Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9803
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Main Title: Creating sustainable meals supported by the NAHGAST online tool—approach and effects on GHG emissions and use of natural resources
Author(s): Speck, Melanie
Bienge, Katrin
Wagner, Lynn
Engelmann, Tobias
Schuster, Sebastian
Teitscheid, Petra
Langen, Nina
Type: Article
Language Code: en
Abstract: 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.
URI: https://depositonce.tu-berlin.de/handle/11303/10910
http://dx.doi.org/10.14279/depositonce-9803
Issue Date: 5-Feb-2020
Date Available: 9-Mar-2020
DDC Class: 300 Sozialwissenschaften
330 Wirtschaft
690 Hausbau, Bauhandwerk
Subject(s): sustainable nutrition
sustainable diet
nutritional footprint
health
environment
out-of-home gastronomy
License: https://creativecommons.org/licenses/by/4.0/
Journal Title: Sustainability
Publisher: MDPI
Publisher Place: Basel
Volume: 12
Issue: 3
Article Number: 1136
Publisher DOI: 10.3390/su12031136
EISSN: 2071-1050
Appears in Collections:FG Bildung für nachhaltige Ernährung und Lebensmittelwissenschaft » Publications

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