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Publication Plant protein ingredients

Between techno-functionality, sensory properties, human nutrition and sustainability

Authors: Ute Schweiggert-Weisz, Susanne Gola, Andrea Bauer, Christina Diekmann, Sarah Egert, Philipp Brandt, Simon Früh, Andreas Detzel
Year: 2025

Plant protein ingredients (PDF, 451 KB)

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Publication The road to climate-neutral hospitals

Findings from the KliOL project at Heidelberg University Hospital

Authors: Christian Beditsch, Michael Koch, Hrsg., Bernd Franke, u.a.
Year: 2025

Management for Sustainability (PDF, 6 MB)

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News New packaging for sensitive food: biobased and recyclable

Consumers are familiar with transparent packaging with a protective atmosphere from the retail trade, mostly as packaging for meat, sausage and cheese products. These are now also used for vegetarian

News Using reusable containers to combat to-go waste: what politicians and the catering industry can do

Joint press release by the Institute for Ecological Economic Research (IÖW), the Institute for Energy and Environmental Research (ifeu), Recup and Vytal Global Berlin/Heidelberg/Munich/Cologne, 16 Jan

Publication Consumer willingness to pay for fair and sustainable foods: who profits in the agri-food chain?

Authors: Evangelia Mouchtaropoulou , Ioannis Mallidis, Marianna Giannaki, Konstantinos Koukaras, Simon Früh, Tamara Ettinger, Amine M. Benmehaia, Adnen Kacem, Lotfi Achour, Andreas Detzel, Andrea Gianotti, Antonella Samoggia, Georgia Ayfantopoulou, Anagnostis Argiriou
Year: 2024

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News REPAID at the BLE Innovation Days

In the session ‘Innovative ideas for disposable and reusable packaging to reduce plastic waste’, Benedikt Kauertz presented recommendations for action for the catering industry and an impulse paper fo

Publication Reusable takeaway - a benefit for catering and the environment

Recommendations for the catering trade

Authors: Patrick Schöpflin, Carlotta Harms, Nele Muylkens, Carola Bick, Benedikt Kauertz, Alexandra Berendes, Ole Scharpen
Year: 2024

test english (PDF, 466 KB)

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Publication Fördernde Rahmenbedingungen für Mehrweg in der Gastronomie schaffen

Impulspapier für Bund und Kommunen

Authors: Carola Bick, Benedikt Kauertz, Patrick Schöpflin, Carlotta Harms, Alexandra Berendes, Ole Scharpen
Year: 2024

Fördernde Rahmenbedingungen für Mehrweg in der Gastronomie schaffen (PDF, 1 MB)

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News More environmentally friendly chemical production: Final report in the "UpChem" project published

The chemical industry is one of the world's largest industrial sectors and is virtually irreplaceable for a wide range of products and value chains. However, even the production of chemicals can have

News KliOL: Aiming for climate-neutral hospitals

Graphics: ifeu gGmbH Most people probably think first and foremost of air and road transport as major sources of greenhouse gas emissions. However, the German healthcare sector also makes a significan