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Collaborative project: Examination of the resource efficiency of organic food based on the Product Enviromental Footprint and integration into a sustainability strategy (Öko-PEF)
Project
Project code: 2819OE077
Contract period: 01.04.2020
- 30.09.2022
Budget: 52,112 Euro
Purpose of research: Applied research
Keywords: food processing, organic farming, company, holding, data collection, business administration, climate (climate relevance, climate protection, climate change), milk, processing, market information, market transparency, marketing, policy
In the project, the resource efficiency of two organic product categories (organic milk and pasta) is to be calculated, and optimisation potentials are to be identified across the entire value chain using the Product Environmental Foodprint (PEF) method. The aim is to validate the optimisation potential for increasing resource efficiency in ecological food processing by comparing the current situation with the benchmarks defined in the PEF. Furthermore, on the basis of a holistic sustainability analysis, also taking into account the further guiding strategies consistency and sufficiency, a reliable comparison of organic and conventional foods will be tested and further development potentials for the PEF method will be detected. The results will be used to generate handouts and make them available to the entire organic food industry, including in the form of a one-day conference and knowledge transfer events.
Section overview
Subjects
- Business administration
- Food Processing
- Communication Sciences
- Organic Farming
- Climate Change
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: Öko-PEF
- Collaborative project: Examination of the resource efficiency of organic food based on the Product Environmental Footprint and integration into a sustainability strategy. Coordination
- Collaborative project: Examination of the resource efficiency of organic food based on the Product Enviromental Footprint and integration into a sustainability strategy
