Nutrition is responsible for about 30 per cent of global natural resource use. Therefore, it is important to limit the negative impact the nutritional sector has on the environment and on society. The joint project "NAHGast" aims at initiating and spreading sustainable production and consumption in the field of out-of-home gastronomy and the field of out-of-home catering. The article "Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro", introduces an informed selection of indicators assessing the impact of business activities in the nutritional sector. The team of authors also discuss what potentials and challenges there are of applying the indicator sets "NAHGAST Meal-Basic" and "NAHGAST Meal-Pro", which were developed to help kitchen professionals to determine the sustainability performance of their products. The authors also states according to which criteria the indicators were selected.
Prof. Dr. Christa Liedtke, Director of the Division Sustainable Production and Consumption at the Wuppertal Institute, as well as Dr. Melanie Speck and Katrin Bienge, both Project Co-ordinator in the Division Sustainable Production and Consumption at the Wuppertal Institute, were part of the team of authors. The full article can be read under the following link.