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.
Project lead
