Food Costing and internalisation of Externalities for System Transition
Current food systems don’t reflect the true costs of food. In order to achieve sustainable food systems, the project’s objective is to develop tools, business models and policies to measure and value positive and negative external costs of food. By internalising climate, biodiversity, environmental, social and health externalities, these costs are going to be reflected in market prices and thus in the decision making of actors in food value chains. FOODCoST (Food Costing and internalisation of Externalities for System Transition) will guide business, policy makers and other actors to support the transition towards a sustainable food system. This EU-research project is coordinated by Stichting Wageningen Research (Netherlands).
Activities of ECOZEPT:
As one of 24 international partners in the FOODCoST project, Ecozept, in cooperation with the Technical University of Nurnberg (THN) and the help of Tollwood Gmbh Germany and GutEssen Austria, is conducting one of 11 case studies foreseen in the project. The study examines decision-making routines in the procurement of public out of home catering in selected schools in Germany, France and Austria based on external costs. Its overall objective is to develop healthy and climate-friendly menus in out-of-home catering. Ecozept therefore uses the results of investigating the caterer’s current food value chains and follow-up costs as well as country specific diet recommendations. Table guest surveys determine the acceptance and limits in the introduction of these more sustainable menus.
Research funded by European commission - supporting programme “Horizon 2020” for research and innovation under the funding number: 101060481