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https://doi.org/10.21256/zhaw-30528| Publikationstyp: | Konferenz: Poster |
| Art der Begutachtung: | Peer review (Abstract) |
| Titel: | Sustainability on a plate : footprint reduction through meal optimization in university canteens |
| Autor/-in: | Stucki, Matthias Müller, Claudia Burgdorf, Silvia Wanner, Silvan |
| et. al: | No |
| DOI: | 10.21256/zhaw-30528 |
| Angaben zur Konferenz: | 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023 |
| Erscheinungsdatum: | 6-Sep-2023 |
| Verlag / Hrsg. Institution: | ZHAW Zurich University of Applied Sciences |
| Verlag / Hrsg. Institution: | Wädenswil |
| Sprache: | Englisch |
| Schlagwörter: | Life cycle assessment (LCA); CO2; Health; Diet; Sustainability communication |
| Fachgebiet (DDC): | 150: Psychologie 370: Bildung und Erziehung 613.2: Diätetik |
| Zusammenfassung: | Food is culture, tradition, and culinary enjoyment. The increasing population and globalisation of food chains and demand for meat are increasing the pressure for a more sustainable diet. Roughly 30% of global greenhouse gases are attributed to food. Meat and other animal products are significantly more harmful to the environment than plant products. The climate footprint of a balanced, vegan diet is around 35 to 40 percent lower than the average animal-based diet. In order to achieve climate targets and minimise further negative impacts on the environment, nutrition must be made more climate friendly. A renowned Swiss University has committed itself to the goal of climate neutrality by 2030. This includes in particular, the catering on campus which is to be made more environmentally friendly and healthier. The Menu Sustainability Index (MNI), developed at the Zurich University of Applied Sciences (ZHAW) was applied to assess the environmental impacts of the provided meals. With the help of the MNI, menus could be evaluated and optimised based on their environmental performance as well as their nutritional balance. The study design of the project was divided into 3 steps: Over a period of 10 weeks, the standard offer in the canteen was tracked and analysed in terms of their sustainability as reference period. Then the menu offer was newly compiled and optimised for their environmental sustainability and nutritional balance and offered for 3 weeks in the canteen, where the number of sold menus was measured. In a third step, an information campaign was conducted to explain the project and the respective CO2-footprints of the menus. After the communication to the guests, the same menu offer was carried out for another 3 weeks. The results showed that an environmental optimization of two thirds of all menus resulted in a CO2-reduction of 22%. The share of sold meat-containing menus was reduced from 78% to 53%. With a higher share in vegetarian or vegan menus, the reduction could be as high as 40%. At the same time, no reduction in sales or migration to other catering options could be observed. The project shows that a life cycle optimization of the offering even without communication to customers can reduce food-related CO2-emissions significantly. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/30528 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Keine Angabe |
| Departement: | Architektur, Gestaltung und Bauingenieurwesen Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) Institut für Umwelt und Natürliche Ressourcen (IUNR) Institut Konstruktives Entwerfen (IKE) |
| Publiziert im Rahmen des ZHAW-Projekts: | Essen für die Zukunft |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2023_Stucki-etal_Sustainability-on-a-plate_PosterLCM.pdf | 587.47 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Stucki, M., Müller, C., Burgdorf, S., & Wanner, S. (2023, September 6). Sustainability on a plate : footprint reduction through meal optimization in university canteens. 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023. https://doi.org/10.21256/zhaw-30528
Stucki, M. et al. (2023) ‘Sustainability on a plate : footprint reduction through meal optimization in university canteens’, in 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023. Wädenswil: ZHAW Zurich University of Applied Sciences. Available at: https://doi.org/10.21256/zhaw-30528.
M. Stucki, C. Müller, S. Burgdorf, and S. Wanner, “Sustainability on a plate : footprint reduction through meal optimization in university canteens,” in 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023, Sep. 2023. doi: 10.21256/zhaw-30528.
STUCKI, Matthias, Claudia MÜLLER, Silvia BURGDORF und Silvan WANNER, 2023. Sustainability on a plate : footprint reduction through meal optimization in university canteens. In: 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023. Conference poster. Wädenswil: ZHAW Zurich University of Applied Sciences. 6 September 2023
Stucki, Matthias, Claudia Müller, Silvia Burgdorf, and Silvan Wanner. 2023. “Sustainability on a Plate : Footprint Reduction through Meal Optimization in University Canteens.” Conference poster. In 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023. Wädenswil: ZHAW Zurich University of Applied Sciences. https://doi.org/10.21256/zhaw-30528.
Stucki, Matthias, et al. “Sustainability on a Plate : Footprint Reduction through Meal Optimization in University Canteens.” 11th International Conference on Life Cycle Management (LCM), Lille, France, 6-8 September 2023, ZHAW Zurich University of Applied Sciences, 2023, https://doi.org/10.21256/zhaw-30528.
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