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The World Food System Center

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The World Food System Center – 39 Groups 7 Depts

Aquatic Sciences

Agricultural Sciences

Environmental Sciences

Biology

Food Sciences

Nutrition and Health

Engineering

Architecture

Economics

Research

Education

Outreach

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Research Focus Areas

Creating and connecting to

effective food markets that create value for

all stakeholders

Design and processing for safe, accessible,

high quality and healthy food and food

products

Establishing sustainable food production systems that are resilient in the face of increasing perturbations

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Research

2) Flagship Research Projects:Cross thematic areas, transdiciplinary, visionary, largescale, systems approaches, multi-stakeholder

3) Collaboration:FOAG Foresight Study, Stellenbosch Research Collaboration

1) World Food System Grants:23 interdisciplinary research projects, annual competitive grant process. Current programs: Mercator Research Program (Organic Agriculture) | Coop Research Program (Sustainability in Food Value Chains)

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Summer Schools and study tours

Education

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Ideas Competition – Innovation Lab

Public and Expert EventsResearch Dissemination and Participation

Outreach and Dialog

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Forum for Sustainable Food Systems

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New Partnerships

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Working on a Sustainable Catering Policy

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Lozano et al. (2015) A review of commitment and implementation of sustainable development in higher education: results from a worldwide survey. Journal of Cleaner Production, 108:1-18.

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CateringCommission

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• Stakeholder ownership

LIVING LAB FOR

SUSTAINABLE CAMPUS

CATERING

Requirements

• Scientific evidence

•Best practices

• Awareness

• “Label”good!

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CateringCommission

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• Stakeholder ownership

LIVING LAB FOR

SUSTAINABLE CAMPUS

CATERING

Requirements

• Scientific evidence

•Best practices

• Awareness

• “Label”good!

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Quasi-Experimental Design

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“test canteen” “control canteen”

BASELINE

INTERVENTIONalternative choice + information information only

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7% more climate-friendly meals sold.

no decline in sales.

20% reduction in waste...

... with only 2% small portions sold

Climate-friendly meals are not necessarily more nutritious;

People have difficulties assessing the nutritional value of meals.

yes, we can do something information alone is not

enough carbon footprint is not

the whole picture

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www.worldfoodsystem.ethz.ch

Thank you

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