Making food systems more sustainable is a core task for achieving greater sustainability worldwide.
The sustainable design of our food systems is essential in order to implement the Sustainable Development Goals (SDG) of the United Nations. It is a key element in achieving sustainable development.
Our food has a central influence on climate change, the use of freshwater resources, the eutrophication of ecosystems and the loss of biodiversity, and especially on health and well-being. The way in which our food is produced contributes decisively to exceeding the planetary boundaries.
A basis for the development of strategies for social-ecological change in society with regard to the environment, nutrition and health in Germany was laid at the beginning of 2000 with the “Ernährungswende” project, which was coordinated by Ulrike Eberle.
corsus analyses global food systems and develops strategies for a social-ecological change.
We identify levers to reduce the negative effects of foods, meals or entire nutrition systems. Based on our many years of experience, we understand the interactions between different types of approaches such as regional, seasonal, plant- and meat-based nutrition and how they affect the environment, humans and animals.
Your contact person
Ulrike Eberle (PhD)