Media library

Valentin Belser, founder of Delicious Data, talks about smart solutions for avoiding food waste in our webtalk on May 7, 2024.

Switching to more sustainable practices often presents companies with major challenges. Where do you start? What can be implemented in the most price-neutral and practical way possible? Stephan Göllner, Project Manager for Sustainability in the Consulting Department "Consulting and Concept" Transgourmet, will provide answers to these and your questions in our Food Campus Webtalk on 24.04.2024. Using practical examples, he will discuss how structured waste management can create potential for generating more sustainability.

What innovative approaches and strategies already exist to increase the proportion of pulses on the plate? What challenges are there in the marketing of pulses and how can we overcome them?

How do different ways of presenting sustainability labels influence consumer perception? How can consumers be actively steered towards more sustainable purchasing decisions? To what extent does the complexity of sustainability labels play a role in food purchasing decisions? These questions were investigated in cooperation between DHBW and Lidl in the VereNa research project (communication of relevant sustainability information). In the one-hour webtalk, the results of the project will be presented - in particular how various factors of sustainability labels, such as presentation, choice of words and complexity, can influence comprehensibility for consumers and lead to more sustainable food purchasing decisions.

Planetary Health means health for the planet and its inhabitants. How can we use community catering to create a better awareness of healthy eating and promote individual personal choices despite large canteens? In this webtalk, Jan Wirsam and Kevin Röhl from HTW Berlin present a pilot project involving the app-controlled integration of blood glucose measurements and sustainability aspects in communal catering facilities. On 8.11.2023, you can find out what potentials are developing from this and what challenges they are facing.

Many people are aware of the positive impact of the Planetary Health Diet on people and the planet, as well as the great leverage of community catering for a Planetary Health Transformation. But how does implementation and analysis work? How can a menu be redesigned based on the data after an initial analysis? In this webtalk with Manuel Klarmann, founder and CEO of Eaternity, we will clarify these questions - he will introduce us to his measurement method and show us practical examples. Eaternity is the organization that is developing a solution for the food industry to accurately and efficiently measure the environmental footprint of food. To enable smart decisions for the benefit of people, planet and profit. Download the presentation here: https://cdn.foodcampus.berlin/Eaternity-Webtalk.pdf

The new ordinance on vocational training for cooks has been in force since September 2022. How much sustainability is enshrined in the ordinance, how is it taught, and what competencies do the young professionals acquire during their training? What additional training and professional development can the young chefs take advantage of to meet the growing demand for plant-based eating styles? The German Chefs' Association (VKD), together with Transgourmet, is involved with a plant-based project in vocational schools to support the implementation of training content in practice. Marketa Schellenberg (Transgourmet) and Daniel Schade (VKD) present the project in this Webtalk.

In this webtalk, Lia Schmökel discusses the following questions with Food Punk founder Marina Lommel: What does personalized nutrition mean? How big is the market and future market potential? How much sense do nutrition apps and co. make not only in the B2C but also in the B2B context?