We use cookies to enable you to make the best possible use of our website. Only cookies that are necessary for the operation of the site are set. Details in our privacy policy.
Data Protection Declaration
Imprint
Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject I (BESSERESSEN)
Project
Project code: 281A920I22
Contract period: 05.11.2025
- 04.11.2028
Budget: 31,924 Euro
Purpose of research: Applied research
Keywords: away-from-home catering, Caterer, nutrition, food pattern, food environment, sustainability
The BESSER.ESSEN project promotes sustainable nutritional decisions through innovative incentive systems that link the ecological and social costs of food with behavioural economic measures such as nudges. It is based on the Sustainable Development Goals (SDGs), the Planetary Health Diet and the German Nutrition Strategy. The aim is to motivate consumers to make healthier and more sustainable food choices through targeted interventions. Methods such as True Cost Accounting (TCA), Sustainable Performance Accounting (SPA) as well as eye tracking and facial coding are used. In collaboration with partners from the community catering and online retail sectors, the project is being implemented in two phases: Laboratory research and experimental field studies. BESSER.ESSEN combines consumer behaviour, production practices and economic data to promote social and environmental sustainability. Through cooperation with companies and research partners, scalable measures are to be developed that contribute to the reduction of food waste and the consumption of sustainable products. The research design uses qualitative and quantitative methods, including AI-supported netnography, to analyse consumer statements in social media. By combining behavioural economic incentives and TCA and SPA data, the aim is to facilitate access to sustainable options and increase the willingness to buy environmentally friendly products. In the long term, the results should promote sustainable diet habits in canteens, catering services and online retailing. Real-life application scenarios will be tested and transferred to larger scales through collaboration with practice partners in order to reach broad sections of the population.
Section overview
Subjects
- Physiology of Nutrition
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: BESSERESSEN
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject A
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject C
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject E
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject F
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject G
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject J
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject K
- Collaborative project: Innovative Incentive Systems for Healthier and More Sustainable Food Choices in Out-of-Home Catering – Subproject L
