The joint project "NAH Guest" 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. A model of "Sustainable OHC" is to be developed within the framework of the research project. It can be taken as reference frame for the scientific work and the transfer of the project results (AP 1). In the second part of the project integrated methods for the assessment of sustainability and health impact of OHC are developed. Furthermore recommendations are worked out for the successful practicable integration of these methods into operational decision-making processes, specifically product development, product line design and price structuring and communication. Furthermore, consumer behaviour in the field of out-of-house consumption will be analysed in order to recommend specific instruments to support sustainable consumption. The needs of consumers for simple rather than complex decision making situations and relaxation from the working day should be taken into consideration. Next to the range of meals itself also consumer information, the manner of presentation and the price structuring are considered as promising elements for the decision making process. In addition, participation and incentive systems such as Nudging will be tested.