Chair of Education for Sustainable Nutrition and Food Science

Research Profile

Our research aims to contribute to sustainable nutrition by addressing life-world contexts of everyday relevance. This means our research findings are not only relevant for science, but also provide new ideas and impetus for society and politics. Education for sustainable nutrition and food science is particularly important for ensuring our sustainable viability. In light of planetary boundaries, the sustainable behavior of people and businesses is one of the most urgent questions of our time. We need to explore how information, knowledge, beliefs, values, friends and family as well as changes in the environment (choice architecture) impact sustainable behavior. Interdisciplinary research is essential for these topics.

Our research currently focuses on sustainable out-of-home catering and the reduction of food waste in households and in communal catering by identifying and analyzing the barriers to and motives for sustainable (nutritional) action. Based on this, solutions are didactically prepared and disseminated to achieve a comprehensive education for sustainable development.

Particularly important for us is to achieve consistency between stated preferences (as indicated in surveys) and revealedpreferences (observable behavior). To accomplish this, we use a suitable mix of different methodologies. Our experimentalstudies draw on research findings from information and behavioral economics.

Our other research fields include developing the professional field, international cuisine and food culture as well as designing and developing teaching materials.