KoerberKarl stock_taking_SFS_EN V4 2015-04-30

STOCK TAKING OF ACTIONS AND INITIATIVES FOR SUSTAINABLE FOOD SYSTEMS
Please fill one form for each initiative reported
Name of the Initiative: Working Group on Sustainable Nutrition, Munich, Germany
o
o
Individual
Collective
Respondent
Name: von Koerber
Surname: Karl
Email: [email protected], Website: www.nachhaltigeernaehrung.de
Organization: Working Group on Sustainable Nutrition – attached to the Advisory Bureau for
Nutrition Ecology, Munich, Germany
Position: Head
Are you responding?
o
On behalf on the organization conducting the action/initiative
o
As a member of it
o
Because you know its existence
Name of the leading organization: Working Group on Sustainable Nutrition, Munich, Germany
Type of organization:
o
National Authority (e.g. Government),
o
Local Authorities
o
Intergovernmental Organization
o
Civil Society
o
Non-governmental organizations
o
Primary food producers (e.g. farmers, smallholder farmers, pastoralists, fisherfolk)
o
Private Sector (e.g. manufacturer, retailers, industry association, private research, etc)
o
Research
o
Multistakeholder
o Other:
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Partners (the case being):
University of Bremen (Virtuelle Akademie Nachhaltigkeit)
Eberswalde University for Sustainable Development
Hochschule Niederrhein, University of Applied Sciences
University of Vechta
Bayerisches Staatsministerium für Ernährung, Landwirtschaft und Forsten (StMELF)
Bayerisches Staatsministerium für Umwelt und Verbraucherschutz (StMUV)
Ministerium für Umwelt, Landwirtschaft, Ernährung, Weinbau und Forsten (MULEWF), Rheinland-Pfalz
Deutsche Gesellschaft für Ernährung (DGE)
aid infodienst
Verbraucherzentralen – consumer associations
Verband für Unabhängige Gesundheitsberatung (UGB)
World Food Institute – Institut für Welternährung (IWE)
fleXinfo – fleXible Informations-Systeme
Institut für alternative und nachhaltige Ernährung (IFANE)
Institute for Applied Ecology – Institut für angewandte Ökologie (Öko-Institut e. V.)
Arbeitsgemeinschaft Natur- und Umweltbildung (ANU)
BenE München – Regional Centre of Expertise on Education for Sustainable Development
Deutsche UNESCO-Kommission
Arbeitsgemeinschaft Hochschule und Nachhaltigkeit – UN Decade of Education for Sustainable Develepment
Organic associations: Bund Ökologische Lebensmittelwirtschaft (BÖLW), Bundesverband Naturkost Naturwaren
(BNN), Bioland, Naturland, Demeter
NGOs: World Wide Fund for Nature (WWF), Bund für Umwelt und Naturschutz Deutschland (BUND)
Year of the beginning of the action/ initiative: 1981 (University of Giessen, Germany), 1998 (Technical University
of Munich, Germany), 2014 (Advisory Bureau for Nutrition Ecology)
The case being, year of end: Geographical
scope of the
Initiative
Indicate precisely
Local
National
Munich,
Bavaria
Germany,
Switzerland,
Austria, Italy
(South Tyrol)
Input or
Main
service
Targeted
provision
Stage of
Food
Systems
If
appropriate,
indicate
precisely
Regional
Global
Primary
Production
Processing
Distribution
Consumption
(organic)
farmers,
peasants,
women
food industry,
traditional
food
production
wholesale
and retail,
especially
organic food
trade
consumers,
especially
multipliers
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Main dimension(s) addressed (if several of them, please indicate order of priority)
(all in same priority)
o Environment
o Economic
o Social
o Health (additional dimension)
o Culture (additional dimension)
o Governance
Main issue(s) addressed (if several of them, please indicate order of priority)
(highest priority indicated with X)
o
Water
o
Soil
o
Land
o
Air
o
Climate change X
o
Biodiversity (including genetic resources)
o
Specific ecosystems, if yes, please precise:
o
Food losses and waste
o
Energy X
o
Pollution
o
Food consumption X
o
Consumer behavior X
o
Nutrition X
o
Animal welfare
o
Fair Trade X
o
Rural development
o
Land use rights
o
Gender issues
o
Youth issues
o
Employment
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o
Workers rights and safety
o
Vulnerable groups
o
Poverty alleviation X
o
Other, please specify: Health X, Food culture X
Main instruments used (if several of them, please indicate order of priority)
(all in same priority)
o
Projects
o
Regulations
o
Policy dialogue
o
Capacity development
o
Research
o
Knowledge dissemination
o
Advocacy and awareness raising
o
Data collection and sharing
o
Training, extension
o
Consumer information
o
Voluntary standards, labels
o
Payment for environmental services
o
Other? If so, please specify:
Description of the Initiative (in less than 10 lines), including, as appropriate elements on size and
scale of the initiative:
The Working Group on Sustainable Nutrition consists of the head Dr. Karl von Koerber, two scientific assistants
and one office worker. The first part of activities is research with focus on sustainability assessment in the food
sector, relevance of nutrition to climate and global food security. In the last 35 years we developed a concept
on “Sustainable Nutrition”, included are seven “Principles on Sustainable Nutrition” which are considered in the
five dimensions health, environment, economy, society and culture. The second part considers consumer
education in Sustainable Nutrition. Here the main target group is multipliers such as nutritionists, teachers,
physicians or students for advanced trainings. Additionally, planning meetings are organized e. g. with various
educational institutions or ministries in the context of the UN Decade of Education for Sustainable
Development. Finally, the main target of the initiative is the implementation of the concept on Sustainable
Nutrition in its five dimensions into practice.
Results:
The concept on Sustainable Nutrition includes the following seven principles:
- Preference of plant products
- Organically produced foods
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-
Regional and seasonal products
Preference of lightly processed foods
Fair trade foods
Resource saving housekeeping
Delightful foods
There has also been conceptional design of several exhibitions:
- Exhibition “Sustainable Nutrition – Food for the Future” („Nachhaltige Ernährung – Essen für die Zukunft“)
for the Bavarian State Ministry for Food, Agriculture and Forestry
- Exhibition on food and climate protection for the Bavarian State Ministry of the Environment, Health and
Consumer Protection
- Exhibition “Climate protection is tasty” („Klimaschutz schmeckt“) for the consumer associations
References ( Literature, web site, reports, etc):
Website: www.nachhaltigeernaehrung.de (in German)
Koerber Kv, Hohler H (2013): The Joy of Sustainable Eating. Thieme Verlag, Stuttgart, 141 pages (English
Book with theoretical parts of the concept on Sustainable Nutrition and about 100 easy-to-follow recipes for
cooking sustainably; it is awarded as official contribution to the UN Decade of Education for Sustainable
Development)
Koerber Kv, Männle T, Leitzmann C (2012): Vollwert-Ernährung - Konzeption einer zeitgemäßen und
nachhaltigen Ernährung (Wholesome Nutrition - Concept on Contemporary and Sustainable Nutrition). 11th ed.
Haug Verlag, Stuttgart, 420 pages (in German and Russian)
Central publications: http://www.nachhaltigeernaehrung.de/Zentrale-Publikationen.84.0.html (in German)
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