The project aims to contribute to a sustainable transformation of the agricultural and food system. Targeted interventions, particularly in out-of-home catering, are intended to encourage choices in favor of healthier and more sustainable foods and dishes. This is achieved by developing innovative incentive systems that combine transparent information on the ecological and social costs of food with behavioral-economic measures such as nudges.
Objectives:
The BESSER.ESSEN project aims to make a significant contribution to achieving the United Nations Sustainable Development Goals (SDGs) in Germany by addressing key targets:
- Ensure access to safe, nutritious, and sufficient food for all.
- Promoting a resilient, environmentally responsible food system through sustainable agriculture, using True Cost Accounting and Sustainable Performance Accounting.
- Supporting public health via healthy diets and reduced exposure to pollutants such as pesticides and greenhouse gas emissions.
- Creating incentive systems combining cost transparency and behavioral economic measures such as nudges.
- Applying the One Health approach, linking human, animal, and environmental health.
- Advancing the 2050 vision of accessible, sustainable diets for everyone.
Partners: Technische Hochschule Nürnberg Georg Simon Ohm (THN), Munich Business School (MBS), Forum Ökologisch-Soziale Marktwirtschaft e.V.
Industry partners: Studierendenwerk Erlangen-Nürnberg, OMMAX GmbH, Tress Lebensmittel GmbH & CO. KG, Institut für Lebensmittelkultur Otto Geisel GmbH, TressBrüder Gastronomie GmbH, Hotel Luise GmbH
Time: 11/2025 - 10/2028
Funding: Bundesministerium für Landwirtschaft, Ernährung und Heimat
MBS Researcher: Prof. Dr. Sophie Hieke
Research assistant: Cara Blaschke
Further information can be found on the project website: Website still under construction (link to follow)