First workshop of the CLIF workshop series: Major environmental impacts of food consumption and production
Since the beginning of 2022, Nico Mumm and Julian Quandt have been doing their doctorates in the BioVal research project at Bochum University of Applied Sciences in parallel to their work at corsus. The aim of the project is to identify and reduce the negative effects of food production and consumption on biodiversity and ultimately to transform them into positive effects – a topic that corsus has also been working on for a long time. This combination of research and consulting complements each other perfectly, because a cornerstone of corsus’ consulting is to incorporate the latest scientific findings and to always be up-to-date. On the other side of the interface, research can be aligned with applicability in mind, based on practical experience.
WWF Germany has had three weekly menus developed from the results of the study conducted by corsus on the environmental impact of nutrition. For the study “So schmeckt Zukunft. The Culinary Compass for a Healthy Earth”, corsus translated the recommendations of the Eat Lancet Commission into three scenarios for Germany: a flexitarian, a vegetarian and a vegan diet.
Dr. Ulrike Eberle, Julius Wenzig and Nico Mumm present a method in the LCA Journal that enables companies to analyze their impact and that of their products on the SDGs in their own company and in the supply chain.
Website for the ‘Climate Impacts of Food’ project (CLIF) launched by WWF Germany. Corsus is represented as project partner.
From May 10-13, the third working group meeting of Working Group 4 of the Consumer Information for sustainable consumption and production (CI-SCP) program of the One Planet Network took place. The group, which focuses on biodiversity communication, met on the beautiful island of Vilm at the International Academy for Nature Conservation (INA) of the German Federal Agency for Nature Conservation (BfN). Nico Mumm from corsus presented as external expert the CLIF project, which is funded by the BMUV in the framework of the International Climate Initiative (IKI).
For the first time, the impact of nutrition in Germany on biodiversity has been determined. The study “So schmeckt Zukunft: Der kulinarische Kompass für eine gesunde Erde. Nutrition and Biodiversity” was published today by WWF Germany. The study is based on a life cycle assessment prepared by corsus – corporate sustainability GmbH for WWF.
Papers for a Special Issue of the International Journal of Life Cycle Assessment on ‘The Role of Developing and Emerging Economies in Sustainable Food Systems’ can be submitted until 1 July 2022.
What are the characteristics of environmentally friendly and health-promoting communal catering? How can kitchens and guests be won over for such catering? And how are the general conditions, the guests’ wishes and the fundamental orientation of company and university catering currently changing? corsus provided information on the environmental impact of food at the final event of ‘umEssKantine’ .
Together with WWF Germany and TMG, corsus is developing a recommendation for a communication tool that is suitable for providing information on the environmental and sustainability impacts of food.
