Analysis and assessment of common food production systems in communal catering with regard to sustainable production methods
Assessment and comparison of the various food production systems with regard to the four dimensions of sustainable nutrition and the associated financial costs of the individual food production systems. Derivation of recommendations for action for actors in politics and practice.
- Indicatorscheme and evaluation system: Creation of an indicator scheme for each of the four sustainability dimensions and the costs and creation of an evaluation system
- Optimisation of the indicator scheme and assessment system: assessment of the communal catering facilities with regard to the various sustainability dimensions using the indicator scheme and assessment system
- Derivation of recommendations for action: based on simulation calculations to assess the relative advantageousness of the food production systems
