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Project details
TRUECOST

Description

  • Project duration: 2023 - 2026
  • Client: E4S Center
  • Country or region: Switzerland, Germany, Europe
  • Department(s):
    Supply chains and territories

Latest Projects

Annual assessment of consumption of organic products in France Banque des territoires – Market research for the ecological and energy transition Analysis of the market structure and market share of organic products within the out-of-home catering sector in Germany

Project aim:
True cost or full cost accounting is a powerful new tool to evaluate the sustainability of agriculture and food systems. The approach allows to measure external costs generated by the food system and to reflect upon ways to integrate these costs into the everyday economy. The aim of the project is to apply and to complete the methods that are developed world-wide in this domain in Switzerland.

Activities of ECOZEPT:
Ecozept establishes the link with several European research projects and the respective networks and provides a practical support concerning the interaction of the project “Truecost” with economy actors : workshop-concepts, methods, communication, moderation.

Client:
E4S Center

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FOODCoST

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).

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Analysis of the market structure and market share of organic products within the out-of-home catering sector in Germany

To date, there has been a lack of reliable data on the significance of organic products in out-of-home catering in Germany. The project aims to address this knowledge gap by developing a method to regularly capture the monetary value of organic food in the out-of-home catering (OHC) sector.

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Feasibility study for a community cheese dairy in the Main-Kinzig district

Together with FiBL and 3-LIFE-ART, Ecozept has been commissioned to provide technical support for the development of a community cheese dairy. The aim of the study is to develop a demand- and practice-oriented framework for the establishment of a community cheese dairy, so that it can be implemented immediately in the region.

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