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Project Pr:Ins - Holistic evaluation of alternative protein sources with special consideration of insects
Runtime 07/2022 – 06/2025
Pr:Ins creates sustainability profiles of protein ingredients and protein-containing foods from alternative protein sources, with a focus on the sustainability assessment of insects.
morePublication CO₂-Fußabdruck ausgewählter Obst- und Gemüsekulturen
Authors:
Claudius Grehl,
Julian Senn,
Sven Gärtner
Year:
2022
Publication Carbon footprint zur Ernährungsstudie SV Babelsberg
Authors:
Julian Senn,
Guido Reinhardt,
Sven Gärtner
Year:
2022
Publication Übersichts-Treibhausgasbilanz der Futtermittelbereitstellung durch die Mecklenburger Getreidemühle
Authors:
Julian Senn,
Guido Reinhardt,
Sven Gärtner
Year:
2022
Publication Infografik: Bio vs. konventionell
CO₂-Fußabdruck biologischer und konventioneller Lebensmittel
Medienschaffende können die Infografik unter der Quellenangabe © ifeu nutzen. Wir bitten um Zusendung eines Belegexemplars an die Pressestelle.
Year:
2022
Publication Primary data for the German touring exhibition „Climate gourmet“
Authors:
Julian Senn,
Guido Reinhardt
Year:
2021
Publication Environmental impacts of several food items for the exposition at the German Museum, Munich
Authors:
Guido Reinhardt,
Sven Gärtner,
Heiko Keller,
Julian Senn,
Christina Zinke
Year:
2021
Publication Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective
In the European Union proteins for food are largely animal based, consisting of meat and dairy products. Almost all soy but also a larger part of pulses and cereals consumed in the…
Authors:
Andreas Detzel,
Martina Krüger,
Mirjam Busch,
Irene Blanco,
Consuelo Varela,
Rhys Manners,
Juergen Bez,
Emanuele Zannini
Year:
2021
Publication The climate- and energy-efficient school kitchen
Making school meals climate and child friendly
Ernährungs-Umschau 2021; 68(7): 128–33.e6–7.
Authors:
Melanie Speck,
Lynn Wagner,
Xenia El Mourabit,
Michael Scharp,
Guido Reinhardt,
Tobias Wagner,
Sabine Schulz-Brauckhoff,
Tobias Engelmann,
Ruth Bartels
Year:
2021
Project GourMed - Sustainability assessment of Mediterranean supply chains based on selected case studies
Project start 06/2021
The collaborative project GourMed conducts research with the aim of further developing food supply in the Mediterranean region and making it more effective, cost-efficient and sustainable.
moreTopics
- Energy 481
- Methods & Tools 7
- Mobility 228
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Nutritional transition
103
- Food ingredients 6
- Ernährungsrechner 3
- Food 78
- Beverages 3
- Resources 219
- Industry and products 108
- Biomass 335