% of the global anthropogenic greenhouse gas emissions. The reduction of greenhouse gases in the entire food industry chain is a necessary step to promote the sustainable transformation of the global food system. Outdoor catering, as the second largest food distribution channel, also plays an increasingly important role in this process. It consists of community food services, including school catering, company catering and takeaway, etc., with different structures and target groups. In order to effectively reduce the negative impact of the outdoor catering sector, it is necessary to formulate specific methods and reform measures. Studies have shown that: supply chain efficiency, product quality, formula composition and other aspects of supply and selection structure, consumer cognitive habits and other demand aspects; The interaction of these actors ultimately determines the overall sustainability of the food sector. Focusing on the demand side, this study first uses the NAHGAST Sustainability Calculation Tool to assess the sustainability of all dishes in terms of environmental, health and equity indicators for humans and animals; Do not significantly change economic incentives or prohibit any options to guide and support consumers to make more sustainable food choices, and ultimately evaluate the boosting effects of different “boosting” interventions in different scenarios.

Fig. 1 A model combining ecosystem theory and food selection process

Original title:

Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs

Original author (*communication):

Nina Langen*, Pascal Ohlhausen, Fara Steinmeier, Silke Friedrich, Tobias Engelmann, Melanie Speck, Kerstin Damerau, Katrin Bienge, Holger Rohn, Petra Teitscheid

Author unit:

1. Department Education for Sustainable Nutrition and Food Science, Institute of Vocational Education and Work Studies, Technische Universität Berlin

2. Institute of Sustainable Nutrition, University of Applied Sciences Münster

3. Hochschule Osnabrück, University of Applied Sciences

4. Wuppertal Institute for Climate, Environment and Energy

5. Department of Industrial Engineering, University of Applied Sciences Mittelhessen

Key words: 

Outdoors, Food Choice, Boost, Cafeteria, Intervention, Sustainable Nutrition

Original link:

https://www.sciencedirect.com/science/article/pii/S0921344922000155